Salt Lick Knock Off

DTAggie · May 22, 2010, 08:34:47 PM

Squirtthecat posted his version of the Salt Lick Rub knock off not too long ago. My question: Granulated Garlic. Is it salt or powder or is granulated different. About to head to store to get all the ingredients.

squirtthecat · May 22, 2010, 09:38:24 PM

I just walked in the door... I've only used 'garlic powder'.

Found this: (1 teaspoon granulated garlic = 1/2 teaspoon garlic powder)

DTAggie · May 22, 2010, 09:58:03 PM

Thanks Squirt. I just returned from Wally World. I had garlic salt and garlic powder in my cabinet, neither said granulated. At Wal-Mart they had Garlic Powder Granulated by Adams. So I am glad to hear I bought the correct one.

Mixed up the SL you provided the recipe for. Just seasoned up a 7 lb. brisket flat that I Will put on in the morning before we go to church to hear Sweet Pea sing.

hal4uk · May 22, 2010, 10:44:42 PM

I use granulated garlic a lot...
I like it because it mixes well in sauces/whatever..
The powder tends to clump.

FLBentRider · May 23, 2010, 04:56:02 AM

Quote from: hal4uk on May 22, 2010, 10:44:42 PM
I use granulated garlic a lot...
I like it because it mixes well in sauces/whatever..
The powder tends to clump.

Amen!

I bought the powder by mistake once. clump city!

deb415611 · May 23, 2010, 05:34:15 AM

I only use granulated

Bavind · May 23, 2010, 08:43:48 AM

Squirt can you repost that recipe or the link cant seem to find it

squirtthecat · May 23, 2010, 08:48:26 AM

Quote from: Bavind on May 23, 2010, 08:43:48 AM
Squirt can you repost that recipe or the link cant seem to find it

Sure thing. Here is the original clone:

Quote1 cup kosher salt
1 cup black pepper
1/2 cup cayenne pepper
1 cup granulated garlic

Can't say where I got it, but it's VERY close to the original.

Keri C, smokin' on Tulsa Time

This is how I mixed it:

1-1-1/3-1/3 salt/pepper/cayenne/garlic powder.
(1/3 part garlic powder is roughly the same as 2/3rds part granulated garlic)

DTAggie · May 23, 2010, 07:35:59 PM

Well that was one stubborn piece of meat. Put it on at 8 this morning with 3 hours hickory and one hour of mesquite. Consistently held CT at 230* and did not hit 193* IT until 9 tonight. Have it FTC now for a few hours. Thought it would go a little quicker based on flats I have done before. Will slice and eat during the week. Will let you know how the SL clone tastes.

Sorry no pics. Left the camera at the office on Friday dang-it. But it sure does look good!

classicrockgriller · May 23, 2010, 08:53:02 PM

I didn't say it, but 10.5 said:

No Picture, No smoke!

OK we'll use our imagination.

Needed a tad more cayene! ;D

Salt Lick Knock Off

squirtthecat

squirtthecat