This came out pretty awesome! Loved the crust that the salt block gives!
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Searing a 3-finger-thick Cowboy Steak on 700+ degree Saltblock
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Searing a 3-finger-thick Cowboy Steak on 700+ degree Saltblock
Last edited by Seb-FogoCharcoal; August 20, 2018, 05:07 PM.Tags: None
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Oh great. Just give me more ideas to try. đ
That looks awesome. Great job.
How much heat can a salt block take? And where did you get that one?
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I got this at Loweâs, but tons of places sell Salt Blocks nowadays, just shop around
i think I took it to 1000 the other day, but they do crack a bit, hasnât fallen apart though. I do like to go extreme heat for that super crustLast edited by Seb-FogoCharcoal; August 20, 2018, 07:33 PM.
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How long do you heat up the block before putting the meat on? And, over the coals or indirect? ThanksLast edited by wustl-duck; August 22, 2018, 12:55 PM.
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That looks awesome! So can you rinse the salt block off and save it for another cook, assuming it doesn't fall apart?
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Oh man that looks good! I've cooked on salt blocks for years, but not lately. Might have to dig them out of the mine.....
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Each to his own, I bought a salt block and slowly heated it the first time, cook was no big deal. Second time heated slowly again but cracked it in half. Anyway, your 3 finger steak looks awesome...you can keep the salt block.
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