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!!