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A smoky seasoned salt with chile and garlic for steaks, burgers and roasted vegetables. A light pinch after cooking brings warmth and savory depth to the crust. Just as welcome beside a cast-iron pan as beside the grill.
Pressed onto steaks, chops and chicken before high heat. On potatoes and corn. A pinch into chili, beans, or anything that lost its nerve.
Oak-smoked Patagonian sea salt, chile, garlic.
Asado is the Argentine tradition of cooking meat slowly over wood coals, run by one person, over an afternoon. Here is how it actually works.
Read the guide →
No parrilla needed. Cook over coals, build two heat zones, go slow and salt simply. How to get asado results from a kettle grill.
Read the guide →Want this one? Notify me when it is ready ↑
