Clay-b-que
is Blowin Smoke!
- Joined
- Jun 18, 2014
- Location
- Denver, CO
I am in the “it needed more salt” crowd as well and I used a ton of it in broth and on chicken. Hmmmm.
Hi William,
Thanks for your review. However, I must unequivocally disagree with your assessment of the salt level in Saigon 21. I'm actually having a hard time even believing you are serious. I am personally very sensitive to seasonings being too high in salt. I hate it. Which is exactly why I began making my own seasoning blends in the first place. So, I know Saigon 21 isn't too salty. It just isn't. I also know exactly how much salt is in the recipe (down to the hundredth of a percent), and I also know that it is not as high as several of our other very popular rubs. Saigon 21 is about in the middle of the Oakridge BBQ salt level range. So, it couldn't possibly be "the saltiest rub I’ve ever used, and certainly the saltiest I’ve ever had from mike - and I’ve almost used them all" -- because it just isn't.
So, your experience just doesn't square with reality -- unless an egregious mistake was made in filling just your bag and no one else's -- which isn't impossible, but is highly unlikely. Especially considering our proprietary blending and filling procedures basically prevent it from happening. And, with hundreds of thousands of pounds of bbq rub sold, to my knowledge, we have never had a bag-to-bag consistency issue with our filling or blending processes.
Please understand, I'm not trying to be harsh, argumentative, or disrespectful. I actually very rarely comment on people's reviews of my rubs, even the few times they are unfairly negative. However, I found the dogmatic nature of your incorrect assumptions and assertions about some mistake we must have made to be offensive.
Regarding your seasoning process: You should never season raw shrimp -- or any other fresh seafood for that matter -- for 8 hours. It's honestly a wonder that the little salt and lime in the rub didn't actually cook the shrimp (ala Ceviche) during that overly long soak. Twenty minutes is all that is needed to fully season raw shrimp/shellfish/seafood. Any longer and you'll ruin the protein.
All that said, I still want you to be happy, and I do want to test the package of rub you received. So, I have sent you a pre-paid return envelope, and I would like you to carefully seal up the unused portion of the Saigon prototype you received and return it back to me. I have also resent a new sample of Saigon for you to try. I have personally tested this new sample and can guarantee it is an exact and accurate representation of the blend as intended by the Master Blender -- me...
:thumb: :thumb:
Thanks,
Hi William,
Thanks for your review. However, I must unequivocally disagree with your assessment of the salt level in Saigon 21. I'm actually having a hard time even believing you are serious. I am personally very sensitive to seasonings being too high in salt. I hate it. Which is exactly why I began making my own seasoning blends in the first place. So, I know Saigon 21 isn't too salty. It just isn't. I also know exactly how much salt is in the recipe (down to the hundredth of a percent), and I also know that it is not as high as several of our other very popular rubs. Saigon 21 is about in the middle of the Oakridge BBQ salt level range. So, it couldn't possibly be "the saltiest rub I’ve ever used, and certainly the saltiest I’ve ever had from mike - and I’ve almost used them all" -- because it just isn't.
So, your experience just doesn't square with reality -- unless an egregious mistake was made in filling just your bag and no one else's -- which isn't impossible, but is highly unlikely. Especially considering our proprietary blending and filling procedures basically prevent it from happening. And, with hundreds of thousands of pounds of bbq rub sold, to my knowledge, we have never had a bag-to-bag consistency issue with our filling or blending processes.
Please understand, I'm not trying to be harsh, argumentative, or disrespectful. I actually very rarely comment on people's reviews of my rubs, even the few times they are unfairly negative. However, I found the dogmatic nature of your incorrect assumptions and assertions about some mistake we must have made to be offensive.
Regarding your seasoning process: You should never season raw shrimp -- or any other fresh seafood for that matter -- for 8 hours. It's honestly a wonder that the little salt and lime in the rub didn't actually cook the shrimp (ala Ceviche) during that overly long soak. Twenty minutes is all that is needed to fully season raw shrimp/shellfish/seafood. Any longer and you'll ruin the protein.
All that said, I still want you to be happy, and I do want to test the package of rub you received. So, I have sent you a pre-paid return envelope, and I would like you to carefully seal up the unused portion of the Saigon prototype you received and return it back to me. I have also resent a new sample of Saigon for you to try. I have personally tested this new sample and can guarantee it is an exact and accurate representation of the blend as intended by the Master Blender -- me...
:thumb: :thumb:
Thanks,
Mike ,
Sending another sample was unnecessary, but thank you anyway...
I would be more than happy to try it again , as I hope it will be more agreeable .... as I said earlier - I really liked the flavors of the S21.
I should probably try it on something else , like chicken.
I will be sure to let you know my impressions.
Of course I will be happy to send the original back to you so you can check it out ....
I didn’t use much of it .....Hopefully it was my mistake in how I prepared the shrimp - wouldn’t be the first time I’ve screwed something up ...
In all my posts ( I think ) regarding this matter I’ve heaped praise upon your products - which is why I didn’t understand the saltiness.
It seemed to me that it would be magical on shrimp.
“However, I found the dogmatic nature of your incorrect assumptions and assertions about some mistake we must have made to be offensive.”
I did not mean to offend , disparage be “dogmatic” or hurt you in any way, and I certainly wasn’t trying to sabotage S21.
I was just posting my review as requested by you .
I didn’t “assert that you made a mistake” - I just said it was too salty for my tastes.
I hope there’s no hard feelings.
Again , as I’ve said earlier , I have been a loyal user for years - as I’m sure you can see - and obviously love your products .
Yours are the ONLY rubs I use .
Again , thanks ... that is another reason I enjoy doing business with you ...
I just hope you don’t “cut me off” in the future ...
:-D :-D
Bk