Willingham's Original Mild Seasoning 13.5 oz
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Although this is intended to be a rub rather than an injection, it could be combined with a sodium phosphate base injection to improve the flavor profile.
I'm not sure what kind of information you're looking for! What kind of nutritional information are you looking for?
Selected User Reviews For Willingham's Original Mild Seasoning 13.5 oz
I ordered it after hearing him rave about it. I'm not expecting it to be any better than the other spices we frequently use. I was completely mistaken. This seasoning has a lot of flavor. My children emptied their plates and exclaimed, "This chicken is fit for a king!" My husband simply seasoned the whole chicken before roasting it in the oven. It was delicious without the use of a grill or smoker.
This rub has been a favorite of mine for years, and I was delighted to discover that it was still available. We use it to season all of our steaks, roasts, ribs, and hamburgers, as well as vegetables. It gives a delicious flavor to dishes like beef stroganoff by tenderizing it. We only use it in small amounts because it can overheat your steak. Plus, a bottle of this keeps us going for a long time, so it's a great buy at a reasonable price. I'm spoiled because I can get a better deal on bulk orders and give them as gifts. We absolutely adore it!.
My preference is for it to be dry. My wife and daughters enjoy slathering sauce on their ribs. The wife and children don't even WANT sauce because W'hams is so good. br>br>How I prepare my ribs for smoking is as follows: Apply yellow mustard to the ribs to act as an adhesive, allowing the W'hams to stick to them. The mustard flavor dissipates during cooking and does not interfere with the flavor of the seasoning. Then, on all sides of the ribs, I liberally apply W'hams: Then I put in a 1-inch gap at the top, bottom, sides, and so on. Refrigerate overnight in a 2 gallon Ziploc bag. When you take them out the next morning, they've soaked up all of the seasoning and juices, and they're covered in a beautiful brown paste, ready to go on the smoker. br>br>W'hams was recommended to me by a coworker who is from Memphis. We're not sure how it does it, but W'hams seasoning is unlike any other. While seasoning the meat, it literally absorbs the flavor. It doesn't just grow on the ribs in the form of a bark. It penetrates the meat to the point of being able to see through it. br>br>When I'm done, I rub the remaining seasoning on my chest. br>br>I'm a big fan of Willinghams.
I bought a bottle years ago in Memphis, Tennessee, and all you need to do is put it on a premise patty or mix it into a hand-made one to make it amazing. Worcestershire sauce is a powdered version of the base.
This is one of two rubs that I'm confident you'll enjoy. You will not be disappointed if you use this on any cut of beef or pork (I have yet to try bacon), grill, or smoker.
Prior to his death, my father-in-law used it religiously. Not that it matters, but my MIL's father was African-American. He was an American who knew his way around a grill and a smoker. I tried making my own rub, but it wasn't quite right. This rub has all of the bold and subtle flavors you'll need for some delicious smoked ribs. I use a hybrid method that I learned from a chef on Food Network that involves boiling the ribs to around 198 degrees (but DO NOT EXCEED 200 degrees), then liberally sprinkling this rub on evenly while the slabs are still hot from the slight boiling water, and allowing it to sit for about 15 minutes. Allow 20 minutes for the seasons to sink in before continuing. I set up my smoker outside and cook these using the indirect smoke method, which means they don't get any direct heat. I use a variety of woods for the smoke, which I soak in water the night before so they burn slowly rather than engulfing when they hit the coals. When I'm making a bunch of slabs, I stack them as high as the grill lid will allow. Then I simply alternate each slab to ensure that they are evenly cooked and that the juices run down to the lower ribs. The ribs must reach a final temperature of around 210 degrees Fahrenheit, which usually takes 2 to 2 hours. Because the ribs are precooked in the water, this method takes less time. The hybrid method eliminates the need for a long smoke time; the smoke and heat will cook the ribs as if they've been on the smoker for hours, and your hungry family and friends will have no idea you didn't spend 5 hours there! The only thing you're doing is reducing your cooking time, which many of us value. Best wishes and have a great time!.
This seasoning is versatile and flavorful, working well with a variety of meats. Even smoked pumpkin seeds work well with it.
This is something that the whole family enjoys. We use it as a rub for grilled chicken most of the time.
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