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Little Louie's Seasoned Garlic Salt w/Pepper 7.5oz.

Little Louie's Seasoned Garlic Salt w/Pepper 7.5oz.

Oh Little Louie! Building on the Little Louie’s Seasoned Garlic Salt, Big Poppa developed this product with the classic brisket recipe in mind. Garlic, Salt, Pepper! Probably one of the best base rubs on the market, this bottle of Little Louie’s really brings alive chicken, pork or beef with it’s straight forward flavors. Big Poppa uses it on absolutely everything. This BBQ seasoning is the real deal.

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Ingredients: Salt, Sugar, Dehydrated garlic and onion, black pepper, paprika (color), extractives of celery, spice, corn starch, turmeric (color), extractives of paprika (color) and not more than 2% tricalcium phosphate added to prevent caking.

$7.75

In stock

SKU: 597BPS

Ingredients for Little Louie's Seasoned Garlic Salt w/Pepper 7.5oz.


Ingredients: Salt, Sugar, Dehydrated garlic and onion, black pepper, paprika (color), extractives of celery, spice, corn starch, turmeric (color), extractives of paprika (color) and not more than 2% tricalcium phosphate added to prevent caking.
  • Reviews

2 Customer reviews total

The following product reviews are personal opinions from our customers and do not reflect the official stance of Big Poppa Smokers.

Texas Tom

(Posted on 3/17/2015)

I have started using Little Louie's as a base on my stakes, tri-tip and brisket. I love this stuff and will be trying it on other meats soon.


Mark

(Posted on 9/26/2014)

I used this on chicken and beef. Then it mysteriously disappeared from the house. Now I realize I must have some in hand. Perfect blend. Try it. You'll be glad you did.


  • Reviews

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    1. Texas Tom

      I have started using Little Louie's as a base on my stakes, tri-tip and brisket. I love this stuff and will be trying it on other meats soon. (Posted on 3/17/2015)

    2. Mark

      I used this on chicken and beef. Then it mysteriously disappeared from the house. Now I realize I must have some in hand. Perfect blend. Try it. You'll be glad you did. (Posted on 9/26/2014)