Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

first go with my himalayan salt block

mad max beyond eggdomemad max beyond eggdome Posts: 8,134
edited 11:36AM in EggHead Forum
thanks richard and little chef for the tips!!...used my salt block last night for the first the egg going and put the block on the grid direct while the egg was just heating up...then got everything up and stabilized around 500 degrees dome temp for about 40 minutes....


started with some asparagus, lightly oiled with only a little ground pepper on it (didn't know how much salt taste would transfer from the block)...asparagus came out nice and crispy....didn't pick up much salt flavor from the block though...should have gone ahead and seasoned it like i always do. ...texture was great though....


then some nice ahi tuna steaks, brushed very lightly with olive oil and a nice dose of dizzy shaking the tree rub..with the rub, again i'm not sure what the salt block added in terms of salt flavor, but i did like the way the tuna steaks cooked on the block! . .they came out perfect with a nice light crust and rare in the center....



and on the plate, along with a farro risotto...this is a new go-to side for us ...farro is fantastic instead of rice for a risotto...whole meal was outstanding....


as for the block, key is obviously a lot of surface contact...gonna try it this weekend with some shrimp, and maybe something like a hanger steak...stay tuned!


  • Healthy well balanced meal! looks great
    BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
  • Looks delicious!! I have been thinking about ordering one myself. Which size did you get?
  • Le Oeuf VertLe Oeuf Vert Posts: 512
    Salt block talk had died down a bit. Now that you brought it back and pictures of a great looking meal I will need to order one to play around with. :laugh: Best of luck with it.
  • healthy and well balanced usually aren't discussed around any of my cooks are certainly weren't part of my thought process!! but, thanks anyway!! LOL.. ;)
  • i'm not sure of the exact dimensions...its the one they sell at Sur Le Table. only cost 30 bucks...its about 2 inches thick though and must weigh close to 20 lbs. its plenty solid! . ..
  • i had a gift certificate from sur le table. only cost 30 bucks so i thought WTF, its a fun toy!!
  • bobbybbobbyb Posts: 1,349
    Thanks for the report. Convinced me to pull the trigger.
  • Morro Bay RichMorro Bay Rich Posts: 2,227
    We hear a lot about the salt block but is it any different than cooking in a cast iron pan? So far no one has broached the subject and it seems like an obvious comparison.
  • rich, richard told me it would be a lot like cast iron, and i think he's don't get the smoke like you do from cast iron though....and i'm thinking that you will get some flavor from the salt itself. problem was that i was using a salty rub on the fish, so it was hard to tell ...i think i liked the texture it gave the tuna over what i usually get from cast to play with it some more....

    lets face it, at the end of the day its a fad and a toy, and after a certain number of uses, the salt block will disintegrate (they say i can then grind it and use what's left as a finishing salt)....
  • Morro Bay RichMorro Bay Rich Posts: 2,227
    Thank you. I have always wondered how the salt block differed from a cast iron pan. I can sleep peacefully now.
  • HaggisHaggis Posts: 63
    Looks interesting but what happens if you leave it outside on the picnic (or Egg) table and it rains . . .?

    Do deer like salt licks? Maybe this would keep them away from the hostas.
  • getting it wet won't hurt it per se, but once its wet the instructions say it has to be completely dry for over 24 hours before you can use it again...i think if you heat up a wet block it is going to go KABLOWIE!!!
  • Richard FlRichard Fl Posts: 8,248
    Looks great, now another addiction to feed.
  • Very nice, Max. Have fun experimenting with it.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
    3 Large, 2 Smalls, 1 well-used Mini
  • thanks faith....its a fun toy. ... lots of possibilities!!
  • LOL.. .thanks for your help richard. ..with your tips i felt really comfortable with the cook last night!!!
  • Lawn RangerLawn Ranger Posts: 5,466
    Guess I missed the salt block post. We put those out for cattle down here in God's Country. However, I'm pretty sure they'd also eat that asparagus if it was served properly.

    Looks like your cooking has gone to a new, higher level. Very nice, My Friend. Please remember your taters and gravy friends on occasion. ;)

    Your humble Friend.

  • LOL.. . i'm still one of the common folk mikey ...tonight's dinner was courtesy of taco hell!! . ..the salt block is kinda fun, and will be fun experimenting with, but i'm not sure i would have paid hundreds for one (i got mine for 30 bucks!). . and i'm betting you can even do tater tots on it :blink: . ..
  • Ross in VenturaRoss in Ventura Posts: 7,233
    You did good Max, you are a master of the salt block!

  • I purchased a Sur Le Table block.

    Try to get one that has a constant color.

    I took a hand saw and sawed off 4" so I ended up with a 8x8 block which I use on my indoor gas stove top.

    The block I have is 1 3/4" thick and weigh a lot less than 20 lbs. I find it very handy.

    I also have a 12 x 2 round block I use in the egg and it weighs 19 lbs.

Sign In or Register to comment.
Click here for Forum Use Guidelines.