Cooking myth *** seasoning before you cook

[smoke ninja]

Heres a simple test.

2 pairs of thighs, both slathered in mayo and salted.

One pair was seasoned with oakridge secret weapon pork and chicken (touch of cayenne added) before cooking, the other we wait.



These were cooked on the 007. That means direct raised heat. I cooked as usual, 30 min skin up, flip for as long as needed to skin down (about 15 min) than skin up til finished.

I didn't season the other thighs until after the skin sear, about half way through the cook.


Pre season.......................................... Post season



Seasoning after had better color and more pronounced flavor with less rub

I've also had good results with bbq pork only being salted to start.

Thoughts and opinions?

 

[blazinfire]

My guess would be you'd actually get more flavor from post seasoning due to the sugars in the rub not being exposed to the heat/smoke for long period of time. As far as it being a better flavor who knows.

I took it you enjoyed the post seasoned better?

 

[Gore]

Heat definitely reduces the flavor, so less seasoning is needed if it is seasoned afterward. In addition, different spices have different tolerance to heat, so the flavor profile also will change. However, the preseasoning will tend to dissolve in the juices (some falling off, of course); whereas, the postseasoning will not all dissolve, leaving a texture reminiscent of having a picnic on the beach. I've tried it myself, and been served both ways in restaurants. I'm not a big fan of the latter.

 

[ssv3]

Interesting because I was contemplating on doing this myself. I was actually thinking no seasoning at all and hitting it with seasoning either at pull or perhaps toward the very end of the cook. Contingent on what I was going to cook of course.

 

[JohnnyB]

Heat definitely reduces the flavor, so less seasoning is needed if it is seasoned afterward. In addition, different spices have different tolerance to heat, so the flavor profile also will change. However, the preseasoning will tend to dissolve in the juices (some falling off, of course); whereas, the postseasoning will not all dissolve, leaving a texture reminiscent of having a picnic on the beach. I've tried it myself, and been served both ways in restaurants. I'm not a big fan of the latter.

This is what I find as well. It all depends on the rub you're using, too. If it's more of a powdery rub, I'll hit it up towards the end of the cook. The more granular it is, I won't do it.

 

[cheez59]

I've not thought much about post seasoning when grilling. I do know that post seasoning is the by far the best method when frying pretty much anything.

 

[16Adams]

I've actually coked nekkid briskets and butts-seasoned them afterwards before chopping and and pulling. It's a nice,albeit unceremonious way to cook. Specially if you plan to use the meats in a number of different dishes. Mexican, American, Italian.
The Bride likes the nekkid smoked pork shoulders chopped and with udon noodles and vegetables.

 

[Fwismoker]

First let's look at the benefits to seasoning before. The dry brining effect of salt will help retain moisture, denature proteins, and draw other seasonings into the meat.

I've forgotten to season before and it's absolutely gross uke: to season after...It's like eating raw powder on the food. Just aint right IMO (well for me anyway) Give me the seasoning where it's cooked into the crust where it's combined with the juices....yum

 

[smoke ninja]

First let's look at the benefits to seasoning before. The dry brining effect of salt will help retain moisture, denature proteins, and draw other seasonings into the meat.

I've forgotten to season before and it's absolutely gross uke: to season after...It's like eating raw powder on the food. Just aint right IMO (well for me anyway) Give me the seasoning where it's cooked into the crust where it's combined with the juices....yum

I did pre salt both and season the the second set half way through so it would cook in to the meat

 

[Fwismoker]

I did pre salt both and season the the second set half way through so it would cook in to the meat

Oh good...after it's cooked would be nasty! lol

 

[Smoking Piney]

If I cook with direct heat, I usually go light on the rub at first or just use a little salt. I'll apply a little more rub about halfway into the cook. The exception to this is Carne Crosta - it tastes better seared into the meat.

Indirect or low and slow are different stories. I'll apply the rub before putting the meat on.

 

[DanQuixote]

Living in Memphis I have developed a liking for a dry rub applied to my ribs after the smoke. I do apply a rub prior to smoking to develop that crust we all love. I am reluctant to say what dry seasoning I use, but here goes...Rendezvous dry seasoning. I dislike their ribs, pulled pork, chicken and all other things Rendezvous.....but I love their seasoning.

 

[LDawg]

Living in Lake Havasu City on the water ? I have usually blew the suds off a few cold ones by the time the middle gets here I would season mine up at the beginning so it wouldn't screw up my schedule lol :twisted:

 

[Mikhail]

Never tried midcook. Not sure it makes a lot of difference with chicken, because the skin is in the way anyway. I usually season skin on chicken at the table. Skinless I will season ahead because it can reach the meat.

My boneless skinless turkey breasts were rubbed with Franklin's mix - half pepper, half salt. Awesome.

 

[Jrogers84]

First let's look at the benefits to seasoning before. The dry brining effect of salt will help retain moisture, denature proteins, and draw other seasonings into the meat.

I've forgotten to season before and it's absolutely gross uke: to season after...It's like eating raw powder on the food. Just aint right IMO (well for me anyway) Give me the seasoning where it's cooked into the crust where it's combined with the juices....yum

I agree with this. I never post season but have tried. Not a fan. As for seasoning mid cook....I can see why it would work. I just have no desire to add a mid step cook

 

[gun smoke]

the only thing that I can think of that I season after it's cooked is venison steaks. roll in flour throw in a hot cast iron pan with butter cook maybe a minute or two when it hits the plate add a little salt and pepper. on my way to the freezer now

 

[Smoke Dawg]

I always season pre cook and Wellers is a very good choice! :thumb:



There are times when I add seasoning during the cook. for both me and the meat!