This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Meathead's Simon & Garfunkel Blend

  • Filter
  • Time
  • Show
Clear All
new posts

    Meathead's Simon & Garfunkel Blend

    The first time I used this blend, it was for a rotisserie chicken. I used a wet brine and soaked the chicken for an hour. I had already mixed the appropriate amount of S & G with olive oil to let it mature for that hour. I rubbed it under the skin and some on the outside,let it set for awhile, then cooked it on the gas grill rotisserie. It came out well. My 5 year old grandson, who is a picky eater, ate four helpings.

    Being the kind of guy I am, (bit of a nerd, career in the computer business,etc) I found it difficult to make this the same way twice.

    So it strikes me that I should try making this the way I make a number of other things, by WEIGHT. I found a website, (http://skipthepie.org/spices-and-herbs/) that has metric weights for an awful lot of (guess what) spices and herbs.

    I went thru the entire list of the S&G blend and her's what I came up with for a single batch.


    2 g crushed parsley
    4 g crushed sage (I used rubbed sage)
    6 g crushed rosemary (I used cracked rosemary)
    3 g crushed thyme
    3 g crushed oregano
    2 g crushed basil
    2 g crushed bay leaf
    7 g ground black pepper
    13 g sugar

    I will admit that I rounded up the fractional weights, For example, 1 tbs parsley = 1.6g rounded up to 2g. You can check out the website above for more details.

    Using spices by weight means you can use any form (ground, whole, or cracked) of the spice/herb. The recipe is easily scalable.

    You will need a metric capable scale to measure the ingredients.

    Hope you like this.

    Last edited by Onenemesis; July 30, 2015, 08:46 AM.

    Great post. I am planning on converting all my recipes to weight measures and this site will be very handy! However, the link isn't working for me.


    • Onenemesis
      Onenemesis commented
      Editing a comment
      I don't know why the link doesn't work. It works for me when I try it. Is anybody else having this problem?

      I don't know what the problem was exactly. I copy/pasted the URL and it seems to work now. Please let me know.

      Added to this after I did some checking and it did not work for me either.
      Last edited by Onenemesis; July 30, 2015, 08:51 AM.

    • Dr ROK
      Dr ROK commented
      Editing a comment
      It is working for me now. Not sure what was going on, maybe service provider issues.

    All recipe's should have weight, i'm a convert!

    You say you use computers, can you build me a website?


    • Onenemesis
      Onenemesis commented
      Editing a comment
      Sorry, but no. After I retired I became a "user". My days of programming were mostly the old stuff like FORTRAN, COBOL and PL/1. While I have played with creating web pages, I have not really learned enough to be good at it. So, you know what happens then---I became a critic!

    • _John_
      _John_ commented
      Editing a comment
      I started with COBOL and Pascal, now I do C# when I get the chance. Apparently my stats skills are more valuable than my coding skills. I was just kidding about the web page, it seems everybody thinks that if you can code then you should be able to just toss up a good web page. Might have been true 20 years ago when you wrote them by hand but not any more.

    I just bought the food scale suggested here on AR, mostly for bread but I like the idea of weights for all recipes


      I commend you for posting this weight vs volume measurement formula on AR. Meathead has said his first mission was to get his followers to obtain heat thermometers. He also said his next mission was to get us all to get weight scales.

      Grams are much easier than OZ by the way....


      • Onenemesis
        Onenemesis commented
        Editing a comment
        Yes, grams are better for the small quantities we use in rubs we make. And, since a gram is "small" I don't mind rounding them up a bit to make even (integer) numbers. Most people do not have a scale that can accurately measure fractional grams accurately and they are more expensive.

      • Onenemesis
        Onenemesis commented
        Editing a comment
        I reread your post and decided I need to add something. I have been using scales, thermometers and timers for years. I had an epiphany when I discovered this site. AM has the most detailed information (I almost typed "data") I have ever seen and already have purchased an iGrill2, and a Thermapen based on the info here. My biggest find was the Pit Barrel Cooker.

        The folks that run this site are AMAZING! All the research, all the great recipes (many of which i still have to try), the comparisons with different products, the folks that post on these forums are the best I have ever had the privilege to see.

        Many kudos to all and thanks for everybody's work.

      I really should have looked here first... I did the same thing this weekend (but I rounded to 0.5g).


        Nice site link. I have two scales one to the 1g. and the other to .01g. Use the .01 scale when making wines. If I find a recipe I like I just measure out the T. or t. or cup or whatever the recipe calls for and then put each ingredient on the scale and get the g. weight and next time I want to make it exactly the same I can. The .01g. scale is too small for measuring cups of liquids so I usually just use the larger g. scale.



        No announcement yet.
        Rubs Promo


        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

        Fireboard: The Ultimate Top Of The Line BBQ Thermometer

        Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

        With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
        Click here to read our detailed†review

        The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

        kamado grill
        Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

        Click here for our article on this exciting cooker

        Groundbreaking Hybrid Thermometer!

        Thermapen One Instant Read Thermometer

        The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

        Click here to read our comprehensive Platinum Medal review

        Compact Powerful Sear Machine For Your Next Tailgater

        Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

        Click here to read our detailed review and to order


        Comprehensive Temperature Magnet With 80+ Important Temps

        Amazingribs.com temperature magnet
        Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

        Click here to order.

        Our Favorite Backyard Smoker

        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
        Click here for our review of this superb smoker

        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

        This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

        Click here to read our detailed review