Smoked Salt: The Ultimate BBQ Hack?
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Buddy…getting way too scientific for our dumbasses!!!!!!
mayby this will work better
Fellow Yoder here from PA. Love all of your videos, especially the brisket secrets one, adding the Lawry's was a game changer. Do you have any thoughts, or do you intend to review the new Masterbuilt Gravity XT or any of the other new pellet grills that have been released recently? 2024 has been a busy year for BBQ and I would love to hear your thoughts on some of the new offerings. Thanks for all your hard work on these videos.
I’ve been making smoked salt for years for the kitchen and holiday gifts. So easy.
Maybe next time you have some beer to wash your pallet between tests.
Now what about pairing the smoked salt with a pellet grill to try to get more smoke flavor and better BBQ?
How do you think the salt would do if you dry brined with it?
If you put a smoked salt on a smoked rib would it be too Smokey?
I tried it.. not worth a damn and buy a kettle if money is tight. You can do wonders on charcoal alone.
please don't start using the term "Hack" You and your channel are better that that!
21:38 the real proof right here 😊
Would this work as a dry brine?
Mesquite and Hickory can be overpowering very quickly…
If I smoke with either of them, it's only for the first hour and then finish with Oak, Alder or a Fruit Wood.
Thanks Jeremy! My favorite videos of yours are always the bbq science ones.
Woah, very informative comparison! So fascinating. Keep making great videos 🙂
I use liquid smoke and smoked salts in sauce making and seasoning blends. I would never use them direct on meat.
You should try smoked Maldon salt. It's more subtle pretty much no dirty smoke taste.
Would this have helped to bring more smoke flavor to a pellet smoker?
Your official taste tester is much cuter than Chud’s 😊
Ya know how you mist bbq with the spray bottle? What if it was misted with salt water. Like dissolve the salt in the water first
The ultimate hack is liquid smoke
It's because your taste buds are burned up after all the meat smoking.
One more test needs to be done with the smoked salt, dry brining with it to see if the smoke flavor gets more into the meat.
You can't get the same results from smoked salts, the work involved in smoking meat brings satisfaction once finished cooking. Just knowing you put the work in a did the job right.
Dude did we give you some indication we've got extra smarts? LOL… Me hungry, meat, heat, smoke , YUMMM! 😁
You could do wings and put a different salt on each to get a better idea of each one on food…🤔
Interesting, I never thought of this!
I'd used commercially available smoked salt on grilled 8 oz burger patties, I did not detect any significant smoke flavor.
always eat celery to reset your tounge, or the taste test wont be the same.
On your salt/16 mesh mix….what are the proportions you use? They looked great!
My girls are the same way love ribs. Steak one will eat it the older one not so much. The boys love a good mid rare steak.
Thanks for the update and views 🇺🇲🇺🇦
Make these videos shorter, please.
@4:49, I was hoping for an, "Ah, ah, ah!" Count Dracula style. 😂
In short, if you want real barbecued ribs, buy an offset. Great assessment, Jeremy. 👍
I think your smoker should do the trick for smoking a piece of meat. Smoked salt is awesome on boiled eggs, its the only salt we use here at home for that but a replacement smoking… Nope
9:24 Hickory, Mesquite, and Cherry are all easily discernable. Oak, Pecan, and Peach oh and Apple might be harder. At least for me 😅
Edited to say I'm a dumbarse. I thought you were referring to wood, not the salt. Edited instead of deleted to own my dumbarseness 😄 🤣 😂 😆
9:31 Something i just noticed. With that exhaust fan sitting right above your smokestack, does it not create a vacum drawing the smoke out of the smoker faster than if the fan wasn't on?
Maybe a wet or dry brine with liquid smoke or smoked salt?
It would be interesting to see how the smoked salt behaves when dry-brining meat, if it carries the smoke flavor through the whole piece of meat or if the smoke flavor just stays on the surface.
Add smoked salt to soups like chicken noodle soup. It's a game changer.
In my Opinion, smoked salts should be used as a finishing salt
I’ve done a substantial amount of smoked salt testing bc I had to give away my offset when I moved into town in an apartment with just a small balcony. 100% agree the intensity and the quality of flavor is not the same. However, I have something to add.
The salt you used is light and that in my experience means it was quick smoked salt. Probably 12 hours out so. It works as a finishing salt better than a prep salt. A little on a cooked steak. So like if you sous vide then sear in a pan, sprinkle a little on as finishing salt.
Dark salt that is 48 hot smoked is much more intense. And a little hammy. That you can dry brine or put a bunch in with the meat in a bag for sous vide. It adds a lot more flavor than the quick smoked salt – but hammier. It is similar to if you cold smoke with a pellet tube for 30 min before you grill on a gas grill. Which is also hammy imo. Kind of like if you put meat in a sous vide vacuum bag with regular salt and then leave it in the fridge for a week before cooking – I don’t know the science but it makes the meat hammy.
I never really got liquid smoke to work how I’d like. I tried a few types of wood (and only use the pure liquid smoke – many kinds have other things added) and it was always too much of the dirty flavor (and I’m a dirty guy when it comes to offset)
A pellet grill running high smoke mode is better than either but at that point I rather do an offset if available or just a kettle. Neither of which I have been able to do for the last several years unfortunately.
Alder is goof for guitar bodies and it stinks if you burn it. I wouldn't cook with it.
I never cared for smoked salt now smoked paprika from the Balkans area is fantastic.
Great comparison. – Emma seems to know what she likes. – lol
With winter here, (especially in eastern Canada) cooking moves indoors. – Cheers!
Bro just put a small salt shop out of biz. 🤣