Himalayan Salt Block

[EdF]

Yeah, that was ours.

[Mike Nilsen]

I like my salt block but don't take it out enough. I find that I don't need any steel scrubbing pad to clean mine. All I use is a slightly damp towel, followed by a good thorough dry time.

RonB , I'd be careful about low and slow if you're using a water pan. Not sure that all that moisture would work out too well.

In my opinion, anything I've ever made on a salt block can be made just as well if not better with other prep methods. But the "Oooh" and "Ahh" effect are seriously up-scaled when a block is set out for guests. And if you're not cooking on it, it is a hellova attractive serving dish.

[HawkerXP]

This is a pic of those lamb chops.
I work for a management company. I am the only tech supporting a Gulfstream GV for a company in the DC area. Spinaker

[Spinaker]

Haha, I bet! I was backpacking with friends, we were scraping by. I lost a ton of weight on that first trip! HawkerXP

Who do you fly for?

[HawkerXP]

Yeah, Spinaker it can be a challenge outside of a hotel. We (work) go a couple of times a year and with how we keep moving day to day we have to stay with the safety of a hotel. Makes the passengers nervous if they see the pilots back in the bathroom and me flying!

[Ernest]

That's what I was thinking. Most of the food is quick sear, not long enough to really pick up that much salt

[EdF]

It's more the heat retention than flavoring.

[Spinaker]

I would have killed for Lamb chops while I was in India. Lots of veggie. I was soooo pumped when I found a McDonalds in Delhi! Hahaha!

[Spinaker]

It will be fine. I actually find that the block itself doesn't impart that much salt on the meat. That might just be my tastes.

[HawkerXP]

I was served on one of these last time I was in India, lamb chops.... Oh so good. It was getting a little strong in the salt by the last bite.

[Ernest]

Spinaker I have a 1.5 inch pork chop that might serve as a SV+ salt block experiment. Might turn out a little salty because I had it already seasoned but it should serve my searing test.

[Spinaker]

The Salt block was too hot. 500-550 F for scallops is ideal.

[Spinaker]

Does it hold on to seafood "aroma"?

Nah, Burn it off. The salt block will get hot as all get out. I have done a lot of shrimp on mine, and I love doing scallops. I have never noticed a fishy smell.

[Ernest]

Does it hold on to seafood "aroma"?

[RonB]

Great info, (as usual Meathead ). Do you have any info on using one for low and slow? I can come up with two concerns immediately. First, will the meat get too salty? Second would be the possible lack of bark.