Shoutout to the crew in Austin that showed me how to get that salt finish right the first time

I was down in Austin last month visiting family and stopped by a job site my cousin was working on. They were doing a big driveway pour and the finisher there had this trick for the salt finish where he brushed the salt in at a different angle than I've ever seen. I always just sprinkled and pressed but he did this sweeping motion that locked the salt deeper into the surface so it didn't pop out during wash off. Has anyone else seen that technique or is it just a Texas thing?

2 comments

2 Comments

nancy8241mo ago

I used to think the old sprinkle and press method was the only way to go, but seeing that sweeping motion changed my whole approach. It makes total sense why the salt stays put better with that technique.

patking1mo ago

Switched over to the sweeping motion last month after watching a video and honestly it changed everything. I was skeptical at first because the old way felt so natural but now I can't go back. The salt actually stays on the meat instead of bouncing off onto the cutting board or floor. Had a couple of bad tries where I was too aggressive with the sweep and flung salt everywhere but once I got the wrist motion down it clicked. Way less waste and the seasoning actually sticks where you want it.