Has anyone tried salt block grilling yet?

[smarkley]

I will probably never do this since I watch salt intake so close... but has anyone tried this yet???



Sur La Table Himalayan Salt Block http://goo.gl/295GpI

[Brisket Syndicate]

I did a little research into it. According to what I've read, it only imparts a moderate saltiness to the food. So I'm going to assume you do not season your food, with salt, before cooking on it. It's really cool looking though, and the blocks aren't very expensive. I may have to give it a try in the future. Seems like a really cool way to grill a steak. They claim, if you heat them up slowly, they can handle temps in the 500-600* range.

[smarkley]

... They claim, if you heat them up slowly, they can handle temps in the 500-600* range.

Wow... that is amazing.

[Huskee]

I'd still salt the tops of the veggies unless you plan to turn them.

[Huskee]

I wonder how it can improve on dry brining the steak.... What do you do with the meat-stained block when you're done? I don't know. I'd have to think about this one. Not convinced it's for me.

[Jfrosty27]

My son gave one of these blocks for Christmas in 2017. Long story short, I stashed it away in preparation for a kitchen remodel then forgot about it until JUST NOW. 🤦♂️🙄
Now I need to remember where I stashed it! I guess I need to hunt it up and give it a try.

[ecowper]

hahahaha I happen to have one of these that was a christmas present in the back of the pantry. Just went and found it reading this thread. Haven't used it yet.

[BruceB]

<edit> Didn't realize this was a resurrected thread. </edit>
I've got the same thing from Christmas years ago, stashed in the extra BBQ supplies shelf in my office I see it all the time and haven't been motivated to try it.

[STEbbq]

https://amazingribs.com/more-technique-and-science/more-cooking-science/cooking-salt-blocks/

[HawkerXP]

I ate in a swanky place in India that you could cook your own food at the table on a screaming hot salt block. It was different. A little salty if you left it on too long.

[GolfGeezer]

I had one of these about a year ago. Used it a couple of times, but it is a PITA. Very heavy, very fragile, and chips around the edges easily. It did not add anything significant to flavor or getting food cooked the way I wanted. Used it for salmon, halibut and some steaks, then chucked it.

[dshaffes]

I was given one as a gift and have used it a couple of times and wasn’t really impressed. The food was imparted with a nice salty flavor, but nothing spectacular. As noted in previous post, you need to handle with some care especially during heating and cooling.

[texastweeter]

Nothing worth trying. All hat and no cattle.

[Skip]

Got one as a gift 2 different times. I no longer have them. A fad IMO.

[barelfly]

seems the spam link that popped this post up is gone.


but, Like the others, I have a Himalayan Salt block. I’ve used it a few times, but it’s been a few years since I’ve used it. I think I only used it for fish. I don’t know if it provides much from the salt. I know it was kind of pain to clean. Maybe I’ll give it a go this week…determine if it’s something I keep or chuck.

[bbqLuv]

Spam link missing? Spam the heart of so many recipes

https://www.bing.com/shop?q=spam+recipes&FORM=SHOPPA&originIGUID=03EB75DC13164F75BC95F2D78E4540F6

[Huskee]

So my suspicions 8.5 years ago were true!

[mrteddyprincess]

Award for oldest thread ever dug back up?!?