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We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



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Himalayan salt block Tilapia, Sweet peppers, and scallops

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Comments

  • GriffinGriffin Posts: 6,768
    And I know what kinda people they employ at the waste water treatment plant up here. :))

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • NDGNDG Posts: 1,155
    looks good . . . but what is the advantage of using a salt block?  I have never tried and  I am just not getting comfortable with using alder planks for fish.  Do you feel the advantage of a salt block outweighs the potential issues such as "too salty" and "sticking"?  
    Columbus, Ohio
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  • Village IdiotVillage Idiot Posts: 6,951
    NDG said:
    looks good . . . but what is the advantage of using a salt block?  I have never tried and  I am just not getting comfortable with using alder planks for fish.  Do you feel the advantage of a salt block outweighs the potential issues such as "too salty" and "sticking"?  
    Excellent question.  Supposedly, Himalayan Salt Blocks add healthy minerals to your food and give it a slightly salty taste. The blocks are mined from millions of years old sea salt.  I've really only used it on seafood --- shrimp, fish, scallops.  As I said in my first post, my wife thought the block gave the thin fish too much of a salt taste (I didn't think so).  As far as sticking, I pour a little oil (I use peanut oil) on it then spread it around with a paper towel.  No sticking for me.
    Could I live without it ?  Sure.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • NDGNDG Posts: 1,155
    Interesting, I figured it was based around keeping the fish extra moist, somewhat like a "brine while cooking" thing.  Guess I was wrong.  Anyway, I am a sucker for the "supposedly healthy" claims, so I am looking up prices now.  Here we go! 
    Columbus, Ohio
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