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A client of mine gave me this "Himalayan Salt Plate" yesterday after we closed a real estate deal........I was intrigued and couldn't wait to try it! He had few recipes, but I just ended up running with what I had on hand--flank steak, mushrooms, onions, & red peppers.
The directions said heat it up slowly in 300-400F. Scared of the direct flame, I put it on the plate setter with only about 1/3 full firebox. After waiting 35-40 minutes, the plate was at about 325F and I decided to put the food on.
It was [just] good......not anything better than direct flame on the Egg. It was salty of course, but I shouldn't have salted the meat ahead of time. Also, since I put some steak butter on it, it probably soaked up some extra salt out of the plate. Next time I need let the salt heat up to 400+ as I didn't really get an browning. This might be a good use of reverse sear.
The one thing that turned out great--a last minute grilled ham and cheese I threw on there for the kids after they said the steak was too salty. That salt did gave the bread a great crunch and taste. Will be experimenting with panini's and flatbreads for sure!
I'll be playing with this thing some more, so if anyone has any ideas/suggestions, fire away.