Koeller Salt

Directions

1. 1
   The goal is to use equal parts of the dry ingredients to make a rub. You can use any portion you want, depending on how much meat you have or if you want to store some.
2. 2
   The wet ingredients are also flexible. Use whatever type of vinegar you think would be best and mix something like 1 tablespoon vinegar with 1 cup of water. I use white vinegar and those measurements.
3. 3
   Rub the spice blend onto the meat or seafood of your choice - I think it is best with chicken - and let it sit in the fridge for a few hours or while you prepare your grill.
4. 4
   Prepare your grill according to your need or preference.
5. 5
   Grill the meat or seafood. Periodacally brush the meat or seafood with the vinegar and water combination. I have no idea how often I do this, but it's not too often.
6. 6
   About 5 minutes before you finish cooking brush the melted butter on the meat or seafood.