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Anybody ever egged chicken thighs on salt block?

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cul-de-sac-er
cul-de-sac-er Posts: 218
in EggHead Forum
any suggestions would be greatly appreciated
thanks 
Shane
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    No; but cooks at yesterday's TO Eggfest were given a set of salt blocks. I'd be interested in hearing how your's turn out if you do them.
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • cul-de-sac-er
    cul-de-sac-er Posts: 218
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    I'll report back
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  • Langner91
    Langner91 Posts: 2,120
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    I have a brand new salt block sitting here staring at me. My wife won't eat shrimp, so I haven't come up with anything to cook on it. I will be watching to see how chicken turns out. 

    May the force be with you!
    Clinton, Iowa
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    Langner91 said:
    I have a brand new salt block sitting here staring at me. My wife won't eat shrimp, so I haven't come up with anything to cook on it. I will be watching to see how chicken turns out. 

    May the force be with you!
    The recipe book for mine has a recipe for "tofu with sesame seeds and maple syrup"... let me know if you want me to give that to you.
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • cul-de-sac-er
    cul-de-sac-er Posts: 218
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    I'd love the sesame, maple recipe, please.
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    cul-de-sac-er said:
    I'd love the sesame, maple recipe, please.
    Oh, okay. I'll get it tonight when I get home and post it here.
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    If you do the thighs, I would suggest just for the sear, and get it hot all the way through. I've never done chicken, but my first attempt at scallops, the block wasn't hot enough and they took a little longer and were waaaaayy salty. 
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    @cul-de-sac-er here's the tofu recipe:
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • dayzed&confused
    dayzed&confused Posts: 178
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    I cooked some some fresh spinach and mushroom on a salt block that turned out great. I did not add any liquid for fear that it would get too salty. I might try a pat of butter next time.
    San Angelo, texas
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