From ThermoWorks: Grilled Tenderloin in a Salt Crust

[MBMorgan]

This looks interesting: http://blog2.thermoworks.com/2016/09...-a-salt-crust/

[Jerod Broussard]

I do LOVE me some salt, but that seems more to talk about than anything. Give me a dry brine, a reverse sear, then a little more sea salt at the table.

One thing I have issue with. They mention the Thermapen will ensure perfect results. I thought only the Meater could do that.

[MBMorgan]

I do LOVE me some salt, but that seems more to talk about than anything. Give me a dry brine, a reverse sear, then a little more sea salt at the table.

One thing I have issue with. They mention the Thermapen will ensure perfect results. I thought only the Meater could do that.

I cook whole fish (typically striped bass) under a salt dome pretty frequently and it really does work extremely well. Never tried it outside though ... might have to do that soon on the PBC grate. Beef ... I've never done under salt ... nor wrapped in a towel (that just looks like a silly gimmick to me) ... nor tossed the whole mess on burning coals (another silly gimmick). Instead of the towel trick, I mix some egg whites into the salt before making the dome. The eggs act as a binder that will form a hard shell when cooking.

I've got a Thermapen or two ... and as far as perfect results go ... I'm gonna take the fifth ... ...

[Huskee]

Something I've often thought about getting back to is not doing a dry brine on beef....but instead having a saltier exterior crust. That way that crust really is the life of the party, for the pepper and the salt. That's how I used to do steaks before coming in contact with AR years ago. But particularly with roasts, I feel the more under-seasoned juicy interior with some of that WOW crust in each bite is something fun.

[jgg85234]

I guess you folks never made it to Chasen's in Beverly Hills when it was the place for Hollywood types to see and be seen.

You can find the articles about that restaurant on the Internet, but here's the recipe for what they called "Hobo steak". I only had it a couple of times but it was excellent.

http://www.food.com/recipe/chasens-hobo-steak-150538

best regards,
Jim

PS - finally got my leg up to well enough to stand up and use my Kamado Joe for only the second time!

[jgg85234]

Oh the recipe is mostly right but the steaks were served with the fat wrapper and salt cap in place.