Salt to Meat Ratio Depending on who you talk to you or which web site you visit, you'll get a different answer regarding how much salt to add to meat. Based on research and my own experience, around 3/4 of a teaspoon of table salt or sea salt per pound of meat works well in most situations. I have also used as much as 1 teaspoon per pound depending on the recipe. You really need to understand your likes and your recipe to determine the best amount of salt. It's also important to factor in the type and brand of salt. Most table and sea salt are approximately the same. For example, table salt is fine so it is tightly packed while kosher salt tends to have irregular crystal shapes leading to less sodium per measurement. Even among the varieties of kosher salt there are vast differences so be warned!
My Favorite Pan My favorite pan is a twenty dollar cast iron pan. I remember vividly how my step-father coveted his iron pan and warned us about not using soap to clean it. Seasoned and maintained properly, an iron pan can last forever. It is better than any non stick pan and far more durable. It's thick base holds heat better than any pan in my arsenal and prevents food from burning by dispersing the heat.
If you are just reading this review then you probably aren't going to get a Goose Island Bourbon County beer. There's always next year, right? While your wife is out shopping on Black Friday, line up with the rest of the hordes at your favorite craft beer store and get your one per customer. I went around to every BevMo in the area and was able to obtain a dozen of these beauties. Gave most of them away as Christmas presents, drank a couple and am saving the rest for next year. Beers over 10% alcohol generally age very well. Is it worth the lines? Hell yeah. This may be the first bourbon barrel aged stout but it's still the best sipping beer out there!