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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:

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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
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