Chef Carlo Guardado’s SPG Seasoning

Sometimes the best seasoning is the simplest. SPG, short for Salt, Pepper, and Garlic, is a time-tested blend that has earned its place in live-fire cooking. Designed to enhance rather than mask flavor, this versatile seasoning creates a savory crust and allows quality ingredients to shine. Whether you're grilling over open flames, cooking on cast iron, smoking low and slow, or finishing a steak fresh off the fire, SPG is a staple you'll reach for again and again.

Ingredients

• 1 cup kosher salt
• 2 cups coarse black pepper
• ½ cup granulated garlic

Yield: Approximately 3½ cups

Directions

Combine all ingredients in a large bowl and mix thoroughly until evenly incorporated.

Store in an airtight container in a cool, dry place.

Best For

• Ribeye
• Tri-tip
• Picanha
• Brisket
• Burgers and steaks
• Grilled chicken and pork
• Roasted vegetables and potatoes
• Cast iron cooking
• Live-fire cooking

Chef's Tip

Season generously before cooking. For larger cuts, apply the seasoning 30–60 minutes before grilling or smoking to allow the flavors to penetrate the surface and help develop a rich, flavorful crust.