Using MSG

[Max Good]

I am a big fan of MSG and usually give a light dusting of it when dry brining with salt. I believe many competition pit masters use it. I am not a scientist or qualified medical professional. However, many studies indicate that it should not cause any health problems and the whole idea that it is a no no has very dubious origination.

http://amazingribs.com/tips_and_technique/cooking_glossary.html#M

[Letmebefrank]

That makes sense, Keith, I may well put it in the sauce instead

[_Keith]

Now that I'm done with my rant, a couple thoughts on adding it to rub. I think the MSG molecule would be too big to penetrate very far into the meat. However, it will interact with the sugar in the rub in the Maillard reaction (which is maximized at temperatures of 284 to 329 °F) if you sear the meat after you cook. I'm thinking maybe sauce is a better place for it than a rub, but sprinkle some on and tell us what you think!

[_Keith]

Most people run from it because they don't know any better. My wife, for example, was convinced she was allergic to it. I asked her what her symptoms were, and she described the body's normal response to eating a large, fatty meal. I then pointed out that, in study after study, when people who claimed to be allergic to MSG were given it without their knowledge, they were no more likely to report symptoms than people who were given an inert powder. It's the sodium salt of the amino acid glutamine. There's not a lot there to trigger an allergic response, really.

[Letmebefrank]

I know lost of people run from it, but I actually like what MSG adds to a flavor profile. But most rub recipes (including the ones here) don't call for it. If I'm going to add it to a rub -- like the Memphis Dust I whipped up last night! -- how much would I add? Has anyone played around with this and come up with any guidelines?