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First Cook On the Himalayan salt block. (Pic heavy

Grillin Guy
Grillin Guy Posts: 302
edited November -1 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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