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.

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.
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