Smoked Spices

Several years ago, Melissa and I embarked on a journey that led us to the beautiful Texas hill country. In Hunt, TX, we purchased a ranch and in 2013, built a 6000 sq ft greenhouse. There, we began growing hydroponic lettuce and culinary herbs, which we fondly named “Mikey’s Garden” (www.MikeysGarden.net).

We are excited to share our latest project, Mikey’s Smokin’ Dreams, which began a few years ago when I discovered the art of smoking sea salt and black pepper. It’s a simple, yet transformative process that enhances the flavors of almost anything. We’ve found it works wonderfully on vegetables, proteins, eggs, popcorn, cheese and just whatever you can imagine. The possibilities are endless, and the flavor it brings out is incredible!

Crafted in Hunt, TX

We cold smoke our sea salt and black pepper for at least 5 days. This cold smoking process keeps the temperature below 90F, similar to methods traditionally used for preserving fish and poultry. We carefully select the finest hardwood. Hickory, mesquite, post oak, pecan apple cherry, maple cherry and golden apple to infuse rich, deep flavors into our seasonings.

I love a New York Strip. I begin by taking the steak out of the fridge, placing it on a plate, and generously season both sides of the steak with one of our smoked sea salt and black pepper flavors. Feel free to adjust the amount to your taste. It really doesn’t take much. As the steak comes to room temp, it naturally absorbs that incredible smoky aroma and flavor. Then grill your favorite level of doneness.

My wife loves using the smoked sea salt and black pepper on roasted chicken. Just take your favorite cuts, place them in the appropriately sized Pyrex dish, drizzle with olive oil, then generously season with the smoked salt and pepper of your desired flavor. Roast to your preference for delicious smoky flavor.