MSG, Now How Do I Use It

Midnight Smoke · 01-11-2013, 11:53 PM

Read some maybe not enough. We all know how easy the internet is to impulse buy, well I did just that.

I just ordered 2lb's of the stuff, one could have been enough but I am a hoarder so two pounds sounded better.

So now my question is, what am going to use this on, Burgers, Steaks, chicken? I read the bad about this stuff but also read some unspoken thoughts.

Did I just waste $12.00 on this or can I use it for some flavor enhancement of meat?

Offthehook · 01-11-2013, 11:56 PM

Use in moderation, a lot of BBQ competitors use it.

jazzybadger · 01-11-2013, 11:57 PM

If you've ever eaten out ANYWHERE you've experienced MSG flavoring meat. You can use it on fries, chicken, fish, steak, eggs, in sauces, rubs, in your freaking home brewed beer if you so choose. The stuff is in just about everything that doesn't say "MSG FREE!"

I typically use it whenever my family is craving 'restaurant food.' If they want some burger and fries, or some fish sandwiches, or more specifically they're asking me to go out and buy them some fast food or take out, I'll just make whatever they're craving, and add a bit of MSG into the seasonings, and voila, you've got yourself some take out, fast food, pizza joint pizzas.

Use it as you should use everything, in moderation, and you'll be a lot better off than the MSG that's loaded up in everything you ever bought from any grocery store, food chain, etc. etc.

landarc · 01-12-2013, 01:52 AM

Use it like super powerful salt, that is to say, use a lot less than you think you need to. Literally, 2 pounds is crazy talk, we would buy 8 ounces of Aji-no-moto and it would last 3 years. If you add around 2 to 3 percent by weight to a seasoning mix, you are fine.

Phubar · 01-12-2013, 06:49 AM

My Mom uses it alot...not only for meats but also for veggies.

CarolinaQue · 01-12-2013, 07:18 AM

As it's been said, a little goes a long way with MSG. Use it in sauces, rubs, general seasonings, brines, soups, stews, just about every thing really. But, to much, and it could be to strong. I use about 1 tsp for every 1 1/2 cups of rub I make and about 1 table spoon for a gallon batch of sauce or brine. Your taste may vary though.

Midnight Smoke · 01-12-2013, 09:12 AM

Thanks, seems that I may have bought to much, hopefully the expiration dates are way out. This is what I bought, Aji-No-Moto Monosodium Glutamate Seasoning. Guess I do not understand the term restaurant food taste, do most all of them use it? I was under the impression it was not used hardly at all anymore.

I will take your advice and use in moderation but it sounds like it may give a nice flavor bump to the bland meat I have complained about before.

---k--- · 01-12-2013, 11:13 AM

I've been contemplating up some Ac'cent to try to give some of my rubs more "pop". I just haven't gotten around to it yet. So, please update us on your findings.

I am curious about the brand you purchased. I haven't done that much investigating yet. Do people claim there is a difference between brands? Or was it price?

big brother smoke · 01-12-2013, 11:19 AM

It is to "Accentuate" a protein or veggie and not be the star of the show.

Smoothsmoke · 01-12-2013, 11:19 AM

Give it a taste, straight up. I'm curious to what the flavor profile is, alone.

Brizz · 01-12-2013, 11:53 AM

I did some research on MSG in rubs and the general consensus avg was 1tb per 2 cups of rub.

landarc · 01-12-2013, 01:12 PM

It has barely any flavor at all. And it is not all that noticeable as a flavor profile, it has the tendency to punch up the salt character of some foods.

Almost all pre-made sauces served or used as bases in restaurants use MSG or some other form of Glutamate, that does not have to be labelled as such. They are also allowed to not list it, if it is less than 5% of the ingredients, it can even be listed as a spice or flavoring.

AussieTitch · 01-12-2013, 01:32 PM

I just learmt a lot by reading this post
Never knew it was used so much.
Cheers.
Titch

jmoney7269 · 01-12-2013, 05:19 PM

Damn the cats out of the bag. Almost very team at a competition, you will see the econosized bottle of accent. I usually go through 2oz every cookoff. A little sprinkle here and there adds up quick

MisterChrister · 01-12-2013, 06:43 PM

Yup, I read this earlier and decided to grab some Accent (pure MSG) at Wallyworld this afternoon. I'm a "value shopper" and put back the 4 oz. shaker for $3.50 when I spotted the 32 oz. barrel for $9! We had porterhouses and ribeyes tonight and I mixed a little in with the S&P. It really does make the other flavors pop out quite a bit. I'll need to be careful, I can be a flavor junkie and don't wanna go overboard!

01-11-2013, 11:53 PM	#1
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	MSG, Now How Do I Use It Read some maybe not enough. We all know how easy the internet is to impulse buy, well I did just that. I just ordered 2lb's of the stuff, one could have been enough but I am a hoarder so two pounds sounded better. So now my question is, what am going to use this on, Burgers, Steaks, chicken? I read the bad about this stuff but also read some unspoken thoughts. Did I just waste $12.00 on this or can I use it for some flavor enhancement of meat? __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

01-11-2013, 11:56 PM	#2
Offthehook Full Fledged Farker Join Date: 12-04-12 Location: San Gabriel Valley, CA Downloads: 0 Uploads: 0	Use in moderation, a lot of BBQ competitors use it. __________________ Taylor - WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, Char-broil infrared grill, lots of charcoal.

01-11-2013, 11:57 PM	#3
jazzybadger Babbling Farker Join Date: 04-12-10 Location: Jazzy Gerbil Land. Downloads: 0 Uploads: 0	If you've ever eaten out ANYWHERE you've experienced MSG flavoring meat. You can use it on fries, chicken, fish, steak, eggs, in sauces, rubs, in your freaking home brewed beer if you so choose. The stuff is in just about everything that doesn't say "MSG FREE!" I typically use it whenever my family is craving 'restaurant food.' If they want some burger and fries, or some fish sandwiches, or more specifically they're asking me to go out and buy them some fast food or take out, I'll just make whatever they're craving, and add a bit of MSG into the seasonings, and voila, you've got yourself some take out, fast food, pizza joint pizzas. Use it as you should use everything, in moderation, and you'll be a lot better off than the MSG that's loaded up in everything you ever bought from any grocery store, food chain, etc. etc. __________________ The Life of the Knife is Ended By! The Wife.

01-12-2013, 01:52 AM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Use it like super powerful salt, that is to say, use a lot less than you think you need to. Literally, 2 pounds is crazy talk, we would buy 8 ounces of Aji-no-moto and it would last 3 years. If you add around 2 to 3 percent by weight to a seasoning mix, you are fine. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

01-12-2013, 06:49 AM	#5
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	My Mom uses it alot...not only for meats but also for veggies. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

01-12-2013, 07:18 AM	#6
CarolinaQue is Blowin Smoke! Join Date: 06-23-07 Location: North Berwick, ME Downloads: 0 Uploads: 0	As it's been said, a little goes a long way with MSG. Use it in sauces, rubs, general seasonings, brines, soups, stews, just about every thing really. But, to much, and it could be to strong. I use about 1 tsp for every 1 1/2 cups of rub I make and about 1 table spoon for a gallon batch of sauce or brine. Your taste may vary though. __________________ Tim “Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.” - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB

01-12-2013, 09:12 AM	#7
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	Thanks, seems that I may have bought to much, hopefully the expiration dates are way out. This is what I bought, Aji-No-Moto Monosodium Glutamate Seasoning. Guess I do not understand the term restaurant food taste, do most all of them use it? I was under the impression it was not used hardly at all anymore. I will take your advice and use in moderation but it sounds like it may give a nice flavor bump to the bland meat I have complained about before. __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

01-12-2013, 11:13 AM	#8
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs Downloads: 3 Uploads: 0	I've been contemplating up some Ac'cent to try to give some of my rubs more "pop". I just haven't gotten around to it yet. So, please update us on your findings. I am curious about the brand you purchased. I haven't done that much investigating yet. Do people claim there is a difference between brands? Or was it price? __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

01-12-2013, 11:19 AM	#9
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	It is to "Accentuate" a protein or veggie and not be the star of the show. __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

01-12-2013, 11:19 AM	#10
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA Downloads: 0 Uploads: 0	Give it a taste, straight up. I'm curious to what the flavor profile is, alone. __________________ Kamado Big Joe Kamado Classic Joe Weber Simpsons OTG "H" Redhead Weber OTS Simpsons Smokey Joe Silver Gray Smokey Joe Gold Smooth Smoke BBQ

01-12-2013, 11:53 AM	#11
Brizz On the road to being a farker Join Date: 05-24-11 Location: Westwood, KS Downloads: 0 Uploads: 0	I did some research on MSG in rubs and the general consensus avg was 1tb per 2 cups of rub.

01-12-2013, 01:12 PM	#12
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	It has barely any flavor at all. And it is not all that noticeable as a flavor profile, it has the tendency to punch up the salt character of some foods. Almost all pre-made sauces served or used as bases in restaurants use MSG or some other form of Glutamate, that does not have to be labelled as such. They are also allowed to not list it, if it is less than 5% of the ingredients, it can even be listed as a spice or flavoring. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

01-12-2013, 01:32 PM	#13
AussieTitch is One Chatty Farker Join Date: 11-17-12 Location: South East Victoria Australia Downloads: 0 Uploads: 0	I just learmt a lot by reading this post Never knew it was used so much. Cheers. Titch

01-12-2013, 05:19 PM	#14
jmoney7269 is One Chatty Farker Join Date: 02-07-11 Location: brenham, texas Downloads: 0 Uploads: 0	Damn the cats out of the bag. Almost very team at a competition, you will see the econosized bottle of accent. I usually go through 2oz every cookoff. A little sprinkle here and there adds up quick __________________ Those willing to sacrifice liberty for security should be entitled to neither! - Benjamin Franklin

01-12-2013, 06:43 PM	#15
MisterChrister is One Chatty Farker Join Date: 04-28-12 Location: Richland Center, WI Downloads: 0 Uploads: 0	Yup, I read this earlier and decided to grab some Accent (pure MSG) at Wallyworld this afternoon. I'm a "value shopper" and put back the 4 oz. shaker for $3.50 when I spotted the 32 oz. barrel for $9! We had porterhouses and ribeyes tonight and I mixed a little in with the S&P. It really does make the other flavors pop out quite a bit. I'll need to be careful, I can be a flavor junkie and don't wanna go overboard! __________________ Kettleheads Anonymous Platinum Member