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First Cook On the Himalayan salt block. (Pic heavy

Grillin GuyGrillin Guy Posts: 302
edited 4:34AM in EggHead Forum
After tasting the food Clark cooked at the Gulf Coast Egg Fest, I decided to invest in a Himalayan block of my own. Tonight was my first attempt. Flavor was really good.

Brand new....well, as new as a 250 million year old block of salt can get.

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I marinated the shrimp in olive oil, garlic and parsley.

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Fresh sea scallops marinated in olive oil and garlic.

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Beef tenderloin sliced thin and seasoned with just black pepper.

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Sushi grade tuna seasoned with sesame oil, DP Tsunami Spin and DP Raging River.

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Once the block went on the egg it changed from pink to white. I coated it lightly with olive oil and waited about 20 minutes at 400 degrees dome temp.

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When the surface of the block reached 400 degrees, it was ready.

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Cooked the steak first.

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Steak plated.

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Scallops next.

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Scallops plated.

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Then the shrimp.

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Shrimp plated.

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Then the tuna.

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Tuna plated.

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Comments

  • SmokinbSmokinb Posts: 103
    Nice post. Great pics and most wonderful way to break in your salt block. How about some reviews on the flavors?
  • eenie meenieeenie meenie Posts: 4,393
    Terry, what an abundant cook! The shrimp, scallops, beef tenderloin, and seared tuna all look delicious. :)
  • Misippi EggerMisippi Egger Posts: 5,095
    You are truly a fast learner. :whistle: ;)

    Fantastic cook !

    The tuna and scallops have got to be my favs ! Just a little partial ! :huh:
  • Grillin GuyGrillin Guy Posts: 302
    I tried to keep the seasoning to a minimum because the salt block imparts a lot of flavor. The steak was certainly saltier then the shrimp, scallops or shrimp, but not at all overpowering. Overall, it was a very pleasant flavor. Rich in salt and minerals. A very earthy flavor.
  • Misippi EggerMisippi Egger Posts: 5,095
    The 'juicer' the food being cooked, the more salt gets dissolved from the block and onto the food. Good move not putting a salt-based seasoning on the meat. Not sure why it makes so much liquid when searing..... especially tenderloin (the leanest beef). Still tastes good, as you noted!

    I wanted to try a whole (unsliced) ribeye steak on mine tonight, but the salt block was not clean and I didn't want to wait to clean and dry it. :(
  • dhuffjrdhuffjr Posts: 3,182
    Makes me want to get one to play with. Nice looking cook.
  • Nice cook, and I keep intending to get myself a salt block! Just curious why you didn't steak the tuna before the sear? Forgive my ignorance, but curious for my own learning! Thanks!
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Few post at 3:10 in the morning get me excited but this one does!! :woohoo: Just an outstanding job with it all. While I like beef I'm more of a sea food person and this has just the right combo of it all. Well, well done!
  • TRPIVTRPIV Posts: 278
    Hey Terry,

    Good looking food. Nice photos.

    Where did you pick up your salt block?

    Thanks
    Ted
  • The hotter the block the less salt taste pickup.

    Having any water on the meat at 350 will result in a very salty taste.

    I use mine at 450 - 500.

    Try any cut of beef with no seasonings.

    Spaceman Spiff
  • cookn bikercookn biker Posts: 13,407
    Terrific cook!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • c tredwellc tredwell Posts: 575
    Beautiful! :) Gotta get one of those.....
  • What a nice dinner! Great job on the cook and presentation. Thanks for the post!
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
     
    3 Large, 2 Smalls, 1 well-used Mini
  • thebtlsthebtls Posts: 2,300
    Very nice
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
  • Ross in VenturaRoss in Ventura Posts: 7,233
    Good job Terry

    Ross
  • beesbees Posts: 335
    Great looking cook! Did you serve the various dishes in phased courses? About how long for that beautiful cut of tuna? Thanks for sharing.Randy
  • Grillin GuyGrillin Guy Posts: 302
    Bees.....We made a nice long meal out of it. Started with the steak and enjoyed it prior to starting the scallops. Then we enjoyed the scallops prior to cooking the shrimp, finishing the meal with the tuna. It made for a nice leisurely dinner.
  • Grillin GuyGrillin Guy Posts: 302
    Feeding Frenzy.......Personal preference is all. That tuna was SO nice and we like it VERY rare. Cooking it last, meant that the stone was really hot....probably over 500 degrees, and I didn't want to take a chance in over cooking it.
  • Grillin GuyGrillin Guy Posts: 302
    Ross, I have a good friend, in Ventura who just purchased his first egg. I emailed him your blog, so he can learn from it. Great job on that!
  • Grillin GuyGrillin Guy Posts: 302
    Thanks for all the nice words and a special thanks to Clark for walking me through this first salt block cook. You rock, my friend.
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