This is one to keep on hand at all times. So versatile. Besides, it helps use up those spices that will only lose their mojo because you never use'em anyway.
3 tbsp paprika
1.5 tbsp onion powder
1.5 tbsp garlic salt
1 tsp brown sugar
1 tbsp chili powder
1 tbsp kosher salt
1 tbsp ground black pepper
1 tbsp dried oregano
1 tsp cayenne
1 tsp ground mustard
1 tsp ground ginger (optional)
This mixture works on just about anything grilled, veggies, fish, beef, poultry or pork. It's even good on popcorn (mixed with a little grated parm).
For variety and versatility try these easy modifications (no more need to spend eight bucks on "E's" special BAM!
Blackening - add one more tbsp ground black pepper, a tbsp of white pepper, one more tsp cayenne, and one more tbsp of paprika
BBQ - add two more tbsp of brown sugar
Texican - add 3 tbsp of ground cumin and one more tbsp of chili powder
The mixture will keep, in an air tight container, for about 3 months.
Side note: be aware of the amount of salt you use, garlic salts vary. I try to err on the conservative side and add as the situation requires. Salt - you can always add, but never take away.