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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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#16 |
On the road to being a farker
Join Date: 05-19-13
Location: NE TX
Name/Nickname : Rick
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![]() Same here. I've been introduced to BPS, SM, & Oakridge rubs since I've started participating here and while they're all fantastic, Q Salt is my favorite find. I've really enjoyed it on chicken, beef, and veggies. Fantastic all around seasoning.
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The General has ARRIVED!: MAK 2* Hunsaker Drum: RED of course! 22" Weber Kettle For Sale: J.R. Enterprises Charcoal Grill |
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#18 | |
On the road to being a farker
Join Date: 09-21-12
Location: Oklahoma City, OK
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![]() Quote:
1 C salt 1/2 C granulated garlic 1/4 C ground black pepper for the basic recipe. It's worked well for me, if it's maybe a bit too salty. Next batch, I might do 3/4 C salt.
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Traeger Texas 34 | Blackstone 36 | Weber 22 | Weber Spirit II E-310 | Oklahoma Joe Highland |
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#19 |
somebody shut me the fark up.
![]() ![]() Join Date: 02-08-10
Location: Howell, MI
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![]() (all measurements by weight)
2 parts Kosher salt 3 parts medium grind black pepper 1/4 part granulated garlic
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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#20 | |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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![]() Quote:
I guess I learned something today. Thanks for that!
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"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
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#21 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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![]() My AP seasoning at work is 1c table salt, 1/2c fine grind pepper, 1/4c garlic. I will season chicken with this.
Brisket & beef ribs I will do 50/50 kosher, coarse ground black, & sprinkle garlic over the top. Pork ribs and pork butts get 1c kosher, 1/2c coarse ground black, & sprinkle garlic if I'm using it.
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"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
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#22 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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![]() Honestly I just thought I was using common sense. I wasn't aware of the marketing of SPG with other ingredients...and still calling it SPG. It's truly my fault for being a dummy here.
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"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
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#23 |
is one Smokin' Farker
![]() ![]() Join Date: 08-02-17
Location: Minneapolis, MN
Name/Nickname : Jonathan
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![]() That sounds EXACTLY like a ratio I'd wanna use! Good stuff.
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Owner of the "Texas 2.5" YouTube Channel https://www.youtube.com/c/Texas25 ![]() Born and raised Alaskan and BBQ lover now living in Minnesota |
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#24 |
is one Smokin' Farker
![]() ![]() Join Date: 08-02-17
Location: Minneapolis, MN
Name/Nickname : Jonathan
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![]() You're not a dummy. My wording wasn't too precise. I'm just havin some fun :) Thanks for sharing your ratios! Your "at work" mix is in exactly the same parts as Malcom Reed's (above) except with the garlic and pepper switched. I'll have to try both!
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Owner of the "Texas 2.5" YouTube Channel https://www.youtube.com/c/Texas25 ![]() Born and raised Alaskan and BBQ lover now living in Minnesota |
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#25 | |
Quintessential Chatty Farker
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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![]() Quote:
I expect you won’t find anything like our seasonings on the market. Q-Salt is no exception ;)
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John: Sir Porkalot BBQ Team *Humphrey’s Pint Elite*COS Stickburner *Weber Performer*Baby WSM (14.5")*Various Weber Kettles*Cast Iron Cue-Grill*Blackstone Griddle Co-Owner of Naturiffic.com <<Shop here>>
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#26 |
is One Chatty Farker
![]() ![]() Join Date: 02-18-18
Location: Louisville,KY
Name/Nickname : William
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![]() Is that Kosher salt or just iodized table salt?
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Shirley Fabrication 24 x 48. Weber 26. Old Smokey Electric. Go Cards! |
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#27 |
is One Chatty Farker
Join Date: 10-18-06
Location: Houston, TX
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![]() I make my own. Good quality coarse sea salt, course black pepper, about 60/40 in favor of BP. Add good quality granulated garlic, about 1 to 8. I also add some cayenne and a little celery seed.
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______________________________________________ Rec Tec 590 Stampede, Primo Oval XL, BPS drum |
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#28 |
On the road to being a farker
Join Date: 09-21-12
Location: Oklahoma City, OK
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![]() Good question. I used kosher salt and it's a tad salty for my taste. I guessed and chose kosher salt.
__________________
Traeger Texas 34 | Blackstone 36 | Weber 22 | Weber Spirit II E-310 | Oklahoma Joe Highland |
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#29 | |
On the road to being a farker
Join Date: 09-21-12
Location: Oklahoma City, OK
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![]() Quote:
__________________
Traeger Texas 34 | Blackstone 36 | Weber 22 | Weber Spirit II E-310 | Oklahoma Joe Highland |
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#30 |
Full Fledged Farker
![]() ![]() Join Date: 07-04-18
Location: Gilbert, Arizona
Name/Nickname : Terry
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![]() a+1 for Killer Hoggs AP rub for a base layer of flavor. From there out, its whatever I feel like that day. I do liking keeping it simple though. Simple wins.
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Yoder YS640 Smoker on an Orange Competition Cart | Large BGE | Thermopro TP20 Dual Probe (Orange) | Thermapen MK4 (in ORANGE, what else?) | |
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Tags |
base layer, rub, SPG |
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