Garlic, garlic, and more garlic! You can't go wrong with a strong smoked salt and tasty granulated garlic.
Finishing salts serve a different purpose than cooking salts. These go on at the end—right before serving—to add a final burst of flavor and textural interest. The coarse crystals provide crunch along with seasoning, while the smoke adds aromatic complexity you can't get any other way.
Smoked salt brings that campfire flavor without the actual smoke. It's the shortcut to "I cooked this over wood for hours" even if you just grilled it quickly or pan-seared it. Combined with garlic, you've got instant upgrade powder for steaks, chops, vegetables, even popcorn.
Use it sparingly—a pinch goes a long way. Sprinkle over sliced brisket just before plating. Hit your steak right as it comes off the grill. Finish roasted vegetables with a light dusting. The garlic intensifies, the smoke lingers, and suddenly simple dishes taste thought-out and deliberate.
Ingredients: Smoked Salt, Granulated Garlic
