Is seasoning a crutch?

For most of my life I had a love affair with salt. Regardless of
vegetable or meat I immediately salted and salted heavily. Until of
recent years I have 'come off' the salt addiction.

Which got me thinking about how much seasoning is acceptable and doesn't
take away from the flavor of the meat I'm Q'n.

Are we overloading our Q to the point of losing out on the natural
flavor of the meat?

Is the current trend of blazing hot additions so hot that you couldn't
tell what it was you were eating?

Is the mega seasoning trend to do with the fact that most of the meat is
now soaked in water and or frozen which breaks the cells down and water
loss occurs, compared to a freshly butchered meat?

I'm on a mission to try to find a meat source for my Q where the meat is
never frozen nor soaked in so called broth or water. I have a theory
that fresh meat if cooked well, will end up with a natural concentration
of salt from the water evaporation.

Don't get me wrong, I do like and think there is a place for seasoning
of meat, such as garlic, onion, rosemary, etc.. but it seems we
culturally have a gross affinity for salt and pepper.

What do you think or have you tried already to reduce the amount of
seasonings?

I have heard suggestions here in the past of minimal seasoning for Q and
I'm going to try a few cuts of meat without any seasonings at all so I
can 'remember' what pure meat tastes like and build from there.

Regards,
Mike

--
piedmont, The Practical BBQ'r

http://sites.google.com/site/thepracticalbbqr/