Chiming in here joe. L & P is certainly more expensive but like anything else, you get what you pay for. I'd drop the extra $$ and get the better stuff, especially being that you'll never use the whole bottle in one sitting. It will last a while and consider it's only pennies (at most) per use, the additional cost is extremely marginal.
I make OFG Jerky, it’s a dry rub. Made wet rub jerky for a long time then turned the corner and never looked back. Search or it here there is a thread from Disco and somewhere in there I added an Excel that will calculate your ingredients based on the weight of beef
Yup. I keep L&P on the counter next to my evoo and balsamic because I like the decor of the label. I only use it for dishes that have a specific need for the taste of it.
For marinades and sauces, any generic knock off will do.