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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-26-2018, 02:35 PM   #1
AKMIMNAK
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Default What's Your Favorite SPG?

I'm about to compete in my first SCA Steak cookoff. I've tried Kosmos Texas Beef and Killer Hogs A.P. rub. Both are very different from each other, but I like both very much.

But what is your favorite SPG/base layer type rub, especially for beef?
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Old 07-26-2018, 02:51 PM   #2
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Lawry's Total Seasoning. For awhile I didn't even realize it didn't have pepper in it. It's garlic,onion,salt,oregano,parsley, and cilantro. Dont be fooled because it's mass produced. It's VERY good.
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Old 07-26-2018, 06:03 PM   #3
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Quote:
Originally Posted by AKMIMNAK View Post
I'm about to compete in my first SCA Steak cookoff. I've tried Kosmos Texas Beef and Killer Hogs A.P. rub. Both are very different from each other, but I like both very much.

But what is your favorite SPG/base layer type rub, especially for beef?

I did one SCA event and got 9th out of 44 teams. I cooked indirect on a Kettle with Slow & Sear using flaming mesquite chunks. Cook direct to get the grill marks, then moved to indirect to finish. I used a 50/50 mix of Sucklebusters SPG and Adkins Ranch Style Steak Seasoning (I got at HEB).

People were marinating their steaks in all kinds of junk, and tying them up with cooking twine to "shape" them. I did nothing. I literally sat there and did nothing while watching people trim and tie their steaks for an hour. I took 4 minutes and trimmed a tad bit of fat off and edge and sprinkled a little of my seasoning mix on on both sides. That's it.

I'd keep it simple and don't over complicate it. When I saw people tying with strings I was thinking "Crap, I may be out of my league". I saw none of the string tying people around me get calls. In the end I beat them all. I think good flavor beats a steak that looks like it was stamped out.

Your milage may vary.

Last edited by Rockinar; 07-26-2018 at 06:11 PM..
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Old 07-26-2018, 06:55 PM   #4
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Quote:
Originally Posted by Rockinar View Post
I did one SCA event and got 9th out of 44 teams. I cooked indirect on a Kettle with Slow & Sear using flaming mesquite chunks. Cook direct to get the grill marks, then moved to indirect to finish. I used a 50/50 mix of Sucklebusters SPG and Adkins Ranch Style Steak Seasoning (I got at HEB).

People were marinating their steaks in all kinds of junk, and tying them up with cooking twine to "shape" them. I did nothing. I literally sat there and did nothing while watching people trim and tie their steaks for an hour. I took 4 minutes and trimmed a tad bit of fat off and edge and sprinkled a little of my seasoning mix on on both sides. That's it.

I'd keep it simple and don't over complicate it. When I saw people tying with strings I was thinking "Crap, I may be out of my league". I saw none of the string tying people around me get calls. In the end I beat them all. I think good flavor beats a steak that looks like it was stamped out.

Your milage may vary.
I totally agree. No way I'm doing string or food glue or any other of that garbage. If looks were the primary criteria, I would not even enter. I love that SCA allows no garnish in the box. I wish KCBS would get rid of that mess too. Flavor is King. Texture is important. Appearance is for the French. Vive la tastery! 😀
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Old 07-26-2018, 07:17 PM   #5
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My two favorite steak seasonings are;
1) Ted and Barney's Meat Seasoning
2) Oakridge Carne Crosta


The Oakridge Carne Crosta needs to be cooked over hot coals to give it that wonderful crust full of flavor.
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Old 07-26-2018, 07:23 PM   #6
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SPG? Salt, pepper, garlic?
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Old 07-26-2018, 07:35 PM   #7
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Yes.
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Old 07-26-2018, 07:43 PM   #8
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SPG is SPG. Unless you are asking what brand of salt, pepper, and garlic is my favorite.
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Old 07-26-2018, 07:57 PM   #9
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Q-salt

I ordered it when I tried harvest brine and have been surprised how much I enjoyed it
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Old 07-26-2018, 08:21 PM   #10
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Been contemplating on the Q salt. Does it resemble any other product? So many of the Canadian steak rubs are too similar. Hate to add another bottle of rub that is similar to one
I already have.
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Old 07-26-2018, 09:22 PM   #11
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Quote:
Originally Posted by Rib bonez View Post
Been contemplating on the Q salt. Does it resemble any other product? So many of the Canadian steak rubs are too similar. Hate to add another bottle of rub that is similar to one
I already have.
Its glorified s&p but much more. Its grind size and taste works well for bbq and grilling it's not Montreal steak season.

Worth a try to support a brethren
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Old 07-26-2018, 10:26 PM   #12
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407 BBQ Rub. My new favorite for beef. Better than SM Peppered Cow which was my previous favorite for beef.
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Old 07-27-2018, 06:43 AM   #13
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Anything other than SPG is not SPG...really
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Old 07-27-2018, 06:48 AM   #14
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Quote:
Originally Posted by Cook View Post
Anything other than SPG is not SPG...really

Yeah, but I think we understand the spirit of the thread.

For instance, my favorite SPG (based rub) is John Henry's Garlic Mojave.
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Old 07-27-2018, 01:13 PM   #15
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I mean if you're gonna nitpick the wording, AT LEAST give us your S P G ratio!! :)
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