SPOG Recipe

smoke happens

Smoking Fanatic

Original poster

Nov 20, 2012

520

37

Arlington, WA

• Mar 22, 2013

• #1

Curious on your SPOG recipe, or more specifically the ratio of salt/pepper/onion/garlic you use.

I was going to mix up a larger batch to keep on hand instead of my normal method of applying the ingredients one by one. Also thinking of smoking some salt (never tried this before) to use in my SPOG batch, something a little different.

So, what's your ratio? 50% salt, even amounts of the rest? Something different?

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Mar 22, 2013

• #2

Basically equal amounts but a little light on the salt and a little heavy on the pepper.

 

dward51

Master of the Pit

OTBS Member

Nov 24, 2011

2,865

538

McDonough, GA

• Mar 22, 2013

• #3

I usually double up on the onion powder vs the garlic.  I like the onion flavor.

 

humdinger

Master of the Pit

OTBS Member

Jun 27, 2012

1,686

90

Shelby Township MI

• Mar 22, 2013

• #4

Here's my pre-mix blend that I use on Beef (brisket especially)

3/4c Course cracked Black Pepper

1/2c Kosher Salt

1/4c Garlic, Chopped (dried)

1/4c Garlic Powder

1/4c Onion Flakes

1/4c Onion Powder

The course ground pepper, onion flakes, and chopped garlic give the seasoning a good textured look while it's on the meat. But as you can see, I also like to add the powdered onion and garlic. This is because the powder gets spread more evenly over the meat and absorbs better as it cooks.

But like Dave says, you can tweak it to your liking or simplify if you don't have both versions of onion or garlic.

 

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,017

1,776

N.E. Oklahoma

• Mar 22, 2013

• #5

Equal amounts of each for me.

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Mar 22, 2013

• #6

I used Lawrey's Seasoned Salt....1 cup

1/2 cup black pepper

1/2 cup granulated garlic

1/2 cup onion powder

Wanted to make up a batch.   I may back off the pepper a bit next time....but it tasted great on the brisket the next day.  Hubby loves Salty stuff.

Kat

 

humdinger

Master of the Pit

OTBS Member

Jun 27, 2012

1,686

90

Shelby Township MI

• Mar 22, 2013

• #7

Hmm Lawry's.......might be an interesting twist on things.

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Mar 22, 2013

• #8

Love Lawrys!   Use it on a bunch of stuff!

Kat

 

Last edited: Mar 22, 2013

chef willie

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OTBS Member

Dec 31, 2010

3,201

376

Willamette Valley, Oregon

• Mar 22, 2013

• #9

I'm about equal on all parts but heavier on the pepper. I also prefer using granulated onion & garlic over the powdered for no particular reason....and I rarely use table salt anymore. Much prefer sea salt with no iodine or additives. Fortunately Winco has it here in bulk for like .28 a pound. Have yet to try some of the exotic salts but while at the Asian store they had Hawaiian sea salt so some experimentation is in order.

 

redwood carlos

Smoking Fanatic

Mar 12, 2013

369

29

Redwood City, Ca

• Oct 5, 2013

• #10

For brisket:

6 oz coarse ground sea salt

1 3/4 oz coarse ground black pepper

1 1/2 oz garlic powder

1 1/2 granulated onion

 

diesel

Smoking Fanatic

Apr 29, 2008

594

28

Powhatan, Virginia

• Oct 8, 2013

• #11

Equal parts, and I also use Lawrys in place of the regular salt.

Aaron.