Want to know the secret to next-level BBQ flavor? It’s something you already have in your kitchen cupboards: salt.
Salt is the foundation of almost all great barbecue. It’s not just a seasoning—it’s a powerhouse ingredient that transforms meat by drawing out moisture, creating a deep, flavorful crust, and making every bite more tender and succulent. The right salt can elevate your barbecue game, whether dry-brining a brisket, finishing a steak with flaky sea salt, or experimenting with smoked salts for added complexity.
But not all salts are created equal. Kosher salt, sea salt, Himalayan pink salt, and finishing salts play unique roles in seasoning, texture, and presentation. In this guide, we’ll discuss the different types of salt, when to use them, and how to get the most out of their natural flavors.
Topics include:
- The role of salt in BBQ
- The best salt for BBQ, including types of salt and when to use them
- How to use finishing salt effectively
Let’s dig into this mainstay mineral and find those flavorful answers.
