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.
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!
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
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...
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!
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.
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.
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 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 RUclips . 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
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.
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.
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.
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.
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 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!!!
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!
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!
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
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
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
Excellent James! Thanks for the Lowery's mix idea. I will definitely try it!
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
will have to try it out this weekend. will have to find your other video for other searing techniques.
thanks so much
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😊
Very interesting test. Will definitely give this a try. Thanks and keep up the great work.
Thanks, will do!
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
Thanks for doing this experiment. I'll definitely have to give that a try.
This is great! I will check out your other flavor sears for sure! Thanks for doing this!
Hope you enjoy!
Thanks for the video. I’m excited to try that dry brine mixture.
Hope you like it!
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
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
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!
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.
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
Great video, I love dry brining. I 'm going to have to try out this new technique.
cheers Andrew
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
I really enjoy watching your videos, very clear and informative
Glad you like them!
Awesome video! Your channel has enhanced my grilling substantially! Thanks!
so glad to have helped
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
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.
Very interesting, will definitely have to try next time! Thank you
thanks Rich
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!
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 RUclips . 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!
Great videos! I follow all your cooks and all the advice! Keep up the awesome cooks!
Awesome! Thank you!
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
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. I’ve become addicted to your channel. Keep’em coming.
thanks Bob
Definitely going to try this myself! Thanks for all hard work!
Hope you enjoy!
Thanks for all of the grilling and BBQ ideas. Keep them coming!
You bet!
I always enjoy your head to head videos. Now I’m all prepped for my first salt dry brine. Thanks!
thanks Brandon
Thanks for this tip. I am going to have to give this a try.
Please do!
Man this looks awesome going to look up your sear options now. Thanks
thanks, cheers
Thanks for the new tip to try! Can't wait to try it for myself!
You are so welcome!
Thanks for showing the drip tray sizes. I've been wondering about that.
100%
Can't wait to try this! I am going to opt in some Lowry's on my next brisket and dry brine it as well.
Hope you enjoy
Fantastic smoke and thanks for the tip, my next smoke I will be trying the new blend.
Thanks for watching!
Thanks for the info. Will have to give it a shot myself.
Hope you like it
Great video. I love the way you explain the taste of the steaks. Makes me drool.
thanks
Great informative video. I've started the dry brine technique. Loving it!
Glad it was helpful!
Going to try this over the holiday.
Thanks for the great videos.
Happy Holidays, cheers.
Thank-you, cheers
I will have to try the dry-brine. have always loved the wet brining process.
It's so good!
Love your video Thanks for some different options on cooking.
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
Another great video! Going to have to give Lowery‘s a try on my next steaks. Thanks for sharing, James!
Hope you enjoy
Going to have to try the Lawry's on my next cook. Thanks for the great and informative videos!
so good
That's looking Great! Definitly gonna try this as well!
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
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!
Amazing it make so much different!
I’ll absolutely try this out!
thank-you, cheers
I've cooked many years with Big Joe and this blog has given me great tips!
Thank-you, cheers
Good comparison video. I'm gonna have to give the Lowry's a try. Thanks.
Hope you like it!
Been using seasoned salt on all kinds of stuff forever but never thought about using it as part of a dry brine. Excited to try this out this weekend!
Hope you enjoy
Great video. Looking forward to trying this recipe.
Hope you enjoy
James, love the way you keep updating your recipes.
thanks Keith
Thanks for the great video! Im definitely going to start doing this.
cheers
Great timing on this video. I am about to try a dry brine this weekend
enjoy
Definitely trying this! Thanks for another great video.
thanks
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
Definitely going to give this a try. Your tips are extremely helpful.
thanks so much
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
Dang now I need to give this a try! Thanks for the awesome videos as always.
thanks
Will copy this on the weekend. Thanks James.
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
Hi James. Great video, learned a lot. Thank you so much for showing the different smokeware drip pan sizes on the classic. Really helpful!
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
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've heard of Lawry's but have never tried it. Need to get some to try. Thanks for the tip!
let me know what you think
Awesome video James. Love the detail you provide.
Thanks 👍
My grandmother always used Lawry's seasoning and her fried chicken was Lawry's and extra pepper-Yum!! Great video thanks!!
thanks, cheers
I've been meaning to try this out. Definitely gonna have to get to it soon.
cheers
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
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
Thank you James. This sounds tasty and less messy than wet brine.
Thank-you, cheers
I've been curious about the addition of Lawry's seasoning. Thanks so much for the help! I'm definitely going to try it!
Hope you like it!
See this is why I follow your channel! Learning new tricks, and developing more flavor! Thanks James, can't wait to try this
cheers
Just found your channel. Great content! Looking forward to learning more.
Thanks Paul
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!
I've wanted to test this for a while. Love your videos, thanks for putting this together.
Glad it was helpful!
Cool... the tricks of the seasoning. Great Cook !!!
thank-you, 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
Very interesting! We are loving the dry brine method.
Thank-you, cheers
Great tip James. Will have to try this very soon.
Please do! Cheers Andrew
Great idea with the new method! Gonna try this next time.
Thanks Jason
Awesome video. This technique is now now my go too. In Burlington too!
hey Neighbour
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
Another great video James! Gonna have to try that also!
Please do!
Great videos, James. I always learn something new.
Awesome, thank you!
Nice comparison, thank you. I’ll try this soon!
thanks Jody
Your videos are extremely helpful. Thank you very much
thank-you, cheers
Nice,, going to give it a try, keep the vids coming!!
Hope you enjoy
Thanks James, will give this a try!
Hope you enjoy
Enjoyed the video and the comparison..I will definitely try the Lowry’s👍
Thank-you, cheers
James, yet again another interesting and informative clip, will be definitely trying this out.
thanks
Absolutely delicious dry brine mix. Thx
Glad you like it!
Definitely going to try this. Thank you.
thank-you, cheers
Wow I gotta try! Thanks for sharing!
thanks Greg
I see you from Mexico, and since I started watching your videos, my barbecues have reached another level. Thank you for sharing
Amazing James. I’ve learned so much about Kamado BBQing from your channel. 🇨🇦
thanks so much