Texas SPG
Salt, peppar, vitlök
Three ingredients. Do not add a fourth
You need
- 4 msk coarse salt
- 4 msk coarsely ground black pepper
- 2 msk granulated garlic
The coarseness is the recipe. Fine salt dissolves into the surface and disappears; 16-mesh pepper and coarse salt stay as separate grains and become the crust. Ground fine, these three ingredients make a paste and taste of nothing in particular.
That is two parts salt to two of pepper to one of garlic, by volume and never by weight. Scale it up in those proportions and keep a jar of it. On beef it wants no help: the reason it survives on brisket, short rib and a plain steak alike is that there is nothing in it competing with the meat.