Pellet Fan
Recipe Section => Rubs/Sauces/Brines => Topic started by: pmillen on July 22, 2021, 10:24:06 AM
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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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I bought a SPG seasoning from Costco and I liked it. I'll check salt content and let you know.
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I just wing it and go by how it looks on the meat.
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I bought a SPG seasoning from Costco and I liked it. I'll check salt content and let you know.
We like most of the SPGs we buy, but they don't list the component ratios, just the ingredients in amount descending order.
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I was just re-watching a you tube video by Brent Walton of QN4U where he was going through his basic rub. I remember it as being a pretty good rub. I think Bent also thought it was a pretty good rub, but maybe he will post later.
Brent had several things that he added to his rub but said if all you had was salt and pepper, that would be a good rub. His proportions were: 1 Tbs. salt, 1 Tbs. pepper, and 1 Tbs. garlic (he then also added onion powder, a bit of cayenne, chili powder, paprika, and brown sugar). I have no clue whether that is a typical ratio or not.
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I usually do.
1C Black Pepper (Not a real course or fine grind. Usually use the Restaurant grind from Gordons.)
0.5 C Sea Salt
0.25 C Each. Garlic, Onion and Chili Powders.
I have it wrote down in grams some where, but most people just use simple measures it seems.
I like this on just about everything. Eggs, pizza, pork chops, chicken thighs, burgers.
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"Canadian" SPG: Volume measure - equal parts of each. The salt is kosher. Garlic is granulated & the pepper is freshly ground* black peppercorns.
* The inexpensive Krups blade grinder works very well at grinding peppercorns!
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"Canadian" SPG: Volume measure - equal parts of each. The salt is kosher. Garlic, ground and pepper, freshly ground*, black peppercorns.
* The inexpensive Krups blade grinder works very well at grinding peppercorns!
The garlic is garlic powder as opposed to garlic salt?
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I use garlic powder
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"Canadian" SPG: Volume measure - equal parts of each. The salt is kosher. Garlic, ground and pepper, freshly ground*, black peppercorns.
* The inexpensive Krups blade grinder works very well at grinding peppercorns!
The garlic is garlic powder as opposed to garlic salt?
I used to use garlic powder and switched to granulated. I find it is better.
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Now I have to find granulated garlic because if John says it's better then it is better!
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Now I have to find granulated garlic because if John says it's better then it is better!
+1 :)
The more I study the more I realize that I don't know much.
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Now I have to find granulated garlic because if John says it's better then it is better!
I'm not going to say John is wrong because he has much more experience than me. I will say there is a very big difference between powder and granulated so just pay attention to it. I have found that powder is more potent than granulated so keep that in mind. I usually use granulated too but if you are following a recipe that calls for one or the other you should do some homework because they are not equal in portions. My experience is powder is much more potent than granulated.
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So would there be a great deal of difference if one uses Rock or Kosher or Table or Himalayan or Sea... Tellicherry or Black corn...?
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So would there be a great deal of difference if one uses Rock or Kosher or Table or Himalayan or Sea... Tellicherry or Black corn...?
I don't add salt to anything I cook. I do tend to add black pepper and I prefer it to be pretty course grind. My body loves salt which is probably why my blood pressure is high from eating potato chips, et al. My first reach to make something taste better is freshly ground black pepper.
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I use both granulated and powder. powder to granulated is like comparing Kosher to table salt when measuring volume. Most things end up getting granulated garlic and onion. Powder is used a lot of times if i am looking for a smoother end product like a garlic butter or a rub I don't want to see a lot of or have the texture from the larger grind of the granulated.
for salt I go to the little Mennonite store up the rod from me and get sea salt and something called Real Salt, it has different colors, and I mix the 2. I like fresh ground pepper but have not found a pepper mill I really like.
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So would there be a great deal of difference if one uses Rock or Kosher or Table or Himalayan or Sea... Tellicherry or Black corn...?
No difference if you quantify the ingredients by weight. (I wish that all recipes did.)
A tablespoon of kosher salt doesn't weigh the same as a tablespoon of table salt.
(https://chi01pap001files.storage.live.com/y4miYsyksHxMPvLFRvDHRo002z51fC841Z93KoJTGhCuiKjoh3GZQ1q12dSp_XHc3vQ57LaYvXIYg8u2PXBdqP4it1xuvUsLAcv-yVMKkQQgh6WLyk7nZM3PmJQvqJgoxvDQR898d8WV2qt883JCHRGT9qJ2-_VkQMyVGnF2lo2_X5rTBObJi9VlxsM9AxNPUh-?width=330&height=120&cropmode=none)
I made gram-weight charts for most of the stuff I use; salt, sugar, flour, yeast, honey...
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There is no right or wrong in all of this. The bottom line is what it does for you. These suggestions are guidelines only. If not sure select a
recipe, establish the taste, then experiment with the ingredients and ratios. Kosher vs table salt. Granulated vs powdered garlic. As for pepper,
there are several, black being the most potent.
The reason I settled on a 1:1:1 ratio was mainly due to what I had tried was too salty tasting for me.