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what to cook on a salt block

Hi there,
I've got clients coming over for dinner this Friday and I want to break out my salt block, but I'm not sure what to cook on it.
any ideas?
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Comments

  • ChubbsChubbs Posts: 5,222
    You going to cook with it on egg or heat and cook at the table? Anything delicate at the table-- thin slices of beef, fish, scallops, shrimp. On the egg salmon is a winner. How big is the block?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • JscottJscott Posts: 174
    I usually heat it up slowly on the egg. did pork chops last time - very good.
    I wanted to do salmon anyway, so that may be a good idea Chubbs. Block is 16 x 9.
    How would you do the salmon?
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  • Tuna seared on the salt block is out of this world! You can either do a nice chunk and then slice thinly at the table or you can thin slice and then sear ... This method goes quite quick. You can also sear thin strips of salmon ... that's always a hit. As @Chubbs said, anything thinly sliced can be seared right at the table. Enjoy!
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  • JscottJscott Posts: 174
    @CeramicChef, could I cook a slab of salmon on the block (on the grill) and then serve it? Would that work out okay?
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  • ChubbsChubbs Posts: 5,222
    @CeramicChef, could I cook a slab of salmon on the block (on the grill) and then serve it? Would that work out okay?
    Yeah you can do that. I would have the skin removed first. Maybe that is just me.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • JscottJscott Posts: 174
    good point. I was thinking of a nice rub and then applying a pesto before it's served.
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  • ChubbsChubbs Posts: 5,222
    Jscott said:
    good point. I was thinking of a nice rub and then applying a pesto before it's served.

    That sounds great. Take pics when you do it.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Richard FlRichard Fl Posts: 7,861
    Luv to cook on the salt block.  Some thoughts I have picked over the years:

    I have an 8"x8"x2" that lives to cook on my small. I would go for the cheeper model and make sure they will stand behind it if it eggsplodes within a month or so. That has happened here once I know of and it was immediately replaced. Probably some water in it.I place on my small direct and bring it up to temp with the egg 450-500F. Used to let cool and wash in sink when I first got it a few years ago, now I just wipe with a wet paper towel when still warm, let it cool, rub with a wire brush when cool and the next time I cook the top becomes the bottom. Also I store it in the house as the humidity here in Florida will slowly dissolve the block. If it ever breaks I plan or grinding the pieces for table salt.

    Great with scallops aor shrimp also.

    Steak Cook:

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1153642&catid=1

    Pork Steaks:

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1005914&catid=1

    Sweet Breads:

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1115030&catid=1
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  • ChubbsChubbs Posts: 5,222
    Look great Richard. I need to use mine more
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Chubbs said:
    @CeramicChef, could I cook a slab of salmon on the block (on the grill) and then serve it? Would that work out okay?
    Yeah you can do that. I would have the skin removed first. Maybe that is just me.

    +1 I can't stand the skin! Grizzlies like it but last I checked ...
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  • LoggerLogger Posts: 236
    Where's the best place to purchase and what can I expect to pay for one about 8" X  8" X 2"
    I've heard a few good things about them but, never have tasted anything cooked on one.
    Thanks for the help,

    OKC area  XL - Medium
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  • JscottJscott Posts: 174
    I got mine at Sur La Table at Perimeter Mall in Atlanta for about $37. Really not that expensive at all!
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