Grilling Himalayan Salt Block

doctor phreak · #1 02-07-2011, 01:05 PM

this is pretty interesting kinda neat to check out ....might have to look for one of these

http://barbequemaster.blogspot.com/2...th-meadow.html

Slanted88 · #2 02-07-2011, 01:13 PM

Interesting...bit pricey...

mulepackin · #3 02-07-2011, 07:58 PM

DDD showed a joint where they were cooking on one. I didn't care for the appearance of the meat. Looked boiled almost to me. I never tried it so can't comment on the flavor.

Squirrel · #4 02-07-2011, 08:13 PM

I have two!! I was gonna post about it when I get my new computer and could take some pics. I love, love, love them. I got two because I wanted one for hot and one for cold. I placed one in the oven at 400F for about 30 minutes and then cooked thin strips of filet mignon on it. It picks up the salt flavor really well. Kept the heat really well. I've seen it used on top of a gas burner with a "lift". I use the other one for cheeses or desserts I wanna keep really cold. You can put it in the fridge or freezer. I want to get an electric griddle to keep the hot one on. I highly recommend them and will post pictures in use as soon as I get up and running with the new Gateway.

Texas-Hunter · #5 02-07-2011, 09:02 PM

Sorry, I'm out on this,... You want salt.. It's on the table..

Pandemonium · #6 02-07-2011, 09:33 PM

Quote:

Originally Posted by Texas-Hunter

Sorry, I'm out on this,... You want salt.. It's on the table..

Yea that thing doesnt hold enough food for me lol, looks like a gimmick

Checkered Past · #7 02-07-2011, 11:11 PM

Quote:

Originally Posted by Texas-Hunter

Sorry, I'm out on this,... You want salt.. It's on the table..

Couldn't have said it better myself.....But if someone was to prep a dinner I wouldn't walk away

Whisky Fish · #8 02-08-2011, 04:17 AM

I'm in on this one, , ,I'm more about the seafood with it though, seared ahi, scallops, shrimp, ect. folks been cooking on or encrusted with salt for a long time. It's a technique, it's not just a condiment

Whisky Fish · #9 02-08-2011, 04:31 AM

Here's where I ordered mine;

http://www.himalayansalt.com/saltware-tm.php

Link courtesy DangerDan.
Thanks Dan

Richtee · #10 02-08-2011, 05:09 AM

Hmmm. Sooo... how do you wash it? Or just heat it clean? I dunno. Altho I AM gonna order some of that salt to use.

Whisky Fish · #11 02-08-2011, 05:17 AM

Quote:

Originally Posted by Richtee

Hmmm. Sooo... how do you wash it? Or just heat it clean? I dunno. Altho I AM gonna order some of that salt to use.

Web site said to wipe with a damp cloth only, no soap or running water. It is salt, , ,so I'm thinkin nuthin should be able to set up camp and make babies

curious aardvark · #12 02-08-2011, 05:18 AM

the article says you just rinse it off.

I can see how it would be a good idea for small gatherings or appetisers, but you'd need a few of the extra large ones for any decent bbq.

Interesting idea though.

Squirrel · #13 02-08-2011, 07:21 AM

I wiped mine down with a damp cloth and then a dry one. It is antimicrobial so no worries about critters. I'm thinking about buying another one to smoke. No kidding, if it would pick up the smoke flavor then use it for whatever else you wanted to that would be awesome. What I really liked about this thing was people were able to sit at my bar with this thing in front of them and have appetizers and a drink while I was finishing dinner.

doctor phreak · #14 02-08-2011, 07:35 AM

Quote:

Originally Posted by Squirrel

I have two!! I was gonna post about it when I get my new computer and could take some pics. I love, love, love them. I got two because I wanted one for hot and one for cold. I placed one in the oven at 400F for about 30 minutes and then cooked thin strips of filet mignon on it. It picks up the salt flavor really well. Kept the heat really well. I've seen it used on top of a gas burner with a "lift". I use the other one for cheeses or desserts I wanna keep really cold. You can put it in the fridge or freezer. I want to get an electric griddle to keep the hot one on. I highly recommend them and will post pictures in use as soon as I get up and running with the new Gateway.

squirrel i would love to see yours in action i am very interested in these..

Quote:

Originally Posted by Whisky Fish

I'm in on this one, , ,I'm more about the seafood with it though, seared ahi, scallops, shrimp, ect. folks been cooking on or encrusted with salt for a long time. It's a technique, it's not just a condiment

this is what i was thinking of doing with it too seafood.....

Quote:

Originally Posted by Whisky Fish

Here's where I ordered mine;

http://www.himalayansalt.com/saltware-tm.php

Link courtesy DangerDan.
Thanks Dan

thanks for the link they are cheaper than the orignal link i had....

Jimh · #15 02-08-2011, 07:40 AM

Quote:

Originally Posted by Squirrel

I wiped mine down with a damp cloth and then a dry one. It is antimicrobial so no worries about critters. I'm thinking about buying another one to smoke. No kidding, if it would pick up the smoke flavor then use it for whatever else you wanted to that would be awesome. What I really liked about this thing was people were able to sit at my bar with this thing in front of them and have appetizers and a drink while I was finishing dinner.

so how long will it keep cooking?

moselle · #16 02-08-2011, 07:44 AM

Sounds fun.
I would try storing truffles with it to pick up the flavor.

Whisky Fish · #17 02-08-2011, 08:06 AM

Quote:

Originally Posted by Squirrel

I'm thinking about buying another one to smoke. No kidding, if it would pick up the smoke flavor then use it for whatever else you wanted to that would be awesome.

Fantastic Idea!

Quote:

Originally Posted by Jimh

so how long will it keep cooking?

Web site says they hold heat for an incredible amount of time. So the answer is, I don't know yet. But rocksalt will cook for a half hour.

Quote:

Originally Posted by moselle

I would try storing truffles with it to pick up the flavor.

Another Fantastic idea. I just had my first Frites with truffle salt on them.

Amazingly good.