The barbecue is part of the Brazilian DNA. We just don’t need a reason to gather friends around the grill and enjoy some good grilled meat. Therefore, over the years, we have built strong traditions around this preparation – and some procedures have even gained a great deal of controversy.
The seasoning of the meat is one of them! Every long-time barbecue chef has a strong opinion on the subject, often based on myths and traditions little validated by experts. Amidst all this, it’s quite understandable that beginners get confused.
Looking for accurate and accurate guidelines to make sure you don’t make a mistake when it comes to seasoning your meat? Stay with us and learn the right techniques to salt every meat and barbecue cut !
Salt and every type of cut: the art of salting
There are basically two barbecue salting techniques: adding salt before or after grilling . Both can be applied to most parts, and the criterion for choice is situational: when salting the meat after grilling, it is possible to dose the amount of salt according to the taste of the person who consumes it; by salting the meat before taking it to the grill, the seasoning is better distributed inside the piece.
If you choose to salt your meat after roasting , you should always use the traditional fine salt or fleur de sel – small crystals that form on the surface of the sea and gain a specific shape, similar to a scale, very pleasant on the palate. The hard crystals of different weights of coarse salt will not have time to melt and can be quite unpleasant to bite. Avoid them.
Are you going to salt the raw meat before going to the grill? Here, your options are more varied and more technical. In this case, everything basically depends on the cut size of the piece you are going to use. The basic tip in this regard is that the larger the meat, the larger the size of salt used. On the other hand, in small cuts, the salt should also be lower. Remember: to salt raw meat, avoid refined salt , salt. With him, it’s much easier to miss the hand and then there’s no going back.
Seasoning for whole skirt steak and sirloin steak: medium salt
Medium weight salt can be easily found in more complete supermarkets. Did not find? You can get it at home by grinding traditional coarse salt. It is ideal for making delicate meats, roasted in whole pieces on the barbecue, such as rump steak, skirt steak and tit.
To apply, cover the entire piece, without exaggeration. Allow the seasoning to penetrate for about five or six minutes and remove the excess before placing it on the fire. The medium salt should melt on the coals and salt the entire piece.
Seasoning for sliced meats: fine coarse salt
This size of salt is for you who will season cut meats to be roasted on the grill. The steak in slices, the ancho steak, the chorizo, among other popular cuts. They are very delicate pieces , with a short cooking time, so the grain of salt must be the right size to melt faster. In this case, place it on the meat in a small amount and let it act for four minutes. Once this is done, it is now possible to put the meat to roast.
Seasoning for large pieces: large coarse salt
As you can see, the size of the piece matters a lot when it comes to seasoning. Large coarse salt is about 1cm and it works very well for large pieces, like the roast rib, for example,
To season a large meat, put a fair amount of salt on the meat and press for a few seconds. Repeat the movement a few times. Allow the meat to be seasoned for about 6 minutes, and then put it to roast. If the large beans do not melt completely at the end of the preparation, gently remove them .
In addition to salt: different seasonings for grilled beef
Beef is by far the most consumed in Brazil. In fact, beef tends to take the lead as the world’s favorite meat, whether grilled, fried, stewed or over the grill. In all its variations, it is one of the noblest and most appreciated options .
This is very understandable, since it is a meat that, by itself, has a very pleasant and versatile flavor . In barbecue preparations, therefore, we try to respect the flavor of the piece as much as possible. To do this, we season it with salt – which can be fine, medium, coarse or fleur de sel – and, in some situations, we add black pepper.
However, our intention here is to go beyond the classics, right? Do you want to innovate in preparation or make a piece that requires more pronounced seasoning to shine? There are some alternatives to enhance this flavor without losing the traditional barbecue spirit.
You can opt for curry , nutmeg or soy sauce . Don’t forget to be careful with the balance of these flavors. Curry, for example, has a very particular flavor, and you need to take it easy on the quantities. We don’t want to lose the characteristic flavor of the meat.
Another very interesting alternative is cumin . This spice has an unmistakable flavor and may be the missing touch to “gourmetize” your barbecue. But beware: the spice also has a very strong flavor and should be used sparingly.
In general, try and compare : know the possibilities and use them wisely, always respecting their central ingredient!
Extra tips for a perfect barbecue
Barbecue is a precise science . A few seemingly small changes to your grilling can completely transform the result! Do you want to serve that impressive piece, soft, succulent and roasted in the right spot? Try to incorporate some of these habits:
- Cut the cold meat, grill it at room temperature: the colder the meat, the easier and firmer it will be to cut, so take the opportunity to slice it as soon as you take your piece out of the fridge. Allow a few minutes for it to reach room temperature before placing the slices on the grill. Grilling cold meats is not wrong, but it will significantly change the stipulated times for each cooking point, making the process much more difficult. Attention: do not leave your raw meat out of the refrigerator for longer than necessary to avoid the proliferation of bacteria.
- Salt meat immediately before grilling: did you choose to salt raw meat? Add your seasoning immediately before bringing it to the grill. Brining the meat or letting it rest in coarse salt for more than 6 minutes will remove the moisture that promotes that much-desired succulence. No serving roasted meat!
- Be careful when turning: avoid piercing your piece with the fork when turning. This causes the juices in the meat to be lost and the result, again, is a scorched barbecue. Choose a specialized tong , which can gently turn the meat without breaking the crust – such an important element to seal the succulence inside the piece.
These and other barbecue tips you can read in our complete post, with 5 tips to make the best barbecue, from knife to charcoal . It’s worth checking out and improving your knowledge of embers!
Ready to take the grill properly and season with wisdom even the finest cuts? Tell us in the comments! We love talking to good barbecue lovers!