SPOG Recipe

[tallbm]

I figured that if I went equal parts, the salt would overpower everything else. Suspicion confirmed. Now to Winco for the parts

Nice!

While at Winco I think they have the big 1 pound shakers too if you wanted to make up a big shaker of it!

Also I use granulated garlic and I use dehydrated/minced onion because for the longest time, that was the only kind of onion seasoning my Costco would sell. I fell in love using it instead of other onion options (granulated would be my next option, onion powder gets too clumpy for me).

Also, since you like SPOG it is easy to go ahead and get you some paprika and make an SPOG + Paprika. This is great for chicken and pork and is my go to for those meats, though it will work on anything. I used to just do SPOG and then shake on the Paprika individually but got tired of using up my straight SPOG so much so I just mixed up an SPOG + Paprkia.

Finally, I also do not mind doing 2x black pepper. I have and will do on a whim but I also buy really really good black pepper and it is so fresh and good that it actually makes things a little spicy, and I'm not a person that is sensitive to spice, like bring on spicy pepper food for me. BUT even I noticed that at 1 part of my good black pepper, it would have enough kick to it that sometimes people thought I was putting some kind of heat in the seasoning and I was doing no such thing. Even I noticed it hahaha. So your milage may vary on how much black pepper you want to go with, and may depend on how good and fresh and how much kick is in your black pepper :D

 

[chef k-dude]

I've seen it as stuff people use on popcorn, I don't think it hydrates and runs off

Off topic, but something I also dig is powdered cheddar. I make keto molecular cheese sauce and adding some powdered cheddar along with the extra sharp cheddar really amps the flavor up.

 

[DougE]

(granulated would be my next option, onion powder gets too clumpy for me).

I had that problem for the longest time with my bulk containers of onion powder turning into a solid brick. I now keep it in the fridge, once opened and it stays loose.

 

[tallbm]

I had that problem for the longest time with my bulk containers of onion powder turning into a solid brick. I now keep it in the fridge, once opened and it stays loose.

I have one giant clumped up onion powder hahaha I use it when making sausages that call for it, but it goes in the blender with the liquid slurry so no biggy at that point :D

 

[DougE]

I have one giant clumped up onion powder hahaha I use it when making sausages that call for it, but it goes in the blender with the liquid slurry so no biggy at that point :D

The container I have in the fridge now was a solid brick. I got it all busted back to down into onion powder (which was more work than getting a fresh container, really). It stays as powder there. Stored outside in a cabinet, it will return to a brick.

 

[Kevin DeShazo]

I like equal parts salt, pepper, garlic and onion and half thr amount of chipotle powder, so its a 2 tablespoons of SPOG, Ill do 1 tablespoon of chipotle powder, adds a touch of heat

 

[Inscrutable]

I’m on low sodium diet now, so just making POG (unless I’m dry brining) … 2 coarse P and 1 granulated G & O

 

[BigDave11]

my pork rubs get a 2:2:1:1:1 ratio of salt, pepper, onion, garlic, paprika in that order. if i want it sweet i add 2 parts brown sugar. i have omitted the paprika and it was fine.