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There perhaps are many variations to salt crust applications, and Morton Salt has what appears to be a good one. If you think you like it, try it.
The recipe is in its original form courtesy of Kosher Salt Co. recipe files.
Its basic and very adaptable to the BGE cook. I would substitute HD foil for a pan. Put the foil in a pan, prepare according to directions. When ready to insert, gently remove the roast from the pan, place in a V rack over another drip pan, and roll down the edges of the foil to expose as much of the roast as possible in the rack. Or leave it in the pan as prescribed.[p]I personally have a adversion to doing this with a super fine Prime Rib roast. Only a very low grade bottom/top round.
_____________________________________________________________[p]1/3 cup olive oil
1/4 cup grated onion
1 tsp Morton® Garlic Salt
1 tsp dried basil leaves
1/2 tsp dried marjoram leaves
1/2 tsp dried thyme leaves
1/4 tsp pepper
One 2-1/2 to 3-lb beef eye of round roast
One 3-lb box Morton® Coarse Kosher Salt
1-1/4 cups water
Preparation 10 minutes
Marinate Time 2 hours
Cooking Time Approximately 1 hour 20 min. (for medium doneness)Servings 8-10
Preparations:[p]Combine oil, onion, and seasonings including Morton® Garlic Salt in a heavy plastic bag, mix well.
Add roast; coat well with marinade.
Marinate in refrigerator 2 hours or overnight.
Line roasting pan with aluminum foil.
Combine Morton® Coarse Kosher Salt and water to form a thick paste. Pat 1 cup paste to a 1/2 inch thick rectangle in pan.
Pat roast dry with paper towels; insert meat thermometer.
Place roast on salt layer; pack remaining salt paste around meat to seal well.
Cooking Bake at 350° F, until thermometer registers 140°, approximately 1 hour and 20 minutes.
Steam may cause salt crust to crack slightly during roasting.
Remove from oven; let stand 10 minutes.
Remove and discard salt crust.