Does this $5 Product Make BBQ Rubs Obsolete?
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Beef Bullion Powder has a very artificial taste… there’s a reason it’s $4 a bottle. As you say… you want the flavor of the beef to shine, which I completely agree. There are ingredients on the market that amp up the flavor without adding that artificial taste. That said, I know plenty who go with this type of powder.
Marco Pierre White made these videos because Knorr paid i‘m a ton of money for it.
Stock cubes are not concentrated stock. The are mostly glutamates and salt + some other unhealthy additives trying to mimic the flavour of broth. You can just season with msg and salt and get essentially the same effect.
The fact that you tossed Jocko stuff in here makes me wanna follow you more, brother. Everyday consumer of Jocko products!
How much MSG does it have??
Use a shaker for the bouillon power next time so you could control it better.
Digging the "Roseanne" music. 😂
Sorry if i missed it,but where they WAGU briskets or prime ect.That does make a difference,along with his flawless techq.
I always enjoy your videos. Thanks for all your hard work putting your content out. For those of us who react negatively to Monosodium glutamate (MSG), be aware that it's listed as the third ingredient in Knoor's Beef Broth Powder. I looked it up on their website, and it's factual. MSG makes all food taste better, as its intent is to enhance flavor. However, it has known short-term side effects that, for some, can be serious. For me, I generally just feel irritable and uncomfortable in my skin. Almost itchy. It's commonly snuck into restaurants and packaged foods, so mediocre becomes better. It makes you feel hungry shortly after eating a big meal. That's a good reason to go back for seconds on that juicy brisket. Haha! Apologies if I sound like a squasher but it is worth knowing before serving your brisket to a group if you don't know everyone's tolerance.
Great video
I’ve been using 16 mesh black pepper and Knorr Tomato Bouillon chicken flavor and I love it. (No extra salt) Black pepper first and semi generous bouillon second. A good chunk of the finer seasoning is lost in the cook so don’t worry about over salting. Remember, it’s a big chunk of meat so it can handle it a slight over season. Great work!
I use bouillion in my injection every time, it packs the punch.
Just subscribed. Great video thank you!
Try using the chicken one on beef, its what my whole mexican family uses. I wasn't even aware they made a beef one.
So how are we supposed to determine if it’s better unless we are actually tastier difference
I’ve used so many things in competition. Mushroom powder, anchovy paste, Bonita flake beef broth, sodium phosphate injections, curing salt for color…. The list goes on and on. The best tasting briskets are simple.
Base of any seasoning salt, kosher salt and 16 ground black pepper. Use a binder always and wrap with tallow from trimmings.
I wish I could add a screenshot cause beef bouilion powder is out of stock at my local HEB and Jermey is almost certainly to blame
MSG is gonna make your food taste better.
Curious what your cholesterol numbers are?
The secret ingredient is msg!
I can not do M S G
Knorr makes beef stock concentrate in a squeeze bottle. Trying using it as a binder. I'll let you know if it works
I made one using the knorr demi-glace with a touch of msg , salt pepper and garlic powder. That came out better than the beef bouillon
Beef ramen noodle flavor packet works well too
Binder: Umami Black Garlic Sauce. Seasoning: 16 Mesh BP (Heavy), Diamond Crystal Kosher Salt, 50/50 mix of Lawrys and Beef Bouillon. Wrap: Butcher paper and tallow. Pretty hard to beat.
Great video! How would you apply this knowledge to pork shoulders?
I would not put that crap on my meat. Plus it’s 💩 ingredients
It’s basically beef flavored MSG
What you do with all that meat you use for these videos? How do you justify this? Asking for my self 😃
Dang my secret is out now
Just add a small amount of powder beef bullion to your preferred rub, people have been doing it for decades🤦🏼♂️
How long was the cook before resting?
Nice job catching up to the rest of the world.