All,

I received one of these as a Christmas gift - https://themeadow.com/pages/how-to-cook-steak-on-a-himalayan-salt-block

Anyone else ever play with one? My research found a couple interesting recipes. mini-caprese-skewers and Salted Thai scallops

Apparently the salt flavor is subtle and you actually use less. Anyone else ever play with one?

new to me.

New to me. Get back when you can.

Heard it is darned good. Might need to give it a whirl.

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

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!

Sounds like it's going to be interesting. Thanks for the info. I'll report back with results.

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!)

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.

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.

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 !

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.

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.

Got my block last night. Got an 10x12" one. Going to try and give it a shot this weekend.

Never seen it before

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.

+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

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.