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Himalayan salt block Tilapia, Sweet peppers, and scallops
Village Idiot
Posts: 6,959
From a recent post, I got the urge to bring out my salt block. I went to Whole Foods, looking for red bell peppers, but found Ancient Sweet Peppers.
I cooked them on the salt block and also tilapia (my first try for them), lightly dusted with DP Ragin River, and scallops. The evaluation from the wife was that the tilapia was a wee bit salty because they are thin, but the scallops were great. She also liked the sweet peppers.
__________________________________________
Dripping Springs, Texas.
Just west of Austintatious
Comments
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Very nice! I know the guys in Kingsville that market those peppers. They were in Mexico when I was a few years ago. They were building greenhouses :-/
Steve
Caledon, ON
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How do you keep it non stick?Be careful, man! I've got a beverage here.
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Peanut oiltravisstrick said:How do you keep it non stick?__________________________________________Dripping Springs, Texas.Just west of Austintatious -
I didn't notice they were from Ontario before your post. They are very good, and I will get more.Little Steven said:Very nice! I know the guys in Kingsville that market those peppers. They were in Mexico when I was a few years ago. They were building greenhouses :-/__________________________________________Dripping Springs, Texas.Just west of Austintatious -
As always VI a really nice looking meal...MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Very nice my man =D>
How hot do you get the block?_______________________________________________XLBGE -
Thanks, MCN. I got the block about 350-400. I let it slowly get hot with the fire instead of putting it on cold on the hot fire. I had one explode on me once before, so I was extra careful.MrCookingNurse said:Very nice my man =D> How hot do you get the block?__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Nice VI. Gotta love a salt block. Never done tilapia on a block either. My favorite is probably thinly sliced steak and shrimp. What size block is that?Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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8x8. Too big for the mini. I'd like something like a 12x12.Chubbs said:What size block is that?__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Grown in Mexico, Distro'd in ON, Canadia, and sold in Texas. I call that the long way round.Be careful, man! I've got a beverage here.
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Those scallops look delectable! I just got a block....scallops are going to be next.Maumelle, Arkansas
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Looks like a tasty meal indeed. Nice 'ritas too!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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All this salt block talk makes me want to break mine out again, Last time I had salmon that I marinated in a Mang Coconut sauce and threw it on the block amd it came out way to salty.
I heard that you cant let liquid get on the block because that draws out more salt. Guess I will try again and see what happens.
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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VI, how far in advance do I need to call to get a reservation at your place?
XXL BGE, Karebecue, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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About one minute before I do...Foghorn said:VI, how far in advance do I need to call to get a reservation at your place?
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
He has a bunch of tables so he can handle us all. Just don't get too close when he's wokking drunk. Especially if you step on his pepper plants. He'll wind up riding the Vespa around the yard taking pot shots at you while you scurry around in fear... Or laughing.Chubbs said:
About one minute before I do...Foghorn said:VI, how far in advance do I need to call to get a reservation at your place?
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Very nice cook VI those scallops look fantastic!LBGEGo Dawgs! - Marietta, GA
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You understand I hate it when you do something like the above post. :O) I have to say something nice now. Looks very good VI. Damn I would almost kiss you for one of those Margaritas ^:)^Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given another Mini to add to the herd.
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@Mickey, I've heard you'll do a lot more than that for a good margarita.
XXL BGE, Karebecue, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Looks very good. Was that done on a mini?
Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts
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Wow! Nice cook and presentation, VI. 8-> I'll say it again... Pam is a lucky lady!
And gorgeous!
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
That looks amazing!!!!! I need to pick up one of those salt blocks seeing the past few cooks on here using them!Large BGE
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Thanks, Kristi. I think so too (not the lucky part). I forwarded your comment on to her.NecessaryIndulg said:Wow! Nice cook and presentation, VI. 8-> I'll say it again... Pam is a lucky lady!
And gorgeous!
__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Clearly VI wooed her with his cooking. It sure wasn't his looks.
XXL BGE, Karebecue, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Not sure which I like better, your wok shots or salt block. They are always georgeous.
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Thanks, Richard ! That means a lot, coming from you.Richard Fl said:Not sure which I like better, your wok shots or salt block. They are always georgeous.__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Village Idiot said:Richard Fl said:Not sure which I like better, your wok shots or salt block. They are always georgeous.Thanks, Richard ! That means a lot, coming from you.Thank you sir!Are we not about due for a sweet sour wok dish?
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Shortly, my friend. I just finished making Kung Pao Chicken for supper.Richard Fl said:Are we not about due for a sweet sour wok dish?__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Dang it. I tried to comment on this yesterday, but we had a scheduled power shut down here at work and I was right in the middle of hitting POST COMMENT when it went out. Anyway, I said something along the lines of those scallops looking great and I need to try cooking them someday. As always, your final photo is tunning, beautiful mix of colors and great looking food. Makes me want to sit down, have a rita and celebrate Cinco de Drinko a few days early.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Thanks, Grif. Come on down, I'll pour you a glass .... or two .... or three...Griffin said:Makes me want to sit down, have a rita and celebrate Cinco de Drinko a few days early.Don't worry. I won't use ice made from Houston water. We're downstream from Dallas, ya know.
) __________________________________________Dripping Springs, Texas.Just west of Austintatious
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