Do you barbecue? Do you have Charred and Scruffed, by Adam Lang — one of my top five cookbooks ever? You don’t? THEN YOU DON’T BARBECUE! You just don’t!
This book is a BIBLE — yes it is. And I don’t dare approach the grill without having prayed with Adam Lang for a while. I now season, clinch, plank, spackle, baste and finish with the best of them. So absolutely OWN this book.
Okay — that said — this is my #1 everyday seasoning when I cook fish, meat, or chickeny stuff. Thanks, Adam (he doesn’t know we’re on a first-name basis)!
Make a batch. Put it in a pretty jar or an old Mason jar. Apply liberally. Wherever you want.
1 cup sea salt or kosher salt
2 tablespoons freshly ground pepper
2 tablespoons garlic salt (NOT garlic powder because it burns quickly)
1 teaspoon cayenne
Combine in a small bowl, then transfer to a spice grinder or clean coffee grinder and pulse to the consistency of sand. Store in an airtight container and use it!!