Not sure how many of you have had Dale's Seasoning but this stuff is pretty popular in Florida, Georgia and Alabama and in college this was a killer marinade for less than Prime (or even less than Choice) beef for grilling.
http://www.dalesseasoning.com/Now this stuff is a concentrate and is quite salty. It's heavy on the soy sauce flavors and there are some garlic and onion notes in the background. So what does all this have to do with the price of tea in China?
I'm trying to figure out how to incorporate it into a simple brisket injection liquid. I'll be using a rub with salt, pepper, cayenne, a little cumin, a little chili powder, a little garlic powder. Good packer briskets have been in short supply and I promised one to my tournament staff for when I host about eight colleges and universities on my campus; I had to settle for an overtrimmed whole brisket that is relatively uniform in thickness.
So ... what to cut the concentrate with? Melted butter? Definitely. Beef broth? Yup. Worcestershire? Can't hurt. Hot sauce? Possibly?
But I need something else ... apple juice? Beer?
So ... any ideas from you guys?