Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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

Cooking on Himalayan Salt block

I got a Himalayan salt block for my birthday from my mother. The person she bought it from said there is no need to season the meat at all,but I put a very small amount of Raging River on it. I Cooked it on the salt then moved it to the grill to get a little char on it. When I was about to finish, I added same Monterey Jack. The chicken did have an interesting salty taste. My wife thought it was better than chicken I had cooked in the past. I wasn't too sure about putting the salt over direct heat @ almost 500 at one point , but it did fine. Next....a steak with no seasoning at all!
Benton,Arkansas

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