THIS salt dry brine technique just blew my mind! Want better steaks? TRY THIS!

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  • Опубліковано 29 жов 2024

КОМЕНТАРІ • 1,8 тис.

  • @viperranchbbq7200
    @viperranchbbq7200 3 роки тому +28

    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.

    • @JeffBradleyWrites
      @JeffBradleyWrites 3 роки тому +1

      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.

    • @JayDoc895
      @JayDoc895 3 роки тому +1

      Yea same here, but I’m glad it’s catching on though. I grew up with the use of this instead of table salt

    • @jwilson086
      @jwilson086 3 роки тому +1

      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!

    • @opfreakx
      @opfreakx 3 роки тому +1

      Its just like beef tallow. One person did it, got a bunch of views, and then everyone else jumps on the bandwagon.

    • @jwilson086
      @jwilson086 3 роки тому

      @@opfreakx I also have a tub of wagyu tallow! Lol

  • @YayaOrchid
    @YayaOrchid 3 роки тому

    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.

    • @SmokingDadBBQ
      @SmokingDadBBQ  3 роки тому

      its fantastic on brisket for sure, cheers

    • @YayaOrchid
      @YayaOrchid 3 роки тому

      @@SmokingDadBBQ Thank you.

  • @papah7398
    @papah7398 3 роки тому +7

    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.

    • @ggreenlee54
      @ggreenlee54 3 роки тому

      What kind of Loweries season is that?

    • @SmokingDadBBQ
      @SmokingDadBBQ  3 роки тому

      just recorded the update this weekend, will be out in about a week

  • @bryguy2724
    @bryguy2724 Рік тому +1

    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.

  • @wesleydrew9242
    @wesleydrew9242 3 роки тому +8

    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.

    • @SmokingDadBBQ
      @SmokingDadBBQ  3 роки тому +1

      interesting, need to try that

    • @joeblow9850
      @joeblow9850 2 роки тому

      I’m definitely gonna try that. Thx!! 🤌

    • @1230mkelly
      @1230mkelly 2 роки тому +1

      What is your mixture ratios of brown sugar to Lowry's?

    • @wesleydrew9242
      @wesleydrew9242 2 роки тому +2

      @@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.

    • @thesnoozebutton2568
      @thesnoozebutton2568 2 роки тому

      Could you do this for Ribeys as well? Thanks😊

  • @joelhere
    @joelhere 3 роки тому

    Awesome video! Your channel has enhanced my grilling substantially! Thanks!

  • @garthvanguilder9588
    @garthvanguilder9588 3 роки тому +3

    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! :)

    • @SmokingDadBBQ
      @SmokingDadBBQ  3 роки тому

      good call out, some things can easily be over powered if not careful

    • @mattkotovsky1308
      @mattkotovsky1308 3 роки тому

      What do you prefer about the Land and Cattle mix?

    • @garthvanguilder9588
      @garthvanguilder9588 3 роки тому

      @@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

  • @baja_overlander3653
    @baja_overlander3653 Рік тому

    I see you from Mexico, and since I started watching your videos, my barbecues have reached another level. Thank you for sharing

  • @querty55
    @querty55 2 роки тому

    I've cooked many years with Big Joe and this blog has given me great tips!

  • @waynecampbell9693
    @waynecampbell9693 Рік тому

    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

  • @rayritters678
    @rayritters678 3 роки тому

    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

  • @gazoller
    @gazoller 3 роки тому

    Thank you for the Salt, Fat, Acid, Heat book comment - just picked that up! So much fun to experiment with different salt types/combos.

  • @baja_overlander3653
    @baja_overlander3653 11 місяців тому

    I just bought the Lowry's 2 weeks ago. Man, this is way better-it's taking my BBQ to another level. Thanks

  • @ws6619
    @ws6619 2 роки тому

    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.

  • @bobphillips2918
    @bobphillips2918 3 роки тому

    Great video. I’ve become addicted to your channel. Keep’em coming.

  • @markm.3740
    @markm.3740 3 роки тому

    Thanks for all of the grilling and BBQ ideas. Keep them coming!

  • @Bear-hs7cg
    @Bear-hs7cg 3 роки тому

    Amazing James. I’ve learned so much about Kamado BBQing from your channel. 🇨🇦

  • @pcfriese4570
    @pcfriese4570 4 місяці тому

    Excellent James! Thanks for the Lowery's mix idea. I will definitely try it!

  • @andyunger2524
    @andyunger2524 2 роки тому

    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.

  • @oldrockr70
    @oldrockr70 3 роки тому

    Great video. I love the way you explain the taste of the steaks. Makes me drool.

  • @leonardbolton4364
    @leonardbolton4364 3 роки тому

    Love your video's.
    I've learned so much about tempature control and the proper amount of wood for smoking.
    Thank You!

  • @danreid4344
    @danreid4344 3 роки тому

    Another great video James!! I expect nothing less from you anymore 😃

  • @jaws86015
    @jaws86015 3 роки тому

    this kind of content is so great. All ways learning and improving. Thanks for sharing!

  • @liesinc.9322
    @liesinc.9322 3 роки тому

    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.

  • @flugames
    @flugames 3 роки тому

    Never thought about dry brining until this video. Thanks!!

  • @tonyjackson6164
    @tonyjackson6164 3 роки тому

    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...

  • @ozielfoster2710
    @ozielfoster2710 2 роки тому

    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.

  • @Thetattedrep
    @Thetattedrep 3 місяці тому

    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.

  • @davidblackstock9489
    @davidblackstock9489 Рік тому

    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!

  • @samwright9162
    @samwright9162 11 місяців тому

    Sooo good
    Great to have you as my test chef

  • @johnendresen202
    @johnendresen202 6 днів тому

    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.

  • @MrStolenride1
    @MrStolenride1 2 роки тому

    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. 👍 😊

  • @saltydreamsrc2786
    @saltydreamsrc2786 3 роки тому +1

    Great tip! My grilling game has definitely improved since I started watching your vids! Thanks, my family thanks you! 😂

  • @mikearon76
    @mikearon76 3 роки тому

    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!

  • @elosoarellano
    @elosoarellano 2 роки тому

    I really enjoy watching your videos, very clear and informative

  • @hablep
    @hablep 3 роки тому

    I’ll put this into action tomorrow for dinner. Thanks so much James

  • @scottroberts3705
    @scottroberts3705 3 роки тому

    My grandmother always used Lawry's seasoning and her fried chicken was Lawry's and extra pepper-Yum!! Great video thanks!!

  • @jonrolfes9247
    @jonrolfes9247 3 роки тому

    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

  • @trevortrendle
    @trevortrendle 3 роки тому

    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

  • @kevinw3893
    @kevinw3893 2 роки тому

    Love the videos. I learn something new with each one. I haven't tried dry brining, but I will with my next cook.

  • @tombauer7330
    @tombauer7330 3 роки тому

    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.

    • @SmokingDadBBQ
      @SmokingDadBBQ  3 роки тому

      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

  • @chriss3886
    @chriss3886 2 роки тому

    Wife is a BIG fan of Lawreys seasoning salt. Love the experiments, thanks James.

  • @spanx1982
    @spanx1982 3 роки тому

    James. You have been an inspiration as a new joe junior owner your channel has saved my bacon.

  • @JohnathanProphet
    @JohnathanProphet 3 роки тому

    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

  • @rYOUokay
    @rYOUokay 3 роки тому

    Thanks for all the videos! You’re the reason I got into Kamado joe smoking and grilling.

  • @goirishmac
    @goirishmac 2 роки тому

    Expecting my classic III in a couple of days. Learning from your videos and getting excited

  • @the.gary.j
    @the.gary.j 3 роки тому

    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!!!

  • @davidlieux2558
    @davidlieux2558 3 роки тому

    Very interesting test. Will definitely give this a try. Thanks and keep up the great work.

  • @haroldlasser1137
    @haroldlasser1137 2 роки тому

    Keep experimenting and sharing! So great to experience with you so best can be shared with everyone in the family- all about it!

  • @andrewcaney9514
    @andrewcaney9514 3 роки тому

    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.

  • @jrcantu9785
    @jrcantu9785 2 роки тому

    Great videos! I follow all your cooks and all the advice! Keep up the awesome cooks!

  • @howardlee790
    @howardlee790 2 роки тому

    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!

  • @toddwynia7491
    @toddwynia7491 9 місяців тому

    Thanks for doing this experiment. I'll definitely have to give that a try.

  • @nguyen087
    @nguyen087 3 роки тому

    Definitely going to try this myself! Thanks for all hard work!

  • @fentoncheney9870
    @fentoncheney9870 3 роки тому +2

    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.

    • @SmokingDadBBQ
      @SmokingDadBBQ  3 роки тому

      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

    • @fentoncheney9870
      @fentoncheney9870 3 роки тому

      @@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.

  • @scottpost6741
    @scottpost6741 3 роки тому

    Another great video! Going to have to give Lowery‘s a try on my next steaks. Thanks for sharing, James!

  • @lisa-mariegomez7056
    @lisa-mariegomez7056 3 роки тому

    Im drooling! I’ve always wanted to try brining, I’ve heard so many good things!

    • @SmokingDadBBQ
      @SmokingDadBBQ  3 роки тому +1

      this was one of the articles i found helpful jesspryles.com/how-to-make-your-steak-even-tastier-use-the-dry-brining-method/

  • @FirangiBhangi
    @FirangiBhangi 3 роки тому

    will have to try it out this weekend. will have to find your other video for other searing techniques.

  • @solitaryrv5335
    @solitaryrv5335 3 роки тому

    Just discovered your channel. Love! I will be watching all of the videos as I thoroughly enjoyed your the on a dry brine!

  • @mikebeen6985
    @mikebeen6985 3 роки тому

    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.

  • @marcocendejas5144
    @marcocendejas5144 2 роки тому

    Going to try this over the holiday.
    Thanks for the great videos.
    Happy Holidays, cheers.

  • @johnmcelhaney8490
    @johnmcelhaney8490 2 роки тому

    This is great! I will check out your other flavor sears for sure! Thanks for doing this!

  • @GrantHendrick
    @GrantHendrick 2 роки тому

    Thank you James. This sounds tasty and less messy than wet brine.

  • @jasonfox637
    @jasonfox637 3 роки тому

    See this is why I follow your channel! Learning new tricks, and developing more flavor! Thanks James, can't wait to try this

  • @sherwinhau2513
    @sherwinhau2513 3 роки тому

    This is why I love Smokin’ Dad BBQ.. everything well thought out and sharing generously :)

  • @briancrane554
    @briancrane554 3 роки тому

    Just found your channel researching Kamado Joe and love your content. Thanks for sharing your extensive knowledge. Lots of videos to catch up on.

  • @brandonbair3228
    @brandonbair3228 3 роки тому +1

    I always enjoy your head to head videos. Now I’m all prepped for my first salt dry brine. Thanks!

  • @jeannienutter3015
    @jeannienutter3015 3 роки тому

    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.

  • @Sciprus
    @Sciprus 3 роки тому

    Thanks for another informative video! I also really liked the Good Smoke vs. Bad Smoke. Great Content!

  • @maryfahey5471
    @maryfahey5471 2 роки тому

    Very interesting! We are loving the dry brine method.

  • @stephenjohnson9652
    @stephenjohnson9652 3 роки тому

    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!

  • @gwa3185
    @gwa3185 2 роки тому +1

    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?

    • @SmokingDadBBQ
      @SmokingDadBBQ  2 роки тому +1

      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

  • @ricksarris3090
    @ricksarris3090 2 роки тому

    I’ve never even thought about flavored salt for a brine! Good idea

  • @kyosajackson
    @kyosajackson 3 роки тому

    James, love the way you keep updating your recipes.

  • @ronalddefoe574
    @ronalddefoe574 3 роки тому

    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!

  • @andrewpope204
    @andrewpope204 3 роки тому

    Great video, I love dry brining. I 'm going to have to try out this new technique.

  • @jdmfiend32
    @jdmfiend32 3 роки тому

    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!!!

  • @tomadams6918
    @tomadams6918 3 роки тому +1

    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!

    • @SmokingDadBBQ
      @SmokingDadBBQ  3 роки тому +1

      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

  • @kenzeitner4704
    @kenzeitner4704 3 роки тому

    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.

  • @waltzingfool1
    @waltzingfool1 3 роки тому

    Thanks for the new tip to try! Can't wait to try it for myself!

  • @ketodad
    @ketodad Рік тому

    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.

  • @lionboyblue1031
    @lionboyblue1031 3 роки тому

    Season salt is a staple in my home, but I've never thought to brine with it. Great video.

  • @chriseh09
    @chriseh09 2 роки тому

    Lowry's has always been a seasoning in our kitchen!!! Great job and we really enjoy your video's!!

  • @chef_doug
    @chef_doug 3 роки тому +1

    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!

  • @rodneysparks442
    @rodneysparks442 2 роки тому

    I will have to try the dry-brine. have always loved the wet brining process.

  • @lanceleonard521
    @lanceleonard521 3 роки тому

    Thanks for the video. I’m excited to try that dry brine mixture.

  • @markcrewse404
    @markcrewse404 2 роки тому

    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!

  • @leemcelrath6861
    @leemcelrath6861 Рік тому

    Awesome video James. Love the detail you provide.

  • @benjaminlebaron4789
    @benjaminlebaron4789 3 роки тому

    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!

  • @Peter123g
    @Peter123g 3 роки тому

    Will copy this on the weekend. Thanks James.

  • @tkylee
    @tkylee 3 роки тому

    Dry brining really works well. I will have to try this mixture for my next steak

  • @mikeninneman4390
    @mikeninneman4390 Рік тому

    Love your video Thanks for some different options on cooking.

  • @jefflingle
    @jefflingle 3 роки тому

    Wow! That IS a secret to me!! Can’t wait to try it, probably tomorrow!! Thanks, James!

  • @richlira7873
    @richlira7873 3 роки тому

    Very interesting, will definitely have to try next time! Thank you

  • @Hytrepmsr
    @Hytrepmsr 3 роки тому

    Never realized you could dry brine a steak. I’ll have to try it next time. Great video and great song choice!

  • @geraldbohn3326
    @geraldbohn3326 3 роки тому

    Fantastic smoke and thanks for the tip, my next smoke I will be trying the new blend.

  • @ryanflynn1133
    @ryanflynn1133 3 роки тому

    Very interesting! Definitely going to have to try this next time I fire up the gril! Thanks!

  • @Kimsey47
    @Kimsey47 3 роки тому

    We've been adding seasoned salts (we use Magnum steak seasoning) when we've dry brined steaks over the past year... Friggin amazing!

    • @SmokingDadBBQ
      @SmokingDadBBQ  3 роки тому +1

      so so so good

    • @Kimsey47
      @Kimsey47 3 роки тому

      @@SmokingDadBBQ James, you're the reason we even thought of the idea so thank you!

  • @delbarnesadventure
    @delbarnesadventure 3 роки тому

    We always love watching your cooks on KAMADO Joe, keep up the great work

  • @Hollandtulip
    @Hollandtulip 2 роки тому

    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.

    • @SmokingDadBBQ
      @SmokingDadBBQ  2 роки тому

      That is awesome! So happy to have helped some