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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-16-2013, 03:14 PM   #31
Motley Q
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A bag of MSG? Double cheese fat burgers.....

I hope you'll recover from your heart attack
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Old 01-16-2013, 04:53 PM   #32
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Quote:
Originally Posted by Motley Q View Post
A bag of MSG? Double cheese fat burgers.....

I hope you'll recover from your heart attack
I would have to of all the ways to go, this has to be the best. Enjoying a delicious, juicy, flavorful burger. Way better then in a hospital bed at 100 eating celery! Eat and enjoy!

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Old 01-16-2013, 04:57 PM   #33
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Originally Posted by jmoney7269 View Post
You don't add spices to MSG, you add MSG to spices. Up to 5% by weight. A tsp per cup of rub is a good measurement. You can even punch it up more with disodium inosinate and guanulate for up to 20x the effect of MSG. Lol, why do you think so so so many people like plowboys, especially the yardbird? It's has them both.
What he said!
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Old 01-16-2013, 04:59 PM   #34
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Quote:
Originally Posted by willkat98 View Post
If you stir the mixture with your gun, it will give you the flavor burst or "pop" you are looking for.

Some sort of scientific reaction between the MSG and the metal.
Lets not open up a gun law can of worms here haha
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Old 01-18-2013, 11:16 PM   #35
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There has been a lot of misconceptions about MSG and its health effects, it turns out there is no scientific evidence to backup any of the symptoms people experience after eating it. Very similar to cannabis and its ill effects on health(kills brain cells, causes lung cancer, etc.), its just something people heard, repeated and believed to be true.

If you want a quick video explanation go to 4:30 mark in this video

http://www.dailymotion.com/video/xvv...2#.UPomQWePAik

Some foods you may be surprised has a high MSG content: dry aged steak, aged cheese, tomatoes.

Even comfort food for some people such as Liptons chicken noodle soup contains MSG.

Quote:
Originally Posted by John Bowen View Post
Has anyone had any issues with the MSG (when sprinkled on the surface) making the bark / crust soft or mushy?
Sorry for throwing out such a high tech term as “mushy”.
MSG is also used as a meat tenderizer sometimes, this is why you see it in a lot of Chinese food that uses cheaper, tougher cuts.

Last edited by Toronto; 01-19-2013 at 12:24 AM..
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Old 01-19-2013, 09:24 AM   #36
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[QUOTE=

MSG is also used as a meat tenderizer sometimes, this is why you see it in a lot of Chinese food that uses cheaper, tougher cuts.[/QUOTE]

Have read an awful lot about msg and related glutamates, and never heard of any of them being used as tenderizers

Tenderizers normally use enzyemes (like papain in Adolph's brand)

I can't weigh in on the presumed effects of eating msg. I know a few folks who are actually sensitive, or say they are. But I think in their case its only to msg from a manufacturing plant. Not the glutamates found in soy, cheese, sardines, etc.


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Old 01-19-2013, 09:30 AM   #37
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Its kind of like when you were a kid and said someone farted, regardless if someone did, everyone is going to leave the immediate area and say it stinks. Group think is a crazy thing, which is why I used Marijuana as a comparison, lies can be perpetuated for very long time as long as people repeat it.

MSG is used less and less as a tenderizer now since no one wants it on their food. Today these restaurants prefer to use baking soda since its cheaper and does a faster job at tenderizing, also they can say they used no MSG. The trade off is that the meat loses its flavour the longer you tenderize it.

Try sprinkling MSG sometime on a cheaper cut, dont leave it on too long or it will turn into mush.
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Old 01-19-2013, 10:43 AM   #38
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Ive been doing a bit of reading and it turns out you are right about MSG not tenderizing meat. I guess I must have used MSG with meat tenderizer in it because it definitely made the meat softer after 15 mins.
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Old 01-19-2013, 02:06 PM   #39
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Cool experiment. Just for the sake of bbq science, would adding seaweed have any benefit? It has MSG in it (naturally occurring I think). Plus it gives you a bit of fiber !
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Old 01-19-2013, 03:22 PM   #40
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I also read somewhere that in salt vs. MSG, salt can be worse for you and you only need a fraction of MSG compared to salt.
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Old 01-19-2013, 03:30 PM   #41
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Quote:
Originally Posted by Midnight Smoke View Post
I am not positive but I do Not think Plowboy's uses MSG
The 2 shakers of plowboys yardbird i bought over the last 4 months has had MSG in the list of ingredients on the bottle.
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