Coat – don’t sprinkle – the meat or poultry with coarse salt like kosher. Let it rest for 30-60 minutes, but no more. Rinse the meat thoroughly and pat it completely dry with paper towels. Grill until desired doneness.
For even more flavor, add crushed garlic to the salt. As the salt enters the muscle fibers, it will take the garlic with it.
This method works great for thick steaks and chops, especially on the grill. The salt draws water from the meat, then some of the salt is absorbed into the meat. Salt relaxes the muscle fibers, causing the meat to become more tender. The salty protein cells also tend to trap fat, making the meat juicier.
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Time to get out the grill and perfect your techniques before the next barbecue. Use these tips to become a true grill master.
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