Originally Posted by deguerre
Looks great! I'm curious about that Maggi sauce though. Is it like anything else?
I was introduced to Maggi while living in Iran in 1978.
My best friend was married to a lady from Thailand and it was used in almost everything from "killer" bloody mary's to ????
Fact is, the pool side bar at Old Key West at DW uses it in their bloody marys.
Basic Unami flavoring.
I use it is sauces, broths, jerky, and most everything except breakfast cereal
Lots of web info out there.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera".
Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500
Proud Pellet guy cooking on real wood.