It's in the Adobo products I use for dusting meats before roasting.

I always have some on hand, and like others I get a good quality garlic powder and go through it within 6 months or so. Old garlic powder is pretty useless. I use it in rubs, and also for breadings that are going to be fried (fresh garlic can pop or burn when deep fried). I occasionally use it in sausage when I want a milder garlic flavor that is evenly distributed through the meat.

A big thing to remember about garlic is that once it is cooked (or dried) the allicin is removed from it, which changes the flavor. It's the difference between the strong fresh/uncooked garlic flavor and the mellower sauteed/roasted garlic flavor. I don't use powdered garlic in anything where I want the stronger, uncooked, flavor of garlic (dips, dressings, etc.).