Those were the Daze! But seriously, what's up with this garlic gig? Seems like it would take away from the flavor of the meat. :noidea:
THE BBQ BRETHREN FORUMS
Welcome to The BBQ Brethren Community. Register a free account today to become a member and see all our content. Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!
Spg rub
- Thread starter bucko
- Start date
Those were the Daze! But seriously, what's up with this garlic gig? Seems like it would take away from the flavor of the meat. :noidea:
bbqpitsmoker
Full Fledged Farker
- Joined
- Dec 8, 2015
- Location
- Tatooine
This is a great guide to base your recipes around:
For every pound of meat (not including bone) use a half tsp of Mortons Kosher salt
Then, keep track of how much salt you have added, and:
Garlic powder- For every tsp of salt, a half tsp of garlic will give you a balanced flavour, and 1tsp will give you something that tastes heavier than usual on garlic without going too much (ie for pastrami).
Pepper- for every tsp of salt, anything from 1tsp to 4tsp of coarse ground pepper is acceptable. For chicken I am normally closer to 1tsp pepper, for brisket I am closer to 4tsp which is the same as what Bludawg recommends in his famous brisket recipe.
For every pound of meat (not including bone) use a half tsp of Mortons Kosher salt
Then, keep track of how much salt you have added, and:
Garlic powder- For every tsp of salt, a half tsp of garlic will give you a balanced flavour, and 1tsp will give you something that tastes heavier than usual on garlic without going too much (ie for pastrami).
Pepper- for every tsp of salt, anything from 1tsp to 4tsp of coarse ground pepper is acceptable. For chicken I am normally closer to 1tsp pepper, for brisket I am closer to 4tsp which is the same as what Bludawg recommends in his famous brisket recipe.
Last edited:
