Barbecue seasoning: the right seasoning for every meat

Barbecue is part of Brazil's DNA. We simply don't need a reason to gather friends around the grill and enjoy good grilled meat. That's why, over the years, we've built strong traditions around this preparation – and some procedures have even become quite controversial.

The meat seasoning is one of them! Every long-time grill master has a strong opinion on the matter, often based on myths and traditions that are not well-validated by experts. Amidst all this, it's quite understandable that beginners get confused.

Looking for accurate and precise guidance to avoid mistakes when seasoning your meat? Stay with us and learn the right techniques for salting each type of meat and barbecue cut!

Salt and each type of cut: the art of salting

There are basically two salting techniques for barbecue: adding salt before or after grilling. Both can be applied to most cuts, and the choice criterion is situational: when salting the meat after grilling, it's possible to adjust the amount of salt according to the diner's taste; when salting the meat before grilling, the seasoning is more evenly distributed within the cut.

If you choose to salt your meat after it's cooked, you should always use traditional fine salt or fleur de sel – small crystals that form on the surface of the sea and take on a specific, scale-like shape, very pleasant to the palate. The hard crystals of various coarse salt grains won't have time to melt and can be quite unpleasant to bite into. Avoid them.

Are you going to salt the raw meat, before it goes on the grill? Here, your options are more varied and more technical. In this case, everything depends, basically, on the size of the cut you are going to use. The basic tip in this regard is that the larger the meat, the larger the salt used should be. On the other hand, for small cuts, the salt should also be finer. Remember: to salt raw meats, avoid refined salt, from a salt shaker. With it, it's much easier to overdo it, and there's no turning back.

Seasoning for whole flank steak and picanha: medium salt

Medium-grain salt can be easily found in larger supermarkets. Can't find it? You can make it at home by grinding traditional coarse salt. It's ideal for delicate meats, grilled whole on the barbecue, such as picanha (top sirloin cap), flank steak, and maminha (bottom sirloin).

To apply, cover the entire piece, without overdoing it. Let the seasoning penetrate for about five or six minutes and remove the excess before grilling. Medium salt should melt over the coals and salt the entire piece.

Seasoning for sliced meats: fine coarse salt

This size of salt is for those who are going to season sliced meats to be grilled. Picanha in steaks, ribeye, chorizo, among other popular cuts. These are very delicate cuts, with short cooking times, so the salt grain 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. After that, you can put the meat on the grill.

Seasoning for large cuts: large coarse salt

As you may have noticed, the size of the cut matters a lot when seasoning. Large coarse salt is about 1cm and works very well for large cuts, such as roasted ribs, for example.

To season a large cut of meat, place a generous amount of salt on the meat and press for a few seconds. Repeat the motion a few times. Let the meat absorb the seasoning for about 6 minutes, and only then put it to roast. If the large grains do not melt completely at the end of the preparation, remove them gently.

Beyond salt: different seasonings for grilled beef

Beef, by far, is the most consumed meat in Brazil. In fact, beef tends to be the preferred meat worldwide, whether grilled, fried, stewed, or barbecued. In all its variations, it is one of the noblest and most appreciated options.

This is very understandable, given that it is a meat that, by itself, has a very pleasant and versatile flavor. In barbecue preparations, therefore, we seek to respect the flavor of the piece as much as possible. For this, we season 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 the preparation or make a cut that requires more pronounced seasonings shine? There are some alternatives to enhance this flavor without losing the spirit of traditional barbecue.

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 go 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 can be the touch that was missing to "gourmetize" your barbecue. But be careful: the seasoning also has a very strong flavor and should be used in moderation.

In general, experiment and compare: explore the possibilities and use them wisely, always respecting your central ingredient!

Extra tips for a perfect barbecue

Barbecue is a precise science. Some seemingly small changes in your grilling method can completely transform the outcome! Do you want to serve that impressive, tender, juicy, and perfectly cooked cut? Try incorporating some of these habits:

• Cut the meat cold: the colder the meat, the easier and firmer the cut will be, so take advantage of slicing it as soon as you remove your piece from the refrigerator. Use sharp knives for cutting and wait a few minutes for it to reach room temperature before placing the slices on the grill.
• Grill at room temperature: grilling cold meats is not wrong, but it will significantly alter the estimated times for each doneness level, making the process much more difficult. Note: do not leave your raw meat out of the refrigerator longer than necessary to prevent bacterial growth.
• Season the meat immediately before grilling: Did you choose to season the raw meat? Apply your seasoning immediately before putting it on the grill. Leaving the meat in brine or letting it rest in coarse salt for more than 6 minutes will remove the hydration that promotes that desired juiciness. No serving dry, overcooked meat!
• Be careful when flipping: avoid piercing your meat with a fork when flipping it. This causes the meat's juices to be lost, and the result, again, is a dry, overcooked barbecue. Prefer a specialized tong, which can flip the meat gently without breaking the crust – an element so important for sealing the juiciness inside the piece.

You can read these and other barbecue tips in our complete post, with 5 tips for making the best barbecue, from knife to charcoal. It's worth checking out and perfecting your grilling knowledge!

Ready to take on the grill with confidence and season even the noblest cuts wisely? Tell us in the comments! We love talking to good barbecue lovers!

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