I have to avoid salt, so I use NO salt when I grill meat. Omit salt altogether. In the place of salt and pepper, use Lawry's Seasoned Pepper Colorful Coarse Blend. It's one of the few seasoned peppers that contains no salt, and lots of flavor. Just sprinkle it over the meat, both sides, along with granulated garlic--you don't need the quantities recipe calls for to get good flavor. You will be surprised how you won't miss the salt at all... As for the temp, I usually take my tri-tip off the grill when it reaches 120-125 degrees F. If you wait till 145, and also cover with foil, expect medium, not med rare..
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I have to avoid salt, so I use NO salt when I grill meat. Omit salt altogether. In the place...