Grilling - Shortcuts and sleights of hand

One of the properties of salt is to extract the juices from meat and so to prevent it from browning and forming a crust. It is therefore better to salt all smaller pieces of red meat half-way through the cooking. With larger pieces, where the meat is to be cut in slices after cooking, or with a large fish, which is going to be filleted before serving, it is essential to salt a second time after carving or slicing, adding at the same time some freshly-ground pepper. This is because the salt can never reach the heart of the meat or fish during cooking. This applies to all larger joints which are going to be carved: leg of lamb, rib of beef, loin of veal, loin of pork, saddle of lamb, and so on.