Lawry's salt


 

Geo S

TVWBB Super Fan
I've been making my own basic rubs and lately a plain salt, black pepper, and garlic powder has been my go to..
My daughter recently moved and left a few cooking supplies with us and one was a bottle of Lawry's salt.

My wife started using it and dang! it's not half bad, has the basic rub ingredients except black pepper, and no msg. I'm thinking add B.P. to it and this would make a decent rub without any fussing.

So my question, does anyone use this? alone or with a add on?,
 
I use it a lot! My SPOG rub, Salt, pepper, onion, garlic always has Lawry's in it. I usually always reach for the Lawry's instead of salt in regular cooking too, especially when browning meat.
 
So my question, does anyone use this? alone or with a add on?,
Lawry's makes a wonderful base for many a good rub. Some of my favorites:

Texas Beef Brisket Rub
Ingredients:
1/2 Cup (120ml) Sweet Paprika Powder
1/2 Cup (120ml) Lawry’s Seasoned Salt
1/2 Cup (120ml) Dried Ground Parsley
2 tablespoons (30ml) Dark Brown Sugar
2 tablespoons (30ml) Garlic Powder
2 tablespoons (30ml) Onion Powder
2 tablespoons (30ml) Dried Oregano
2 tablespoons (30ml) Ground Black Pepper
2 teaspoons (10ml) Mustard Powder
2 teaspoons (10ml) Cayenne Pepper
2 teaspoons (10ml) Celery Salt
a Large Pinch of Ground Cumin
a Large Pinch of Chili Flakes

Big Butt Rub
Ingredients:
1 Cup (250ml) Sugar
1/3 Cup (75ml) Chili Powder
1/3 Cup (75ml) Ground Black Pepper
1/3 Cup (75ml) Paprika
¼ Cup (50ml) Celery Salt
¼ Cup (50ml) Garlic Salt
¼ Cup (50ml) Onion Salt
¼ Cup (50ml) Lawry’s Seasoned Salt

Memphis-in-May Rub
Ingredients:
1 Cup (250ml) Dried Parsley
1 Cup (250ml) Sugar
1 Cup (250ml) Lawry’s Seasoned Salt
3 tablespoons (45ml) Ground Black Pepper
3 tablespoons (45ml) Garlic Powder
3 tablespoons (45ml) Onion Powder
3 tablespoons (45ml) Dried Oregano
3 tablespoons (45ml) Sweet Paprika
1 tablespoons (15ml) Mild Mustard Powder
1 tablespoons (15ml) Celery Salt
a Pinch of Cayenne Pepper
 
I used to use it a lot until around 25 years ago, I'll have to give it another try.
 
Since this is in the recipe section, here's a clone.

  • 2 tablespoons salt
  • 2 teaspoons white sugar

  • 3/4 teaspoon paprika
  • 1/4 teaspoon ground turmeric

  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cornstarch
 
Since this is in the recipe section, here's a clone.

  • 2 tablespoons salt
  • 2 teaspoons white sugar

  • 3/4 teaspoon paprika
  • 1/4 teaspoon ground turmeric

  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cornstarch

Nice Bob. I'd rather try that anyway.
 
I haven't used Lawry's in years, but I might make the clone, haven't yet.
If I keep the salt amount the same, then I'll up the onion and garlic to 1/2 teaspoon each, and maybe sub ancho chile powder for the nearly tasteless (to me) paprika, or at least use smoked paprika.
Poking around for the clone I did see where some say to use unseasoned popcorn salt.

I wonder what the corn starch does, for anti caking or ??
 
I wonder what the corn starch does, for anti caking or ??
Funny, I asked my bride that (she's pretty savvy with spices) and that was her thought. I think if I were to make a batch that I know would get used up upon making it, I might forgo the corn starch. I also want to formula up the recipe to make it in bulk (where the cornstarch will likely be used)
 
Found this:
"Corn starch is a thickening agent and also serves as a dispersant of the finer spices so as to achieve better, more uniform coverage. It is nearly tasteless."
 
I was at the store today and spotted a 1 lb jar on sale for $2.50, at that price it seemed silly to clone it.
Poured some into a smaller jar and added a little onion, garlic, and ancho powder to kick it up and cut down on the salt level.
Tasted darn good on some cottage cheese with grape tomatoes.
 
Lawyers is good stuff,Been using it for about 30 years or so. There garlic salt with parsley is darn good to
 
Thanks guys, I'll probably add black pepper and cut the salt a little if I make the clone recipe, Thanks for that, maybe a touch more garlic powder. But.. it's not bad as is, :)
 

 

Back
Top