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Another Salt Block liver and onions cook.

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Logger
Logger Posts: 309
in EggHead Forum
It's been awhile since I've posted (2+ years) about this and I found out that the more you cook on a salt block, the less salt it gives up.  Wetter foods absorb more salt so, I dried the liver and then left it uncovered in the fridge for an hour for additional drying.  I always rotate the block so that the fire cleans the last side I cook on and I always use a wire brush before cooking in order to get to new salt, then added EVOO.  Slowly brought the block up to 500+ degrees and started to cook.  First was potatoes, sliced and boiled to just al dente and then added the liver and onions.  It was awesome!!!  Utilized the medium for this one.  Sorry if some of you are not pleased.










OKC area  XL - Medium Eggs
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