This past week I saw a headline in the local newspaper about a new product invented by a couple of local entrepreneurs. Living in an area of the country with a reputation for all manner of innovation (Nordstrom, Costco, Nintendo, Starbucks, Cinnabon, Amazon.com, Microsoft, Real Networks, REI, Boeing) I’ve grown somewhat immune to the latest and greatest claims made at the launch of new products. Something about this story was different and I read the article. Glad I did because, to my mind, this new product is on the same level as importance and slap your hand to your head and say “Duh-oh!” as was the invention of the down-filled jacket (invented by Eddie Bauer in the Northwest.) It combines two ingredients that have been used separately for years and makes them available as one product.

I couldn’t believe what I was reading and the more I read the more I was kicking myself for not thinking of it first. But that’s just the point. It’s so obvious. So basic. Pure genius. The article said these two fellas had been sitting around with friends one evening talking about their favorite foods and the conclusion of everyone was that bacon and salt were on all of their lists. Sheese. They’d be on mine as well. The next day they did some snooping around online only to discover there hadn’t been a product registered by any major or minor company that combined these two favorite flavors.

And, ahem… Bacon Salt was born.

I got on the phone immediately and called their offices. One of the inventors, Dave, answered the phone at the warehouse. I invited him to lunch and he agreed to bring some of the product to taste test. We met at a little diner I enjoy – great breakfasts and lunch specials – you know the type of place. I thought it made a perfect location to test this product.

To my delight, Dave arrived with a backpack full of samples which he proceeded to hand to the waitperson to take to the cooks, as well as share with anyone nearby who had a curious look on their face. We ordered whilst he shared with me the story of how he and his friend and business partner, Justin, had created Bacon Salt on a whim while hanging out with friends one evening. In the span of only a few months it’s become a full-time career. His story was interrupted when our food arrived (fast service that’s another reason I like this joint.)

Dave opened up all shakers of all three varieties and proceeded to share his thoughts on perfect pairings. All the while he was liberally seasoning his steak sandwich with his favorite variety “Hickory Flavored Bacon Salt” ….

I shook the ‘Original’ flavor on one-half of my fries and ‘Pepper’ on the other. At this point the waitress returned telling us the cooks wanted to know how to order it for the kitchen and could she keep the samples because they wanted to try them on all of the breakfast dishes the next morning. And the guys at the next table asked if they could use ours again.

Dave smiled. I smiled. The fries were great. The Bacon Salt honestly tastes like bacon – really. This was turning out to be a great lunch! I asked Dave for some tips on how to use the Bacon Salt and he said:“Everyone has their own tastes of course, but here are my general suggestions

Dave’s recommended pairings:
Original – more of a savory taste, goes great with scrambled eggs, salads, sandwiches, buttery/savory dishes like pasta and green beans with butter.
Hickory - has a smokier flavor that is great on the barbecue. Works well with steaks, chicken, fish like salmon, scallops, potatoes, grilled asparagus and grilled corn on the cob with butter
Peppered - a bit of a kick, ideal for Bloody Marys, and excellent mixed with garlic on hamburgers, shellfish (like Dungeness crab with garlic butter) and even on snack foods like popcorn and Chex mix

Dave’s Special Bacon Salt Steak
This is a really simple but delicious way to enjoy the taste of Bacon Salt. Any cut of steak will do for this recipe, but I personally prefer thicker cuts like porterhouses and fillets.
1. Generously rub the steak with Hickory Bacon Salt and place in the refrigerator for 4-6 hours or overnight.
2. While heating the grill to high, let the steak warm up to room temperature.
3. Oil the grill before cooking the steak.
4. Cook to desired doneness and finish with Peppered Bacon Salt.
The result: smoky and bacon-ey on the inside from the Hickory Bacon Salt, with a little bit of kick on the outside from the Peppered Bacon Salt. And it’s absolutely delicious!

You can CLICK HERE to visit their web site.

Happy Grilling!