I find the “recent” love of seasoned salt interesting….it is a seasoning that has been around for decades and was a staple of my Mother’s pantry as far back as I can remember (1970s.) Thanks for the comparison James…good stuff.
I had the same thought. I even picked up a container, only to discover it contains sunflower oil (which my daughter is allergic to). Big bummer! I'm hoping to find myself a good alternative to Lawry's.
My parents used it a lot growing up too and when I saw it recently I thought no way this can be great since I don’t remember loving it growing up. But there’s so many people now swearing by this I guess I have to try it!
I dry brine my first brisket using Lawry, Kosher salt and Black Pepper. We all loved the taste Lawry gave to the Brisket. Thank You James and keep up the Great Work.
I've used LSS in some of my cooking for years and now it looks like I'm going to be using it in my bbqing !! Thanks James. Perhaps in the near future an update on the status on your outdoor kitchen. Many thanks.
as an avid user of Lowry's for my whole life, I'm blown away by how many people are just now coming around to it. I substitute it almost exclusively for salt. it's fantastic on meats, corn on the cob, hell even popcorn.
Hey James, my "secret" bbq rib rub for the past couple of years has been just Lowry's and brown sugar. It's not overly complex, but turns out great ribs.
@@1230mkelly I just eyeball it. Start with full coverage of Lawry's but not too heavy. Then go back over it with brown sugar until it is fully covered.
I used to use lawry's on everything, until I found Great American Land and Cattle, now I use that instead. I also dry brine over night, and depending on the cut and my mood, I will just use land and cattle. I am pretty sure it has salt in it, so it handles the whole purpose of overnight dry brining all by itself. There are some cuts, however, that require nothing but a straight kosher salt brine....Picanha is one of them. I have tried it with the land and cattle, but that just seems to take away from the experience for me. Sometimes, the simplest approach is the best! :)
@@mattkotovsky1308 that is a tough one to answer. My wife and I both just liked the flavor profile better. I do remember that, but to be honest, it was probably 20 years ago we stopped using Lawry's. I don't recall exactly what we liked better about the Land and Cattle. We have of course tried others over the years, but we always come back to the Land and Cattle as our staple
I just got a used Kamado Joe from my son n law two days ago . I traded my pit boss pellet grill for it.just did the first Burn in. I found your videos on UA-cam . I love how you pack a ton of information in each videos. I’m sure going to try a lot of your recipes! Keep those videos coming, Thanks
I love the way you get so excited about a new use.. like you smoking chips in the ash tray, and this 'tweak' here. Good series. I bought a classic because of your channel over the past few months.
My family is really enjoying the food I cook on the Big Joe. I typically first pick what kind of meat to cook then find the corresponding videos from your site to learn how best to cook it. Thanks again for all the knowledge.
Awesome demo...!!! I have always used Lawry's Seasoned Salt when cooking indoors, but got away from it when I started serious smoking. Can't wait to go back home. Thanks...
Thank you so much. Watching your videos I’ve learned so much in the late hours of the evening and mornings. I appreciate your attention to detail and look forward to all new cooks.
Just stumbled upon this video. I will say I’ll have to try this out. The famous BBQ restaurant Terry Blacks uses table salt for their briskets. The theory is that the smaller salt crystals get absorbed better. Scientifically makes total sense when thinking about the larger crystals vs smaller crystals.
I just found this channel yesterday and I found it to be the most informative one that I have seen. I can't wait to look back at all the of your videos and I have learned a lot on just the several ones that I have watched so far. Thank you!
I've done similar smoking before but didn't dry brine in the refrigerator. I put on my Beef Rub and put it in the refrigerator covered with plastic overnight but I will try your method, it seems better.
Can't not believe I've only found your channel recently, I believe I found my go to utube channel for all smoking content. I love how you challenge different flavor. Can't wait to utilize your procedures. Thank you. 👍 😊
My uncle taught me how to BBQ 35 years ago. LSS was his "secret" seasoning and I have used it religiously since then. Now I can't wait to try it in a dry brine!! Thanks for the great idea!
My mother used Lawerys all the time but she used it exclusively no pepper. While as a child I liked it, as an adult I found it overpowering. I used SPL you suggested first on Ribs with fantastic results, I then did a brisket with equally amazing results. Thank You for being the very best Kamado grill instructor on the web
Thanks for your vids your input has really helped my bbq game with my joe and made what would have Likely been a regrettable purchase to something I don’t think I could live without
James. Another endorsement for Lowry's. I first saw info on Franklin Lowry's secret on Jeremy Yoder's Mad Scientist BBQ. I'm brining and doing rotisserie chicken this weekend and will try it for sure. Thanks for another great educational video. You leave no stone unturned. Excellent! Thanks again.
thanks so much Tom. Thats why I try and give credit where credit is due as I saw both but saw Chudds share it a month or two before hand. not to say people can't land at the same spot / idea and its just coincidence but for me, i saw it there and tried and it liked
OMG yes been doing this for years. On Tri-Tip smoked Oooo so good. Also Chicken and Turkey as well. Salt, Brown sugar, pepper, Thyme, Sage there are so many combos you can create
I bought my first Kamado Joe this spring and started watching your channel to learn how to use it properly. I like all the videos the you release and have learned alot. I really like how you constantly experiment to find techniques that give great results. Since watching your hot and fast vs low and slow ribs video, I only do the hot and fast method. Keep up the entertaining and informational content!!!
Going to try this for, thanks again for another informative video. I have been using a BGE for fifteen years and since watching your videos I have recently changed to a Kamado joe. Keep up the good work.
I've started using Lawry's seasoned salt on my meat after watching your video and it really does make a big difference. thank you for making this video!
James, I am learning a lot. I have a pellet smoker and after watching a number of your videos, I am 75 to 80 percent ready to jump to a Kamado Joe Classic 3 grill. Love the suggestion on parchment paper to get the pizza on the grill.
thanks, happy to answer any questions. can't beat the mindless ease of use the pellet has.... instantly someone with no experience can make good food and stand out from the neighbourhood crowd. for me, i don't like the lack of flavour and the limitations for things like pizza, searing etc
@@SmokingDadBBQ Just wanted you to know I took the jump this weekend. Did two pizza and smoked some salmon. All turned out great. Thanks for all your input by means of the videos.
Great video as always; thanks James. I'm a bit confused. In previous video's, and even this one, you show a dry brine using kosher salt and letting the meat sit uncovered in the fridge for 1-2 days. Then after that you apply a binder and rub, or other seasonings. However in this video you're applying a binder then your salt(s)/pepper brine mixture. In this technique, was the meat previously dry salt brined with kosher salt? If not, how long do you refrigerate the meat using this binder/dry salt/rub technique?
they both work, i found no disadvantage to doing it all together so its just simplifying the process / cleanup down to one step but you can do either one and get the same result
I have been dry brining with just salt...didn't even think it was appropriate to add pepper or anything else. So I learned a lot here. Unfortunately I dry brined a chuck roast with just salt yesterday before watching this great video. Next time...thanks James!
Just did a brisket with Lowry’s seasoning per your video and it came out Amazing!!! Keep up the good work @smokingdadbbq, I enjoy learning new tricks so that the family can enjoy some good eating!!!
Hi James, great video as always and I will add LSS to my repertoire. I have a KJ Classic III and noticed you used the slow roller to start for the reverse sear, if you don't have a Su-V Gun how do you remove the slow roller for the final sear? Or do you not put the slow roller in when you plan to finish your sear on your KJ? I assume the slow roller would be too hot to remove and safely set aside when you are ready to sear. Thanks!
Thanks for the vid. I have been using home made rubs for years so I can control things. This Lawrys/BP/salt mix is not to expensive to make a lot of it , and has worked great especially on beef , but also for other meats as well. I can make a 5Lb. batch for under twenty bucks. A little extra granulated garlic helps as well.
Hi James, I used to do my steaks with straight Lawreys 40 years ago on my hibachi and got out of the habit. Using this recipe brings it back even better. Awesome update to an old recipe!
Awesome video as always James! Looking forward to getting delivery of my Kamado Joe Classic 3 in January to try some of the really cool techniques shown on your videos!
I can't wait to cook me up some of those Tomahawk steaks. I used your ratio of Lawry's, Diamond Crystal and pepper on a poor man's brisket and it was fantastic. I will be using this ratio on beef from here on out. Thanks!
I find the “recent” love of seasoned salt interesting….it is a seasoning that has been around for decades and was a staple of my Mother’s pantry as far back as I can remember (1970s.) Thanks for the comparison James…good stuff.
I had the same thought. I even picked up a container, only to discover it contains sunflower oil (which my daughter is allergic to). Big bummer! I'm hoping to find myself a good alternative to Lawry's.
Yea same here, but I’m glad it’s catching on though. I grew up with the use of this instead of table salt
My parents used it a lot growing up too and when I saw it recently I thought no way this can be great since I don’t remember loving it growing up. But there’s so many people now swearing by this I guess I have to try it!
Its just like beef tallow. One person did it, got a bunch of views, and then everyone else jumps on the bandwagon.
@@opfreakx I also have a tub of wagyu tallow! Lol
I dry brine my first brisket using Lawry, Kosher salt and Black Pepper. We all loved the taste Lawry gave to the Brisket. Thank You James and keep up the Great Work.
its fantastic on brisket for sure, cheers
@@SmokingDadBBQ Thank you.
I've used LSS in some of my cooking for years and now it looks like I'm going to be using it in my bbqing !! Thanks James. Perhaps in the near future an update on the status on your outdoor kitchen. Many thanks.
What kind of Loweries season is that?
just recorded the update this weekend, will be out in about a week
as an avid user of Lowry's for my whole life, I'm blown away by how many people are just now coming around to it. I substitute it almost exclusively for salt. it's fantastic on meats, corn on the cob, hell even popcorn.
Hey James, my "secret" bbq rib rub for the past couple of years has been just Lowry's and brown sugar. It's not overly complex, but turns out great ribs.
interesting, need to try that
I’m definitely gonna try that. Thx!! 🤌
What is your mixture ratios of brown sugar to Lowry's?
@@1230mkelly I just eyeball it. Start with full coverage of Lawry's but not too heavy. Then go back over it with brown sugar until it is fully covered.
Could you do this for Ribeys as well? Thanks😊
Awesome video! Your channel has enhanced my grilling substantially! Thanks!
so glad to have helped
I used to use lawry's on everything, until I found Great American Land and Cattle, now I use that instead. I also dry brine over night, and depending on the cut and my mood, I will just use land and cattle. I am pretty sure it has salt in it, so it handles the whole purpose of overnight dry brining all by itself. There are some cuts, however, that require nothing but a straight kosher salt brine....Picanha is one of them. I have tried it with the land and cattle, but that just seems to take away from the experience for me. Sometimes, the simplest approach is the best! :)
good call out, some things can easily be over powered if not careful
What do you prefer about the Land and Cattle mix?
@@mattkotovsky1308 that is a tough one to answer. My wife and I both just liked the flavor profile better. I do remember that, but to be honest, it was probably 20 years ago we stopped using Lawry's. I don't recall exactly what we liked better about the Land and Cattle. We have of course tried others over the years, but we always come back to the Land and Cattle as our staple
I see you from Mexico, and since I started watching your videos, my barbecues have reached another level. Thank you for sharing
I've cooked many years with Big Joe and this blog has given me great tips!
Thank-you, cheers
I just got a used Kamado Joe from my son n law two days ago . I traded my pit boss pellet grill for it.just did the first Burn in. I found your videos on UA-cam . I love how you pack a ton of information in each videos. I’m sure going to try a lot of your recipes! Keep those videos coming, Thanks
glad to help, enjoy your KJ!
First time, I'm mesmerized. I can't stop watching. I've always wondered what was all the hoopla about those strange looking BBQ.
Thankyou
Glad you enjoyed it. Cheers Ray
Thank you for the Salt, Fat, Acid, Heat book comment - just picked that up! So much fun to experiment with different salt types/combos.
hope you enjoy, great resource
I just bought the Lowry's 2 weeks ago. Man, this is way better-it's taking my BBQ to another level. Thanks
Hope you enjoy
I love the way you get so excited about a new use.. like you smoking chips in the ash tray, and this 'tweak' here. Good series. I bought a classic because of your channel over the past few months.
Thank-you, cheers
Great video. I’ve become addicted to your channel. Keep’em coming.
thanks Bob
Thanks for all of the grilling and BBQ ideas. Keep them coming!
You bet!
Amazing James. I’ve learned so much about Kamado BBQing from your channel. 🇨🇦
thanks so much
Excellent James! Thanks for the Lowery's mix idea. I will definitely try it!
Same comment as so many others. Haven’t used LSS since watching my dad use it as his go to 35 yrs ago. Thanks for the insight and reminder! Great job.
Thank-you, cheers
Great video. I love the way you explain the taste of the steaks. Makes me drool.
thanks
Love your video's.
I've learned so much about tempature control and the proper amount of wood for smoking.
Thank You!
thanks so much Leonard
Another great video James!! I expect nothing less from you anymore 😃
haha pressure is on
this kind of content is so great. All ways learning and improving. Thanks for sharing!
much appreciated Joe
My family is really enjoying the food I cook on the Big Joe. I typically first pick what kind of meat to cook then find the corresponding videos from your site to learn how best to cook it.
Thanks again for all the knowledge.
thanks, cheers
Never thought about dry brining until this video. Thanks!!
thanks
Awesome demo...!!! I have always used Lawry's Seasoned Salt when cooking indoors, but got away from it when I started serious smoking. Can't wait to go back home. Thanks...
thank-you, cheers
Thank you so much. Watching your videos I’ve learned so much in the late hours of the evening and mornings. I appreciate your attention to detail and look forward to all new cooks.
Glad to help
Just stumbled upon this video. I will say I’ll have to try this out. The famous BBQ restaurant Terry Blacks uses table salt for their briskets. The theory is that the smaller salt crystals get absorbed better. Scientifically makes total sense when thinking about the larger crystals vs smaller crystals.
I just found this channel yesterday and I found it to be the most informative one that I have seen. I can't wait to look back at all the of your videos and I have learned a lot on just the several ones that I have watched so far. Thank you!
Sooo good
Great to have you as my test chef
I've done similar
smoking before but didn't dry brine in the refrigerator. I put on my Beef Rub and put it in the refrigerator covered with plastic overnight but I will try your method, it seems better.
Can't not believe I've only found your channel recently, I believe I found my go to utube channel for all smoking content.
I love how you challenge different flavor.
Can't wait to utilize your procedures.
Thank you. 👍 😊
Cheers and thanks
Great tip! My grilling game has definitely improved since I started watching your vids! Thanks, my family thanks you! 😂
That is awesome! thanks
My uncle taught me how to BBQ 35 years ago. LSS was his "secret" seasoning and I have used it religiously since then. Now I can't wait to try it in a dry brine!! Thanks for the great idea!
Good stuff!
I really enjoy watching your videos, very clear and informative
Glad you like them!
I’ll put this into action tomorrow for dinner. Thanks so much James
cheers
My grandmother always used Lawry's seasoning and her fried chicken was Lawry's and extra pepper-Yum!! Great video thanks!!
thanks, cheers
My mother used Lawerys all the time but she used it exclusively no pepper. While as a child I liked it, as an adult I found it overpowering. I used SPL you suggested first on Ribs with fantastic results, I then did a brisket with equally amazing results. Thank You for being the very best Kamado grill instructor on the web
thanks Jon
Thanks for your vids your input has really helped my bbq game with my joe and made what would have Likely been a regrettable purchase to something I don’t think I could live without
so glad to help
Love the videos. I learn something new with each one. I haven't tried dry brining, but I will with my next cook.
thank-you, cheers
James. Another endorsement for Lowry's. I first saw info on Franklin Lowry's secret on Jeremy Yoder's Mad Scientist BBQ. I'm brining and doing rotisserie chicken this weekend and will try it for sure. Thanks for another great educational video. You leave no stone unturned. Excellent! Thanks again.
thanks so much Tom. Thats why I try and give credit where credit is due as I saw both but saw Chudds share it a month or two before hand. not to say people can't land at the same spot / idea and its just coincidence but for me, i saw it there and tried and it liked
Wife is a BIG fan of Lawreys seasoning salt. Love the experiments, thanks James.
thank-you, cheers
James. You have been an inspiration as a new joe junior owner your channel has saved my bacon.
thanks Brad
OMG yes been doing this for years. On Tri-Tip smoked Oooo so good. Also Chicken and Turkey as well. Salt, Brown sugar, pepper, Thyme, Sage there are so many combos you can create
so so so good
Thanks for all the videos! You’re the reason I got into Kamado joe smoking and grilling.
cheers
Expecting my classic III in a couple of days. Learning from your videos and getting excited
thank-you, cheers
I bought my first Kamado Joe this spring and started watching your channel to learn how to use it properly. I like all the videos the you release and have learned alot. I really like how you constantly experiment to find techniques that give great results. Since watching your hot and fast vs low and slow ribs video, I only do the hot and fast method. Keep up the entertaining and informational content!!!
thanks so much Gary
Very interesting test. Will definitely give this a try. Thanks and keep up the great work.
Thanks, will do!
Keep experimenting and sharing! So great to experience with you so best can be shared with everyone in the family- all about it!
thank-you, cheers
Going to try this for, thanks again for another informative video. I have been using a BGE for fifteen years and since watching your videos I have recently changed to a Kamado joe. Keep up the good work.
Glad it was helpful!
Great videos! I follow all your cooks and all the advice! Keep up the awesome cooks!
Awesome! Thank you!
I've started using Lawry's seasoned salt on my meat after watching your video and it really does make a big difference. thank you for making this video!
You are so welcome!
Thanks for doing this experiment. I'll definitely have to give that a try.
Definitely going to try this myself! Thanks for all hard work!
Hope you enjoy!
James, I am learning a lot. I have a pellet smoker and after watching a number of your videos, I am 75 to 80 percent ready to jump to a Kamado Joe Classic 3 grill. Love the suggestion on parchment paper to get the pizza on the grill.
thanks, happy to answer any questions. can't beat the mindless ease of use the pellet has.... instantly someone with no experience can make good food and stand out from the neighbourhood crowd. for me, i don't like the lack of flavour and the limitations for things like pizza, searing etc
@@SmokingDadBBQ Just wanted you to know I took the jump this weekend. Did two pizza and smoked some salmon. All turned out great. Thanks for all your input by means of the videos.
Another great video! Going to have to give Lowery‘s a try on my next steaks. Thanks for sharing, James!
Hope you enjoy
Im drooling! I’ve always wanted to try brining, I’ve heard so many good things!
this was one of the articles i found helpful jesspryles.com/how-to-make-your-steak-even-tastier-use-the-dry-brining-method/
will have to try it out this weekend. will have to find your other video for other searing techniques.
thanks so much
Just discovered your channel. Love! I will be watching all of the videos as I thoroughly enjoyed your the on a dry brine!
Thanks for watching!
James I wouldn't have thought the Lawry's would have made that big of a difference. I will try this on my next Tomahawk thank you.
cheers Mike
Going to try this over the holiday.
Thanks for the great videos.
Happy Holidays, cheers.
Thank-you, cheers
This is great! I will check out your other flavor sears for sure! Thanks for doing this!
Hope you enjoy!
Thank you James. This sounds tasty and less messy than wet brine.
Thank-you, cheers
See this is why I follow your channel! Learning new tricks, and developing more flavor! Thanks James, can't wait to try this
cheers
This is why I love Smokin’ Dad BBQ.. everything well thought out and sharing generously :)
thanks
Just found your channel researching Kamado Joe and love your content. Thanks for sharing your extensive knowledge. Lots of videos to catch up on.
Thanks Brian
I always enjoy your head to head videos. Now I’m all prepped for my first salt dry brine. Thanks!
thanks Brandon
Wow, 7AM and I'm lusting for a steak right now. Off to the meat market. Thanks for the comparison, I appreciate all your work.
Any time!
Thanks for another informative video! I also really liked the Good Smoke vs. Bad Smoke. Great Content!
thanks so much, that was fun to make
Very interesting! We are loving the dry brine method.
Thank-you, cheers
I converted to dry brining a few years back, now I can't wait to try LSS to up my game. I love your videos - Thanks!
Thanks Stephen
Great video as always; thanks James. I'm a bit confused. In previous video's, and even this one, you show a dry brine using kosher salt and letting the meat sit uncovered in the fridge for 1-2 days. Then after that you apply a binder and rub, or other seasonings. However in this video you're applying a binder then your salt(s)/pepper brine mixture. In this technique, was the meat previously dry salt brined with kosher salt? If not, how long do you refrigerate the meat using this binder/dry salt/rub technique?
they both work, i found no disadvantage to doing it all together so its just simplifying the process / cleanup down to one step but you can do either one and get the same result
I’ve never even thought about flavored salt for a brine! Good idea
Thank-you, cheers
James, love the way you keep updating your recipes.
thanks Keith
I have been dry brining with just salt...didn't even think it was appropriate to add pepper or anything else. So I learned a lot here. Unfortunately I dry brined a chuck roast with just salt yesterday before watching this great video. Next time...thanks James!
Sounds great! Next time, cheers
Great video, I love dry brining. I 'm going to have to try out this new technique.
cheers Andrew
Just did a brisket with Lowry’s seasoning per your video and it came out Amazing!!! Keep up the good work @smokingdadbbq, I enjoy learning new tricks so that the family can enjoy some good eating!!!
thanks so much
Hi James, great video as always and I will add LSS to my repertoire.
I have a KJ Classic III and noticed you used the slow roller to start for the reverse sear, if you don't have a Su-V Gun how do you remove the slow roller for the final sear? Or do you not put the slow roller in when you plan to finish your sear on your KJ? I assume the slow roller would be too hot to remove and safely set aside when you are ready to sear. Thanks!
yes remove the sloroller and crank the heat, 10min later the steak will be ready to sear and the grill will be ready to sear
Wow! After all these years of not using a dry brine I think it's time I try it. Thanks for the video. Awesome content as usual.
Thanks. Go for it!
Thanks for the new tip to try! Can't wait to try it for myself!
You are so welcome!
Thanks for the vid. I have been using home made rubs for years so I can control things. This Lawrys/BP/salt mix is not to expensive to make a lot of it , and has worked great especially on beef , but also for other meats as well. I can make a 5Lb. batch for under twenty bucks. A little extra granulated garlic helps as well.
Season salt is a staple in my home, but I've never thought to brine with it. Great video.
Thanks for watching
Lowry's has always been a seasoning in our kitchen!!! Great job and we really enjoy your video's!!
thank-you, cheers
Hi James, I used to do my steaks with straight Lawreys 40 years ago on my hibachi and got out of the habit. Using this recipe brings it back even better. Awesome update to an old recipe!
100%
I will have to try the dry-brine. have always loved the wet brining process.
It's so good!
Thanks for the video. I’m excited to try that dry brine mixture.
Hope you like it!
Awesome video as always James! Looking forward to getting delivery of my Kamado Joe Classic 3 in January to try some of the really cool techniques shown on your videos!
Thank-you, cheers
Awesome video James. Love the detail you provide.
Thanks 👍
I can't wait to cook me up some of those Tomahawk steaks. I used your ratio of Lawry's, Diamond Crystal and pepper on a poor man's brisket and it was fantastic. I will be using this ratio on beef from here on out. Thanks!
Good stuff!
Will copy this on the weekend. Thanks James.
cheers
Dry brining really works well. I will have to try this mixture for my next steak
Hope you enjoy
Love your video Thanks for some different options on cooking.
Wow! That IS a secret to me!! Can’t wait to try it, probably tomorrow!! Thanks, James!
Hope you enjoy
Very interesting, will definitely have to try next time! Thank you
thanks Rich
Never realized you could dry brine a steak. I’ll have to try it next time. Great video and great song choice!
thanks
Fantastic smoke and thanks for the tip, my next smoke I will be trying the new blend.
Thanks for watching!
Very interesting! Definitely going to have to try this next time I fire up the gril! Thanks!
thanks Ryan
We've been adding seasoned salts (we use Magnum steak seasoning) when we've dry brined steaks over the past year... Friggin amazing!
so so so good
@@SmokingDadBBQ James, you're the reason we even thought of the idea so thank you!
We always love watching your cooks on KAMADO Joe, keep up the great work
thanks so much
I’ve watched a lot of your videos and I love the Kamado Joe tips! I’m sure it made me a better cook. And I don’t even own a Kamado.
That is awesome! So happy to have helped some