UNDERSTANDING SEASONED SALTS
WHEN BLENDING DRY RUBS
By now you have been using the most ancient basic rub since you started cooking - salt and pepper. Not very sexy on today's standards, but the quest for salt and pepper once led to entire trade routs. In early civilization, salt and pepper often served as wages or were used as currency for paying tolls and ransoms.

Salt is one of the carriers that will take the spices and herbs into the meat, fish or veggies that you grill. Remember iodized salt has a harsh taste, so use sea salt or my choice kosher salt.

When concocting seasoned salts start simple - start with one cup of salt and add something like 1/4 cup of sweet paprika, for color.

For a bit of sweetness add a teaspoon of celery seed or basil. Give it a little heat with 1-2 teaspoons of cayenne or black pepper. For a savory punch try a teaspoon of granulated garlic or onion. Play with the ratios and add your own ingredients. By adding a few herbs to the standard 2:1 ratio of salt to pepper you can create a seasoning for just about anything you can throw on the grill!

Order fresh whole spices from Grill Daddy's to start experimenting now!