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Joined: Nov 2003
Posts: 67,731
Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
Posts: 67,731 |
new to me.
Sam......
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Joined: Sep 2011
Posts: 60,878 Likes: 10
Campfire Kahuna
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Campfire Kahuna
Joined: Sep 2011
Posts: 60,878 Likes: 10 |
New to me. Get back when you can.
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Joined: Apr 2011
Posts: 15,305
Campfire Ranger
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Campfire Ranger
Joined: Apr 2011
Posts: 15,305 |
Heard it is darned good. Might need to give it a whirl.
Semper Fi
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Joined: May 2008
Posts: 1,739
Campfire Regular
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Campfire Regular
Joined: May 2008
Posts: 1,739 |
We have 2 salt blocks ( 6" x 6" x 1 " ) at hunting camp we use to cook venison on. When we first got them a few years ago we slowly baked them raising the temp. up to 500 deg. in the oven. Then seasoned them with olive oil. We place them directly on the gas burner and very slowly heat them up, both together making a surface area of 6"x 12". Lightly coat venison with olive oil ,pepper, and throw a few needles of rosemary on the salt blocks, no salt needed. Fry rare to med rare. enjoy. ---- Web ----- I've also done thin sliced onions , peppers, --- shrimp and fish on it. ---- do not Wash the block. wipe clean. Season olive oil
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Joined: Feb 2001
Posts: 50,634
Campfire Kahuna
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Campfire Kahuna
Joined: Feb 2001
Posts: 50,634 |
Had an incredible piece of beef tenderloin in an Irish pub in November served on the sizzling block with next to nothing else with it. One of the best pieces of beef I have ever eaten...
KISS worked there!
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Joined: May 2005
Posts: 17,133
Campfire Ranger
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OP
Campfire Ranger
Joined: May 2005
Posts: 17,133 |
Sounds like it's going to be interesting. Thanks for the info. I'll report back with results.
If something on the internet makes you angry the odds are you're being manipulated
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Joined: Nov 2003
Posts: 67,731
Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
Posts: 67,731 |
lets see. You have to heat these things for an hour or more, and then cook on them for a few minutes. Does not sound efficient as cast iron.
Sam......
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Joined: May 2005
Posts: 17,133
Campfire Ranger
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OP
Campfire Ranger
Joined: May 2005
Posts: 17,133 |
lets see. You have to heat these things for an hour or more, and then cook on them for a few minutes. Does not sound efficient as cast iron. I don't mind planning but it's sure not a quick dinner after work thing. I put elk Osso Bucco in the oven in a dutch oven at 1300 yesterday and it came out at 1700 as tender as all get out. Weekend stuff (and now leftovers!)
If something on the internet makes you angry the odds are you're being manipulated
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Joined: May 2008
Posts: 1,739
Campfire Regular
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Campfire Regular
Joined: May 2008
Posts: 1,739 |
After your initial slow heating up to 500 deg to get moisture out. It only takes maybe 10 minutes to heat it up to use it. That's with 1" thick salt blocks
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Joined: May 2005
Posts: 17,133
Campfire Ranger
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OP
Campfire Ranger
Joined: May 2005
Posts: 17,133 |
After your initial slow heating up to 500 deg to get moisture out. It only takes maybe 10 minutes to heat it up to use it. That's with 1" thick salt blocks Ah! good to know - the initial instructions were not clear on that point.
If something on the internet makes you angry the odds are you're being manipulated
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Joined: Sep 2009
Posts: 42,011 Likes: 4
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 42,011 Likes: 4 |
Alan; Deb & I ate a superb venison loin served raw & cooked by ourselves at the table on a salt block in New Zealand 12 years ago. I still remember it !
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: May 2005
Posts: 17,133
Campfire Ranger
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OP
Campfire Ranger
Joined: May 2005
Posts: 17,133 |
Alan; Deb & I ate a superb venison loin served raw & cooked by ourselves at the table on a salt block in New Zealand 12 years ago. I still remember it ! Paul, was the blocked heated and then brought to the table where residual heat did the cooking or was it actively heated at the table? I was going to heat it on the grill.
If something on the internet makes you angry the odds are you're being manipulated
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Joined: Sep 2009
Posts: 42,011 Likes: 4
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 42,011 Likes: 4 |
Heated first & bought to the table, Alan.
Can't remember the vege/sides, but OH the meat. Local blueberry sauce of some kind too !
Mouth still waters when I reminisce !
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: Feb 2001
Posts: 50,634
Campfire Kahuna
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Campfire Kahuna
Joined: Feb 2001
Posts: 50,634 |
Yup, in Ireland the meat was sizzling on the block when they brought it to the table. The block was on a square metal, insulated platter with grilled vegetable sides on the platter now that I think about it.
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Joined: Aug 2014
Posts: 5,024 Likes: 1
Campfire Tracker
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Campfire Tracker
Joined: Aug 2014
Posts: 5,024 Likes: 1 |
I got one for Christmas. Cooked a ribeye on it. It turned out good. A hot cast iron skillet would be about the same.Mine won't get used much.
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Joined: Apr 2011
Posts: 15,305
Campfire Ranger
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Campfire Ranger
Joined: Apr 2011
Posts: 15,305 |
Got my block last night. Got an 10x12" one. Going to try and give it a shot this weekend.
Semper Fi
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Joined: Oct 2017
Posts: 111
Campfire Member
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Campfire Member
Joined: Oct 2017
Posts: 111 |
A True Leader knows the way, shows the way and goes the way.
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Joined: Dec 2006
Posts: 24,851
Campfire Ranger
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Campfire Ranger
Joined: Dec 2006
Posts: 24,851 |
Yes, I’ve got one...a big one. We use it on our bge making seafood, chicken and pork chops. Very good, just make sure you heat it up slowly so it don’t break.
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Joined: Aug 2002
Posts: 5,757
Campfire Tracker
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Campfire Tracker
Joined: Aug 2002
Posts: 5,757 |
+1. As long as you let it come up to heat with your BGE you will be fine. They excel at scallops and tenderloin strips. I haven't found anything beyond that deserves recognition.
Mike
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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