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Smoked Sausage and Himalayan Salt Block Shrimp
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JRWhitee
Posts: 5,678
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.
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Don't let the truth get in the way of a good story!
Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous VideGreen Man Group
Johns Creek, Georgia
Comments
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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. -
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 GroupJohns Creek, Georgia -
JR This looks oh so good. I love sausage and shrimp. Thanks for posting!Louisville, GA - 2 Large BGE's
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_________________________________________________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 GroupJohns Creek, Georgia -
@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. -
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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@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 GroupJohns Creek, Georgia -
@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. -
How many cooks can you get out if a salt block?LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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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 GroupJohns Creek, Georgia -
@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. -
Looks delicious, JRWhitee!
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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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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 GroupJohns Creek, Georgia -
LOL. Thanks again for the invite. Should be a whole lotta fun! Contemplating what to cook. Go Cocks!! \m/
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You killed it Jim! Looks great!
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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 GroupJohns Creek, Georgia -
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.. -
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 GroupJohns Creek, Georgia -
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 -
@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 GroupJohns Creek, Georgia -
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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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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