I remember reading an article out there on the ol' interwebs about when to salt meat before grilling. Basically, it said that salting the meat and letting it sit before grilling resulted in better flavor than salting/seasoning right before grilling or right after grilling (that one is obvious). My question is how long before grilling can or should meat be seasoned before hitting the grill? Do factors such as cut, size, meat type beef, lamb, pork, etc) also come into play? There is an old grilling myth/wive's tale/urban legend that leaving meat salted too long dries it out.
Just one perfectly clear, final answer is all I need.)