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Himalayan salt block Tilapia, Sweet peppers, and scallops

Village Idiot
Village Idiot Posts: 6,959
in EggHead Forum
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.

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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.

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__________________________________________

Dripping Springs, Texas.
Just west of Austintatious


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Comments

  • Little Steven
    Little Steven Posts: 28,817
    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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  • travisstrick
    travisstrick Posts: 5,002
    How do you keep it non stick?

    Be careful, man! I've got a beverage here.
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  • Village Idiot
    Village Idiot Posts: 6,959
    travisstrick said:
    How do you keep it non stick?

    Peanut oil
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Village Idiot
    Village Idiot Posts: 6,959
    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 :-/
    I didn't notice they were from Ontario before your post.  They are very good, and I will get more.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • hapster
    hapster Posts: 7,503
    As always VI a really nice looking meal...
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
    Very nice my man =D>

    How hot do you get the block?


    _______________________________________________

    XLBGE 
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  • Village Idiot
    Village Idiot Posts: 6,959
    MrCookingNurse said:
    Very nice my man =D> How hot do you get the block?
    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.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Chubbs
    Chubbs Posts: 6,929
    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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  • Village Idiot
    Village Idiot Posts: 6,959
    Chubbs said:
    What size block is that?
    8x8.  Too big for the mini.  I'd like something like a 12x12.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Randy1
    Randy1 Posts: 379
    Those scallops look delectable! I just got a block....scallops are going to be next.
    Maumelle, Arkansas
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  • caliking
    caliking Posts: 19,780
    Looks like a tasty meal indeed. Nice 'ritas too!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • TUTTLE871
    TUTTLE871 Posts: 1,316

    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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  • Foghorn
    Foghorn Posts: 10,228
    VI, how far in advance do I need to call to get a reservation at your place?

    XXL BGE, Karebecue, Klose BYC, 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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  • Chubbs
    Chubbs Posts: 6,929
    Foghorn said:

    VI, how far in advance do I need to call to get a reservation at your place?

    About one minute before I do...
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Chubbs said:

    Foghorn said:

    VI, how far in advance do I need to call to get a reservation at your place?

    About one minute before I do...
    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.
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  • SmokinDAWG82
    SmokinDAWG82 Posts: 1,705
    Very nice cook VI those scallops look fantastic!
    LBGE
    Go Dawgs! - Marietta, GA
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  • Mickey
    Mickey Posts: 19,768
    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 a Mini to add to the herd. 

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  • Foghorn
    Foghorn Posts: 10,228
    @Mickey, I've heard you'll do a lot more than that for a good margarita.

    XXL BGE, Karebecue, Klose BYC, 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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  • bbqlearner
    bbqlearner Posts: 760
    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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  • NecessaryIndulg
    NecessaryIndulg Posts: 1,298
    edited May 2013
    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.
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  • EddieK76
    EddieK76 Posts: 416
    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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  • Village Idiot
    Village Idiot Posts: 6,959
    NecessaryIndulg said:
    Wow! Nice cook and presentation, VI.  8->   I'll say it again... Pam is a lucky lady!
    And gorgeous!
    Thanks, Kristi.  I think so too (not the lucky part).  I forwarded your comment on to her.  :)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Foghorn
    Foghorn Posts: 10,228

    Clearly VI wooed her with his cooking.  It sure wasn't his looks.

     

     

    XXL BGE, Karebecue, Klose BYC, 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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  • Richard Fl
    Richard Fl Posts: 8,297
    Not sure which I like better, your wok shots or salt block.  They are always georgeous.
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  • Village Idiot
    Village Idiot Posts: 6,959
    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.

    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Richard Fl
    Richard Fl Posts: 8,297
    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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  • Village Idiot
    Village Idiot Posts: 6,959
    Richard Fl said:

    Are we not about due for a sweet sour wok dish?


    Shortly, my friend.  I just finished making Kung Pao Chicken for supper.

    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Griffin
    Griffin Posts: 8,200
    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. :D

    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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  • Village Idiot
    Village Idiot Posts: 6,959
    Griffin said:
    Makes me want to sit down, have a rita and celebrate Cinco de Drinko a few days early. :D
    Thanks, Grif.  Come on down, I'll pour you a glass .... or two ....  or three...

    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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