Himalayan Salt Plate trials.....anybody try one yet?

stlcharcoal · October 2013

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.

Cookinbob · October 2013

I have had one for a year and have not used. Hope to hear something here

henapple · October 2013

Product placement much?

)

bo31210 · October 2013

I have heard don't go over 400 as it will crack. Haven't got one but am curious. Let us know how it turns out

stlcharcoal · October 2013

henapple said:
Product placement much?

)

Wait until you see our family Christmas cards........LOL.

Richard Fl · October 2013

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1005200&catid=1

BGE, Himalayan Salt Block, Richard Fl.

I have had an 8x8x2 salt block since around 2010. I use it on my small and after the charcoal is lit I place the block on the grid and let the two come to temp together. Usually 450F-500F, sometimes I will do shrimp and scallops over 500F.
I was always afraid that the heat shock to the cold block would break the block.
I NEVER add any liquid to the block as it will make the cook salty as the liquid releases the salt.
Also if marinating, like a pork chop, in Italian dressing, I drain as much of the liquid off as possible.
When doing anything like a chop or steak, there is no need to remove and rest 'til the temp comes down. Just have a thermapen handy and the meal will be great.
After the cook, I leave the block on the grill to cool down with the BGE. I then used to take the block to the sink and rinse with water and a wire brush. Figured out after a few times of doing this the block was slowly washing away.
Now I just remove the block brush lightly with a wire brush and for the next cook the top with the crude becomes the bottom and the stuff burns off during the next cook and the block is no longer washing away down my sink.
It is a novelty item, helps keep the cook going when you normally would use direct for a steak or chop. Adds a slight amount of salt if the meat is not very moist.
Best answer just another toy.

There are 3 or 4 vendors out there:
http://www.himalayansalt.com/Saltware--Cooking-Baking_c_49.html
http://www.saltnews.com/category/himalayan-salt-block-cooking/page/2/
http://www.atthemeadow.com/shop/Gourmet-Sea-Salt/Himalayan-Salt-Blocks
http://blog.golbsalt.com/2012/08/16/himalayan-salt-blocks-cooking-with-saltware/
http://www.atthemeadow.com/shop/Salted

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.
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.

Recipe Type: Equiptment/Toys, Toy

Source
Source: BGE Forum, Richard Fl, 2013/05/25

BuckeyeBob · October 2013

Best thing I have done is scallops. They come out great with just a hint of salt. Here is a link to where I talk about the cook. http://eggheadforum.com/discussion/1142372/recent-cooks-long-and-pic-heavy#latest

stlcharcoal · October 2013

Thanks for the info......I'll try scallops next time!

caliking · October 2013

Neat cook. Can you cook tableside with these, or does it work best on the grill? I imagine it would hold heat for a while.

stlcharcoal · October 2013

Yes, it will hold the heat, I don't know for how long though. And you're not supposed to get it above 400F, so I imagine the window is somewhat small. You can also chill it and use it for sushi, cheese, etc.

There used to be a restaurant in STL that would bring a hot piece of lava rock or soap stone to the table. You can get those MUCH hotter. The would bring you a steak seared on the outside, and rare on the inside. You could cut it with a butter knife and drop it on the stone to bring it to MR, or wherever. Kind of gimmicky like The Melting Pot. If I'm paying that kind of cash, I don't want to do any work. If I have to work, I'll stay at home and make a better meal on my BGE, right??

caliking · October 2013

So true! If I have to do the cooking myself, I expect the place to tip me

When we lived in Iowa, there was a restaurant/ meat locker type of place nearby where you could cook your own steaks for something like $40/person. I was just getting into bbq and grilling then, so would have likely screwed up my steak, which is why we never went there. I was quite capable of messing up a steak at home back then, hence no need to go anywhere to prove it!

Skiddymarker · October 2013

Never tried a salt stone, but have used the hot stone. Kinda like a fondu without the oil. Heat the rock in the egg or oven until it is hot, cook the meat and veggies on the stone. All done at the table. No salt at all. Bought ours when a local restaurant went belly up. Will try to find it for a pic.

stlcharcoal · October 2013

caliking said:

So true! If I have to do the cooking myself, I expect the place to tip me

When we lived in Iowa, there was a restaurant/ meat locker type of place nearby where you could cook your own steaks for something like $40/person. I was just getting into bbq and grilling then, so would have likely screwed up my steak, which is why we never went there. I was quite capable of messing up a steak at home back then, hence no need to go anywhere to prove it!

There used to be a place in Evansville, IN like that. You would pick the cut off the menu, then you would cook it on this huge grill in the center of the restaurant. They would charge you $5-10 extra if they *had* to cook it for you. They went out of business 15 yrs ago.

I can't understand how any place like this could still do business with all the liability. I would think line cooks would be cheaper than the insurance!

Melting Pot......that would be the franchise to own! Make the customer cook their own food at $40-50 a plate. Apparently the wait staff has to do all their own prep work and platting. Minimal staff in the back.

4Runner · October 2013

Here is one. http://www.eggheadforum.com/discussion/1005200/himalayan-salt-ribeye

Cookinbob · October 2013

I never thought to put a salt block on the Egg. Mine is still in the box, but I have some jumbo sea scallops in the freezer........ may be a weeknight cook!

Himalayan Salt Plate trials.....anybody try one yet?

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