Butcher Block Seasoning

Apply this blend liberally to steaks, pork chops, chicken, or seafood before grilling, at the time you would dry brine. Use about ¾ teaspoon per pound of meat. It also makes a great finishing salt for meats, as well as for soups, salads, and baked potatoes. You can even try it on popcorn to kick up your next movie night. It really shines on steaks.

Makes ¼ cup

Takes about 10 minutes

• 3 tablespoons Citrus Salt and Pepper (page 170)
• 1 teaspoon Smoked Onion Powder (page 172)
• 1 teaspoon Smoked Garlic Powder (page 172)

Mix together all the ingredients. Say thank you to Chef Ryan Udette, who created this.