Bourbon Smoked Sea Salt

MADE BY BOURBON BARREL FOODS IN LOUISVILLE, KENTUCKY

GEORGE MOTZ SAYS...

“Add salt after dropping your burgers on the grill or skillet, not before, to help the physical process of cooking. Use this as a twist on standard sea salt, but go easy! Just a sprinkle imparts a nice smoky quality that enhances meaty beef flavors.”


MOUTH SAYS...

This is some seriously unique salt. All-natural sea salt is solar evaporated, then aged in bourbon barrels for a smoky hit. It all comes in a humble yet handsome tin with a clear lid, so it can peer out at you temptingly. And you thought your favorite seasoning couldn't get any more addictive.

Tip of the Tongue

TRY USING AS AN INDIE UPGRADE TO A CLASSIC HOLIDAY DISH:

Kiernan's Bourbon Smoked Roasted Cauliflower

3 heads yellow or purple cauliflower (or a mix of both!)
1 large yellow onion
Bourbon Smoked Sea Salt
Bourbon Smoked Black Pepper
Organic Extra Virgin Olive Oil

DIRECTIONS

1. Preheat oven to 375°.
2. Cut cauliflower and onion into bite-size pieces. In a large bowl, toss cauliflower florets and onion with olive oil and Bourbon Smoked Salt and Pepper to taste.
3. Spread cauliflower and onion mixture evenly on baking sheets (I used three), and roast 35-45 minutes, until brown and tender.

Total time: 45 minutes
Serves: 12

  • $13.75 for a 5 oz tin

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