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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-04-2014, 03:50 PM   #1
The_Kapn
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Default Finishing Salts--WOW!

My youngest DAU lives in Portland, OR area and sent me a sampler pack of finishing salts from "The Meadow" out there.

http://www.atthemeadow.com/shop/

As far as taste goes, I had always felt that "salt is salt is salt" with the exception of Sea Salt which seems to have some extra mineral taste.

This is the sampler pack of 6 she sent me.
http://www.atthemeadow.com/shop/Gour...-Salt-Set-Tins

The color and texture varies from standard salt white to browns and blacks and the texture from "normal" to very large crystals.
They also include a detailed brochure explaining each type in detail and the best use for it.
Sure glad they did

The flavor is intense and it takes just a tiny, tiny pinch on the finished product to affect the flavor with an unbelievable POP!
Each and every one of the 6 are totally different in flavor.

I am gonna spend some time exploring these and will probably buy a little larger bottle of my favorite one or two.

Just wished I had discovered these years ago.

Good Eats!

TIM
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Unread 07-04-2014, 03:55 PM   #2
ShencoSmoke
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Thanks for sharing, got my competition wheels a spinning....
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Unread 07-04-2014, 03:58 PM   #3
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Hmmmm Very Interesting.
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Unread 07-04-2014, 04:08 PM   #4
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Quote:
Originally Posted by ShencoSmoke View Post
Thanks for sharing, got my competition wheels a spinning....
For the "standard four" comp meats, I would be very, very careful.
Would be easy to "over salt" or introduce "unusual flavors" that some judges might not like.
Might be possible to use them in a finishing rub, but test it to death before you try it live at a comp.

TIM
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Unread 07-04-2014, 05:06 PM   #5
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I've been curious about then for a few years. It's sounds like I need to jump in a try. Thanks for the report and the links.
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