I made this spice mix for Chef's Paul Prudhomme's Michigan Miner Pasties and liked it so much I now use it on all types of beef. I've added some additional herbs and tried it without the savory, good each way.
Besides the pasties, I used it on burgers and on a grilled rump roast. I think it is perfect for tri-tip and am going to experiment with it on a barbecued brisket.
2 TBSP Kosher salt
1 TBSP onion powder
1 TBSP dried thyme leaves
2 tsp black pepper
2 tsp garlic powder
2 tsp dried basil
2 tsp dried parsley
1-1/2 tsp white pepper
1-1/2 tsp ground savory (or oregano if you don’t have savory or leave it out)
Besides the pasties, I used it on burgers and on a grilled rump roast. I think it is perfect for tri-tip and am going to experiment with it on a barbecued brisket.
2 TBSP Kosher salt
1 TBSP onion powder
1 TBSP dried thyme leaves
2 tsp black pepper
2 tsp garlic powder
2 tsp dried basil
2 tsp dried parsley
1-1/2 tsp white pepper
1-1/2 tsp ground savory (or oregano if you don’t have savory or leave it out)