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BBQ Grill Seasoning

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BBQ Grill Seasoning

The perfect bbq grill seasoning recipe with a picture and simple step-by-step instructions.

  • 125 g Granulated garlic
  • 125 g Sweet paprika powder
  • 125 g Curry powder
  • 500 g Sea salt fine
  • 25 g Ground nutmeg
  • 200 g Black pepper
  • 10 g Pimento
  • 25 g Coriander powder
  • 1 Msp Ground cloves
  1. Put all the spice ingredients in a bowl and mix together. Then fill into one or two larger jars with lids and store in a dark, cool and dry place.
  2. I always pour the seasoning mixture into a shaker and use it to season mostly meat, but also fried potatoes, fried eggs and other pan-fried dishes. Since there is no flow aid, it can solidify despite being stored in a dry place. It has never happened to me in the shaker, but in the glass in which I keep it. But it can be loosened and crushed very easily with a spoon, so it can always be sprinkled.
  3. The sea salt should be without any trickle aid. I’m not so sure about the other spices because I also buy them ground. In the case of salt, the trickle aid ensures a purely loss of taste. But what always bothers me when buying grill spices is the addition of yeast and some extracts or even glutamate (monosodium glutamate). That is certainly not possible with my wort. I’ve been using it since the 1990s with some adjustments. The amount is usually enough for me for a little longer than a year because I work with it a lot. If the storage jar is empty, I mix again and refill. The time required for the result is extremely small.
Dinner
European
bbq grill seasoning

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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