Himalayan Salt Block Pork

Richard Fl

Since the LBGE was hot, thought I would have a pork chop on the salt block. Had sweet & sour shrimp for an appetizer w/flied lice.

Morro Bay Rich

Just talked with Ross this afternoon and it looks like you beat him to it as he said he wanted to try pork on his block.

Richard Fl

He actually beat me, as he got me my block a few months ago. It helps keep the meat VERY moist with not much salt added. Great toy!

thebtls

I haven't done any research on salt blocks, but how do you keep them from contamination after cooking the raw fish or pork? And what affect does it have flavor wise that a rub or spice wouldn't provide?

Richard Fl

The contamination is not any worse than a dirty grill after a cook. I take the block the next day and lightly rub with a wet rag and use a razor to scrap any gunk off. Someone once suggested soaking in water for 24 hours and the problem would dissolve by itself. HEHE

I rub and season just like any other meat, however due to the platform effect of the block, the moisture that normally falls to the fire remains on the block and helps keep the meat moist.

thebtls

The grid hits hundreds of degrees during the heat up, during the cook and shut down the salt block top will never see those temps. I'm comparing it more to the top of a cutting block than the grid comparison, i guess i need to read up on it; And what is the actual purpose? Flavor?

Richard Fl

i leave the block in after the cook and the next day just wipe with a wet rag and it does not appear to be a problem. Remember the block is in the BGE at 350-550F and in the shutdown phase the heat is surrounding the block. This should burn off any bad micros.

Moisture retention is one of the benefits IMHO.

BigBadger

Does it make the meat saltier?

Do you heat the salt block up for a long while as you might with a pizza stone?

Being that salt is a preservative I wouldn't imagine contamination to be an issue.

Richard Fl

I do not notice any additional salt flavor.

I place the block on the grate just like I preheat a plate setter and when the BGE is at temp, usually 400-550 depending on what is being cooked. Tonight the pork 3/4 inch thick was cooked 1 1/2 minutes per side at 375. It comes up to temp as the BGE gets hot. Place a little peanut oil on the block just before the meat and it works great.

Mickey

Richard looks good, what kind of pork chop was that?

2Fategghead

Interesting cook. I was wondering how a pork chop would cook in it.

Richard Fl

Bone-in pork butt cut 3/4 inch thick. Nice and good.

Dnorman

Looked interesting. I looked up some info on it and it seems sound.


here is a link to about cooking on them http://www.saltnews.com/cooking-with-himalayan-salt-plates-blocks-bricks-platters/

Where do you get them and whats a reasonable price for one.

Richard Fl

A friend bought mine in CA and sent it to Fl. Total cost $50. Mine is 12 x 12 2 and purrfect for my small and large. I have seen them online in the $50-$85 range.

thebtls

http://www.atthemeadow.com/shop/index.php?main_page=page&id=11

Spaceman Spiff

Damn it Richard.

You have reduced my bank account as I just placed an order for one of these:
http://www.saltworks.us/shop/product.asp?idProduct=781

Looking forward to 'playing' with it and reading about your experiences with the salt 'toy'.

Spacey

Richard Fl

Welcome, when you post include Himalayan in the subject line . Here are the ones I can find. Have a 1 bone 28 oz cowboy steak getting ready to be my next Himalayan cook. It keeps the meat very moist.

http://www.eggheadforum.com/index.php?searchword=himalayan&dtstart=0&dtrange=0&orderby=dtdesc&pagelength=50&returnfirst=0&option=com_simpleboard&Itemid=112&func=search

Spaceman Spiff

Couldn't stand it.



12" x 2" block from SaltWorks.com on my small.

Now just have to find time to try it out.

Spacey.