Great video!!! I just switched from Diamond Crystal Kosher salt to Mortons and found that Mortons' crystal last longer- you can feel the "crunch" and get that Salt Hit much longer than with Diamond Crystal. Mortons is my #1 now. I use Maldon only for a finish on my steak. btw-- The production value has GONE UP!! Great work, Kai!! The sound quality, varied shots, focus, use of close ups- Excellent!! (Yes, I'm a film professor so I can't watch anything without comments.)
The onion trick is best after using a more abrasive method. Knock off the big chunks with a brush or whatever you use. Then, the water in the onion will have a better chance of steaming off whatever is left over from your brushing. Plus, abrasive methods always leave the grill dusty with the carbon bits you scraped off in the beginning. Oh, and apples work in a pinch. I read that using a potato puts a starch coating on the grill that helps things keep from sticking but I haven't tried it.
Kosher ,if I remember correctly, is produced by boiling salt water , wich removes calcium so it tastes better :) I tried to do that with sea salt and worked , but it's a mess LOL
I enjoyed this comparason, thanks. I would like to point out that Diamond Crystal is not ordinary sea salt. It is an evaporated sea salt with a delicate crystal structure…thus the weight difference. as well. I believe most Kosher salt is like table Salt but without additives and is a course grind of rock salt.
Making steak for my anniversary today - I do so often but wanted to double check that Kosher was best to use while cooking instead of Maldons (usually finish). Thank you!
Nice video. Btw the best and the easiest way to clean the grill is with a wire brush. And the best way to oil it is with a bacon skin. ;) Greetings from Europe
I noticed quiet a few people like to scrape the grills instead of taking them off and cleaning them. Why do you do that ? to save time ? I think it's much better to take them off
You’ll get a deeper clean taking it off, but I don’t think that’s necessary every time. If you grill steaks, the mess won’t be enough to justify the effort or removing the grated.
@@BBQandBottles I'm not OCD but I have easily removable grates on my wood BBQ , so I prefer to clean it every time :) Not messy if done in the garden sink.
I’d go with the sea salt. The extra time will give it enough time to fully dissolve and internally season the steak. The Kosher would be great for it too
Finally someone who eats steak like a normal person! Most other steak tasting videos cut the already sliced steak further into tiny thumbnail-size pieces before putting it in their mouths. I don't know how can they taste anything that way; so annoying to watch.
Wouldn't the Maldon be for finishing? I bought it today and I'm not really sure if it works salting the steak with Maldon after it is done. What are your thoughts?
@@BBQandBottles stainless grill + burn off... never had any issues. maybe with ones like Walmart crap long straight bristles....im going to salt some tenderloin steaks for pepper steak, pan seared.
I 24 dry brine with either the kosher or Maldon. The 24 hours gives the Maldon more than enough time to fully absorb into the steak and internally season it.
@@BBQandBottles Matter of fact we don't have table salt here in Italy, only sea salt ( we are big producers of sea salt here ). We have normal and iodine sea salt. Normal sea salt is 0.30$ 2.5 lbs
