Great video Joe! I like the simple recipes and I’m glad you said to make small batches due to not having the caking ingredient. I won’t of thought of that thanks! I appreciate you listing everything thing in the comments too👍
Thank you so much for your kind words! I'm thrilled to hear that you found the video informative and helpful. I put a lot of effort into making sure the recipes were straightforward and easy to understand. I'm glad that you're getting a good start on your seasoning journey! Thanks for watching and keep in touch for more tasty recipes.
Why not say 2 parts salt 4 parts black pepper and one part garlic? Instead of using “half” parts. Those look delicious and I’m excited you went to one of my favorite websites for sauce recipes. I actually have some jerk sauce in my fridge right now from chili pepper madness. It has scotch bonnets I grew in my back yard.
Thats awesome! I bet that jerk sauce is delicious with the homegrown bonnets. Its a great website if your looking for jerk sauces and seasonings. I didnt really think about using 2 parts instead of the half parts. probably would have been a little easier lol
Only minute and and half in but have to ask, the black pepper is obviously ground. Would you consider using fresh ground black pepper and would you cut back on the amount due to the potency of the fresh pepper?
You can use fresh ground. You would probably want a spice grinder though because that is a lot of grinding by hand. I think you would have to cut the amount back a little but if you are using it on a piece of meat you will be smoking for a long time, like a brisket, you would be okay having a large amount of pepper. The long smoke really neutralizes the pungent pepper taste.
if you measured by weight would it work out roughly the same? i.e. 5 grams 16 mesh pepper, 5 grams kosher salt and say 2 grams granulated garlic salt. finally what's the difference between the garlic salt/powder flavor wise, and why use one over the other? Thanks!!
Great video Joe! I like the simple recipes and I’m glad you said to make small batches due to not having the caking ingredient. I won’t of thought of that thanks! I appreciate you listing everything thing in the comments too👍
Thanks a lot! I’m glad you found the video helpful. Enjoy the recipes
Yo this was a great video, very informative and straightforward. I needed some seasoning recipes and this is a great start! 👍🏽👍🏽
Thank you so much for your kind words! I'm thrilled to hear that you found the video informative and helpful. I put a lot of effort into making sure the recipes were straightforward and easy to understand. I'm glad that you're getting a good start on your seasoning journey! Thanks for watching and keep in touch for more tasty recipes.
First time seeing u. Saved this. Now u have a new subscriber. Thanks.
Awesome! Thank you!
Why not say 2 parts salt 4 parts black pepper and one part garlic? Instead of using “half” parts.
Those look delicious and I’m excited you went to one of my favorite websites for sauce recipes. I actually have some jerk sauce in my fridge right now from chili pepper madness. It has scotch bonnets I grew in my back yard.
Thats awesome! I bet that jerk sauce is delicious with the homegrown bonnets. Its a great website if your looking for jerk sauces and seasonings.
I didnt really think about using 2 parts instead of the half parts. probably would have been a little easier lol
Thanks!
Thank you!
Only minute and and half in but have to ask, the black pepper is obviously ground. Would you consider using fresh ground black pepper and would you cut back on the amount due to the potency of the fresh pepper?
You can use fresh ground. You would probably want a spice grinder though because that is a lot of grinding by hand.
I think you would have to cut the amount back a little but if you are using it on a piece of meat you will be smoking for a long time, like a brisket, you would be okay having a large amount of pepper. The long smoke really neutralizes the pungent pepper taste.
Enjoyed this video and plan to try these combo's. For Garlic seasoning do you use powder or granulated?
Thanks I’m glad you enjoyed it! I use granulated garlic
Hey Joe - when you say "chili powder" are you talking about the powder to make chili or powdered chili pepper?
I am talking about the powdered chili pepper
So, what “part” of a “part” is a dash? 😊 🤔
a pinch maybe? haha ill get back to you on that
@@SmokestackJoes Fair enough 😊🥘♥️
I was just wondering for your salt, do you use Morton's or diamond crystal?...Great channel by the way
Thanks a lot! I use Morton's salt
can these mix be store for a while without loosing flavors?
Yes they can be stored for awhile without losing flavor. The seasoning will start to harden and get clumpy before it loses flavor
if you measured by weight would it work out roughly the same? i.e. 5 grams 16 mesh pepper, 5 grams kosher salt and say 2 grams granulated garlic salt. finally what's the difference between the garlic salt/powder flavor wise, and why use one over the other?
Thanks!!
I don’t think it would work by weight because some of the seasoning are denser then others. The recipe is strictly by volume.
@@SmokestackJoes I see your point, obviously salt would way more than your average pepper grind…
Is your kosher salt morton ( 15 grams per tsp) or Diamond ( 10 grams per tsp)?
It is neither but its closer to mortons
@@SmokestackJoes well then perhaps you can share the grams per tbsp so we can have a reference....it is a pretty important part of the formula
great vid new sub
Thanks a lot I appreciate it!
i just need to find a carne asada one🥲
That would be great. Ill have to look into that.