Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Lawrys Seasoned Salt with Beef Bouillon Mix

dstearn
dstearn Posts: 1,702
in EggHead Forum
Trying to replicate Goldee’s Beef rub that was on a Meatchurch YT video.
They apply the 16 mesh pepper followed by a mixture of Lawrys Seasoning and Beef Bouillon.
Does anyone know what the blend ratio is or should be.
This would be for 1 plate of Beef Short Ribs.
I assume the beef bouillon would be an additional flavor enhancer since it has MSG.
· Share on FacebookShare on Twitter

Comments

  • lkapigian
    lkapigian Posts: 11,160
    Couldn’t answer the question, but IMO, plate ribs are beefy enough and is one thing that just really needs salt and pepper, but kept us posted , I’d be curious as well 
    Visalia, Ca @lkapigian
    · Share on FacebookShare on Twitter
  • SonVolt
    SonVolt Posts: 3,316
    edited October 2022
    Careful with the Beef Bouillon, it's easy to to overdo it where your BBQ tastes, for a lack of a better word, "artificial".   A lot of chain type places (Hard 8) get a little heavy handed with it on their brisket. 

    That said, it's easier to just make a paste by diluting Better than Bouillon with a little soy sauce and using this as your slather. Then apply rub on top as normal.  This is one of the techniques used heavily in Adam Perry Lang's books. If you get it dialed in it can be fantastic, especially for milder/leaner cuts of beef like tenderloin and tri-tip. 

     
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
    · Share on FacebookShare on Twitter
  • dstearn
    dstearn Posts: 1,702
    I just viewed one of Jirbys YT videos from a year ago. He applied a very small amount. 
    · Share on FacebookShare on Twitter
  • paqman
    paqman Posts: 4,832
    MSG!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
    · Share on FacebookShare on Twitter
  • lkapigian
    lkapigian Posts: 11,160
    paqman said:
    MSG!
    For the win, I’m just glad it’s becoming socially accepted again, I never stopped using it 
    Visalia, Ca @lkapigian
    · Share on FacebookShare on Twitter
  • dstearn
    dstearn Posts: 1,702
    I decided to just go with Black Pepper and Lawry’s this time. The ribs were spot on. Next time I will use Prime ribs as the only ones available were choice.
    Disclaimer, this was smoked on my Recteq RT-590.

    · Share on FacebookShare on Twitter
  • littlerascal56
    littlerascal56 Posts: 2,106
    edited October 2022
    But this is a BGE forum!  LOL. Nice cook.
    PS: Cen-Tex will not like you posting cooks on a NON-BGE grill! He is the official grill police on here….or thinks he is.
    · Share on FacebookShare on Twitter
  • dstearn
    dstearn Posts: 1,702
    littlerascal56 said:
    But this is a BGE forum!  LOL. Nice cook.
    PS: Cen-Tex will not like you posting cooks on a NON-BGE grill! He is the official grill police on here….or thinks he is.
    I bought the RT 590 while waiting for my XL base delivery. It works well with my XL especially for reverse sear tri tip cooks.
    · Share on FacebookShare on Twitter
  • littlerascal56
    littlerascal56 Posts: 2,106
    edited October 2022
    Just messing with you…those Rec-Tec pellet grills are sweet.  And we all own more cookers than our BGE’s. Each grill/smoker has its special niche, and you will never buy a grill that “does it all” well. 
    Cen-Tex is being a $martass when he keeps commenting on this “being a BGE forum”. He wore that joke out a long time ago.  It’s lame now.
    · Share on FacebookShare on Twitter

Categories