I am so jealous. But jealous because I was lazy on Saturday and didn;t get to Penzey's like I had planned. I wish they were open at night or on weekends
I am a real stickler about seasoning meat before
I cook it (Shirley C.; "What Einstein Told His Cook;" Alton Brown, etc.). Salting meat after you cook it doesn't properly season. So I probably would not use it that way. Although I might be persuaded to season first lightly and then finigh lightly.
My favorite way to use finishing salt is on salad.
And, as ironchef suggests, on garden tomatoes.