"Granulated" Vs "Powder"

Sean "Puffy" Coals · 03-24-2011, 06:21 PM

Just wanted to get some opinions from the pros before I spend a bunch of money:

Which makes for better BBQ- Granulated onion/garlic or Onion/Garlic powder?

All of last summer, I used "powder" because it's cheap and readily available. This year, I'm giving serious thought to ordering "granulated" in bulk from a site I found.

Is there really a difference in taste, texture or potency? Some expert opinions can really help me decide whether or not to invest in the granulated.

Thanks in advance!

Soybomb · 03-24-2011, 07:23 PM

I'll use either but I think granulated mixes in more uniformly. Keep at eye out at your local stores, mine recently had a sale on adams brand spices and I was shocked at how fresh and pungent smelling they were. Their onion and garlic grains are also a real nice size for rubs. I believe that will be my new regular grocery store brand.

Neil · 03-24-2011, 07:31 PM

I like granulated better than powder.

landarc · 03-24-2011, 07:33 PM

Currently I am really into medium grained rubs, so granulated works best. If I go back to dust type rubs, then powder.

Wampus · 03-24-2011, 07:55 PM

I think granulated has a more similar consistency to sugar, salt, pepper and other spices. I buy mine at Sam's Club in the large shakers for like $5. I don't know if it's that great a quality of spice (I think the brand around here is Tone's or Tony's?) but I figure since it's part of a rub, it'll do.

OakPit · 03-24-2011, 07:58 PM

Can't vote. Both are excellent...depends on your application.

Bigmista · 03-24-2011, 08:14 PM

Granulated. Powder tends to clump more in my experience.

BlueHowler · 03-24-2011, 08:44 PM

I have both in my spice cabinet. For my rubs I use the granulated but for sauces and marinades I use the powder.

smokaholic · 03-24-2011, 11:27 PM

granulated for dry stuff powder for mixing in with wet stuff. Powder doesnt mix well due to granule size (or lack of) with dry granulated ingredients. For wet stuff powder breaks down better and doesnt settle.

jemezspring · 03-25-2011, 01:31 AM

No expert here but I like granular for my rubs and seasonings. If using a recipe you may need to add more granular than the called upon amount of powder. I love when you chew and hit a piece of garlic/onion/pepper flake/celery seed/ and the taste pops off in your mouth. I use powders more for sauces.

blues_n_cues · 03-25-2011, 06:12 AM

i like the granulated texture better but i buy powders @ GFS & it's potent stuff so it goes a lot farther.

expatpig · 03-25-2011, 08:26 AM

I use powder, I make my own garlic powder with garlic from my garden, commercial garlic powder doesn't even taste like garlic compared to the homemade stuff.

fweck · 03-25-2011, 09:47 AM

After reading this and seeing the vote count I am going to have to try the granulated in my next rub. Generally speaking would the amount used remain the same, or would it change?

spicewine · 03-25-2011, 12:25 PM

In rubs, granular doesn't seem to "cake" as much. I don't like useing powder in wet applications because it clumps like corn starch when added to hot liquids. Switched away from powder to granual about 5 years ago and never looked back.

kcmike · 03-25-2011, 12:51 PM

There is a difference. It's all about essential oils and volatile compound content. More = better/more pungent spices. Powdered spices, by their very nature, have less of these compounds because of the higher level of mechanical processing necessary to manufacture them into that form. Granulated spices on the other hand, have a much better chance of containing more of their original EO and VC content. Please keep in mind however, not all spice manufacturer's spices are created equal. There is a vast and dizzying array of levels of quality out in the market place. Unfortunately, virtually all of this grading takes place behind the scenes at the manufacturing level and this information never makes it to the consumer.

This is why I demand that my spice supplier/blender only source their spices from suppliers who routinely test and report their spice's EO and VC content via MDS sheets or other publications. I monitor these values to make sure my rub products are made with consistently the very best spices available.

However, as a general consumer there are things to look for, and unfortunately price isn't always the best indicator. It can help, but it isn't 100%. First buy granulated spices where ever possible. Don't buy salt/spice combos like garlic salt or onion salt. These are almost always made with inferior grades of spice. Instead, make your own from the individual components. Look for a deeper richer color and/or more pronounced flavor and aroma. And finally, look at how the spices are packaged. The more air tight the package, the better. If you can pick up a spice from the store shelf and smell the spice through the container, walk away. Oxidation from free oxygen exchange through the spice container is the primary cause of dull and lifeless spices, regardless of their original quality.

Hope this helps.

Mike Trump
Oakridge BBQ LLC
OakridgeBBQ.com

View Poll Results: Which do you prefer to use in your dry rub?
Granulated garlic/onion	67	82.72%
Onion/Garlic powder	14	17.28%
Voters: 81. You may not vote on this poll

03-24-2011, 06:21 PM	#1
Sean "Puffy" Coals is one Smokin' Farker Join Date: 03-29-10 Location: Buffalo, NY	"Granulated" Vs "Powder" Just wanted to get some opinions from the pros before I spend a bunch of money: Which makes for better BBQ- Granulated onion/garlic or Onion/Garlic powder? All of last summer, I used "powder" because it's cheap and readily available. This year, I'm giving serious thought to ordering "granulated" in bulk from a site I found. Is there really a difference in taste, texture or potency? Some expert opinions can really help me decide whether or not to invest in the granulated. Thanks in advance! __________________ 2 UDS: Sean "Puffy" Coals & Tupork, 275g oil tank smoker: Piggy Smokes, in progress

03-24-2011, 07:31 PM	#3
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	I like granulated better than powder. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

03-24-2011, 07:33 PM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Currently I am really into medium grained rubs, so granulated works best. If I go back to dust type rubs, then powder. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-24-2011, 07:55 PM	#5
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	I think granulated has a more similar consistency to sugar, salt, pepper and other spices. I buy mine at Sam's Club in the large shakers for like $5. I don't know if it's that great a quality of spice (I think the brand around here is Tone's or Tony's?) but I figure since it's part of a rub, it'll do. __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

03-24-2011, 07:23 PM	#2
Soybomb Full Fledged Farker Join Date: 02-19-11 Location: USA	I'll use either but I think granulated mixes in more uniformly. Keep at eye out at your local stores, mine recently had a sale on adams brand spices and I was shocked at how fresh and pungent smelling they were. Their onion and garlic grains are also a real nice size for rubs. I believe that will be my new regular grocery store brand.

03-24-2011, 07:58 PM	#6
OakPit is One Chatty Farker Join Date: 03-17-09 Location: Stowe, VT	Can't vote. Both are excellent...depends on your application. __________________ -Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA [COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR]

03-24-2011, 08:14 PM	#7
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Granulated. Powder tends to clump more in my experience. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

03-24-2011, 08:44 PM	#8
BlueHowler is one Smokin' Farker Join Date: 07-28-10 Location: Centennial, Colorado	I have both in my spice cabinet. For my rubs I use the granulated but for sauces and marinades I use the powder.

03-24-2011, 11:27 PM	#9
smokaholic Knows what a fatty is. Join Date: 03-09-10 Location: Liberty Mo	granulated for dry stuff powder for mixing in with wet stuff. Powder doesnt mix well due to granule size (or lack of) with dry granulated ingredients. For wet stuff powder breaks down better and doesnt settle. __________________ Rubbed for Your Pleasure bbq team captain 2 New Braunfels Barrel Smokers - love em 22.5 WSM Chargrill gasser/smoker w/sfb et-73 and ET-732 Maverick dual probe Thermapen Black Certified Judge no trailer no truck no luck

03-25-2011, 01:31 AM	#10
jemezspring is one Smokin' Farker Join Date: 10-09-09 Location: Chicago Proper	No expert here but I like granular for my rubs and seasonings. If using a recipe you may need to add more granular than the called upon amount of powder. I love when you chew and hit a piece of garlic/onion/pepper flake/celery seed/ and the taste pops off in your mouth. I use powders more for sauces.

03-25-2011, 06:12 AM	#11
blues_n_cues is One Chatty Farker Join Date: 12-16-07 Location: south central,ky.	i like the granulated texture better but i buy powders @ GFS & it's potent stuff so it goes a lot farther. __________________ Blues_n_Cues BBQ Concessions & Catering

03-25-2011, 08:26 AM	#12
expatpig is One Chatty Farker Join Date: 02-20-10 Location: Cochrane, On.	I use powder, I make my own garlic powder with garlic from my garden, commercial garlic powder doesn't even taste like garlic compared to the homemade stuff. __________________ "When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]

03-25-2011, 09:47 AM	#13
fweck is one Smokin' Farker Join Date: 01-28-09 Location: Stacy, MN	After reading this and seeing the vote count I am going to have to try the granulated in my next rub. Generally speaking would the amount used remain the same, or would it change? __________________ Weber 22.5 One Touch Gold w/ Rotisserie. 18.5 WSM Brinkmann Cimmaron with turkey fryer and log lighter. Stovetop, Camerons Gourmet Mini Smoker. Future UDS Owner (slow build mod) Smokin' Fast, Splashproof, Blue Thermapen Airborne! God Bless our Troops! :amen: KCBS CBJ Member of the Zero's Club CLICK HERE to visit the BBQ Brethren Throwdowns

03-25-2011, 12:25 PM	#14
spicewine Babbling Farker Join Date: 09-13-04 Location: Columbia Missouri	In rubs, granular doesn't seem to "cake" as much. I don't like useing powder in wet applications because it clumps like corn starch when added to hot liquids. Switched away from powder to granual about 5 years ago and never looked back. __________________ The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 PERFECT SCORE180 IN RIBS 2013 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 & 2017 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef

03-25-2011, 12:51 PM	#15
kcmike is One Chatty Farker Join Date: 02-09-11 Location: Kearney, MO	There is a difference. It's all about essential oils and volatile compound content. More = better/more pungent spices. Powdered spices, by their very nature, have less of these compounds because of the higher level of mechanical processing necessary to manufacture them into that form. Granulated spices on the other hand, have a much better chance of containing more of their original EO and VC content. Please keep in mind however, not all spice manufacturer's spices are created equal. There is a vast and dizzying array of levels of quality out in the market place. Unfortunately, virtually all of this grading takes place behind the scenes at the manufacturing level and this information never makes it to the consumer. This is why I demand that my spice supplier/blender only source their spices from suppliers who routinely test and report their spice's EO and VC content via MDS sheets or other publications. I monitor these values to make sure my rub products are made with consistently the very best spices available. However, as a general consumer there are things to look for, and unfortunately price isn't always the best indicator. It can help, but it isn't 100%. First buy granulated spices where ever possible. Don't buy salt/spice combos like garlic salt or onion salt. These are almost always made with inferior grades of spice. Instead, make your own from the individual components. Look for a deeper richer color and/or more pronounced flavor and aroma. And finally, look at how the spices are packaged. The more air tight the package, the better. If you can pick up a spice from the store shelf and smell the spice through the container, walk away. Oxidation from free oxygen exchange through the spice container is the primary cause of dull and lifeless spices, regardless of their original quality. Hope this helps. Mike Trump Oakridge BBQ LLC OakridgeBBQ.com

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