How to Salt Foods Before Grilling

We use salt for cooking everyday. But although salt is a very important seasoning that brings out true flavors in food, it can either make or break a dish. Now that can be intimidating.

But if you know how to use salt into your food prior to grilling, then you can work magic on dishes! But first, let’s learn the following:

When shopping for ingredients, buy higher quality meats and veggies. Food cooked on a grill doesn’t typically need much to make it shine, but if you are cooking quality foods, it pays.

Flavored or unflavored sea salts sound like a fancy name for a rub, but they make the most delicious seasoning in the world. With a well stocked spice cabinet or herb garden you should be able to come up with something on your own.  Combining sea salt with other herbs and spices would bring a difference. Even a quick and simple cloves of garlic, soy sauce, Worchester sauce, red wine vinegar, dry or prepared mustard, crushed black pepper, and some olive oil, can make the simplest food exotic.

In my opinion, for as long as you have salt for flavor, you don’t need flavored salts.  Try using a small bunch of herbs tied together (instead of using spoon) and use it to baste the meats or vegetables with marinade. Why not throw some sprigs of rosemary on the coals….that even smells great!… or some wild garlic chives. What about brushing a vinaigrette or pesto on things right after they are removed from the grill? There is actually a lot of things you can do. Wild Mushroom is great on any beef that you could grill. I would also think that the lemon would be good on fish.

I hope the suggestions make sense.  Has anyone tried any of these flavored sea salts for grilling? If so, any good combinations to share?

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About coruvial

Getting those years of all work is more than inspiring to sit and express everything worth reading for all ages. But you'll see me more often write about health, cooking and the environment. Drop me a line if you have anything you'd like to talk. I'd be more than happy to hear from you. Carolyn

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