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

[@papah7398]

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]

What kind of Loweries season is that?

[@SmokingDadBBQ]

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

[@bryguy2724]

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]

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]

interesting, need to try that

[@joeblow9850]

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

[@1230mkelly]

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

[@wesleydrew9242]

@@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]

Could you do this for Ribeys as well? Thanks😊

[@waynecampbell9693]

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 KZbin . 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

[@SmokingDadBBQ]

glad to help, enjoy your KJ!

[@viperranchbbq7200]

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]

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]

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]

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]

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

[@jwilson086]

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

[@YayaOrchid]

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]

its fantastic on brisket for sure, cheers

[@YayaOrchid]

@@SmokingDadBBQ Thank you.

[@garthvanguilder9588]

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]

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

[@mattkotovsky1308]

What do you prefer about the Land and Cattle mix?

[@garthvanguilder9588]

@@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

[@andyunger2524]

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.

[@SmokingDadBBQ]

Thank-you, cheers

[@jonrolfes9247]

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

[@SmokingDadBBQ]

thanks Jon

[@mikearon76]

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!

[@SmokingDadBBQ]

Good stuff!

[@gwa3185]

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]

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

[@tomadams6918]

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]

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

[@davidblackstock9489]

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!

[@ozielfoster2710]

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.

[@SmokingDadBBQ]

Glad to help

[@the.gary.j]

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!!!

[@SmokingDadBBQ]

thanks so much Gary

[@tonyjackson6164]

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...

[@SmokingDadBBQ]

thank-you, cheers

[@Thetattedrep]

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.

[@fentoncheney9870]

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]

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]

@@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.

[@pcfriese4570]

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

[@querty55]

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

[@SmokingDadBBQ]

Thank-you, cheers

[@ws6619]

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.

[@SmokingDadBBQ]

Thank-you, cheers

[@leonardbolton4364]

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

[@SmokingDadBBQ]

thanks so much Leonard

[@FirangiBhangi]

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

[@SmokingDadBBQ]

thanks so much

[@liesinc.9322]

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.

[@SmokingDadBBQ]

thanks, cheers

[@JohnathanProphet]

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

[@SmokingDadBBQ]

so so so good

[@kevinw3893]

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

[@SmokingDadBBQ]

thank-you, cheers

[@andrewcaney9514]

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.

[@SmokingDadBBQ]

Glad it was helpful!

[@baja_overlander3653]

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

[@SmokingDadBBQ]

Hope you enjoy

[@rayritters678]

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

[@SmokingDadBBQ]

Glad you enjoyed it. Cheers Ray

[@oldrockr70]

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

[@SmokingDadBBQ]

thanks

[@jaws86015]

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

[@SmokingDadBBQ]

much appreciated Joe

[@toddwynia7491]

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

[@andrewpope204]

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

[@SmokingDadBBQ]

cheers Andrew

[@howardlee790]

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!

[@SmokingDadBBQ]

You are so welcome!

[@briancrane554]

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

[@SmokingDadBBQ]

Thanks Brian

[@Semichef5200]

James, can’t thank you enough for all of your research work that you do for us. Sure saves us a lot of time! Two things, do you still put some garlic powder in your seasoning mix? Would you be willing to do a breakfast pizza on Joe? I have asked so many KZbin cooks if they would do this and no one has done it yet. Have no idea what the big deal is but here in the Midwest we eat a lot of breakfast pizzas and the one who has made them famous is Casey’s General store. Have a blessed day always enjoy watching your videos!

[@SmokingDadBBQ]

this would have benefited from garlic, moving forward i will add those things back but i wanted to just isolate the salt vs. LSS

[@johnmcelhaney8490]

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

[@SmokingDadBBQ]

Hope you enjoy!

[@davidlieux2558]

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

[@SmokingDadBBQ]

Thanks, will do!

[@brandonbair3228]

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

[@SmokingDadBBQ]

thanks Brandon

[@bobphillips2918]

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

[@SmokingDadBBQ]

thanks Bob

[@elosoarellano]

I really enjoy watching your videos, very clear and informative

[@SmokingDadBBQ]

Glad you like them!

[@marcocendejas5144]

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

[@SmokingDadBBQ]

Thank-you, cheers

[@saltydreamsrc2786]

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

[@SmokingDadBBQ]

That is awesome! thanks

[@MrStolenride1]

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. 👍 😊

[@SmokingDadBBQ]

Cheers and thanks

[@blairevans5892]

Awesome video as usual. I've learnt alot from your videos since I bought a kamado joe. It was your video comparing the KJ to the BGE that pointed me in the right direction. Keep up the great content!

[@SmokingDadBBQ]

thanks, so glad to have been some help

[@stevefisher6531]

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!

[@SmokingDadBBQ]

Hope you enjoy

[@richlira7873]

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

[@SmokingDadBBQ]

thanks Rich

[@johnendresen202]

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.

[@jrcantu9785]

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

[@SmokingDadBBQ]

Awesome! Thank you!

[@stephenjohnson9652]

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!

[@SmokingDadBBQ]

Thanks Stephen

[@solitaryrv5335]

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

[@SmokingDadBBQ]

Thanks for watching!

[@joelhere]

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

[@SmokingDadBBQ]

so glad to have helped

[@alanmacaulay6496]

enjoyed the video. Question is there a minimum thickness for dry brining. As i've dry brined before but the steak as tasted salty

[@SmokingDadBBQ]

Diamond Kosher has the lowest sodium content by volume / weight so try that. table salt will ruin your steak, even some sea salts like Maldron's are too much

[@gazoller]

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

[@SmokingDadBBQ]

hope you enjoy, great resource

[@markm.3740]

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

[@SmokingDadBBQ]

You bet!

[@baja_overlander3653]

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

[@nguyen087]

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

[@SmokingDadBBQ]

Hope you enjoy!

[@scottroberts3705]

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

[@SmokingDadBBQ]

thanks, cheers

[@lanceleonard521]

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

[@SmokingDadBBQ]

Hope you like it!

[@scottpost6741]

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

[@SmokingDadBBQ]

Hope you enjoy

[@ketodad]

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.

[@jasontucker7039]

Thanks for another great video! I am currently saving up to buy the KJ Classic 1 as my first grill, and I CANNOT wait to try some of these delicious looking recipes. What is the first accessory you would buy - charcoal basket or soap stone? Or another one I'm not thinking of?

[@Kimsey47]

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

[@SmokingDadBBQ]

so so so good

[@Kimsey47]

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

[@trevortrendle]

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

[@SmokingDadBBQ]

so glad to help

[@stevebaker1415]

Love that torch. Looks like serious business! Being new to kamado cooking, I’m getting creative with items I already have around the house. I sacrificed an old cake pan that works well as a drip tray. I’m also using a kitchen torch for creme brûlée to start coals and also give meat a quick sear. It’s not nearly as powerful as the guns in your videos but it’s a good place to start!

[@SmokingDadBBQ]

always start with what you have and figure out what you might want to tweak and what works well for you

[@markcrewse404]

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!

[@SmokingDadBBQ]

Thank-you, cheers

[@garman54]

I appreciate how much information you pack into your videos! I have definitely referenced your videos when preparing for my cooks. Thanks for doing what you do!

[@SmokingDadBBQ]

thanks

[@Alfonso-1cb]

Very nice results!! I normally season a few minutes prior to grilling and get decent results. Will have to try this technique.

[@SmokingDadBBQ]

Hope you enjoy

[@Ice0ner]

Hi James.. Loving your video's.. After using ceramic grills for a while I've decided to bite the bullet and order my Kamado Joe Big Joe 3! Your advice has already helped me be a better cook on the bbq.. Keep up the good work..

[@SmokingDadBBQ]

congrats

[@rodneysparks442]

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

[@SmokingDadBBQ]

It's so good!

[@geraldbohn3326]

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

[@SmokingDadBBQ]

Thanks for watching!

[@borbosha]

Going to have to try the Lawry's on my next cook. Thanks for the great and informative videos!

[@SmokingDadBBQ]

so good

[@Sciprus]

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

[@SmokingDadBBQ]

thanks so much, that was fun to make

[@jasonfox637]

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

[@SmokingDadBBQ]

cheers

[@GlennJanssen]

Hi James. Great video, learned a lot. Thank you so much for showing the different smokeware drip pan sizes on the classic. Really helpful!

[@SmokingDadBBQ]

cheers

[@mikeninneman4390]

Love your video Thanks for some different options on cooking.

[@alsmith7316]

Thanks for this tip. I am going to have to give this a try.

[@SmokingDadBBQ]

Please do!

[@leemcelrath6861]

Awesome video James. Love the detail you provide.

[@SmokingDadBBQ]

Thanks 👍

[@davegibson9782]

Great video as usual! I started using the 25 /25/50 blend when I first saw it on your channel, and it has become my go to. I cooked burgers the other night using it as my only seasoning and they came out tasting like steakhouse burgers. Thank you for sharing!

[@SmokingDadBBQ]

cheers

[@haroldlasser1137]

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

[@SmokingDadBBQ]

thank-you, cheers

[@McTexicanInColorado]

I just bought some of the seasoned salt to conduct my own experiment. Thanks for the great video!

[@SmokingDadBBQ]

Hope you enjoy it!

[@danreid4344]

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

[@SmokingDadBBQ]

haha pressure is on

[@waltzingfool1]

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

[@SmokingDadBBQ]

You are so welcome!

[@chef_doug]

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!

[@SmokingDadBBQ]

100%

[@kenzeitner4704]

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.

[@SmokingDadBBQ]

Thanks. Go for it!

[@mattiasahlund9790]

Thanks for the video! I will definitely try this. Do recommend this salt mixture for dry brining chicken and pork as well?

[@SmokingDadBBQ]

i haven't tried it on chicken yet... will do and report back. it was good on pork

[@sphillips1021]

Thanks for the info. Will have to give it a shot myself.

[@SmokingDadBBQ]

Hope you like it

[@Michael.T.]

Another great video. I have had a king size bottle of Lawry’s seasoning for some time and didn’t know what to do with it. Well, now I have a reason to break that seal. Looking forward to the Joe cleaning video

[@SmokingDadBBQ]

thanks

[@jetseboonstra4293]

Amazing it make so much different! I’ll absolutely try this out!

[@SmokingDadBBQ]

thank-you, cheers

[@russellhorner9934]

I've wanted to test this for a while. Love your videos, thanks for putting this together.

[@SmokingDadBBQ]

Glad it was helpful!

[@Slainshadow42]

Love your videos!! Great information and loads of details!!

[@Paul-hk5fg]

Great informative video. I've started the dry brine technique. Loving it!

[@SmokingDadBBQ]

Glad it was helpful!

[@kh4lifa268]

You are the best James ! Thank you so much for all the detailed videos that you provide !

[@SmokingDadBBQ]

I appreciate that!

[@Garagegraderacecar]

great test! seasoned salt is great... my grandfather taught me to use it as a kid.

[@SmokingDadBBQ]

Cheers

[@jamesorr1200]

Just threw this on two chuck roasts to try your pulled beef tomorrow. It’s my first time trying the Lowry’s S&P blend and also first time dry brining. 🤤

[@SmokingDadBBQ]

thank-you, cheers

[@GrantHendrick]

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

[@SmokingDadBBQ]

Thank-you, cheers

[@spanx1982]

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

[@SmokingDadBBQ]

thanks Brad

[@thijswest]

That's looking Great! Definitly gonna try this as well!

[@SmokingDadBBQ]

Hope you enjoy

[@timcoyle8537]

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.

[@SmokingDadBBQ]

Hope you enjoy

[@jackpittens796]

I've heard of Lawry's but have never tried it. Need to get some to try. Thanks for the tip!

[@SmokingDadBBQ]

let me know what you think