Some people may be in doubt about how to use salt when seasoning meat for barbecue. There are those who say that you should add salt before preparation, while others may say that you can only add it at the end of preparation, but which way will work best? Next, check out the tips on how to season the meat correctly.
The best way to season meat for the barbecue
see more
Is it better to eat boiled eggs for lunch or dinner? Find out here
With me-no-one-can: Meet the plant capable of warding off evil eyes
The subject of when to salt meat divides opinions. There are chefs specializing in barbecue, who defend the second option, of salting the meat only at the end of preparation.
For example, when asked if it is necessary to salt the meat before the barbecue, chef Alê Flit, who runs the BBQ Company House in São Paulo, replied “no”.
In addition, Alê Santilli, a businessman who works with barbecues in Italy, said: “The salt should be added when the meat is ready, as it will absorb it very quickly”.
But if you still prefer to salt the meat before cooking, Montana Grill advises not to do it too far in advance. He says: “Season the meat when the grill is hot. The longer the meat is 'rested' before being roasted, the more salt it will absorb".
What salt to use on barbecue?
When we think of salt to season barbecue meat, we immediately think of coarse salt. Montana Grill says that you can put as much salt as you want on the meat, because when it reaches the medium-rare point, just remove the excess from the top, and the salt that is left will melt and penetrate the meat.
The chef at the BBQ Company House is a fan of Maldon sea salt. It is a salt of English origin, presented in chips and which helps to enhance the flavor of food.
Alê Santilli bets on sharing salt, which is a salt widely used in Argentina and which, according to Santilli, has medium-sized granulation, between coarse and fine salt.
Santilli also talks about who prefers to use pink salt to season barbecued meat. He says:
“There are people who argue that this salt enhances the flavor of the meat even more because of the mineral salts present in it, which give the pink coloring. However, his difference from others is very subtle. But it's worth being careful because the pink salt is weaker, it doesn't have as much salting power as the others”.