hickory salt

Samichlaus · 10-20-2005, 10:27 AM

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!!

Bill-Chicago · 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.

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.

Bill-Chicago · 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.

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.

10-20-2005, 10:27 AM	#1
Samichlaus is one Smokin' Farker Join Date: 09-22-04 Location: North Sentinel Island Name/Nickname : samichlaus	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.

10-20-2005, 10:44 AM	#3
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	I use it too, but I quit buying it. Spread some kosher salt on a pie plate and smoke it - same thing! __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

10-20-2005, 12:18 PM	#4
spicewine Babbling Farker Join Date: 09-13-04 Location: Columbia Missouri	I use it all the time. Great stuff!! __________________ The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 PERFECT SCORE180 IN RIBS 2013 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 & 2017 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef

10-20-2005, 12:27 PM	#5
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	Someone told me it is liquid smoke added to salt. __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

10-20-2005, 03:55 PM	#6
dxesmkr On the road to being a farker Join Date: 10-29-03 Location: Upstate SC	If you wanted to try it first, I've found hickory salt in the grocery stores and wal-mart here. Willy T. __________________ Willy T's Dixie Smokers [url]www.willytsbbq.com[/url] Smoked Up & Sauced Carolina Style!!!! "Its better to give someone a hand than just a finger."

10-20-2005, 04:08 PM	#7
ggeilman is One Chatty Farker Join Date: 08-14-05 Location: San Antonio, TX	I use it in my rub also. Have had a small bottle around for years. __________________ NB Bandera with mods, Weber Kettle, Texas Trailblazer

10-21-2005, 05:35 AM	#11
CarbonToe is One Chatty Farker Join Date: 09-07-05 Location: Shoreham-by-Sea, UK	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. __________________ Surf'n'Smoke BBQ Team

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