Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Salt Plate Cooking?

I was going to cure it on the gas grill as it's easy to control temps there (blowing like stink here). Picking up some scallops today so hopefully pictures and report this weekend,

I am not patient. Smoking is a struggle, and I have the fire tending to keep me busy.
Something that takes an hour to heat up would not be used much here.

I used mine for the first time. I heated it to 500 on my Traeger for about 30 minutes. Seasoned it with olive oil, then started the Traeger again and cooked a venison roast on it. Brought it to 500, seared the roast then pulled it, turned the heat way down on the Traeger and let it cool down then brought the meat internally up to 135 and pulled it.

It actually didn’t take any longer than cast iron searing does. The meat tasted excellent as well. I coated the meat with olive oil and crushed black pepper. Figured I’d see how much salt I’d get off the block. Upon eating it seemed about right but I’ll keep experimenting with it.

Appreciate the advice. I "cured" it on the gas grill to 500 degrees and then let it slowly cool. For dinner I put it in the oven and brought it up to 500 degrees. Scallops went on about 3 minutes on each side sizzling nicely. Served over some risotto.

Assessment: Fun, the salt clearly added some flavor but not overly so. I did them in two batches and the second batch got better color with a bit of the leave behind goop. I think the strength of this may be summer on the grill and then cooking small meat/seafood appetizers table side.

Mmmm scallops.