himilayan salt block questions

I have an 8x8x2 and let it come up to temp with my small in the direct mode. When doing shrimp or seafood as the dome hits 450 I start the cook. Beef, pork I get it to 550 or so and then add the food. Also I do not remove the meat and let the temp come down after the sear, just shut the egg down and watch the food temp as the block acts as a heat diffuser.

Depending on food I usually have a little oil or butter on the food and place on the block without any further liquid--more liquid--more salt flavor.

I leave the block on overnight as the bge cools down and the next day set it in sink and quickly brush with running water. Just to get the junk off. on the next cook the top becomes the bottom and burns the goo off. NEVER place the block on the egg until it has had at least a day to air dry as any moisture in the fissures will expand and maybe blow the block. Search Himalayan in the bge forum and there are several other comments. Lamb chops are great with some zaatar. hehe. Enjoy

I treat it like a cast iron pan for quick sears, blackened fish eggcetra. Don't know if the long time on the block would do the spatchcock any good. I have done boneless breast on 500f and they were great.Play around and report back.

Max:

1. Yes, Direct on the grid. Like Richard said, think of it like a CI skillet.
2. Bring up to temp with the Egg
3. I prefer dry seasoning, though we have done both (Less goop on = less goop left behind)
4. Let it cool down with the egg. I usually rinse it as soon as it is cool enough to handle. I use hot water and a scrunge. Wet it, turn water off, scrub it, rinse. The salt will remain a bit discolored, but no goop left behind.

Personal notes:
Don't panic when you watch your pristine piece of salt turn into a slab full of tiny fissures and cracks. This is to be expected.

The hotter the salt, the better the sear. We use our IR thermo, and usually wait until the salt is about 475-500* before searing. The hotter the sear, again, less goop left behind. If it doesn't sizzle, let the stone heat further.

As you experiment, you will find the wetter the food that goes on, the more salt flavor it will pick up. Steaks don't pick up much, but scallops on the other hand do.

Remember your salt can be used at room temp for sushi and such. Thin slices of sashimi will actually 'cook' a bit if presented on the block. For this reason, I use one side of the block for searing (which will discolor the salt), and leave the other side for cold presentations.

I also agree, I don't think a spatchcocked bird will benefit from this method. It is definately a 'surface contact' benefit. Have fun! Looking forward to seeing your results.

Absolutely! Goop, goo, gunk, yuckiness .... :laugh:

How does the salt block affect taste, re seasoning as to amount of salt or just use normal amounts for the recipes. Thanks in advance.

Also are Medical terms - goo, yuck, gunk, gag... :laugh: :laugh: