Seasonal temps are heating up and there’s nothing I want to do less than spend excess time in a hot kitchen cooking. It’s no wonder so many of us light up the grill outside for the hope of a swift breeze or opt for heatless recipes to catch a break from the stagnant warmth.
There’s also nothing quite like the smell or taste of something fresh off the grill, no matter if you’re a charcoal, propane or smoker fan. It all hits the spot, but sometimes you want a little something extra to turn up the umami.
Sauces are the catch-all for any kind of cooking, especially as an easy way to boost the umami and overall flavor of a dish. It’s an easy way to impress guests without having to do much other than offering them the ability to add more or less of it when the grilled items hit the table. A perfectly grilled ribeye steak is incredible on its own. Upgrade it by sprinkling on my Simple Umami Seasoning (recipe below). Want friends begging to come over anytime you roll out the grill? Use the Simple Umami Seasoning AND sprinkle MSG into whichever sauces you plan on serving with the dish. This would be a good problem to have, right?!
If you’re new to the MSG game, don’t worry, I’ve got you covered. My Simple Umami Seasoning is the perfect gateway seasoning into the umami world. I keep a spice shaker of this on hand at all times, because it can easily morph from cuisine to cuisine and from proteins to vegetables. I prefer to use it before I grill, so I typically sprinkle it on at least 30 minutes before the food hits the grill grates so it has enough time to do its thing.
Simple Umami Seasoning
This seasoning blend can be used for proteins, vegetables, and everything in between. Sprinkle onto food about 30 minutes before grilling and enjoy rich umami flavor when your food is ready to eat!
Ingredients
- 1 tsp MSG
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
Instructions
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Blend together and use to season food to taste.
Recipe Notes
Photo credit: Fábio Alves on Unsplash
My fellow MSG Dish blogger Sylvia Klinger also has a great piece featuring sofrito and chimichurri – two incredible blends that are fit to be just the saucy addition to any grilled dish. Oftentimes I will use half of the recipe for marinating my items to be grilled, and the other half to use as a sauce to dip it in after it comes off the hot and smoky grill. Don’t forget to keep which sauce is which noted and separated so as to prevent cross-contamination from raw and cooked marinades!
Not wanting to venture out too far on your first MSG-grilling adventure? The simplest way to boost saucy umami at your next backyard cookout can come in the form of any of your favorite pre-made or bought sauces. You can go local and seasonal or big-name BBQ brands – it’s all up to you and the flavors you enjoy. Add 1 teaspoon of MSG for every pound of food you plan on grilling. MSG really goes with everything from beef, pork, tofu, mushrooms, onions, or even a sprinkle into the salted caramel dip you serve alongside grilled pineapple and pound cake skewers. Are you getting hungry yet?!
Feature Photo by Victoria Shes on Unsplash
