- Written by: Bear
- Category: SPG
- Hits: 283
SPG is the probably the Simplest of the Seasonings in your Arsenal but Easily the most important. The Name is the ingredient list! Well almost.
SPG is ALL that I use for Lamb on the Rod! What I use at least 50% of the time for Burgers, Steaks, Pork Chops and Venison. I also sometimes use for Fries and as a table seasoning.
1 Part Kosher Salt
1 Part Fresh Ground Black pepper
1 Part Granulated Garlic
Dry White Rice (to be added to Storage Container)
Add equal parts of Kosher Salt, Ground Black pepper and Granulated garlic to a bowl. Mix well and add 1 TBS of dry white rice per quart of SPG to keep Garlic from getting hard. IF you absolutely have to use table salt cut amount in half.