Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: pz on August 14, 2013, 03:34:24 PM
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A friend of mine told me of this technique, and at first it sounded goofy, but is interesting in an unusual way.
Cooking a steak on a Himalayan salt block (http://www.atthemeadow.com/shop/Resources/Cook-Steak-On-Himalayan-Salt-Block)
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Doc Holly will amble in here soon I will bet ;) I know he has one and can advise.....
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I have one..8 x 8" but have not used it yet. You have to season it first. Just haven't got to it yet. Pam .☆´¯`•.¸¸. ི♥ྀ
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How do you season a salt block?
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Cooking on a rock - salt. It works great on the stove, the oven and the grill. You need to get it hot. I like small / thin slices of beef, chicken, or pork - or shrimp. Know that you will have salt from the rock. A little oil and herbs on the meat and then toss on the hot (preheated) salt block. Cook quick. It is not fancy, but gives a new "salt" flavor. Shrimp, thin sliced beef, chicken, or veg work very well. Use some oil as it make sense to you. Have some fun. It is a very hot rock - think of it that way and cook thin.
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How do you season a salt block?
I've never thought about seasoning. The key is to get the rock comfortable with the heat... maybe heat a few times so it feels good. Otherwise, remember the rock will add salt - so be careful. You are heating a rock that will cook food. Think about that. The rock cooks the food. It is salt and adds salt to the food. Be careful with seasonings.
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... small / thin slices ... Cook quick...
Very important to do it this way or your result will be too salty.
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Be careful to heat it SLOWLY. Otherwise it might explode (don't ask how I know this <lol>). I have three blocks I use for cooking and two others I use just for cold presentation... it's trendy but don't know if it will become part of my routine cooking.
(Cold presentation does look pretty cool!)
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Thanks all, for the information. It does look like a novel way to do cooking, and might be fun for a dinner party or two. ;)
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Thanks all, for the information. It does look like a novel way to do cooking, and might be fun for a dinner party or two. ;)
This is probably the best way to use it. I am not sure that it adds a ton of flavor. But it is fun.
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... small / thin slices ... Cook quick...
Very important to do it this way or your result will be too salty.
A good way to avoid getting your food to salty is adding some twigs of herb (rosemary, thyme, etc.) on the stone and place your food then on it:
(http://2.bp.blogspot.com/-SwjOSzHb7jw/UbMrZCsRTFI/AAAAAAAAMaU/KO540doyRWc/s640/IMG_1267.JPG)
Here's the link to shrimps on a salt block (http://www.letstalkbbq.com/index.php?topic=4335.0).
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That's a good idea; adds a bit more to the show, more flavor, and maybe even a bit of smoky herb essence ;)
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That shrimp looks great WC.
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... small / thin slices ... Cook quick...
Very important to do it this way or your result will be too salty.
A good way to avoid getting your food to salty is adding some twigs of herb (rosemary, thyme, etc.) on the stone and place your food then on it:
Here's the link to shrimps on a salt block (http://www.letstalkbbq.com/index.php?topic=4335.0).
Good point WC. It's a bit like cooking on a plank - use the aromatics or even lemon or other citrus to "shelter" the protein from too aggressive flavors - the wood or the salt.
The nice thing about the salt block is it absorbs and holds the heat becoming the cooking surface. It does add some seasoning.