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.
According to a friend of mine who travels to and competes in 20+ BBQ competitions a year, the answer is a definite yes. He says it's almost impossible to place well without at least some in the rub. He also says it's rarely discussed in public.