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Help Using Smoked Salt?

thirdeye
thirdeye Posts: 7,428
edited November -0001 in EggHead Forum
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<p />I just received two kinds of smoked salts to try out. The dark one is a organic pacific sea salt smoked over red alder. The lighter one is Bali sea salt smoked over coconut and kadfar lime leaves. I plan on trying on trout & salmon, maybe grilled tomatos & in bloody mary's. But I need some more suggestions.....Has anyone played around with this stuff?
Happy Trails
~thirdeye~

Barbecue is not rocket surgery
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Comments

  • chuckls
    chuckls Posts: 399
    thirdeye,[p]I made my own smoked salt to use in rubs & seasoned salt recipes. I put some Kosher salt in my veggie wok covered in foil, and smoked with pecan chunks. Stirred every 10-15 minutes, and removed & let cool.[p]Now I have a jar of smoked salt that I can use for whatever - it isn't as coarse as what you've shown here.[p]Chuck
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