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A while back I promised to post the recipe for my go to rub for all of my smoked meats; a home made roasted garlic salt. This is much different that what is found in the spice aisle at the supermarket.
I start with equal parts by volume: peeled garlic cloves, salt (I used pink Himalayan today)...
I'm a long time lurker and come here for information on a regular basis. I figure it would be proper for me to officially join and introduce myself.
Aside from smoking and curing meats, I like to brew weird beers and put holes in paper and flying orange disks.
Next time I make Baltimore Pit...
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