My BBQ journey

[kfdvm]

I feel a lot of the salt and pepper only is not so much about simplicity as it is timing. I feel most put too much salt on to close to the cook. We need to put less salt on, but give enough time for the salt time to denatured the protein. Salt turns the protein into gelatin if given time. Osmosis pulls the salt into the meat water out, but the gelatin is the byproduct of denaturing of the protein. Hence tender juicy meat. Spices like pepper are an aromatic. The primary flavor from the pepper comes from the oil in the pepper corn. One of the reasons fresh ground pepper taste better when fresh ground. Just my humble opinion.