Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Himalayan Salt Blocks

demodemo Posts: 145
edited July 2012 in Off Topic
Is anyone cooking on himalayan salt blocks, and do you find them useful?
·

Comments

  • McStewMcStew Posts: 509
    yah there a fun different way of cooking just make sure you bring it up to temp slowly or you will have to buy a big salt grinder 
    Marina Del Rey CA 
    ·
  • LizzieSampsLizzieSamps Posts: 894
    I have one I just put it in the egg after the fire is ready so that it starts to slowly warm up you want it to be about 350 to 400 for 20 minutes before you cook on it otherwise it won't get a good sear just kind of you cook the food but it won't look as appetizing that's my suggestion.
    ·

  • I just used mine for the first time tonight!  It was great for my Med-Rare steak but I should have pulled my wife's well done one off earlier and put it on the grill as it got too salty.  Mine was killer though.

    image



    I love my egg.
    ·
  • My wife has high blood pressure so I try to keep the sodium down on her stuff.  I wouldn't be able to cook on it because she would be pestering me cook hers on it, too!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

    ·
  • Richard FlRichard Fl Posts: 7,861

    I have one and use about every month or so.  Usually find that there is not much salt transfer unless the item to be cooked is very moist or you put EVOO or some other liquid on the msalat block..  Here are some previous posts on subject.

     

    http://www.greeneggers.com/index.php?searchword=himalayan&dtstart=0&dtrange=0&orderby=dtdesc&pagelength=50&returnfirst=0&option=com_simpleboard&Itemid=112&func=search

     

     

    ·
  • DuganboyDuganboy Posts: 1,118
    I have one and I use it about every two weeks. I let it warm with the grill and then stabilize the temp at about 450 and let it sit at that temp for about 10 minutes.

    Corn on the cob is awesome on the HSB.
    ·
Sign In or Register to comment.