Poivre à l'ail

The bell pepper in this blend gives burgers a sweetness you don't get from plain garlic salt, and I like that I can actually see the onion flakes instead of just dust. Used it on chicken thighs last night and the skin crisped up nicely.

I've been using this on grilled chicken all summer and the garlic-onion-bell pepper blend hits way better than plain salt and pepper. It's coarse enough that you get little bursts of flavor instead of everything dissolving.

Sprinkled this on a steak right before grilling and the garlic and onion pieces clung to the meat instead of falling through the grates. My chicken came out with a nice crust and just the right amount of salt, so I didn't need anything else. The bell pepper adds a subtle sweetness that really rounds