Cooking meat on fire and, more specifically, barbecue is a delicate matter. You can't just take it, put a piece on a skewer and throw it over the coals. After all, it is important to fry the meat well, while not overdrying, or even completely incinerating. A lot of "folk" tricks will help to facilitate the process. One of these is the addition of table salt to the coals. It's time to find out why professional barbecues go to such "waste".
One of the most important pillars of high-quality barbecue cooking is maintaining a stable and uniform temperature of the coals in the absence of flashes of fire on them. It is possible to maintain a stable heat on the coals for a long time due to their careful mixing and the organization of the air flow. However, as soon as meat, strung on skewers, appears over the coals, disharmony occurs in this whole harmonious scheme. Fat begins to flow and drip from the kebab, as a result of which the very flashes of fire appear.
The root of the problem is that the fire that breaks out under the kebab disturbs the temperature harmony. There is a threat of uneven frying, and if the flame is not brought down in time, then the shish kebab can burn altogether. Most compatriots solve this problem using the old and proven method - with a bottle of water. However, using water is also not the best option. This is because, due to the abundantly rising steam, the meat stops roasting and begins to stew.
There is another way to solve the problem of flashes of fire under a kebab. Namely - the use of table salt. When the coals for roasting the meat are ready, you need to sprinkle them evenly with salt. Most often, 100-200 grams of a gift of land is enough for this. In this case, you should be careful: once on the coals, the salt will begin to "explode" and can burn the skin of a person if he gets too close. As soon as the violent reaction of salt to the high temperature passes, you can safely begin to fry the kebab. There will be no more flashes from dripping fat.
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If you want to know even more interesting things, then you should read about how to cook barbecue: 5 marinades for different types of meat.
A source: https://novate.ru/blogs/030621/59233/
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