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Old Dry Rule
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this post was submitted on 18 Nov 2024
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I've been making an SPG blend for a while on and off based on proportions my buddy used for his brisket rub. Sometime last year he started keeping a whole jar of it on hand and seasoning everything savory with it rather than just using salt when it's called for. The biggest difference between his and mine is that he uses sea salt and I use regular table salt. The flavor is slightly different and I don't get the big crystals, but it's still pretty great.
He turned me into a believer. I've started keeping my own jar and that's my base spice for everything. Chicken, fish, beef, pork, veggies, whatever. Most things get extra like paprika, chili powder, oregano, parsley, or whatever the meat calls for, but everything gets at least those three. Even my homemade mayo gets it, which means it goes on all my sandwiches as well.
So what's the proportions? Don't hold out on us.
Are you asking me for my super secret family recipe?!?!? Sure thing! But I have a lot to say about it so get ready for the infodump. You're not just getting the proportions, you're getting too much information.
Let me start by saying it's hard to mess up SPG. Get roughly equal parts salt and pepper, add a little garlic, and you're good. Some folks also add onion to theirs and that's pretty good as well. I know guys who have won local smoking competitions who eyeball that shit.
His everyday mix is one part dried, minced garlic to three parts sea salt and three parts coarse ground black pepper by volume. On brisket he uses another part pepper to help develop that deep bark.
My everyday mix is one part dried, minced garlic to two and a half parts coarse ground black pepper and three parts table salt by volume (I had an iodine deficiency and don't want to remember to take my supplement). On brisket I use his blend.
For the garlic I generally mince it and spread it on parchment paper then pop it in the oven on 170f for an hour or so. However much garlic I end up with decides how much SPG I have so generally I'll do a whole bulb at a time. You could do the same thing with the jars of minced garlic you can buy at the store, McCormick dried minced garlic, or even garlic powder. I happen to prefer the flavor of doing it myself but not everyone has the time, extra garlic from their garden, an oven, desire, or whatever to do it and honestly the difference in results isn't going to be greatly noticeable to most people.
Thanks, I appreciate it.
Yup, that's what the Chinese are saying when they say it's dry. You gotta have seasoning. That 5 spice I was talking about, that's actually different from place to place. Each one representing the flavors that the chef wanted. It's actually the same in India. Curry powder is not a real thing. Each area and household has their own spice mix.
For me personally, while I agree with you that you should make your own, I tend to just use Cajun seasoning. Dunno, it's cheap and readily available. But you keep doing you. Personal spice blends is absolutely the way to go.
There's nothing wrong with Cajun seasoning! I used to use either Tony's or Cavender's on stuff for years because I had a busy lifestyle, didn't always have the give a shit to mix my own spices, and early on I didn't really have the knowledge to know what was good yet. I'm just in a place where it makes sense for me and I'm very happy with it.
By the way, if you're looking for something pretty good that isn't Cajun seasoning, check out Kinder "The Blend". It's a legit SPG.
Lol, yes I use Tony's. I will definitely try out the Kinder "The Blend" Since you seem to have a similar taste profile to me. Thanks!