Enrico Brandizzi
Babbling Farker
Brethren help!
I've read several times about spog rub for real texas style brisket/prime rib roast and many others.
Probably garlic and onion are "to taste" but maybe I'm wrong.
Instead, for salt and pepper I know there are neat proportion but I've read different proportion. Probably this depends on the "GRAIN" of salt and pepper.
So at this point I asked for help.
I need a proved receipe for SPOG and for S&P (if proportions in this are different from SPOG ones) with clear and detailed instruction about the grain and about proportions.
Thanks in advance
I've read several times about spog rub for real texas style brisket/prime rib roast and many others.
Probably garlic and onion are "to taste" but maybe I'm wrong.
Instead, for salt and pepper I know there are neat proportion but I've read different proportion. Probably this depends on the "GRAIN" of salt and pepper.
So at this point I asked for help.
I need a proved receipe for SPOG and for S&P (if proportions in this are different from SPOG ones) with clear and detailed instruction about the grain and about proportions.
Thanks in advance
