Himalayan Salt Block

JMCXL

has anyone used one of these blocks on the Egg? got one yesterday and interested in any feedback/success on cooking with one on the egg

billt01

I have "HEARD" or maybe even "READ", very high heat is necessary to get the most out of these. I myself have not used these yet.

dgordon2nc

I've done scallops on one. Came out great. Let it preheat and up to temp slowly then just brushed with olive oil and put scallops on.  Flipped them after a few minutes. No extra seasoning needed!

JMCXL

dgordon2nc said:

I've done scallops on one. Came out great. Let it preheat and up to temp slowly then just brushed with olive oil and put scallops on.  Flipped them after a few minutes. No extra seasoning needed!

scallops sound great, was thinking of shrimp.

Mtnbikinguy

I have done Ahi Tuna on mine, along with asparagus. Both turned out amazing.

blind99

not particularly hard to use.  just let it heat up slowly with your egg. 

mark bitterman has a cookbook and lots of information, if you google him.  

here are some scallops:

http://eggheadforum.com/discussion/1178977/salt-block-seared-scallops-with-mint-pea-puree-and-steaks

theyolksonyou

Definitely let it get nice and hot, then don't overload it. 

DieselkW

I was very interested in this method of salting, then heard the blocks were cracking in half under heat, and the darn things cost $20... and I can buy regular salt for 50¢ a pound, retail.

Guess the people that bought one really like it, but how often does it get used?

dgordon2nc

Not very often to be honest. I've used it more to serve tomato mozzarella appetizers and watermelon with feta mint and balsamic  served both chilled 

bgeaddikt

Im surprised no low n slows with them, or maybe that isnt the point of them?

theyolksonyou

I used mine twice in about a year. Broke it while washing it in the sink. Thrashed it when we did the kitchen demo last year. 

@bgeaddikt you'd better really like salt. 

Carolina Q

I don't do salt much any more and have never owned a salt block. Whenever the subject comes up on here though, many folks admit that, while it seemed like a good idea at the time, they really don't use it very much at all. More of a gimmick IMO.

Focker

Carolina Q said:

I don't do salt much any more and have never owned a salt block. Whenever the subject comes up on here though, many folks admit that, while it seemed like a good idea at the time, they really don't use it very much at all. More of a gimmick IMO.

Man, was so hoping to see pics of a deer salt block you sliced to fit your kettle. 

Richard Fl

A nice conversational toy, but eggjoy using it.
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1348021&catid=1

Logger

My experience is that the newer the block the more salt it gives up.  Also, on a new block, the wetter the item the more salt it gets.  Now, I just rotate each side and clean with a wire brush.  That way, the fire cleans the opposite side and will be ready to brush on the next cook.  Liver and onions are great on a salt block.