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Salt, Pepper, Garlic (SPG)
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Topic: Salt, Pepper, Garlic (SPG) (Read 6097 times)
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pmillen
Hero Member
Posts: 859
She's saying, "There's one over there."
Salt, Pepper, Garlic (SPG)
«
Reply #-1 on:
July 22, 2021, 10:28:08 AM »
What is the typical ratio of the three components?
I want to make my own and cut back on the salt. So, I think that I'll start experimenting with half of the typical salt amount.
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Paul
MAK 2-Star - M Grills M-36 - Hunsaker Drum - Basic 36" Blackstone Griddle - PK Grill - Masterbuilt 1050 - Kamado Joe Big Joe w/FireBoard Blower - Broilmaster H3 Gas
Ka Honu
Hero Member
Posts: 2342
Re: Salt, Pepper, Garlic (SPG)
«
on:
July 22, 2021, 11:54:32 AM »
Mostly a matter of individual taste that seems to hover around 2:1:1 with the salt being the "2."
Anecdotally, I've been making and using SPG as my "go-to" for most beef for probably 50 years. About two years ago I saw
this "recipe"
and realized that I had gotten in on the early stages of what is now "a thing."
Just call me "Pioneer Turtle."
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Everyone is entitled to my opinion
bamabob
Hero Member
Posts: 849
Way Down South in Alabama
Re: Salt, Pepper, Garlic (SPG)
«
Reply #1 on:
July 22, 2021, 04:29:29 PM »
We prefer equal amounts of salt & pepper with 1/4-1/2 granulated garlic. Depending what we're using it on we may also mix in some onion powder.
Can't believe that some pay a premium for premixed versions of this.
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Sometimes you have to go in a circle to reach your destination.
Big Steel Keg
Weber Summit Gold C4
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Salt, Pepper, Garlic (SPG)