Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Striper on a Himalayan salt block

Smokin' not stirredSmokin' not stirred Posts: 301
edited November -1 in EggHead Forum
Got the block for Christmas, like it a lot. First actual cook but I have used it for seared tuna and salmon gravlox. Imparts a nice earthy salt. Sorry about the crappy pics, my wife had both cameras off Cape last night, had to use the Droid.

The striper:

2011-03-05_18-38-12_851.jpg

On the block on the egg:

2011-03-05_18-40-56_921.jpg

The flip side:

2011-03-05_18-50-14_5.jpg

Cooked skin up at first, then flipped and finished to crisp the skin (was not that crisp but was still good)
temp 400 degrees, internal finish 140. Tasted great, really tender. Plated with a black bean puree and Broccoli rabe.

2011-03-05_19-06-34_195.jpg

Comments

Sign In or Register to comment.