G B Leatherwood wrote:
No. The salt crystallizes during cooking and forms a crust that can be scraped off if you want to when you get ready to serve it.. I think the mustard coating must keep the "salt" out of the meat.
I haven't tried it for years; just hoping someone else has more recently.
On those rare days when it is too miserable to grill I roast rib roasts in the oven, and always coat them with nearly a whole box of coarse kosher salt. First you make a paste with the salt and water, and I've found spreading it on with a cake spatula works great. The salt forms a rock-hard crust in an hour or so, and sometimes you need a hammer to crack it. It never comes out too salty...
I wonder if that would work with mustard instead of water ?? Let us know how you fare with the broil .. It's sure a cheaper way to find out if it works