Ingredients

　　1 cup sea or kosher salt

　　2 tablespoons freshly ground black pepper

　　2 tablespoons garlic salt

　　1 teaspoon cayenne pepper

　　Combine the salt, black pepper, garlic salt, and cayenne in a small bowl. Transfer to a spice grinder or clean coffee grinder and pulse to the consistency of sand. Store in an airtight container for up to 1 month.

　　Excerpted from Charred & Scruffed: Bold new techniques for explosive flavor on and off the grill by Adam Perry Lang with Peter Kaminsky. Copyright © 2012 by Adam Perry Lang; photographs copyright © 2012 by Simon Wheeler. Published by Artisan.