I’m smoking two pork butts tomorrow and was thinking of trying something different. Naturally one will be rubbed with Meathead’s Memphis Dust, but I’m thinking of rubbing the second with Tony Chacheres Creole Seasoning as done by one of the pitmasters in "The South’s Best Butts". I would dry brine as usual and use the "no salt" Chacheres seasoning.
In case you aren't aware, the no-salt Tony's is totally different than the regular. But I think it would work just fine. I'd even be tempted to dry brine with the original, then hit it with the salt-free.
Thanks all. The butts have already been salted, so in light of the comment above by Steve R. , I guess I’ll keep this in mind for next time. I’ve seen lots of comments here about Tony Chacheres, and it’s something I definitely want to check out.
Michael_in_TX - yeah, I was actually a little annoyed to find that out. I was at the butcher near me, saw the No Salt version and thought it would be nice to have the original minus the salt. Not sure why they didnt do that vs making a very different version with sugar etc.
I'm sure cost has nearly everything to do with not just leaving out the salt. I was hoping for the original, minus the salt, but it would take a lot more of the other (presumably more expensive) ingredients to fill up the same size container. Salt is a relatively cheap filler.
rickgregory if they didn't add something back for bulk, the remaining equivalent spices would be laughably small. it would be tough to sell in the same sized container as the original.
That's my guess at least.
The sugar would help for a pork butt, in my opinion.
Tony’s is my favorite seasoning Sid. I’ve used it as a rub on pork chops, chicken wings and pork loin. With the wings and pork loins, I’ve also marinated them in Good Seasons, with Tony’s, turns out great! I’ve smoked butt hams with only Tony’s on it, nothing else, and they turn out as the best hams I’ve done. I’ve also done turkeys in a roasting pan with nothing on em but Tony’s, my family said that’s their favorite turkey they’ve ever had. I’ve always used the regular Tony’s and not the salt free. If I had only one seasoning I could use the rest of my life, it would be Tony’s.
If he weren't pitching it it't be me....
I went thru roughly 62 years not knowing about Tony's, now that I do its in-dispensable. I do have to cut it down for my use though.
While we're also talking about how the different versions are indeed very different, the low salt version is also different. Additionally, it isn't just less salt, but has a significant amount of potassium chloride in there in addition to sodium chloride. I find KCL a little bitter, so I didn't quite like the low salt version.
I have ruined a dish or two using Tony's because of what I consider to be a ridiculously high salt content. Salt is cheap, and you can fill a seasoning container pretty quick by pumping up the salt content.
I put rubs as thick as I can on Boston Butts wet with yellow mustard. I don’t think you can get away with that using Toney’s. It would be too hot. But, putting a light coat of Toney’s followed by your favorite rubs would probably be great.
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