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Salt Crusted Grill Grates?

rtt121rtt121 Posts: 503
edited March 2013 in EggHead Forum
Watching one of my favorite shows, Bizarre Foods on Travel Channel and Andrew Zimmerman (sp?) seemed to be having a religious experience at a restaurant in Argentina that slathered a very heavy salt brine onto the charcoal grill until a salt crust cooked into their mangrates.

Everything was Cow cooked on it thereafter.  Seems like a great idea if your willing to do the extra work of pre-salting your grates/grids.
Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  

Comments

  • ChubbsChubbs Posts: 3,602
    Oh lawd! I foresee a "Saltgrates" thread and avatar in our near future
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • cortguitarmancortguitarman Posts: 2,003
    Just cook on a salt block. There was a thread circulating on here about salt blocks about 6 months ago.
    Mark Annville, PA
  • nolaeggheadnolaegghead Posts: 11,704
    All I hear about salt blocks is they inevitably crack. :(  I guess it's kind of a cool conversation piece if you got company watching you cook. :)
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • cortguitarmancortguitarman Posts: 2,003

    All I hear about salt blocks is they inevitably crack. :(  I guess it's kind of a cool conversation piece if you got company watching you cook. :)

    You should try them in a water softener. Phenomenal!
    Mark Annville, PA
  • BigGreenBBQBigGreenBBQ Posts: 109

    I heard mangrates are so good they don't even need salt...

  • nolaeggheadnolaegghead Posts: 11,704
    All I hear about salt blocks is they inevitably crack. :(  I guess it's kind of a cool conversation piece if you got company watching you cook. :)
    You should try them in a water softener. Phenomenal!
    They do recharge the resin!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • ChubbsChubbs Posts: 3,602

    All I hear about salt blocks is they inevitably crack. :(  I guess it's kind of a cool conversation piece if you got company watching you cook. :)

    Most of the time it is user error I think-- hot block/ cold water or lay in sink. My advice is shop around and buy some cheaper ones. Then, if they break make salt with it...

    Then again, who am I to tell you anything!
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • nolaeggheadnolaegghead Posts: 11,704
    Well, I have to admit I've never had one...just read reviews, and you know how that disgruntled minority is so vocal online... ;)  So maybe I'm not giving them a chance.  Sliced bread revolutionized the PBJ, sliced salt might just do the same for, uhhh, salt block cooking?!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • LitLit Posts: 2,950
    My salt block has been fine for 6 months or so. Have to bring it up to temp slow and make sure you oil it well pre cook or its a pain to clean. I have had mine up to 600 according to the ir thermometer. I go to super h mart a local Asian super market that sells every type of meat pre sliced and get sliced rib eyes and sear them 30 seconds or so each side and they get eaten up fast. Also love to slice up tri tip into quarter inch strips and sear them on the block.
  • henapplehenapple Posts: 12,159
    an alternative method...
    ferde-licking-salt-block.jpg
    471 x 353 - 59K
    Green egg, dead animal and alcohol. The "Boro".. TN 
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