Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
11-16-2013, 08:41 AM | #1 |
Is lookin for wood to cook with.
Join Date: 11-02-13
Location: Charlotte, NC
|
Salts???
So I'm outta salt and I've got a beautiful butt that needs to be prepped in the fridge. I've been working on my own rubs and just wanted other opinions on the best salt for rubs. I've been using kosher for quite a while and been fairly pleased. I brought back a few salts from Maui this summer, by they are too salty?! I can't remember the last time I actually bought regular iodized table salt.
Stick with the kosher? Thoughts? What do you use? Do you use different ones for different meats? |
|
11-16-2013, 09:14 AM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
I stick with kosher for rubs with one exception of some Sriracha salt that a friend sent me.
You can try the salts from Maui but if they were expensive they will probably get lost in the rub. It ay be better to use those for finishing salts. If you need salt for the butt today you can give it a coat of Worcestershire or soy before rubbing.
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
|
Thanks from:---> |
11-16-2013, 09:16 AM | #3 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
|
On butts sometime all I use as a good hand full of table salt and in the smoke it goes. I do like to use Kosher salt in rubs.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
|
11-16-2013, 09:32 AM | #4 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
|
Yep, I would stick with Kosher as well.
__________________
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
|
11-16-2013, 09:33 AM | #5 |
On the road to being a farker
Join Date: 10-22-13
Location: Cincinnati, OH
|
kosher salt all the way.
__________________
geek, dad, noobie griller. Master Forge 32-in Charcoal Grill, 32" Polecat horizontal smoker |
|
11-16-2013, 09:43 AM | #6 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
|
I use kosher salt for my rubs. I have Fleur de Sel that I use as finishing salt on steaks.
Whatever you do, don't use bath salts because you might turn into a zombie like the homeless guy in Miami!
__________________
~Ren~ Fat Kids Club Founding Member |
|
11-16-2013, 10:25 AM | #7 | |
Is lookin for wood to cook with.
Join Date: 11-02-13
Location: Charlotte, NC
|
Quote:
Thanks gang, y'all confirmed I was doin' the right thing. I'll be pickin' up a box o' Kosher while I'm out and about today. |
|
|
11-16-2013, 10:28 AM | #8 |
Full Fledged Farker
Join Date: 09-16-13
Location: Palm City, Florida
|
Hey I resemble that remark.
__________________
A WATCHED POT WILL EVENTUALLY BOIL BUT AN UNMANNED GRILL WILL BURN YOUR FOOD! |
|
11-16-2013, 12:12 PM | #9 |
On the road to being a farker
Join Date: 10-27-13
Location: Thomasville NC
|
A friend just gave me some smoked sea salt. Not sure what to do with it yet.
|
|
11-16-2013, 12:30 PM | #10 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
|
Next time you do a nice thick cut steak or roast, after you slice it, lightly sprinkle some of the smoked salt over it and enjoy it.
__________________
~Ren~ Fat Kids Club Founding Member |
|
Thanks from:---> |
11-16-2013, 01:33 PM | #11 |
is one Smokin' Farker
Join Date: 08-23-13
Location: San Gabriel, CA
|
Redmond kosher salt and trader joes fine sea salt which isn't very fine perfect for rubs.
I personally did not have good results with Morton's kosher salt.
__________________
Q-ING on my: PBC, Weber OTG & Smokey Mountain. |
|
Thanks from:---> |
11-16-2013, 07:57 PM | #12 |
Full Fledged Farker
Join Date: 10-05-13
Location: Monmouth County, NJ
|
Baleine Sea Salt
__________________
[COLOR="Blue"]Stumps Junior, Humphrey's Pint, XL BGE, Medium BGE, DCS Gasser, Weber Kettle[/COLOR] Last edited by joemat; 12-25-2014 at 06:46 PM.. |
|
11-16-2013, 08:09 PM | #13 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
I use Kosher salt, and in fact, just one brand, as that prevents surprises. My choice is Redmond RealSalt Kosher salt.
The Hawaiian salt can't be too salty, all sodium chloride salt is 97% identical, sodium chloride. But, the grind makes a big difference. Measure by weight is the best idea.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
11-16-2013, 08:51 PM | #14 |
Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
|
Salt is salt unless you are using some sort of flavored salt. Kosher salt, sea salt, and table salt, as well as most other types of salt, are primarily sodium chloride (NaCl.) The reason you see different amounts used when using different types of salt is because of the coarse nature of some salts or the crystal density. If you measure salt by weight rather than by volume, you would use the same weight in any recipe.
That being said, there is no salt that is 'saltier' than another salt when you are using the same weight measurement. When you are mixing a salt with other ingredients for a rub, I would not hesitate to say that your palate won't be able to detect any difference from one type of salt to another.
__________________
http://facebook.com/mancavemeals |
|
Thanks from:---> |
11-16-2013, 09:51 PM | #15 | |
Banned
Join Date: 09-03-13
Location: Edgewood, TX
|
Quote:
|
|
|
Tags |
pork, rub, salt |
Thread Tools | |
|
|