Salt Table All Round Good Grinder Blend is the best all purpose seasoning blend





We’re proud to say that The Salt Table All Round Good Grinder Blend is the best all purpose seasoning blend. The “All Round Good Grinder Blend” launched the Salt table brand and the concept of a “salt store”. Our loyal fans claimed it is “The best all purpose seasoning blend” ever made. Soon after Carol sent the blend out as a Christmas present for the first time our friends demanded more as soon as they ran out. The facts speak for themselves. We have sold many tens of thousands every year since opening on July 4th 2011. Bottles are shipped to every state and the All Round Good Grinder Blend is enjoyed around the world.

Recipes and a special is video are below: Scroll Down for both!

All ‘Round Good Grinder Blend sm is a proprietary blend of Himalayan Salt, peppercorns, garlic, onion, parsley, cayenne pepper, crushed red pepper, chili powder, cumin, oregano, and other flavors.

This amazing seasoning blend is good on just about everything! On steaks, as a rub with olive oil … Mix directly into hamburger for the best burgers you have ever had … on eggs, veggies, fresh salads … you name it. You won’t be disappointed … and, your guests will think you are a food magician! That’s because The Salt Table All Round Good Grinder Blend is the best all purpose seasoning blend


Quick and Easy Tips for Quick and Flavorful Dishes for one or a family…

All Round Good Grinder Blend
  • Grind on fried eggs, fry as usual
  • Knead the grind INTO the hamburger meat, let sit for 20 minutes, then make into patties and put on the grill
  • Slice brussel sprouts in half, grind liberally, toss, add olive oil, lay flat in baking pan and roast
  • Slice fresh tomatoes, arrange on plate, grind liberally, drizzle with olive oil

Scroll Down for Video about Salt Table’s Famous All ‘Round Good Grinder Blend. Learn why The Salt Table All Round Good Grinder Blend is the best all purpose seasoning blend



Marinated Beef Salad with Potato Salad, Tomatoes, and Roquefort

Recipe by Damon Lee Fowler, featuring

Salt Table’s All ‘Round Good Grinder Blend & Leek and Chive, and Onion Seasoning Blend

All ‘Round Good Grinder Blend is ideal for marinades and vinaigrettes, providing all the flavorings the marinade will need with a simple twist of the mill. It’s especially cooling way of using up the leftover roast, but in Savannah’s changeable climate, it can be a welcome supper dish at any time of the year. Try it also with roasted pork tenderloins or leg of lamb.

Serves 4



For the Vinaigrette and Marinated Roast Beef:

  • 1 medium clove garlic, peeled
  • Salt
  • 1/4 cup red wine vinegar
  • 2 teaspoons Dijon-style mustard
  • 3/4 cup extra virgin olive oil
  • 1 teaspoon or to taste Salt Table All ‘Round Good Grinder Blend
  • 1 teaspoon chopped fresh, or 1/2 teaspoon dried, thyme leaves
  • 1 pound lean roast beef, cooked to taste but preferably rare to medium rare, cut in 3/4-inch cubes

For the Potato Salad:

  • 1 pound small red-skinned new potatoes
  • Dry white wine or vermouth
  • Red wine vinegar
  • 1 tablespoon or to taste Salt Table Leek, Chive, and Onion Seasoning Blend
  • Whole black pepper in a mill
  • 1 teaspoon chopped flat-leaf parsley
  • Extra virgin olive oil

For the Finished Salad:

  • 1 head romaine lettuce, pulled apart, washed, and spun dry
  • 1/4 cup thinly sliced scallions
  • 12-16 ripe cherry or grape tomatoes
  • 2 tablespoons nonpareil capers, drained
  • 4 hard-cooked eggs, peeled and cut into wedges
  • 2-4 ounces Roquefort, gorgonzola, or other blue cheese, roughly crumbled
  • 1 tablespoon chopped flat-leaf parsley


  1. Make the vinaigrette: chop the garlic fine and sprinkle with salt. Rub it to paste with a flat side of the knife. Scrape it into a mixing bowl. Whisk in vinegar and mustard. Slowly whisk in oil, a few drops at a time, until emulsified. Whisk in 1 teaspoon Good Grinder Blend and thyme. Set aside 10-15 minutes, then taste and adjust the seasonings. Put the beef in a glass or ceramic bowl. Drizzle vinaigrette over it, toss, then cover and refrigerate at least 2 hours or until needed.
  2. Make potato salad: Put 1 inch water in pot fitted with steamer insert and bring to rolling boil over medium high heat. Scrub potatoes under cold running water, slice 1/4-inch thick, and put in steamer insert. Cover and steam until just tender. Transfer to mixing bowl and while still hot sprinkle lightly with wine. Toss and let sit a few minutes. Sprinkle lightly with vinegar and season with Leek, Chive, and Onion Seasoning Blend. Toss and let cool. Drizzle with olive oil. Toss, taste, and adjust the vinegar, oil, and seasoning blend. Set aside until completely cooled.
  3. Line a platter with whole lettuce leaves. Tear the remaining leaves into bite-size pieces. Drizzle lightly with vinaigrette, toss and spread over the whole lettuce leaves. Add the scallions to the marinated beef, toss, and spread it over the center of the platter.
  4. Arrange the potato salad around the beef in several mounds. Toss the tomatoes with a spoonful of vinaigrette and arrange them between the potatoes. Scatter the capers over the beef, potato salad, and tomatoes. Arrange the wedges of egg around the beef and drizzle them with vinaigrette. Sprinkle Roquefort cheese over the salad to taste and finish with a sprinkling of parsley. Serve at once, passing the remaining vinaigrette separately.

Schweineschnitzel (Pork Tenderloin Schnitzel)

Recipe by Damon Lee Fowler, featuring

Salt Table Halle & Savannah Blend

The classic schnitzel is made with veal, but cutlets made from pork tenderloin (or even chicken boned breasts) take handsomely to the technique at a fraction of the cost of veal, and for my money, the pork has far more flavor.

Salt Table’s Halle & Savannah Blend is ideal for schnitzel, but classic All ‘Round Good Grinder Blend and Southern Italian Blend are also great for them.

Serves 4


  • 1 pork tenderloin, about 1-to-1¼ pounds, or 4 large veal scaloppine or chicken breast cutlets (see notes)
  • Salt Table Halle & Savannah Blend, All ‘Round Good Grinder Blend, or Southern Italian Blend in a mill
  • Grated zest of 1 lemon
  • About 1 cup Panko or dry bread crumbs
  • About ½ cup flour, spread on a plate
  • 2 large eggs, lightly beaten in a soup plate
  • About 1 cup clarified butter or 4 tablespoons unsalted butter and ¾ cup olive or vegetable oil
  • 2 lemons, cut into wedges


  1. Trim the tenderloin, removing the silver-skin and fat. Cut the thickest part of the center crosswise into 4 equal rounds 1¼-inches thick. Set aside the ends for another use. Put the 4 center cuts round side up on a sheet of plastic wrap spread over a sturdy work surface. Lay a second sheet of wrap over them and lightly pound them out to a little less than ¼-inch thick. Generously grind the seasoning blend over both sides. If using veal or chicken cutlets instead, lightly pound them out to a uniform thinness just under ¼-inch and season as for the tenderloin.
  2. Season the crumbs with several grindings of Seasoning Blend and spread them on a plate or wide, shallow bowl. Have the flour spread on a plate and the egg in a wide, shallow bowl.
  3. Dust the cutlets with flour, coating both sides, and gently shake off the excess. One at a time, dip them in the egg, coating both sides and allowing the excess egg to flow back into the bowl, then lay it on the crumbs, turning and patting to coat both sides. Put the breaded cutlets on a clean, dry plate or wire cooling rack and them let stand 30 minutes to allow the breading to set. Position a rack in the upper third of the oven and preheat it to 200° F. or the warm setting.
  4. Over medium heat, melt enough clarified butter (or the unsalted butter and enough oil) to cover the bottom of heavy-bottomed skillet by at about ¼-inch. When it’s hot, raise the heat to medium-high and put in enough cutlets to fill the pan without crowding. Fry until the bottoms are golden brown, about 2-3 minutes. Turn and brown the second side, about 2 minutes longer. Remove them from the pan to a wire cooling rack and keep warm in the oven while the remaining cutlets fry. Serve hot with lemon.

Note: chicken cutlets are a boned and skinned breast half split horizontally into two equal pieces.


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