In a large bowl stir together the salt and beer. Add the potato rounds and add enough water until potatoes are fully covered.
Chill for at least 2 hours and up to 12.
Remove from the brine and allow to dry completely on a stack of paper towels.
Add the potatoes to a bowl or baking dish. Drizzle with olive oil and sprinkle with spices, toss until well coated.
Preheat the grill (or a grill pan) to medium high.
Place the potatoes on the grill (working in batches if necessary), until grill marks appear, about 3 minutes. Flip and continue to cook until fork tender, about 3 additional minutes.