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-   -   hickory salt (http://www.bbq-brethren.com/forum/showthread.php?t=13998)

Samichlaus 10-20-2005 10:27 AM

hickory salt
 
I'm going to place an order with the ingredient store, is this stuff worth getting? I was thinking it might be good on grilled food. It's only about $5 a pound.

Jeff_in_KC 10-20-2005 10:33 AM

Quote:

Originally Posted by Samichlaus
I'm going to place an order with the ingredient store, is this stuff worth getting? I was thinking it might be good on grilled food. It's only about $5 a pound.

I use it in my rib rub... but just like a teaspoon in probably 4 cups of rub total.

Arlin_MacRae 10-20-2005 10:44 AM

I use it too, but I quit buying it. Spread some kosher salt on a pie plate and smoke it - same thing!

spicewine 10-20-2005 12:18 PM

I use it all the time. Great stuff!!:wink:

willkat98 10-20-2005 12:27 PM

Someone told me it is liquid smoke added to salt.

dxesmkr 10-20-2005 03:55 PM

If you wanted to try it first, I've found hickory salt in the grocery stores and wal-mart here.

Willy T.

ggeilman 10-20-2005 04:08 PM

I use it in my rub also. Have had a small bottle around for years.

Jeff_in_KC 10-20-2005 05:30 PM

Quote:

Originally Posted by willkat98
Someone told me it is liquid smoke added to salt.

Liquid smoke tastes like a$$ so this stuff basically tastes like salty a$$. But it does enhance flavors when mixed with other things. I don't think I'd ever use it just on it's own.

qman 10-20-2005 08:49 PM

Quote:

Originally Posted by willkat98
Someone told me it is liquid smoke added to salt.

It won't be if you take Arlin's advise and smoke your own.:cool:

Works great, and costs nothing, just use an empty part of your cooker next time you have it fired up. I like the smoked salt to add a layer of flavor to stuff that does not stay on the fire long enough to really absorb as much smoke as i want.

willkat98 10-20-2005 09:27 PM

Quote:

Originally Posted by qman
It won't be if you take Arlin's advise and smoke your own.:cool:

Works great, and costs nothing, just use an empty part of your cooker next time you have it fired up. I like the smoked salt to add a layer of flavor to stuff that does not stay on the fire long enough to really absorb as much smoke as i want.

Does it?

Other than applying a layer of soot on the salt, I can't see how this would taste good.

My theory.

If I want salt taste, I add salt.

If I want smoke flavor, I smoke it.

I don't go for shortcuts with smoked salt. No need.

I have kosher salt, and a bandera. If I want smoked pop corn, I add it to the water pan

(try it, it is good)

CarbonToe 10-21-2005 05:35 AM

I make mine.

When smoking other foods I just place a tray of Malden or Rock Salt on an empty part of the WSM.

I then use the salt when cooking/preparing other food rather than adding it to BBQ.


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