I dipped a toe in a local BBQ contest last fall and we did ok, some of the teams had meat that I’d consider exceptional. Not taking anything away from their skill and choice of meat, but a few of them told me they included MSG in the rub and they felt it helped “Accent” more subtle flavors. My team of backyard guys get together once a month for practice and to BS and I’ve been looking at experimenting with MSG in the rub. My wife was concerned, but after reading a lot I’m convinced it’s in most of our foods already and occurs naturally…. A flavor that share’s the same glutamate molecule, umami.
So my question, for experimental purposes, is it advisable to add to a rub already created without it?
If so how much to a cup? My thought is 1/2 teaspoon.
Or is it better to start a new batch of rub around including Accent/MSG?
thank you!
So my question, for experimental purposes, is it advisable to add to a rub already created without it?
If so how much to a cup? My thought is 1/2 teaspoon.
Or is it better to start a new batch of rub around including Accent/MSG?
thank you!