Mastering the Art of Perfectly Grilled Barbecue with True Salt Secrets

Preparing grilled barbecue doesn’t have to be complicated. In fact, some of the best barbecue dishes are the simplest—letting the natural flavor of the meat shine with just the right amount of seasoning. That’s where True Salt comes in.

Whether you're grilling over high heat or slow-cooking on cast iron, a quality cut of meat paired with a quality salt makes all the difference. Here are our tips for how to prepare and cook the perfect grilled barbecue using nothing but True Salt kosher sea salt.

Let It Breathe

Before seasoning, give your barbecue meat time to come to room temperature—about 30 minutes out of the fridge is ideal. After the first 10 minutes, season generously on both sides with True Salt kosher sea salt. This helps kickstart the "sweating" process, where the salt draws out moisture from the meat and creates a natural crust. That salty crust caramelizes beautifully when cooked, locking in juices and enhancing flavor.

Simple Is Supreme

While marinades and spice blends have their place, there’s beauty in keeping things minimal. A high-quality cut needs little more than good salt to bring out its best. True Salt kosher salt is coarse enough to deliver texture and flavor but delicate enough to blend seamlessly with the meat. Don’t worry too much about doneness—try different levels (rare to well done) to find what works for your taste.

Rest and Finish

Once your grilled barbecue is cooked to your preferred level, let it rest for 5 to 10 minutes. This allows the juices to redistribute and soak back into the meat, making every bite tender and flavorful. Cover loosely with foil to keep it warm, then finish with a light sprinkle of True Salt flake sea salt just before serving. It adds a final layer of texture and flavor that elevates the whole experience.

Keep It Clean and Classic

Sometimes the best meals are the simplest. By using True Salt as your only seasoning, you let the natural flavors of the meat take center stage. No overpowering rubs. No heavy sauces. Just quality ingredients and proper technique.

Because with True Salt, a little goes a long way—and your grilled barbecue deserves nothing less.

Differences ng salt sizes when brining, marination etc.

When brining or marinating, the type of salt used significantly affects the amount needed, especially between kosher and table salt. Kosher salt, with its larger crystals, takes up more space and weighs less per volume compared to table salt. This difference necessitates using more table salt to achieve the same weight as kosher salt in a brine or marinade. 

The Crucial Difference: Kosher vs. Table Salt

Understanding the distinct properties of kosher salt and table salt is vital for precise seasoning, especially in brining and marinating.

Kosher vs. Table Salt: It's About Volume, Not Just Taste

• Crystal Shape and Density: True Salt Kosher Sea Salt features larger, coarser, often irregular crystals with more air space between them. In contrast, table salt has finer, uniformly packed crystals. This means a measured volume (e.g., a cup or tablespoon) of kosher salt contains significantly less actual salt by weight than the same volume of table salt.
  

• Purity (True Salt Advantage): True Salt is all-natural and unprocessed, ensuring a clean, pure saline base without additives found in conventional table salts. This purity is key for authentic flavor in high-salt applications.

  
  

Brining: The Science of Moisture and Tenderness

Brining involves submerging meat in a salt-water solution to enhance moisture retention and tenderness. Salt facilitates moisture absorption through osmosis and tenderizes proteins.

• Achieving Correct Salt Concentration: The concentration of salt in your brine is critical. Due to its larger crystals, you'd typically use 1/4 cup of True Salt Kosher Sea Salt per quart of liquid to achieve the desired salt saturation. For comparison, only about 2 tablespoons of fine table salt would be needed for the same concentration.
  

• Why It Matters: Too little salt leads to bland, dry meat. Too much can make it overly salty or cause a "burnt" taste. Precise measurement ensures perfectly juicy and flavorful results.

Marinating: Infusing Flavor and Aiding Tenderness

Marinating combines salt with acids, oils, and aromatics to tenderize and flavor meat. Salt plays a vital role by assisting protein denaturation and helping other flavors penetrate.

• Adjusting for Salt Type: Similar to brining, the amount of salt in a marinade needs careful adjustment based on the salt type. If a recipe calls for "salt" and you're using True Salt Kosher Sea Salt, you'll likely need a slightly larger volume than if using table salt to ensure adequate seasoning.
  

• The True Salt Advantage: True Salt's additive-free nature means it won't introduce any off-flavors, allowing the vibrant balance of your marinade's herbs, spices, and acids to truly shine through.