Umami Brisket Secrets Texas Smoked BBQ UDS Drum by Champion Harry Soo SlapYoDaddyBBQ.com
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- Опубликовано: 4 май 2019
- #HarrySoo #SlapYoDaddyBBQ #BBQBrisket
Many viewers have commented on my use of flavor enhancers to improve taste in competition barbecue. In this video, I explain the genesis, usage, and food science of MSG, guanylates, and inosinates. Click “SHOW MORE” for links and info.
Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to subscribe for recipes and black belt pitmaster tips and tricks.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#harrysoo #slapyodaddybbq
#texas #kamadogrill #kombu butcher paper msg
I love this guy. There is wisdom in his words and deeds. There are Gems in every minute of Harry's videos for all America.
Thanks for your support and kind words
I learned more in the first 15 minutes than I did from watching 40 years of TV food shows ✊🏻✊🏻✊🏻
Thanks for watching!
A wise pitmaster does enough. An unwise one either does too little or too much - Harry Soo
Knowing it, that’s power. Teaching it, that’s aweome ✊🏻
Great video, educational as always! So do all Americans pronounce maggi, like maggee? PSA it should be like majjee
"Some people believe MSG is bad. Also, about 6 million Americans die every years believing the Earth is flat"
Extra big OOF!
Mister_Greek Since MSG was introduced into the American diet thirty years
ago, the incidence of Type II Diabetes has doubled in the U.S.
Obesity rates in children have also skyrocketed. MSG is injected in
laboratory animals to induce obesity for testing various pharma-
ceutical drugs. If you have a weight problem, it may be associated
with hidden MSG intake.
Serious health conditions have been reported following the con-
sumption of even trace amounts of MSG. These problems range from
asthma, headaches, skin irritations, gastrointestinal disturbances, aller-
gies, obesity, diabetes, adrenal gland malfunction, seizures, high blood
pressure, hypothyroidism, stroke, and heart complications. If you are
experiencing any of those conditions, it is imperative to eliminate MSG
from your diet immediately
@@artemioquintero7866 Maybe you should look up all these diseases and see that an unhealthy eating patern one that is very much associated with america contributes to all these diseases. On the other hand I dont rly think you americans know what eating healthy and fresh and because you are all so used to being propagandized you have taken over these ways put in your own subjects and now leak this biased information to the world trying to inform whilst its actually nothing more that trying to shock someone.
I get a similar speech from the vegans those who despise me cooking meat and how beef cows destroy the earth. So I say it's a free country so do what you like as you are betting your life on your beliefs.
@@artemioquintero7866 but yet they use it in large amounts in Asian countries whom don't have theses issues. So is your point valid? Serious question, not trolling.
As I always say Jan, life is short so enjoy your food the way you see fit as you're betting your life on your food choices. I have friends who only will eat meat only, some carbs only, some vegan only, some no wheat, no sugar, no salt, and no fat. They all believe they are right and I'm wrong. So we just have to respectfully agree to disagree! :-)
Thanks Harry for adding your voice and insight to the MSG discussion! I have been fighting that one for a long time. The original "Chinese restaurant syndrome" nonsense was based on purely anecdotal "research" and somehow became widely accepted. Education is key!
Completely agree
Wow, supremely informational and helpful. I'm lucky to have discovered this channel! Looking forward to all your future projects!
Very interesting discussion. Thank you for sharing some of the science behind the flavors!!!
I love flavor science. Knowing why and ingredient is used and how it works is the best incentive to try it .
Thank you Harry gr8 video thx for being detailed and willing enough to share. In order to keep what we have we have to give it away.
Awesome idea, thanks for putting this together.
As someone in the food business it's always refreshing to hear some science about msg instead of "msg is evil" folks.
As a bbq enthusiast I REALLY appreciate all the information you make available on your channel!!!
My role is to show how I barbecue and not to tell you how to cook. Not as a preacher, but as a reflection of what I know - Harry Soo :-)
Fantastic and very educational video. Thank you Harry. I plan to use these methods on my bbq foods to get more consistent flavours
Bit of seaweed, fish flakes, and mushrooms!
Great history, content, and explanations. Love your channel. Since watching you I have Been spreading bbq love to my family, friends, and neighbors.
Keep spreading BBQ love
Very informative. Thank you for sharing. You've always been generous in sharing your knowledge and spreading bbq love!
You're very welcome
Thanks for sharing the knowledge Mr Soo. This is great information to have in the tool shed of BBQ greatness. Most Cooks competition cooks would not share this kind of information, but it makes complete sense ... Love it, thank you. This kind of stuff you dont forget if you are really cooking :-)
Hey Tony. Happy to shared knowledge.
My role is to show how I barbecue and not to tell you how to cook. Not as a preacher, but as a reflection of what I know - Harry Soo
I love your videos. Science for the win! Putting some of these hints to the test Friday!
Thanks for being part of this deep dive as one of my nerdy posse of viewers. I don't make videos for the uninitiated! :-)
I could watch you trim 1000 briskets , I greatly enjoyed listening to you speak unedited while casually trimming the brisket and educating us both by watching you and by listening to you. More of this please .
Thanks Desmund. Glad you found the video helpful and nerdy! :-)
My role is to show how I barbecue and not to tell you how to cook. Not as a preacher, but as a reflection of what I know - Harry Soo
@@SlapYoDaddyBBQ my man ! You have a wealth of knowledge and your point of view is greatly appreciated , especially on all things cooking. I'm starting to realize you have a handle on manipulating flavors and getting them to do what you want them to do (the scavenger pasta opened my eyes
Great test Harry. Thanks for sharing both those methods with us.
Thx for sharing harry, I did a brisket Texas style, and it had great bark and smoke ring. I smoked it hot and fast and was done in 6 to 7 hours. Keep up the great work
Sounds delish
Once again, thank you for sharing your knowledge. I always learn something new from your videos.
Thanks for stopping by Steve. Please stay tuned for my upcoming 16 muscle flower trim pork butt and Impossible 2-hour 14 lbs brisket
Wow! Great video. I can’t wait to try umami on a brisket!
Thanks Harry for being so informative. Shout out from Atlanta!
Hey John, love back at ya!
Harry great video you just confirmed my own opinion regarding MSG. Thank you for explaining the history of umami it was very informative. Now I will take a visit to my nearest H Mart and pick up some ingredients.
Go for it!
Harry Thanks for sharing your secrets! Another great information packed video.
You're very welcome
Another home run Harry. Educational and a history lesson. I also picked up on your use of hands under the brisket to trim the top side of the brisket. I learned a lot from this video.
Glad to hear you are evolving your cooking skills. I"m happy to be a small part of your journey to spread BBQ love and kindness in the world.
Love watching your videos Harry. Your so informative with all your work. I've been watching you for a long time brother.
My role is to show how I barbecue and not to tell you how to cook. Not as a preacher, but as a reflection of what I know - Harry Soo :-)
So much great information in this video, thanks for sharing Harry!
Thanks for watching this nerdy video. Next one will be less of a deep dive I promise!
This is so awesome learning a lot thanks Harry!!
You're very welcome
Thank you. Great content. I always learn something from your videos. Greetings from Texas.
My role is to show how I barbecue and not to tell you how to cook. Not as a preacher, but as a reflection of what I know - Harry Soo :-)
Very cool. I appreciate that you just tell us what the "secret" ingredients are, especially in the case of the chemical version. Your explanation of where the chemicals come from and demonstration of how to use the mushrooms etc to get the same effect was entertaining and very unique.
Glad you found it info useful.
Great video Harry... I've learned more from you in the last few months I've known about you, than anyone else in the BBQ world. Also I just last week received my order of your BBQ sauce. It's the best I've ever tasted. Your packer needs to supply it in a bigger bottle is my only complaint. My family and I went thru an entire bottle in one sitting on 1 brisket.
Thanks Harold a's
Thanks for this. It was an awesome video. Very informative. I would have never thought to use the ingredients you used.
Another video of Harry's crazy ass ideas. I guess there are many out there as crazy as I am as I have over 50K followers! LOL! :-)
Wow, awesome history lesson! Great stuff there for sure. Briskets look amazing as everything does on your videos.
Thanks Mark. It was a lot of brisket to give away
Thanks for another great video Harry!
Thanks Max for watching my nerdy video. :-)
Just Excellent Thank You So Much Harry What A Cute Doggie ❤️
Thank you for the great demo!
Thanks Bill for being one of my very nerdy hard core viewers! LOL! :-)
This was very enlightening Harry thank you so much for sharing
Thanks Mike!
My role is to show how I barbecue and not to tell you how to cook. Not as a preacher, but as a reflection of what I know - Harry Soo :-)
Great comparison! I really like how you showed us how you can make natural MSG ect. I finish my wrapped brisket the same way sometimes (in the oven) no use in wasting fuel in the smoker once it's already wrapped
Glad to be of service
What a very informative, video. Cheers, Harry!
Thanks for watching my nerdy video Wayne. I wanted to make this for along time. Next up is my 2-hour Impossible Brisket! :-)
Wow great video Harry learned something new today thanks
There is no better way to express love than cooking tender moist barbecue - Harry Soo
Great info Harry...Thanks.
You're very welcome
Thank you for your knowledge and passion for cooking.
You're very welcome!
That was another good one brotha!!! Very cool to see both approaches
Thanks Ken for dropping by! Try it and let me know what you think
Really love when you geek out
love when you take us to school and teaches these off The wall stuff you really don't hear from anybody else.
Welcome to Harry's BBQ Geek Squad!
@@SlapYoDaddyBBQ I an truly honored.
Thanks for the Science lesson! Love this channel. Learn a lot of the whys behind the food. Reminds me of watching Good Eats
I'm a big fan of Alton. Have been on Cutthroat Kitchen twice and was eliminated. I learned that hard way that it's not a cooking show but an obstacle course! LOL!
@@SlapYoDaddyBBQ I saw those episodes Harry! Alton is phenomenal. Love the science behind his cooking as well. Great tips and pointers about every aspect of cooking. Love your channel! Keep those videos coming
Thanks Harry nice presentation. I now put paper towels down first to set me meat on after removing from the vac pack and it does help in soaking up the purge and once the Meat is dried off then begin prepping. Some People due to Diet Constraints or Health cannot do MSG.
Yes always listen to your body
Thanks Harry for the science. I appreciate the no BS.
My role is to show how I barbecue and not to tell you how to cook. Not as a preacher, but as a reflection of what I know - Harry Soo :-)
Beans is the luckiest dog in the world. He gets to eat the best bbq out there. Thanks Harry. It is no wonder why you are a bbq champion. You are forever honing your craft.
Just the madness of BBQ perfection that makes cooking fun
Thank you, I learned something new today.
Thanks for watching
It’s almost 11 o’clock here in Austin Texas! And now I want some Texas bbq! Woooo! Looks excellent!
Austin means you can get Aaron Franklin's to go. Love his barbeque!
I love you man. Amazing video
Love back at ya Jonathan.
My role is to show how I barbecue and not to tell you how to cook. Not as a preacher, but as a reflection of what I know - Harry Soo
I made Maggi seasoning for 17 years in Connecticut awsome stuff
Hey Mr. Brisket, I'd like to hear your story about how the sauce is made. Can you email me at harsoo@yahoo.com
Science!!!! Love this, Harry!
Thanks Nathan.
My role is to show how I barbecue and not to tell you how to cook. Not as a preacher, but as a reflection of what I know - Harry Soo :-)
Great video Mr,thanks for sharing.
Thanks for watching
You are the best food youtuber out there!
Thank you very much for your support and kind words.
On a related note, science is not politics and religion does not influence science. There are not many people in the world smart enough to leave a career like commercial piloting and move on to something completely different like IT. Mr. Soo, I respect and appreciate your willingness to share your knowledge and experience. Spreading that BBQ love!
Thanks Jody. Just sharing what I know and how I cook.
Love your videos wish I could come by for lunch sometime... everything looks awesome brother 👍
Come get some BBQ. I always have frozen Que
My role is to show how I barbecue and not to tell you how to cook. Not as a preacher, but as a reflection of what I know - Harry Soo
@@SlapYoDaddyBBQ I really appreciate the invite brother I'm in Bakersfield not to far. I like your videos really easy to follow step by step..
Another Great Video!!!!!!!!!!
Tyvm
Amazing video again Harry. Would you inject the brisket with that dry kelp liquid you made?
Fantastic video
Thank you Bento San.
this was great
Thank you for watching
Awesome video idea and super interesting. Things I don't think about and need to learn! Thank you Harry, for sharing your knowledge with us! And your time and money and effort.
Smoke on 👉💨
-Jonathan
Thanks Jonathan. This is deep nerdy science that may not appeal to many but I had to make it so thanks for watching my rather long video.
@@SlapYoDaddyBBQ I really enjoy the times when I get to "wax eloquent" and make a longer video, so I understand :) It was awesome info and worth the time. I've used Accent in my rubs before, but the shiitake is new to me and really has me intrigued. Very useful video. Thanks again.
fish flakes + mushrooms + kombu = 1st place brisket (Shhhh. . . )
@@SlapYoDaddyBBQ 😉
Great episode sir
Thank you
Every one looking for these three "umami seasoning" in one shot. I found that Knorr beef seasonings has all three. So I'm going to use it to replace my salt in Harry's suggestions. Trying on a backyard brisket tomorrow.
This episode has to be one of the deepest videos I've seen yet here on this channel. It was like a TED talk on how to produce masterful Brisket. Although I did have to laugh at the end when the choice was a near 'draw' when the two choices were. A: 1,000 year old natural method ; B: Odd chemicals you can't pronounce from your bag of Doritos. BTW... Was I the only one who zoned out while he was trimming the fat just having day dreams about eating the brisket?
Hey Eric, you were lulled into an ASMR stupor! :-)
Thanks for watching this nerdy episode. If you like this, I have more deep dives coming. Not sure if my RUclips viewers are into such videos and I do them to educate myself so I might as well share what I learned. I fail so you don't have to!
love you, love your dog. Peace from Texas
Love back at ya from Cleveland as I just finished with the Weber Masterclass in Chicago and visiting my rub co-packer in Cleveland
Harry is the BEST at Smoking a Brisket
Good day Harry...
Bob Cooney
Salt Lake City Utah
Thanks Bob for stopping by!
I love the scientific approach! IMO if it tastes good it tastes good. People are so quick to criticize MSG but will eat McDonald's or things like doritos regularly. Great video.
Thanks for your support for my videos based on food science! :-)
Another great video Harry! It is interesting to know just how many foods contain MSG. My wife is oriental and says MSG is bad for you, but she actually eats it everyday in the oriental food she eats. To funny!
Yes, the placebo and nocebo effects are psychogenic. In reality, they have been show to induce measurable changes in the body. So if you think it's going to be negative, it will be negative and vice versa.
@@SlapYoDaddyBBQ I love your play on words Harry!
Great class, Harry!! My wife reacts to MSG, but as far as I know, doesn't to soups with seaweed in it. Huh? I'll have to check with her. Interesting side note. In early America (1780's-1900) there was a "ketchup" or sauce that was used to enhance meat flavor. It was made by squeezing out the moisture from mushrooms, and using the liquid on your meats. They would also save and dry the mushrooms used for this sauce and powder them up to add as flavoring in soups and stews. Thought you might like to know.
Good to know. Thanks
I love MSG and I love my flat earth! Woot. Go Harry Soo!
Woot woot!
Great video. I've pretty much given up trying to cook a brisket on my pellet smoker. Im going to purchase the Weber chimney smoker and try hot and fast with that.
Did you watch my brisket videos to up your game?
@@SlapYoDaddyBBQ I watch them religiously!
I think this is one of the only times where I wanted the video to last 6 hours. thank you so much. you openly reveal your secrets and taught others and me way more than we can ever appreciate.
You are very welcome. Thank you for your support and kind words
We always use MSG in BBq, We have had several friends and family swear they are highly allergic to MSG, the never seem to have a problem with our BBQ, they ask for it all the time. They just dont know we add MSG to it. They dont know we pump certain meats with sodium phosphate either. We also use xanthan gum for certain things too.
Shhh. .. Chuck. I won't tell if you don't tell! :-)
First!!!! Greetings Harry from Central valley.. UDS for the win!!! 😁
Rise the UDS folks! I love my Big Poppa UDS. Cooks a mean brisket
Ok Harry after months of look at a master I decided to give brisket a try, I'll let you know how it goes. Wish me luck.
Good luck. May the Brisket Force be with you!
I have to say I've never thought about adding msg to my comp seasonings. Perhaps I've left points on the table in the past. Thank Harry for this video. That BPS UDS sure has a seasoning crust built up. Would like to hear your thoughts on pit cleaning for competitions cooks and since you have 13 smokers in your backyard you're well positioned as the authority.
I don't wash my pits. Just use a stiff wire brush on the sides and dome. Clean the fire grate and wash the grates. Be sure to remove any creosote on the inside of the lid to avoid black flecks on your meat! :-)
Setup WSM - ruclips.net/video/dOctn85Y-nk/видео.html
Clean up WSM - ruclips.net/video/E7FWJFvare0/видео.html
Another great video Harry. Now would you use this method in a Texas style comp?
Sure why not?
Great and informative video! You trimmed that brisket to a lean trim. Is that a risk of the bottom getting dry or overcooked, or does the leaner trim hold up at the low temps?
Better bark on the brisket
Harry is the Too $hort of BBQ. 🎵🎶 I be cookin 2 briskets at the same time.🎶🎵
LOL!
I've always used damp paper towels to keep the cutting board in place, but I will start using plastic wrap as it is much cheaper and less fuss.
Also, a bar counter mat works really well and is washable
@@SlapYoDaddyBBQ Ahh okay, I got one of those as well as I am also an avid amateur bartender. Once this whole COVID-19 is calmed down I'm gonna invite everyone to some bbq and drinks. You're welcome too Harry lol
Hi Harry, very interesting and informative video. I can’t find a source for the powdered disodium inosinate/guanylate mix. Any suggestions? Thanks!
I think bulk food manufacturers carry it.
You are the boss mayne!
Thanks for explaining this.
Tired of hearing this whole "msg causes cancer etc"
Of course something like that you need to watch your intake but of course people dont.
For those allergic to McNuggets, best to avoid MSG! :-)
Would it be worthwhile to add the maggie seasoning to your spritz? If so, what ratio would you use to apple cider viniger and water?
There are a few things you can add. I think 1/4 cup would work to a regular spray bottle
If I were to mix the msg, disodium inosinate and disodium guanylate together in a shaker for the 1/20th(inosinate/guanylate) would I add it as 2/20th. Like 20 teaspoons of msg and 2 teaspoons of the inosinate and guanylate since they are together, or would I measure it at 1 teaspoon?
I don't measure and sprinkle some. You can if you want to and try the 1:20 ratio methods
I've seen guys try to hard during competition to be over creative and add ingredients that would blow your mind. Seriously... one guy used spun sugar to wrap his brisket because he said it covered the flavor profile lines in the brisket....no lie! Keep it simple and clean and let the meat cook itself.
In competition BBQ, the goal is to win mullah so there are many ways to achieve results in a double blind judged contest. I reveal methods I used to win 1st place USA KCBS Ranchers Reserve brisket and sirloin. Thanks for stopping by.
MSG certainly can cause issues in some people. I know I can have it in moderate portions but it definitely does cause migraines if I have too much. Doritoes and cheetoes for example cause me to have migraines if I eat too much. Certain processed foods do it to me too. I also drink boat loads of water so dehydration isnt an issue. The thing about science is its always changing and highly skewed toward where the money is coming from. Either way, great vid, keep it up...
Always a good idea to listen to your body and avoid anything not good for it!
Unless I'm baking or dry-brining, I almost always use MSG instead of salt. Great flavor and less sodium; just used it in my homemade rib rub yesterday.
Great flavor. .. .if you're not allergic! :-)
@@SlapYoDaddyBBQ I'm confident that's part of the myth. It's naturally occurring in tomatoes, mushrooms, cheese, etc.. I've also occasionally hosted BBQs for 30+ people and used it instead of salt in all the rub; not a single issue. I can't remember the article (and pretty sure I can't link from a RUclips comment, anyway) that Chinese Food Syndrome is sadly more likely due to racism than anything in the food.
Good video and Yeah BEANS!!
Thanks! Mr. Beans is a cutie!
Hey Harry, great video. Did you rub just the top or all? I would think you would rub it all for burnt ends. Thanks!
Rub all over is good
Great video Harry! If someone wanted to keep it simple and use the Maggi for a binder for the rub, it sounds like that alone would work to enhance flavors?
Sure I do that in my videos.
@@SlapYoDaddyBBQ thanks. Thought I remembered a past video where you used Maggi for a schmear.
Harry where did you get that cutting board? Im looking for cutting board as big as yours.
From Restaurant Depot
Sir Harry may I ask, 1 part tuna flake/shiitake powder mix to 20 parts kombu msg spray... but how much should you put on say, an 18 lber brisket?
Try 1/2 cup S&P rub + 1/2 tsp MSG + 1/2 tsp katsuobushi + 1/2 tsp finely ground dried shitake mushrooms
Harry Soo thank you sir!!!!!!! Super appreciate it!!!!!
Another great video Harry! I had no idea that these 3 chemical/ingredients could be replicated with mushrooms, bonito, and seaweed.. wow, i guess you learn something new every day :) Lol on the Flat-earthers - those people drive me crazy :( Just to be fair though, you know what would have been the ultimate test to remove all pre-conceived bias... do a blind taste test where you give 100 people each a burnt end an piece of flat from both briskets and ask them which taste better. If you (or anyone) could publish the results of that, i would be much more convinced the natural ingredients taste just as good
Yes, it happens at a BBQ contest where you have 24 strangers eat your 4 meats chicken, ribs, pork, and brisket. There is one judge per team so at the American Royal in KS, there were 500 judges for 500 teams. I use MSG at those contests! ruclips.net/video/ZpDzNlISlqI/видео.html
Harry, you stated a 20:1 ratio msg to the DI and DG. My question is can I premix them together or would that shorten their self life?
Also, does the Maggi sauce have all three? There description is very vague, and they don not talk about what is the "natural" amount of msg in there product?
Yes, you can premix. Yes, many products such as Maggi, Doritos, KFC, Chick Filet, etc. have all three
Can'f find kosher salt in Europe. What do you suggest as a substitute?
Any coarse sea salt will work. Does not have to be Kosher. You can also use regular table salt as NaCL is the same chemical in regular and large-grain salt.
where can i buy the disodium inosinate and disodium guanylate? the one that u have
store.theingredientstore.com/disodiuminosinateanddisodiumguanylatepowder16oz.aspx
awesome vids...can i blitz or crush a bag of Doritos and use it as a rub since it has all three components of the Umami? thnx
You can if you like the taste of Doritos on your meat? A bottle of Accent from Walmart is $2.00. 😇😇😇
@@SlapYoDaddyBBQ thnx for your reply. But Accent is only MSG, I would also need inosinate and guanylates right?
@@qailmaskhan4462 you can use bonito flakes (katsuobushi) and dried shitake mushroom powder. Or you can buy my Moola rub also.!
Hi Harry! Maybe I missed the part, but: how long does the Kombu soak in the hot water?
Greetings from Austria!
A couple of minutes in hot water
for a second I thought Mr beans was left out. At the end there he was, no Texas brisket is complete without Beans! And what the hell the earth aint flat? R U sure? My Earth map on the wall sure is flat. Another fine lesson on BBQ and Life.
Hello Harry ! If you want to meet a new secret umami taste instead of shitake, try out : Radix pyrethriI grounded. Very healthy, fits to fish, meat and vegetables, as well as to rice, noodles. Cheers Harry ! Say hello to the Styrian Oak !
Please send links as could not find cooking reference to the radix ingredient
@@SlapYoDaddyBBQ Hello Harry ! You choose amazon.de and look for "Bertramwurzel gemahlen". There are no recipes to find, but you can use it like your shitake powder, giving your spices a new dimension. I use it since a lot of years, i have not found anybody who do not like it, without knowing what it is ... Cheers Harry ! Best regards from Austria !
@@robertorosselini It's called a number of names and not found on Amazon US
www.amazon.de/Dragonspice-Naturwaren-Bertramwurzel-mild-gemahlen/dp/B007R1TJTS/ref=sr_1_1?__mk_de_DE=%C3%85M%C3%85%C5%BD%C3%95%C3%91&dchild=1&keywords=Bertramwurzel%2Bgemahlen&qid=1615191628&sr=8-1&th=1
Where can I purchase the 16oz powder from that you had? Also I was concerned that Mr beans was being left out, thankfully he made it into the video!!! My daughter gets a kick out of him being the “official” taste tester.
Here is where I got mine
store.theingredientstore.com/disodiuminosinateanddisodiumguanylatepowder16oz.aspx
Mr. Beans enjoyed my cook sessions. Say hello to your lovely daughter for me and Beans.
Go easy on that stuff, it dont take much, much less than the amount of MSG you would use.
Okay, so I've done some research on the ingredients. The hardest ingredient to find is the Disodium Inosinate and Disodium Guanylate powder. You can get the one that Harry has through this fishy website for $47.74 (shipping included for the US). Brisket #1 (McDonald version) total umami ingredient cost is $61.82. Brisket #2 (natural umami) total umami ingredient cost is about $23.17 here in Texas through Amazon and local grocery stores.
The bottom line is; go with the natural ingredients. It's easier, cheaper, and slightly better according to Harry. If you want more specifics to let me know. I kinda went crazy with this one and made a whole spreadsheet.
You can buy the white powder of inosinate and guanylate in a bag. MSG is pretty cheap. Used properly, the same chemicals work well whether in chemical or natural state
I forgot to mention that the price above is to get all the ingredients, but once you have all the powders it should last you quite a lot of cooks as long as they don't expire. As for the natural ingredients, they will only last you 1 cook before you have to restock on certain items.
@@SlapYoDaddyBBQ where did you purchase the DG&I powder?
@@phoenix7685 please see my Amazon store link in video Description to purchase