Serves: 5
Bet you didn't know you've been using the most basic rub in the world since you first started cooking. It's been the standard since ancient times: salt and black pepper. Yep, common and unglamorous as these seasonings are today, the quests for salt and pepper once led to the development of entire trade routes. Salt and pepper often served as wages in early civilizations and were even used as currency for paying tolls, ransoms, and more.
Add some spices or an herb or two to salt and pepper, and you have a perked-up seasoning for just about anything you can grill--including vegetables--for mere pennies. Below are a few additions to the standard 2:1 proportion of salt to pepper. Use these combos to taste.
To make your own seasoned salts, improvise by adding your favorite dried herbs (such as tarragon or rosemary) or blends (such as herbes de Provence or chili powder) one part at a time until you find the proportion that suits your needs. Store unused seasoned salts in a tightly covered jar, away from light and moisture, for up to one year.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This _Seasoned Salts: Quick Perks recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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