NA Agency (Freepik) helps to put out small flames without lowering the overall temperature of the grill. It reduces excessive smoke generated when fat drips onto the coals. It allows for more even cooking by stabilizing the heat of the charcoal. It prevents bitter flavors in the meat caused by the direct burning of fat. This simple and accessible trick confirms that in barbecue, what often works best is not the most sophisticated, but what is learned through practice and tradition. #AgenciaNAFind out the details. Why it is recommended to sprinkle fine salt on the charcoal in the barbecue grill and why it works, as learned by the Argentine News Agency, this simple and effective movement helps to control the flames and smoke produced by dripping fat. But it is fundamental because if the coals are not completely made, it helps prevent the charcoal from releasing toxic gases and residues from incomplete combustion. Additionally, it has other practical benefits highly valued by grill masters and barbecue experts: cuts on the grill are more flavorful when salt is thrown on the coals. One of the most repeated home tricks used by grill masters is to spread fine salt over the coals in the grill. Buenos Aires, December 18 (NA) – the ritual of Argentine barbecue is a sacred tradition, and every detail counts for the meat to be more delicious. Photo.
