Msg hell!

jwall · 04-11-2010, 08:28 AM

Well I found I am highly allergic to MSG.... to the point of blowing up like a balloon and looking orange like an oompa loompa...

I am wondering if ya'll would be willing to share some of your MSG free rubs that you use.. recipes as well if possible... you can PM those if you dont want to make itpublic knowledge..

I will be getting rid of a bunch of my rubs since they almost all have MSG.

UGH!! no fun! and what a waste of money.

Thanks

HeSmellsLikeSmoke · 04-11-2010, 08:33 AM

I have pretty well gone to Kosher salt and corse black pepper with a little paprika and garlic salt for nearly all my cooks. Give it a try. I bet you will be surprised.

Rick's Tropical Delight · 04-11-2010, 08:43 AM

dizzy pig rubs have no msg

thirdeye · 04-11-2010, 08:44 AM

I have a jar of the mix Jim mentioned in my pantry too. The flavors seems to meld after a week or so.

For store bought rubs, give Dizzy Pig a look. All their rubs are MSG free. This will give you about a dozen to choose from. I use about 6 of them.

justjack · 04-11-2010, 08:44 AM

Yeah, the stuff put my mother in hospital after copping a shedload it in a chinese restaurant.
I agree with Hesmellslikesmoke, make your own rubs from natural ingredients and you'll never look back. I rarely do the same one twice, yet they all come up pretty good, some naturally are better than others, but playing about is half the fun. My ingredients include sea salt, pepper, garlic fresh or granulated, onion the same, fresh or dried herbs such as marjoram, basil, oregano, parsley, thyme etc etc, paprika and the list goes on. Your only limit is your imagination really.

MilitantSquatter · 04-11-2010, 08:46 AM

I agree with Dizzy Pig as an option.. high quality ingredients and nice mix of products.

txschutte · 04-11-2010, 08:50 AM

Earl Campbell's, no MSG.

Jeroen · 04-11-2010, 09:05 AM

I have the same problem with blowing up, lost a few nights sleep after visiting Dim Sum restaurants...

I use Dizzy Pig and organic rubs.
I season a lot with freshley ground spices (cumin, koriander, nutmeg etc...), they give a much more intense flavour, so they don't need any msg enhancement.
I bought a little grinder a few years ago and I'm really happy with it.

BigButzBBQ · 04-11-2010, 09:12 AM

I like experimenting w/ 8-3-1 base (8 parts sugar, 3 parts kosher salt, 1 part chili powder) the usual recipe requires 1 more part of mixed up whatever else you want but, for me I like more spices then just the 1 part addition. Usually throw in some garlic for sure, maybe some celery salt, some cumin, granulated garlic, black pepper... you get the idea. Refuse to use MSG in my cooking. Good luck!

bigabyte · 04-11-2010, 09:44 AM

Do you have the same experience with seaweed flakes, like Dulse for example? Just curious. Those can make a good MSG replacement in rubs where just a little MSG is used for a bit of that Umami taste.

JD McGee · 04-11-2010, 10:34 AM

Ditto on the Dizzy Pig rubs...PM sent as well...

landarc · 04-11-2010, 12:59 PM

I use a simple mix of kosher salt, fresh ground black pepper, chile powder (I make my own) and citrus peel for most cooking. I will supplement with a more seasoned rub which might contain sugars (turbinado and/or brown), celery seed, cayenne, paprika, dehydrated onion and granulated garlic.

peppasawce · 04-11-2010, 01:28 PM

No MSG for me please...High Blood Pressure will make you read trhe label...Mix your own spices Brother, and always use Kosher and, or, Sea Salt It will work just fine!!!

Papa Payne · 04-11-2010, 02:38 PM

Quote:

Originally Posted by HeSmellsLikeSmoke

I have pretty well gone to Kosher salt and corse black pepper with a little paprika and garlic salt for nearly all my cooks. Give it a try. I bet you will be surprised.

X1 ^^^^^^^^^

Very sound advice. I've backed up to a very basic rub of Kosher salt and coarse black pepper and eveyone really liked it. Better than the other rubs I was experimenting with....

Papa

ShutYrMouth · 04-11-2010, 03:33 PM

i agree
just make your own
all these rubs out there on the market and i've never tried one of them
maybe i should, maybe mine sucks. haha. who knows
make your own!
greg

04-11-2010, 08:28 AM	#1
jwall Is lookin for wood to cook with. Join Date: 02-19-10 Location: Tampa FL Downloads: 0 Uploads: 0	Msg hell! Well I found I am highly allergic to MSG.... to the point of blowing up like a balloon and looking orange like an oompa loompa... I am wondering if ya'll would be willing to share some of your MSG free rubs that you use.. recipes as well if possible... you can PM those if you dont want to make itpublic knowledge.. I will be getting rid of a bunch of my rubs since they almost all have MSG. UGH!! no fun! and what a waste of money. Thanks

04-11-2010, 08:33 AM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Re: Msg hell! I have pretty well gone to Kosher salt and corse black pepper with a little paprika and garlic salt for nearly all my cooks. Give it a try. I bet you will be surprised. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

04-11-2010, 08:44 AM	#4
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	I have a jar of the mix Jim mentioned in my pantry too. The flavors seems to meld after a week or so. For store bought rubs, give Dizzy Pig a look. All their rubs are MSG free. This will give you about a dozen to choose from. I use about 6 of them. __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

04-11-2010, 08:46 AM	#6
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	I agree with Dizzy Pig as an option.. high quality ingredients and nice mix of products. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

04-11-2010, 08:50 AM	#7
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, NE USA Downloads: 0 Uploads: 0	Earl Campbell's, no MSG. __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. I'm such a ZERO. Team Whosoever Q If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart.

04-11-2010, 08:43 AM	#3
Rick's Tropical Delight Permanent Timeout Join Date: 04-25-07 Location: Farmersville, Ohio Downloads: 0 Uploads: 0	dizzy pig rubs have no msg

04-11-2010, 08:44 AM	#5
justjack Permanently Banned Join Date: 04-02-09 Location: North coast. NSW. AU Downloads: 0 Uploads: 0	Yeah, the stuff put my mother in hospital after copping a shedload it in a chinese restaurant. I agree with Hesmellslikesmoke, make your own rubs from natural ingredients and you'll never look back. I rarely do the same one twice, yet they all come up pretty good, some naturally are better than others, but playing about is half the fun. My ingredients include sea salt, pepper, garlic fresh or granulated, onion the same, fresh or dried herbs such as marjoram, basil, oregano, parsley, thyme etc etc, paprika and the list goes on. Your only limit is your imagination really.

04-11-2010, 09:05 AM	#8
Jeroen Knows what a fatty is. Join Date: 05-05-09 Location: Rotterdam, ZH Downloads: 0 Uploads: 0	I have the same problem with blowing up, lost a few nights sleep after visiting Dim Sum restaurants... I use Dizzy Pig and organic rubs. I season a lot with freshley ground spices (cumin, koriander, nutmeg etc...), they give a much more intense flavour, so they don't need any msg enhancement. I bought a little grinder a few years ago and I'm really happy with it. __________________ BGE XL, 2 BGE Large, BGE medium, BGE small, BGE mini.

04-11-2010, 09:12 AM	#9
BigButzBBQ is One Chatty Farker Join Date: 03-16-10 Location: Northwestern Wisconsin Downloads: 0 Uploads: 0	I like experimenting w/ 8-3-1 base (8 parts sugar, 3 parts kosher salt, 1 part chili powder) the usual recipe requires 1 more part of mixed up whatever else you want but, for me I like more spices then just the 1 part addition. Usually throw in some garlic for sure, maybe some celery salt, some cumin, granulated garlic, black pepper... you get the idea. Refuse to use MSG in my cooking. Good luck! __________________ Some call me... Tom...? 12" Charbroil, SJS, WGA, 22.5 OTG, mUDS, 2 UDS w/AML Wood Art Custom Handles, Pull behind rig , & 1 new rig being built from 500lb tank. Owner of 2 Red Hamilton Beach Instant Read Digital Thermometers! Inventor of: 3BGB! , Shigen! , & Bacone Scotch Egg Sundae! Avatar by Zydecopaws Big Butz BBQ Products

04-11-2010, 09:44 AM	#10
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Do you have the same experience with seaweed flakes, like Dulse for example? Just curious. Those can make a good MSG replacement in rubs where just a little MSG is used for a bit of that Umami taste. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

04-11-2010, 10:34 AM	#11
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	Ditto on the Dizzy Pig rubs...PM sent as well... __________________ Wine Country "Q" Competition BBQ

04-11-2010, 12:59 PM	#12
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I use a simple mix of kosher salt, fresh ground black pepper, chile powder (I make my own) and citrus peel for most cooking. I will supplement with a more seasoned rub which might contain sugars (turbinado and/or brown), celery seed, cayenne, paprika, dehydrated onion and granulated garlic. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

04-11-2010, 01:28 PM	#13
peppasawce is one Smokin' Farker Join Date: 07-08-09 Location: Columbia, Mississippi Downloads: 0 Uploads: 0	No MSG for me please...High Blood Pressure will make you read trhe label...Mix your own spices Brother, and always use Kosher and, or, Sea Salt It will work just fine!!!

04-11-2010, 03:33 PM	#15
ShutYrMouth Full Fledged Farker Join Date: 01-01-10 Location: Columbus Oh Downloads: 0 Uploads: 0	i agree just make your own all these rubs out there on the market and i've never tried one of them maybe i should, maybe mine sucks. haha. who knows make your own! greg __________________ SHUT YR MOUTH BBQ TEAM DP Fat 50 Stumps Stretch WSM 22.5' Weber Kettle

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