Thank you for being a voice of reason! Way too many BBQers on RUclips want to use WAAAAY too much pepper. I’ve not tried this with onion powder but I will.
These are my go-to seasonings when cooking, "spog", but I don't use a prepared blend , I just use individually, whatever I think is enough. Lol. But this blend is a good mix, I think and much easier to use, and simple enough to make, even I could probably do it. Lol. I think my would have a big pinch of cayanne as well. Nicely Done. Thanks for sharing.
Thanks GOG! That's what I like about it is you can easily make it your own. This is the recipe the wife likes so we use it a lot! Cayenne is a good idea though. I hadn't thought of that. Have a great week and Go Seahawks!
Awesome video and tutorial. SPG is the base for most rubs. Have you tried granulated garlic and onion? That is my go to seasonings for steaks and briskets. Granulated is coarse ground like the kosher salt and coarse ground black pepper and not a powder.
Good morning Sir. I love your channel and am a member! Simple question: I have an 8ounce Xo shaker. I want to do a Kosher Salt and Pepper (Only) What ratio of Salt and Pepper do you recommend for this shaker? I also got another shaker to mix your Original recipe on this video! You’re the BEST! Ty Rob
Thank you 😊 But, if I only wanted to do a basic Salt and Pepper…what would be the mixing ratio with Salt and Pepper? 4 Salt/1 Pepper? As an example…I assume tablespoon?
Part 2 ? If I’m using Garlic Power instead of Granulated Garlic? In your recipe, would it be the same measurement? Again, I assume, tablespoon - Thanks and sorry for the confusion … Rob
One other quick question? Can I substitute garlic power instead of the granulated garlic? I also left you an earlier message on a ratio for just Salt and Pepper only mix…looking forward to your response of both versions Ty
Thanks Tim this is a good one. I have modified it since I posted this with more pepper but it’s a great place to start. Make it your own. Thanks for taking the time to watch!
Happy 2020... yes I totally understand (I'm trying to get on my normal schedule too from the holidays...lol) I loved how simple this was... see you in the next video 8)
I think the point is, anyone can make their own shake/rub, to your own taste likings, and save money. It's a base! Something you put on most everything. Baby steps, start with say 1 tsp of each equally, taste and adjust. Some might like more salt, others less salt and more pepper. Make your base your own, add to it what you need separately, for for each cook. TYFS, Nice video.
@@gtsbarbecueandcuisine4837 Making different Sausage mix's is best made in large batches also. As some call for very small, hard to measure amounts. Quicker to have it all premixed also.
You bet Matias! We use this all the time. I have varied it over the years and tend to put more pepper in it but it’s awesome! Thanks for taking the time to watch!
Looks good! Real good. However, I reckon, if perhaps, maybe, it just so happens that, if by chance, you could possibly, would be cooking something with, or is likely to include Walla Walla onions as an ingredient along with that SPG mix, well in that case, it might be possibly permissible to omit the onion powder. Just on the off chance that such an implausible situation just might occur, however unlikely though it may be, that the Walla Wallas may render the addition of the onion powder superfluous.
LOL I love you brother Lew. I need to figure out how to make my own onion powder but the viscosity of the quagmire is beyond my mind's ability to comprehend the project.
GT’s Barbeque and Cuisine Dehydrate onions in to onion flakes, then grind in a spice grinder or blender. It can’t be too different than making cayenne powder. I de-seed the peppers dehydrate them and grind them in a blender, I don’t have a spice grinder.
Hey Rick thanks for taking the time to watch! I have done the same thing since I shot this. I also added a teaspoon of smoked paprika lol. I’ll never stop playing with it I guess. Have a great week!
Well chit I missed New Years!!! sigh! Not a big fan of S & P, but I love G & O powder or < chips of them > I will try this one as well. Stay safe & take care of you all. Thanks for sharing eh:))
Thank you for being a voice of reason! Way too many BBQers on RUclips want to use WAAAAY too much pepper. I’ve not tried this with onion powder but I will.
Thanks Dave. We use a ton of this and you can make it your own! Thanks for taking the time to watch!
it's a recipe, make it your own, don't blame others geez
Amazing mix!!! Thanks for the info!!!
U bet Ed. Thank you for your service!
We like that Killer Hogs AP as well, thanks for sharing that recipe, very informative.
Thanks. Yea I've been buying that for years but we use too much lol! Appreciate you watching and commenting.
It's the simple things that make our cooks great. I used too much salt in my last cook. Thanks
So true Rob. Less is more. I have modified this recipe over the years adding more pepper and less salt.
Thank you for making a to the point how to video. I'll be trying your recipe soon.
Thanks for watching. Modify to your taste. I now use more pepper and add a little paprika. Have a great weekend!
These are my go-to seasonings when cooking, "spog", but I don't use a prepared blend , I just use individually, whatever I think is enough. Lol. But this blend is a good mix, I think and much easier to use, and simple enough to make, even I could probably do it. Lol. I think my would have a big pinch of cayanne as well. Nicely Done. Thanks for sharing.
Thanks GOG! That's what I like about it is you can easily make it your own. This is the recipe the wife likes so we use it a lot! Cayenne is a good idea though. I hadn't thought of that. Have a great week and Go Seahawks!
Cayenne does sound interesting...
I’m making my own after watching this video. Thanks for the info friend.
Awesome! Make it your own.
Awesome video and tutorial. SPG is the base for most rubs. Have you tried granulated garlic and onion? That is my go to seasonings for steaks and briskets. Granulated is coarse ground like the kosher salt and coarse ground black pepper and not a powder.
Thanks for the kind words. Yea granulated is all I use now.
Good morning Sir. I love your channel and am a member! Simple question: I have an 8ounce Xo shaker. I want to do a Kosher Salt and Pepper (Only) What ratio of Salt and Pepper do you recommend for this shaker? I also got another shaker to mix your Original recipe on this video! You’re the BEST! Ty Rob
Thanks Rob. Some people use the leftover rub bottles. Many have larger holes.
Thank you 😊 But, if I only wanted to do a basic Salt and Pepper…what would be the mixing ratio with Salt and Pepper? 4 Salt/1 Pepper? As an example…I assume tablespoon?
Part 2 ? If I’m using Garlic Power instead of Granulated Garlic? In your recipe, would it be the same measurement? Again, I assume, tablespoon - Thanks and sorry for the confusion … Rob
I’ll figure it out…..
Sorry yes make it the same and adjust to taste.
I tried this and its great. Do you have a link where you got this recipe. Tnx😊
I don’t have the exact link but it was from this channel a few years ago. James has some awesome videos and I learned a ton from him.
This is an excellent idea!👍
Hey thanks Lynn! Yes this is great to have in the cupboard. Customize to your taste. Hope you’re doing well!
Nice Gary ! I have one very similar but just a touch more black pepper ! Hopefully tonight’s game will be a good one !
One other quick question? Can I substitute garlic power instead of the granulated garlic? I also left you an earlier message on a ratio for just Salt and Pepper only mix…looking forward to your response of both versions Ty
Absolutely!
Nice and simple but a great base rub to put on BBQ for sure. I like the minced garlic in there. Have a great weekend Gary!
Thanks Charley! Same to you!
Gary, we think alike, I also make SPGO. I swear the onion powder just adds that little bit extra. Thx again.
Thanks Robert! I go through a ton of this stuff lol.
thanks for sharing , i try it too , keep safe God Bless you
Thank you for watching Ate. You will like it and can change it up to fit your taste. Have a great weekend.
I just watched like six videos on SPG and you are the first guy to use the” KISS “ method. ( Keep It Simple Stu.. Silly) 😉
Thanks Tim this is a good one. I have modified it since I posted this with more pepper but it’s a great place to start. Make it your own. Thanks for taking the time to watch!
Looks great so will make a batch! Following now!
Thanks for watching!
Exactly the recipe that I was looking fir except I am also going to add some Paprika great video thanks!
Exactly what I did! Thanks for watching!
@@gtsbarbecueandcuisine4837 Welcome great video!
Looks great Gary. I have a variation too and I think I might film it thanks for the inspiration. Your recipe looks great!
Looking forward to seeing it Hobie. Thanks for watching!
Nice! I personally grind black peppercorns and that really kicks it up a notch...imho.
That’s a great idea! I’ve been adding more pepper these days but hadn’t thought of that. Thanks for the tip!
Love this ratio. Now to figure out how much MSG to add lol.
Happy 2020... yes I totally understand (I'm trying to get on my normal schedule too from the holidays...lol) I loved how simple this was... see you in the next video 8)
Thanks Judy Ann! I have a yellow pad of recipes all set though. Have a great week!
thank you so much, quick and easy.
Thanks for watching!
thank you! bbq guy here from the Philippines
Wow thanks for taking the time to watch and comment!
Thanks - will throw together a batch tomorrow. :)
I think the point is, anyone can make their own shake/rub, to your own
taste likings, and save money. It's a base! Something you put on most
everything. Baby steps, start with say 1 tsp of each equally, taste and adjust.
Some might like more salt, others less salt and more pepper. Make your
base your own, add to it what you need separately, for for each cook.
TYFS, Nice video.
Mark that is exactly right! I have modified this over the years adding more pepper and some paprika. Thanks for taking the time to watch!
@@gtsbarbecueandcuisine4837 Making different Sausage mix's is best made in
large batches also. As some call for very small, hard to measure amounts. Quicker to have it all premixed also.
Nice twist to SPG.. I have added onion powder to mine as well-- beer Wednesday
That sounds good LT!
maybe adding 1/4 to 1/2 teaspoon of 5-spice is VERY nice....also may sound strange but also add a bit of sugar as well
Nice recipe, very similar to the one I have. Thanks for sharing!
No problem I use a ton of this stuff and get asked about spg a lot.
Nice
Thanks for taking the time to watch!
Thank you for the that recpie
You bet Matias! We use this all the time. I have varied it over the years and tend to put more pepper in it but it’s awesome! Thanks for taking the time to watch!
Looks good! Real good. However, I reckon, if perhaps, maybe, it just so happens that, if by chance, you could possibly, would be cooking something with, or is likely to include Walla Walla onions as an ingredient along with that SPG mix, well in that case, it might be possibly permissible to omit the onion powder. Just on the off chance that such an implausible situation just might occur, however unlikely though it may be, that the Walla Wallas may render the addition of the onion powder superfluous.
LOL I love you brother Lew. I need to figure out how to make my own onion powder but the viscosity of the quagmire is beyond my mind's ability to comprehend the project.
GT’s Barbeque and Cuisine Dehydrate onions in to onion flakes, then grind in a spice grinder or blender. It can’t be too different than making cayenne powder. I de-seed the peppers dehydrate them and grind them in a blender, I don’t have a spice grinder.
Wow great idea! I’ll give it a try!
Love that damn apron bro!!! Where can I get one???
Lol thanks Jake. I get a ton of comments on that apron. You can find it here: www.apronmen.com/. Thanks for taking the time to watch!
what do you think of replacing black pepper with white pepper?
Great idea. Give it a try and let me know how it comes out.
hey there GT,
i was wondering,,,i have the seasoning mix ready, can i just add that to mayo for a dip?
Heck yea that's a great idea! Thanks for taking the time to watch!
@@gtsbarbecueandcuisine4837 i had it last night , it was great, just need a tiny sprinkle lol
Sometimes it's just good to let the meat sing for itself by using simple seasonings that uplift the flavor. Salt, pepper, and garlic works.
Amen
SPG looks awesome, I have a table blend that's equal parts SPG, and playing around with a domino rub 2parts coarse black pepper and 1part kosher salt.
Ooh that sounds tasty! Have a great week bud!
Thanks mate
You bet. Tweak it and it will pass down as your special seasoning mate! Thanks for watching!
I bought what was labeled as SP&G from a big box store and it turned out to be SSP&G. Sugar Salt Pepper and Garlic. In the trash it went.
Lol I’ve done that. Easy to make your own. Thanks for taking the time to watch!
Why didn't you take it back
I find that 4 parts is to much salt for our taste. I added more pepper to my mix to tone down the salt.
Hey Rick thanks for taking the time to watch! I have done the same thing since I shot this. I also added a teaspoon of smoked paprika lol. I’ll never stop playing with it I guess. Have a great week!
@@gtsbarbecueandcuisine4837 funny as I am making this up today for a loin and had already decided to add 2tbs of smoked paprika.
Use Diamond Crystal kosher salt.
Well chit I missed New Years!!! sigh! Not a big fan of S & P, but I love G & O powder or < chips of them > I will try this one as well. Stay safe & take care of you all. Thanks for sharing eh:))
Lol Laura every night can be New Years! Thanks for stopping by eh.
Woot woot on NY!!!! Your welcome. thank you@@gtsbarbecueandcuisine4837
Terry Rapid
I stopped using the KH AP when i realized it has MSG in it
Yea I make all my own now. Thanks for watching Dan
608 Flatley Courts
Yup
What is MY GARLIC? Granulated Garlic, Garlic Powder, Garlic Salt, Dehydrated????
Great question. Don’t know.
Yasmine Turnpike
Mackenzie Rapid
Ratio is 4:1:2 salt pepper garlic....not 4:2:1.
As you like it.