Stone House Seasoning Recipe (2024)

FAQs

What is the best SPG ratio? ›

I do equal parts of kosher salt, fresh ground pepper, 1/4 granulated garlic and Bump it up a notch with granulated onion. It gets better with this. That's not bad too. I like that layer.

You can make a smaller batch for one meal: 1 T salt, 1 T garlic, 1.5 tsp pepper.

Mix 1 part pepper with 12 parts kosher salt or 8 parts fine or flake sea salt. Store in a metal spice can or glass jar away from the light. Transfer a small amount to a ramekin or small bowl and keep on the countertop for seasoning, using your fingers to measure.

The ingredients listed in order are: "sea salt, granulated garlic, black pepper, granulated onion, ground cumin, and other spices". I have used the recipe listed on this site and included equal amounts of garlic powder and onion powder.

If you don't have fresh garlic on hand, you can substitute garlic powder. However, garlic powder packs a more concentrated flavor, so less is needed to achieve the same taste as fresh. As a rule of thumb, use 1/4 teaspoon garlic powder for every clove of garlic.

If you're still getting familiar with combining spices, I recommend trying out 2 different ratios as a starting point. A 1:1:1 ratio of top/middle/base spices will be nicely balanced and versatile for most applications while a 3:2:1 or 1:2:3 ratio allows you to pronounce top or base notes for a specific dish.

Kosher salt is the norm for professional chefs. I use Tellichery peppercorns in my pepper mills but I have not seen any preference published by any chef on the type of peppercorns they prefer.

According to the McDonald's website, employees season their burger patties after cooking them on the grill. The establishment doesn't get fancy with its seasonings either, using a mix of only salt and pepper -- reportedly 86% pepper and 14% salt.

The other thing most of us do is put the salt in the shaker with the most amount of holes. The pepper goes in the shaker with the fewer amount of holes. That is the "rule".

What are 3 rules for seasoning? ›

Salt has a greater impact on flavor than any other ingredient. Learn to use it well, and food will taste good. Salt's relationship to flavor is multidimensional: It has its own particular taste, and it both balances and enhances the flavor of other ingredients.

There are four basic types of seasoning ingredients: • Salt • Pepper ⚫ Sugar and light-flavored sweeteners • Acids When you season a food, you add just enough of one or more of these ingredients to change the food's basic taste, but not enough to add a whole new taste.

That is; Salt-( Kosher)/Pepper-( freshly ground)/Garlic-(powder). As there several variations I decided to give them a try.. The first was the BBQ Pit Boys recipe,long gone since they started" selling" SPG . Their salt/pepper/ garlic ratio is:7/2/1..

Texas Brisket Rub Recipe: Salt and Pepper

All Texas-style brisket rubs are 50% black pepper and 50% salt (by volume). You're still here? I already told you the recipe. Texas brisket rub is 50% black pepper and 50% salt.

If you like more of a pepper flavour, try going 2.5 teaspoons of pepper for every 1/2 teaspoon of salt. I've just quit adding salt to my rubs at all. I salt the meat, then add the salt less rub after. It's much easier to get the level of salt I want that way.

I usually put it together myself at home. 1 cup Coarse Pepper, ½ cup Kosher Salt and ½ cup Granulated Garlic. 2:1:1 ratio.