Originally Posted by
realjd
I know this is a VERY old post, but I wanted to bring it up for discussion. Is MSG really a common ingredient in "prize-winning" BBQ? I can see how it would be. I've found that adding a bit of MSG (usually Goya Sazon) to certain dishes really helps balance the flavor.
As for BBQ, our options here in Florida are limited. Sonny's is the big chain, but they're amazingly mediocre IMO. And any BBQ restaurant that considers brisket to be pulled beef isn't a real BBQ restaurant in my book.
MSG in "prize winning BBQ"? Purists, especially those who rub their meat with only salt & pepper, would react with horror at such an adulterant (which would be likely to be organically converted to some strange and dangerous compound by 12 hours or so in the pit). Of course, Purists are reactionary extremists and consider that the inclusion of any 'sweetener' in BBQ sauce, especially HFCS or ingredients containing such, to be as heretical as openly practicing the Albegensian faith or engaging in sexual congress with livestock.
50 years ago, when the world was young, Lou Bono's in JAX, had pretty good ribs, but time has taken its toll...