piedmont wrote:

> Is seasoning a crutch?
......snip of good questions and commentary.....

> 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?

This is a good subject, Mike. I have been fortunate to not have to deal with
frozen product. I can buy cases of brisket or pork which have packing dates
which are close to the date that I pick up the meat from the supplier. When
I had the restaurant, this was something that I specified as part of my
requirements. It just so happens that the supplier has kept up the practice
for a bbq place nearby which opened up after I did.

As to seasonings, I have always been more of a mediumist. When I put rub or
seasonings on meat, you can still see some meat. Salt is not a heavy part of
the rub, but still makes up a moderate percentage. The thing I always
remember is that, since I put the rub on just prior to the meat going in the
pit, it doesn't permeate much beyond the Mr. brown. Then it gets mixed into
the pulled pork so that any salt or seasoning is noticeable, but does
nothing to interfere with the 'meat' taste.

..
I would also put the issue of the trend towards ever hotter capsican
preparations which seems to permeate all sorts of foods and sauces. To me,
this notion of putting huge amounts of scoville units into a food or sauce
interferes with the sense of taste even more so than salt. A bit of heat can
be nice... BTW, any one interested can look up how physicians use capsican
to treat painful neuropathy to the extremities. :-)

------------
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan