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Pitmaster Club Exclusive First Taste: Meathead's Amazing Rubs & Sauce - ALL 4 - Now Available For Purchase!

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  • RichieB
    commented on 's reply
    I read this post and other info on MSG including the FDA's write up that Meathead shared. Ordered a bottle. Figure a $3 experiment is worth it. Came today. So, I'm thinking of starting with burgers. Remember I'm cheap so no steak yet. 2 burgers one with & one without. I know M.H. told Mosca "generously" add. My question is there a rule of thumb similar to dry brining where x amount per pound of meat? Also, other than protein anything else it could be applied to? Thanks

  • RichieB
    commented on 's reply
    Literally just finished the strip steak. Wow! I'll post pictures on the right channel.

  • Huskee
    replied
    My son said something along the lines of "can we just use this on everything from now on?" regarding the Red Meat rub.

    Then the next day he smelled the pork rub and said "can we put this on a steak and see how it tastes?" The jury's still out on that one, but I am putting the Red Meat on a thick pork loin chop tomorrow.

    Leave a comment:


  • RichieB
    commented on 's reply
    Meathead you nailed it.

  • Meathead
    commented on 's reply
    I have ALWAYS been a salt only guy, MAYBE a little pepper. This Red rub is awesome. My wife won't let me grill a steak without it.

  • RichieB
    replied
    A quick note. My wife did shaved steak with peppers and onions. No spices. That's just her. I added a fair amount of the Beef seasoing. Some white cheese on a sub roll. Must say, impressed with the flavor. Tommorow will be doing a Strip Steak. Sunday Pork Chops. I'm optimistic positive vibes coming.

    Leave a comment:


  • Meathead
    commented on 's reply
    Mosca Yes! Sprinkle it on generously on half and taste a bone from each half. Or do two steaks, one with and one without.

  • Mosca
    commented on 's reply
    So that raises a question: should we be adding MSG to our ribs?

    Or: should I phrase the question “How much MSG should we be adding to our ribs?”

  • Matt Bykowski
    commented on 's reply
    Makes a lot of sense. Just picked up the Pork from Barbeque Supply Company in Greendale, WI. When you are comfortable with getting out more, please consider doing a book signing there. Can't wait to do a cook with the rub. Cheers!

  • Craigar
    commented on 's reply
    The power of well guided misinformation still reigns supreme. It reminds me of the old Miller Lite commercial how they joke about their beer not having ght. Of course Bud Light was all butt hurt over the commercial and Miller quit airing that commercial. Thank you Meathead for educating the masses and sharing helpful information. I have an aunt who claims she's allergic to MSG, but doesn't hesitate to chow down on all of the products you mentioned. Keep up the good work, sir!

  • Meathead
    replied
    About MSG (a.k.a. Monosodium Glutamate, a.k.a. Glutamic Acid). I absolutely LOVE what MSG does to meats! But it is NOT in our rubs.

    We considered adding it but decided not to because people are scared of it, unreasonably I think. MSG is glutamic acid, an amino acid, and it is naturally present in our bodies. MSG occurs in nature in many foods, among them tomatoes, cheeses, and mushrooms. Doritos, Pringles, and Campbell's Chicken Noodle Soup are loaded with MSG so if you can eat them, but you think you can't eat MSG, think again.

    It is an amino acid that is a natural flavor enhancer as well as a natural byproduct of some aging and fermentation processes. Some people believe that MSG can cause headaches, but scientists have had no luck proving the connection in controlled tests. I have not yet seen a definitive peer reviewed scientific study on the subject, and that is the gold standard. A lot of people say it causes them headaches, but when they are brought into a lab and fed meals with MSG or a placebo, there is no connection. The eminent food writer Jeffrey Steingarten debunked “Chinese restaurant syndrome” in a famous essay “Why Doesn’t Everyone in China Have a Headache?”

    Here is what science and FDA say about it and the labeling laws
    https://www.fda.gov/food/food-additi...-glutamate-msg

    Leave a comment:


  • Meathead
    replied
    About the pricing: BBQSpot.com is the manufacturer's site. They cannot undercut retailer prices or no stores would buy. As they get into wider distribution late this year, you will probably see lower prices in stores and websites.

    Leave a comment:


  • Meathead
    commented on 's reply
    BBQSpot.com is the manufacturer's site. They cannot undercut retailer prices or nobody would buy. As they get into wider distribution late this year, you will probably see lower prices in stores and websites.

  • Meathead
    replied
    We got the comments section added to the bottom of the page with info about the rubs. If you have tried them and would like to share your impressions (good or bad) please feel free here https://amazingribs.com/flavor

    Leave a comment:


  • Meathead
    commented on 's reply
    We are talking to a distributor in Canada now. Might be a few months...

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