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Smoked Sausage and Himalayan Salt Block Shrimp

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JRWhitee
JRWhitee Posts: 5,678
in EggHead Forum
I saw @SGH cooking some shrimp on the mini and it looked so good I had to cook some as well. A very basic cook, some Ekrich Sausage and marinated some shrimp in olive oil and Dizzy Pig Raging River. I put the salt block on the egg and got it to around 500 degrees, skewered the shrimp and cooked it about 3 minutes a side. Had some broccoli with velveeta and shell noodles for sides.  
                                                            
_________________________________________________
Don't let the truth get in the way of a good story!
Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man Group 
Johns Creek, Georgia
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  • SGH
    SGH Posts: 28,791
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    @JRWhitee‌
    Looks like a first round knockout to me! Pics look spectacular. How do you like cooking on the salt block?

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • JRWhitee
    JRWhitee Posts: 5,678
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    I love cooking seafood on it, scallops are really good. I have only had it month but so far so good.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • johnkitchens
    johnkitchens Posts: 5,227
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    JR This looks oh so good. I love sausage and shrimp. Thanks for posting! 

    Louisville, GA - 2 Large BGE's
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  • JRWhitee
    JRWhitee Posts: 5,678
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    Thank you @SGH and @johnkitchens

                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • SGH
    SGH Posts: 28,791
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    @JRWhitee‌
    How do you like cooking on the salt block?

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • johnkitchens
    johnkitchens Posts: 5,227
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    I will confess I had never heard of cooking on a salt bock until recently. 

    When I was a kid we would buy a salt block from the local feed and seed for the cows to lick. I have a lot to learn. 

    Louisville, GA - 2 Large BGE's
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  • JRWhitee
    JRWhitee Posts: 5,678
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    @SGH I have only had it a month or so and have only done shrimp and scallops both are fantastic. I did scallops last week, marinated them in some olive oil, cumin and red pepper flakes then cooked them for a couple minutes on each side. The wife said they tasted like we were at a restaurant.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • SGH
    SGH Posts: 28,791
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    @JRWhitee‌
    Awesome!! Glad that you enjoy it my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • grege345
    grege345 Posts: 3,515
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    How many cooks can you get out if a salt block?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • JRWhitee
    JRWhitee Posts: 5,678
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    I am not sure but I think they can last a while.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • SGH
    SGH Posts: 28,791
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    @JRWhitee‌
    You can use them over and over until they fall apart. Just handle it carefully to avoid breaking.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Dyal_SC
    Dyal_SC Posts: 6,054
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    Looks delicious, JRWhitee!
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  • jcaspary
    jcaspary Posts: 1,479
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    Looks awesome. I ordered a salt block a couple days ago and can't wait for it to show up.
    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
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  • JRWhitee
    JRWhitee Posts: 5,678
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    Thanks @Dyal_SC see you Saturday you can show me how to cook Wings, Co-Wing King  :))
    Thanks @jcaspary you will enjoy it
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Dyal_SC
    Dyal_SC Posts: 6,054
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    LOL. Thanks again for the invite. Should be a whole lotta fun! Contemplating what to cook. Go Cocks!! \m/
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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
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    You killed it Jim! Looks great! 
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  • JRWhitee
    JRWhitee Posts: 5,678
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    Thanks Craig.

                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • nolaegghead
    nolaegghead Posts: 42,102
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    nice, balanced, delicious looking meal.  Me like.  SWMBO bought me some of them salt slab thingys.   I plan on trying them out with some dry scallops, which reminds me, I need to go to restaurant depot.
    ______________________________________________
    I love lamp..
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  • JRWhitee
    JRWhitee Posts: 5,678
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    Thanks Nola, just brush a little olive oil on the salt before you put the scallops on. I seasoned my scallops in evoo and cumin with cayenne, fantastic!
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • KiterTodd
    KiterTodd Posts: 2,466
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    Time-out!  :-t   Salt block cooking?
    What is that?

    Does it add salt flavor to the food?  Any conductive properties that would be different than cooking on a pizza stone?
    I suppose you could cook on cast iron but that would put more of a pan sear on the food.

    I'm very interested.  It's news to me!
    LBGE/Maryland
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  • JRWhitee
    JRWhitee Posts: 5,678
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    @kiterTodd you could probably learn more from googling it than I could tell you but what I learned so far is there is a little salt taste you get from cooking on it but supposedly the Himalayan salt is supposed to be good for you. You can get too much salt flavor if you don't cook at a high enough temp.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Moxie
    Moxie Posts: 1
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    From a cookbook I have, the salt block should be on top of the food, not below. I've cooked chickens this way on the egg and it's wonderful!
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  • anzyegg
    anzyegg Posts: 1,104
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    The shrimp and sausage look awesome. I haven't heard too much about the salt block either. I'll bet it does taste good....
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