Well..... I did some reading but never found a clear answer to my
kosher salt questions while grilling meat. Hope you can help.

1. I understand you put kosher salt on your steak for an hour and wash
it off just before grilling? Should it be left on at any time?

2. I plan on using a Santa Maria type seasoning for flavor. Should
the kosher salt still be used? Is it washed off prior to grilling?

3. What about a tri tip that is to sit in marinade for a day? Do I
add the kosher salt before and wash it off?

4. Anyother tricks of the trade for grilling and using kosher salt?

I am very concerned that the meat will become too salty and unedible
but am excited if it works as good as some say. Anyway..... thanks a
binch.

Bobby