Mesquite burns hot and gives the most assertive smoke there is — the flavor of Texas barbecue and of the open flame. On the Patagonian crystal it makes a salt with real force: one for thick steaks, short ribs, burgers, and anything that can stand up to it. It is the biggest voice in the line. Use it accordingly.
Thick-cut beef, before the sear or after the rest. Burgers. Short ribs. A half-pinch does what a full pinch of the oak does.
Patagonian Atlantic sea salt, mesquite smoke.
