All Romanians have their own way of grilling. Some put the wood behind the cloves, others do exactly the opposite. Now grilling experts have shared why you need to put salt over the coals when you’re actually grilling. This is the secret you didn’t know about until now.
Why you need to put salt on coals when grilling. The trick to apply at the first opportunity
A perfect barbecue has some secrets related to the preparation of the meat, but also to the fire itself.
When it comes to the fire, it must have a constant temperature so that the meat cooks perfectly. This can be done by resorting to a few tricks.
It doesn’t matter what you’re grilling
Whether you are grilling chicken, pork, small meat, sausages or fish, there are a few things to keep in mind. If the fire is too strong, we risk getting a roast that is burnt and dry on the outside and mushy on the inside.
Many times when meat is placed on the grill, it happens that the fat drips onto the coals and they catch fire. In this case, many people use water, beer or wine to put out the fire, but barbecue experts have a completely different method.
What is the role of salt placed on the coals
Thus, it is salt that works wonders when added over hot coals. Not only will the fat drained from the meat not catch fire, but it will also help keep the temperature of the coals constant.
This detail is very important to cook the meat as per the book, experts say that it is not good to have big temperature fluctuations.
How much salt is sprinkled on the coals
Thus, you need to sprinkle 1-2 handfuls of coarse salt over the hot coals, just before placing the meat.
The salt will absorb and keep the heat constant, but it will also create a protective layer between the coals and the meat, so it won’t burn.
Why meat has to be at room temperature
After you’ve put the salt over the coals, all you have to do is add the meat. The meat should be at room temperature, not from the refrigerator.
Remove the meat from the refrigerator at least half an hour before grilling.
If the temperature difference is too great, the meat fibers will contract, so we will have a tough and dry steak.
