First off, let’s talk about the *drama* this rub brings to my meat. That striking black crust? It’s like my steaks rolled up in a tuxedo. The Hawaiian black salt and cracked peppercorns create this earthy, punchy depth that makes even my mediocre grilling skills look Michelin-starred.

I tested it on a lazy Sunday brisket—12 hours in the smoker, and the bark was so glossy, my neighbor actually knocked on the door to ask what witchcraft I was practicing. The rosemary-garlic whispers in the background? *Chef’s kiss.* No artificial junk, just pure flavor sorcery.

But here’s the plot twist: I accidentally dumped half the bottle on oven fries (RIP my self-control). Suddenly, my sad weeknight potatoes tasted like they’d been blessed by a BBQ deity. Now I’m that person sprinkling it on popcorn, eggs, even avocado toast—no regrets.

At 13.6 oz, this XL bottle is basically a lifetime supply… unless you’re me. Two months in, and I’ve already burned through a third of it because *everything* deserves a little Black & Tan magic. Pro tip: Liberally coat boneless chicken thighs before grilling—it survives even my tragic overcooking attempts.

Fire & Smoke Society didn’t just make a seasoning; they bottled confidence. My grill game has never been this consistently delicious—or this dangerously addictive.