Accent (MSG)

[Charley Langer]

I've started experimenting with adding Accent to my rubs/dry brines. My rule of thumb is about 1:8 to 1:10 MSG to Morton's Kosher salt. For example, if I have a 2.25-pound Tri-Tip, I might use a teaspoon of Morton's and 1/8 teaspoon of Accent.

People weird out over chemical names, not thinking about the fact that monosodium glutamate is a naturally occurring substance and the fact that the chemical name for table salt is sodium chloride. Anyway, I like it in very *small* doses.

Thoughts on this? Here are a couple of pics of this very juicy 2.25-pound Tri-Tip I cooked tonight. My taste buds had a party.

[bbqLuv]

Looks good to me. As far as MSG goes, You go for it. MSG is the white stuff that forms on seaweed.
I think I will pick some up. Thanks for the reminder.
Now I thinking about how to pair MSG with PBR.

[Charley Langer]

bbqLuv thank you, my friend.

[barelfly]

Did you happen to leave a portion of the tri tip without to do a comparison? Just curious? My grandmother use to put Accent on everything! Way back in the day, when MSG was bad!

but curious as to what yo thought. Looks great!

[Charley Langer]

barelfly I did not leave a portion without MSG and I also added some onion powder to my spice mix. I broke the cardinal rule of only changing one thing at a time. But I knew it would be delicious! 😂

I’m laughing at myself a bit because my parents are both scientists, and I have a strong background in the sciences. But I just wanted to make delicious food!! 😂 And, that it was...

[TripleB]

Beautiful looking Tri-Tip. Juicy, nicely cooked. My mother used Accent all the time. I do too. It's a good flavor enhancer and a little bit goes a long way. Like salt . Again, beautiful TT.

[Old Glory]

Lots of rubs include MSG as an ingredient. So I use it when it's in the rub.

[smokin fool]

As long as you use it moderation no harm no foul.
MSG has gotten a really bad rap over the years like salt has in peoples diets.
I stay away from it, find it makes me really thirsty.

[jfmorris]

I keep Accent in the pantry for recipes that call for it. Cosidering it was extracted from seaweed over 100 years ago by a Japanese scientist, its pretty natural. All the stuff about MSG in Chinese food causing migraines has been debunked, but some people still freak out over it that don't know better.

I believe that MSG is currently extracted from wheat or something other than seaweed BTW.