Many years ago we graduated from a small-town college and moved to a city where we discovered a demand for our “hometown specialty” of barbecue done over red oak wood and served with special-recipe beans and grill-toasted sourdough garlic bread. Alongside our professional careers, we started up a seasonal business doing “Santa Maria Style” on-location barbecues for company picnics and other large group events. After catering many events over many long summers, baby #1 arrived and effectively put an end to our ability to work “twenty-hour-weekends”.
Our catering business had a cute logo with the design of a pig, which spawned quite a collection of pig paraphernalia. Thus, our special barbecue spice rub became known as “Pig Powder”. Today, we still make a big batch every few months and use it to season almost everything from eggs & potatoes to soups & vegetables. The very best use of it, however, is on custom-raised meat barbecued over oak wood on an open grill...beef just doesn’t get any better!
Try our PIG POWDER on your upcoming Father's Day hamburgers or tri-tip!
Pig Powder2/3 cup “Lawry’s” seasoned salt
½ cup garlic salt
¼ cup black pepper (regular grind)
¼ cup garlic powder (granulated)
¼ cup garlic powder (granulated)
Combine ingredients with a whisk and store in a tightly-covered shaker container. Makes about 2 cups.
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