Spring means time to clean the
barbecue and get ready to grill. Salting meat after it is cooked
helps the flavor, but salt draws moisture out of the surface of
the meat. If salt is left on the surface of meat for a significant
period of time, it will dehydrate the meat. Usually, this is not a
good idea before cooking meat.
However, if the meat is going to be
cooked quickly (like a grilled steak) and if the salt is added
just before cooking, then the salt will neither help nor hurt the
meat. This is because it is too short a period of time for the
salt to dehydrate the surface of the meat.