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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 10-20-2005, 10:27 AM   #1
Samichlaus
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Default 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.
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Unread 10-20-2005, 10:33 AM   #2
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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.
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Unread 10-20-2005, 10:44 AM   #3
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I use it too, but I quit buying it. Spread some kosher salt on a pie plate and smoke it - same thing!
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Unread 10-20-2005, 12:18 PM   #4
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I use it all the time. Great stuff!!
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Unread 10-20-2005, 12:27 PM   #5
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Someone told me it is liquid smoke added to salt.
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Unread 10-20-2005, 03:55 PM   #6
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If you wanted to try it first, I've found hickory salt in the grocery stores and wal-mart here.

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Unread 10-20-2005, 04:08 PM   #7
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I use it in my rub also. Have had a small bottle around for years.
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Unread 10-20-2005, 05:30 PM   #8
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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.
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Unread 10-20-2005, 08:49 PM   #9
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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.
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Unread 10-20-2005, 09:27 PM   #10
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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)
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Unread 10-21-2005, 05:35 AM   #11
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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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