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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

First try with salt block

Okay, I bought one of these for myself for Christmas and last Saturday was my first chance to try it. Did the Bobby Flay Cuban Pork Chops with baby Swiss wrapped around a dill slicer inserted into a pocket in the chop.
Warmed the block up slowly and when I put the chops on at 400 dome you should have heard the sizzle! Sounded like I had them in a CI Skillet. they cooked faster than I thought, were a little dryer than straight on the grates and had a slight and not overpowering salt flavor.
Clean-up was a rinse in warm water, pat dry with paper towels and back in storage!  Trying a steak this weekend!

Comments

  • Richard FlRichard Fl Posts: 7,546
    They are fun to cook with.  I have found after having one for a few years that I use limited water, just scrub the goo off. dry, place in the house so the humidity here in Florida does not eat the block and the next cook, the top is then the bottom.  This keeps it nice and clean.
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