what to cook on a salt block

Jscott · February 12

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?

Chubbs · February 12

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?

Jscott · February 12

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?

CeramicChef · February 12

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!

Jscott · February 12

@CeramicChef, could I cook a slab of salmon on the block (on the grill) and then serve it? Would that work out okay?

Chubbs · February 12

@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.

Jscott · February 12

good point. I was thinking of a nice rub and then applying a pesto before it's served.

Chubbs · February 12

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.

Richard Fl · February 12

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

Chubbs · February 12

Look great Richard. I need to use mine more

CeramicChef · February 12

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 ...

Logger · February 12

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,

Jscott · February 13

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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