Weber Hickory smoke flavored salt

[2LaneCruzer]

Any one tried it?



I just recently heard about it and bought some. Tried it on some smoked baby backs, and the flavor is great! It is salt, of course, and a little goes a long ways, but I plan on experimenting with it, maybe get a salt grinder so I can use it the you would use regular salt. I understand there is a Mesquite flavored salt out there also.

Any testimonials?

 

[Citydude]

How to Smoke Salt Like a Pro -

You could try smoking your own.

 

[ray66v]

I have some different kinds of smoked salt.

I found it best as a finishing touch, where you would like to add a hint of smokey flavor.

 

[the old grind]

I give J&D's Bacon Salt multi-packs as Christmas presents. Bacon Salt & Bacon Rub | J&Dç—´ | United States.

That said I don't add salt, just prefer foods that come salty to begin with. Got Dot's Pretzel twists? :licking:

To add smoky flavor I use a 'liquid smoke' product with my barbecued/baked beans & other specialties.

 

[polo1665]

Any one tried it?

View attachment 684113

I just recently heard about it and bought some. Tried it on some smoked baby backs, and the flavor is great! It is salt, of course, and a little goes a long ways, but I plan on experimenting with it, maybe get a salt grinder so I can use it the you would use regular salt. I understand there is a Mesquite flavored salt out there also.


Any testimonials?

I like the Weber seasonings. Haven't made a burger in a long time without using their "Gourmet Hamburger Seasoning".

 

[2LaneCruzer]

I'll have to try that. I use Montreal seasoning on my steak...not too much; I like the taste of the steak too much to cover it up with seasoning. Being a purist, I used to not season my steak while cooking, just a little salt and pepper at the table.

 

[polo1665]

I'll have to try that. I use Montreal seasoning on my steak...not too much; I like the taste of the steak too much to cover it up with seasoning. Being a purist, I used to not season my steak while cooking, just a little salt and pepper at the table.

I agree, a little Montreal seasoning is really good on a steak. It can definitely be overdone.

 

[Citydude]

I'll have to try that. I use Montreal seasoning on my steak...not too much; I like the taste of the steak too much to cover it up with seasoning. Being a purist, I used to not season my steak while cooking, just a little salt and pepper at the table.

I didn't think of myself purist until my father in law dumped ketchup on a perfectly grilled prime rib stake. I've never grilled anything but chicken for them when they visit now.

 

[2LaneCruzer]

I didn't think of myself purist until my father in law dumped ketchup on a perfectly grilled prime rib stake. I've never grilled anything but chicken for them when they visit now.

:laughing::laughing::laughing: My FIL did the same thing! First he wanted it well done, if that wasn't enough, he poured the catsup on it. Last steak I ever cooked for him...but in all fairness, everyone from his generation I ever knew...including my own Dad...wanted their meat well done...pork especially.

 

[Molalla1]

:laughing::laughing::laughing: My FIL did the same thing! First he wanted it well done, if that wasn't enough, he poured the catsup on it. Last steak I ever cooked for him...but in all fairness, everyone from his generation I ever knew...including my own Dad...wanted their meat well done...pork especially.

That's for sure 2Lane, I believe back in the depression who knew how old the meat was and they ate a lot critters (I know I have) just to feed themselves.

 

[2LaneCruzer]

That's for sure 2Lane, I believe back in the depression who knew how old the meat was and they ate a lot critters (I know I have) just to feed themselves.

Even more important, parasites were a big deal then. Our commercially raised animals, even pork, are really parasite free today. Not so then; tapeworms and other such noxious critters were pretty common, including trichinosis. You didn't dare eat uncooked meat, even that you raised.

 

[Molalla1]

Trichinosis yep mom had to burn pork back when we were kids.

 

[2LaneCruzer]

I give J&D's Bacon Salt multi-packs as Christmas presents. Bacon Salt & Bacon Rub | J&Dç—´ | United States.

That said I don't add salt, just prefer foods that come salty to begin with. Got Dot's Pretzel twists? :licking:

To add smoky flavor I use a 'liquid smoke' product with my barbecued/baked beans & other specialties.

We discovered Woody's Cook-in Sauce years ago. It is generally used like BBQ sauce for cooking on the meat, but it is NOT SWEET, which I like, and is not bad about burning...and it has a great flavor. Sharn Jean puts it into her BBQ beans, and it's perfect.

Woody's Bar B Que Baked Beans

Get Woody's Bar B Que Baked Beans Recipe from Food Network

www.foodnetwork.com

 

[/pine]

Most dry rubs and liquid marinates are already loaded with salt...too many friends and family we BBQ with have blood pressure issues so we try to limit the sodium...
For smoke flavor we use smoke...!

 

[2LaneCruzer]

Most dry rubs and liquid marinates are already loaded with salt...too many friends and family we BBQ with have blood pressure issues so we try to limit the sodium...
For smoke flavor we use smoke...!

Of course. That's why I make my own rubb. It's not too hot, not too salty and not too sweet...everybody seems to like it, and yeah, I use Mesquite, Black Jack Oak and Pecan wood for smoke.

 

[Wyobuckaroo]

I make homemade smoked salt... Once, twice a year I have a steel cookie sheet to fit the top shelf in the old Bradley smoker.. Put in a layer of Kosher salt, smoke until it is quite dark.. Crumble it to where it will work with a recycled dinner table size pepper grinder.. The product and process may not look good as you are making it, but it is quite tasty once completed..

Hickory or alder is our favorites..