Barbecuing is about heat, timing — and the finish. Salt does more than season: it preserves juiciness, lifts sweetness and, at the end, adds texture. In the grill’s rhythm, Melach’s fine sea salt and large salt flakes play different, complementary roles. Use the fine salt to season and brine; save the large, luminous flakes for the last, decisive moment.
Fine sea salt vs large flakes
Fine Sea Salt: dissolves quickly, ideal for brines, rubs, and seasoning before cooking. It seasons evenly and penetrates proteins.
Melach Large Flakes: light, brittle crystals that deliver crunch, visual shine and concentrated bursts of flavour — best used as a finishing salt after resting.
BBQ rules for success
Brine with fine sea salt for lean cuts (chicken, pork chops). It seasons through and retains moisture.
Season lightly before searing with fine sea salt; avoid heavy flaking pre-sear — flakes can dissolve or burn.
Sear hot, rest, then finish: apply large Melach flakes after resting so the flakes sit on the surface and provide texture.
Use flakes for veg & fruit: grilled peaches, corn and tomatoes benefit from the crunch and lift of flakes.
Balance with acid & fat: lemon, chimichurri, or a drizzle of olive oil pairs beautifully with the flake finish.
Recipes & quick methods
Sunday Night Beef Kebabs (serves 4)
Ingredients:
800g beef sirloin, cubed
2 tbsp olive oil
2 garlic cloves, crushed
1 tsp smoked paprika
1 tsp Melach fine sea salt (for seasoning)
Black pepper
Onion & peppers for skewers
Lemon wedges
Melach Kosher Salt large flakes, to finish
Method:
Toss cubed beef with oil, garlic, paprika and pepper. Let sit 20–30 minutes.
Skewer with onions and peppers. Sear over high heat, 2–3 minutes per side until charred and medium-rare.
Rest 5 minutes. Crown with a few Melach Salt Flakes and a squeeze of lemon. Serve immediately.
Tip: Salt lightly with our fine sea salt before grilling; reserve the large flakes for the finish.
Charred Corn with Lemon & Melach
Grill corn until charred in spots. Brush with butter or olive oil, squeeze lemon, then finish with Melach Salt Flakes and chopped parsley.
Enjoy!
