All Meats Including BEEF, PORK, LAMB & GAME
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Post by bricki » Sat Feb 27, 2016 9:21 am

Hi guys just wondering what salt does everyone use for yiros and lamb on the spit. [ rock salt ,sea salt ordinary salt

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Joined: Wed Sep 11, 2013 3:23 pm
Location: Adelaide

Post by Bear » Sat Feb 27, 2016 12:50 pm

Really depends on your tastes. I like to use a very simple seasoned salt that I make myself, see below.

But keeping it simple, (table salt, sea salt, what ever you have on hand) allows the flavour of the meat to come through.

Seasoned Salt

1 cup salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper powder
2 tablespoon paprika
Charcoal: 22.5" Weber OTP 2000 | Wood Oven: Al Forno Piemonte R8 | Portable: Weber GA 2006
Gasser: NG WeberQ 320 | Rotisserie: Gaganis custom dual spit | Smoker: 18.5" WSM 2004

Groovy Gorilla
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Joined: Fri Nov 07, 2014 11:56 am

Re: salt

Post by Groovy Gorilla » Sat Feb 27, 2016 2:15 pm

I would have thought it would be pretty well seasoned with salt,lemon zest,greek oregano,garlic,paprika and sumac before it went on.
Any further seasoning would be in the tzatziki ,skordalia or salad that you served it with.
chilling while grilling

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