SPG-The BEST DIY All Purpose Seasoning

Wouldn’t it be nice to have one go-to seasoning instead of a pantry full of all kinds of blends you seldom ever use?

Turns out, you can! Better yet, although it’s available commercially, making it yourself is the way to go.

Who knew? Not me, for sure.

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My Story

A good while ago, I ran across a recipe for baked chicken.

Before baking it, however, the recipe called for it to be browned in oil, garlic, salt, pepper, and red pepper flakes.

It was so flavorful that I continued to use that combo on basically everything that needed browned or grilled.

Fast forward to this past weekend when I was preparing a pork butt to roast.

My brother, who does a lot of grilling, smoking, and cooking, inquired as to how I had seasoned it.

After I passed on my complicated concoction that I had pulled from somewhere he shared that over the years he’s narrowed down his seasoning to one basic recipe.

Turns out that it’s basically the same thing I’ve been using, but a little more refined and consistent, and it actually has a name.

In the cooking world it’s a well-known mixture referred to by its initials: SPG.

Once you mix it to keep on hand, you’ll eliminate the need to buy and try the many concoctions commercially available.

Let’s Make It!

SPG (Salt, Pepper, and Garlic)

Salt

The first pillar of SPG is salt—and not just any salt, Kosher salt is the gold standard.

The whys and hows of Kosher salt could fill an entire post of their own, and one day they probably will.

For now, here’s the short and sweet version: Kosher salt is the chef’s go‑to because it seasons more cleanly and more consistently than table salt. Its texture makes it easier to pinch, sprinkle, and control, and its flavor doesn’t come with the harsh edge you sometimes get from normal table salt.

In a blend as simple as SPG, the quality of the salt matters. You want the quality that Kosher salt provides.

Pepper

The second pillar of SPG is black pepper.

While my brother says that 16 mesh pepper is the gold standard for SPG, he said it’s often difficult to find in a normal grocery store (of course online is a different story).

A good alternative, and easy to find, is restaurant grade black pepper.

You do want to choose a pepper that is more course than the ground black pepper you put in the pepper shaker blend.

Grinding your own is also an option.

Garlic

And last but not least, the ingredient that makes everything and anything taste better-garlic.

To make SPG, most cooks opt for granulated garlic.

Like Kosher salt, granulated garlic deserves its own post.

Just know that for SPG, granulated garlic blends smoothly, sprinkles evenly, and adds exceptional flavor without clumping or burning the way powdered or minced garlic sometimes can.

Full transparency-I had no idea granulated garlic was a thing before talking with my brother.

I was able to purchase a large container of granulated garlic at Sam’s Club.

Mixing the SPG

Because of differing tastes, choosing the ratio of ingredients might take some trial and error. My suggestion is to mix a very small batch, try it, and adjust the ratio as desired.

Here’s some options:

My brother prefers a 1-2-1 ratio; One part salt, 2 parts pepper, and 1 part granulated garlic.

My niece, Cassie, who learned her tricks from my brother, prefers a 1-1-1 ratio; equal parts of all ingredients. She feels that in the 1-2-1 ratio, the pepper taste overpowers the other ingredients.

Like my niece, my preference is the 1-1-1 ratio with the addition of a bit of red pepper flakes.

The ratio is all about personal preference

Spice it Up

Once you have the foundation, the addition of different herbs and spices can really, well, spice things up.

One of the best known, often used, variations is the addition of onion powder, turning basic SPG into SPOG.

A very small bit of red pepper flakes is my go-to addition. Just enough to give it a tiny zip!

Other options include paprika, ground cumin, and your choice of dried herbs.

Again, it’s all about personal preference and taste.

Have fun, experiment and see what works for you.

And even without adding one more ingredient, SPG is still a superior, all-purpose seasoning and dry rub.

Use it on Basically Everything

Once you mix a batch, keep it handy.

Because you can use it on just about anything that requires any kind of seasoning.

Use it as a dry rub for meat, as a seasoning for roasted vegetables, sprinkle it on baked potatoes, even on your eggs and in your omelets.

The most recent thing I used SPG for was grilling shrimp. It was, hands down, the best shrimp I’ve ever made (remember, I add red pepper flakes).

If anything requires any kind of seasoning, SPG is a great choice.

Storing SPG

After mixing the ingredients, simply store the SPG in an empty spice shaker. Label it, so you remember what’s in the shaker.

On the label, be sure to include the preferred ratio. I can almost guarantee if you don’t include the ratio, when you go to mix it again, you won’t have a clue how much of each thing to use.

Keep it with your salt and pepper shakers. I would bet you find yourself reaching for the shaker of SPG far more often than you do the salt and pepper.