Low-salt Cooking on a Barbecue

barbecue

TL;DR: Looking for evidenced based methods for low-sodium food prep. to be cooked on a barbecue.

My wife has recently confessed that she doesn't like BBQ food as it is too salty! Normally, I use the BBQ during the week as a quick easy meal as you can have a decent meal (burgers or dogs or even grilled veggies) in like 15 minutes. On weekends, I do roasts or steaks or chicken (basically anything more time consuming).

However, since this revelation I am determined to find a middle ground because:

  1. she is right, we need to consume less salt and less meat
  2. I like BBQ.

Here is what I have tried thus far:

  • I have made my own burger patties (instead of using Costco's) this went over well but flavour was lacking (I confess, historically I have been too lazy and will be tweaking my recipe).
  • I have tried store bought low-sodium dogs and smokies but it was still too salty.

This has been going on for about 2 weeks now, of different trial and error. So what I am wondering is what are tried and true methods of fast, easy cooking on a BBQ that are both tasty and low in sodium (or effective means of replacing sodium, but not sacrificing taste).

While, I realize that this question could end up being flagged for being opinion based so please provide either experience or evidence to help me. I am looking for methods or tricks to employ that will allow me to maintain the quick/convenient cooking that comes with BBQ food but is healthier and hopefully low enough in sodium.

Best Answer

I've been cooking saltless for more than two decades by now and the secret is:

Use thrice as many herbs without salt as you would when cooking with salt.¹

Salt is just the cheapest of all flavours out there, so industrial cooking will use salt as a primary giver of taste as it's cheap!

Additional evidence-based methods:

  • Smell:
    • use fresh herbs as they contain water-soluble aromas
    • use aromatic oils (Olive oil, walnut oil, hemp seed oil (if legal in your area), pumpkin seed oil, ...)
    • use aromatic alcohol: WARNING: Use a shot glass, not an entire bottle or you'll burn down the house / neighbourhood / county / entire state!²
      A nice splash of Jack Daniels some Tennessee Rye on a steak and in the coals (fill shot glass 10 yards away from BBQ, store the bottle same distance, walk to BBQ, throw on meat and coals 2 feet away, pull back hand immediately) just gives that extra jazz and taste...

  • Fat:

    • Although you have to have the gentic predisposition to taste fat, kobe beef is so tasty because of its fat content: the more fat, the more taste!
    • See aromatic oils above
    • Fat fish! (Added after inspecting your avatar): Salmon, Halibut, Herring, ...

  • All the other tastes the human tongue is capable of:

    • Sweet. Use complex sweeteners like:
      • Honey
      • Molasses
      • Maple Syrup
    • Bitter:
      • Wrap that lamb shank in freshly mown grass from your garden: It'll not only provide moisture but a hint of bitterness as well³
      • Belgian Endives
      • Peppermint (a total must with lamb in Australia!)
      • Sorrel
    • Sour
      • Balsamic vinegar
      • French mustard (contains much more vinegar than English mustard)

    • Umami

      • Soy sauce
      • Broccoli extract (when cooking broccoli: evaporate 90% of the water and store the leftover in a jar to pour over your veggies before and during BBQ)
      • Mono-Sodium Glutamate

    • Spicy:

      • Chillies, Jajapeños, Hungarian paprika, ... contain Capsicum which doesn't really have a "taste" all by itself, but Capsicum "excites" your tongue and opens up all the other taste receptors so the intensity of the sweetness, sourness, bitterness, ... gets exacerbated.

    • Mix of all of the above:

      • French mustard and molasses mixed together until you cannot taste neither the molasses nor the mustard (perfect equilibrium) smeared over a nice piece of juicy bacon, add some pepper and nutmeg and throw on the BBQ: No one will believe you when you tell them this just tastes of mustard and brown sugar
      • honey, pepper, nutmeg and jalapeño blend: just throw all of them in a blender and add more honey, more pepper, more nutmet until it's just right for your wife!
      • Ask your wife which is her favourite taste and her second favourite taste and throw a bunch of those in the blender and leave a comment as to what rocks her soul!

Note 1: People will just go Really? This is saltless? unless they're methheads saltheads...
Note 2: If living in the Republic of California
Note 3: Skip this if you use pesticides, anti-moss, chemical fertilisers, ... on your lawn. Absolutely go for it and wrap it in tin foil if your lawn is totally organic!

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