Henry Rifle Forums

SPG = Salt - Pepper - Garlic .... folks who watch even a few BBQ cooking programs are almost certainly familiar with SPG as a rub and/or seasoning used on most any meat and veggies such as baked potatoes .... its is offered by many different brands and usually cost more than a dollar an ounce ..... being cheap, over the last year I've spent more time than I care to admit trying to come up with a recipe we enjoy .... note : I've found that most commercial brands we've tried contain more than just salt, pepper and garlic which complicates duplicating their exact taste .... a while back I finally hit on a recipe :

4 parts course Kosher or course sea salt
2 parts course ground black pepper
1 part dry minced garlic
1 part cayenne pepper for me .... 1/2 part for my wife .... NONE for our daughter .... amount very much a matter of personal preference
1 part granulated onion
with the course sea salt and minced garlic, we need a shaker with larger holes than the ones shown below .... we found some on Amazon and are looking forward to their arrival tomorrow .... https://www.amazon.com/gp/product/B01N2 ... UTF8&psc=1 .... the jars we use are 1/2 pint Mason Jar types that we have on hand .... should anyone care to make this SPG, I'd recommend making a small test batch and giving it a try .... you may well want to tinker with recipe .... this recipe works best as a rub, to use it to shake on at the table (like regular salt or pepper) it might be better to substitute regular salt and garlic powder

Neat! I am just wondering if you could put the larger particles into some type of "grinder or food processor" to "grind" them down into smaller sizes to be used in an "average" shaker? Just a thought.

I considered doing just that and do believe it would work .... when using it as a rub I just like the look

JEBar wrote: ↑

Sat Nov 14, 2020 1:59 pm

I considered doing just that and do believe it would work .... when using it as a rub I just like the look

Okay, I understand that. Speaking of garlic, I really love me some beef or pork roast stuffed with garlic cloves. Darn it, now I am hungry!

new shaker lids arrived .... very pleased with them .... the blue lid is on our half pint SPG jar .... the orange one is on our quart jar of seasoning we use for smoking turkey

tried the new shaker lid for the first time this morning .... very happy to see it works well and I do like the seasoning sprinkled on fried eggs ..

this seasoning has quickly become one of our favorites .... as a result, we seldom use just pepper and salt .... its flavor compliments both meats and veggies .... we use it both in cooking and at the table

That's the way to get creative.
I am always on the lookout for good ways to flavor old favorites.
Neither of us can go too spicy, but that sounds good, and of course, you can tweek to taste.

JEBar wrote: ↑

Wed Nov 18, 2020 8:52 am

tried the new shaker lid for the first time this morning .... very happy to see it works well and I do like the seasoning sprinkled on fried eggs ..

Now THAT sounds good!
I love eggs and that combo just sounds right! Will keep that recipe. ☺

BrokenolMarine wrote: ↑

Wed Dec 02, 2020 12:05 pm

you can tweek to taste.

absolutely .... you could easily cut the cayenne in half (or more) and taste it .... you could then add more to get the taste to where you want it