Todays cook!!! Local fresh surf and turf...seared on a Himalayan salt block!!!

Discussion in 'General Discussion' started by fpnmf, Sep 1, 2012.

  1. fpnmf

    fpnmf Smoking Guru OTBS Member

    Saw these huge shrimp at the cash only on the corner shrimp guy..They just came outa the water.. 7 bucks a pound..nice..

    Had a couple t-bones from our neighbor...   nice folks...

    The wife saw the salt blocks in the cabinet last week and remarked that they haven't been used in a year or so..

    Peeled and deveined the shrimp and sliced the meat while the block warms up on the stove.A little Old Bay on the shrimp..

    No other spices on anything...the salt block does a great thing.

    Takes about an hour..start out on low then to 400+ a little at a time.

    Cooked up some delicious home made bacon..heck yeah.. gotta have bacon with this.

    Now start searing and eating....wheee!!!

    Have a great day!!

  2. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Great job. Love cooking on the salt blocks. We preheat them in an oven. We put them it and then turn the oven on, this way they heat up slowly.
  3. What does cooking on a salt block do? never heard of it before.
  4. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Nice... are those big shrimp tiger prawns?
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    That is a great looking meal Craig 

    I love the salt blocks. 
  6. Cooking on a salt block?  Never heard that one, explination please.  Thanks.  Steve
  7. squirrel

    squirrel Master of the Pit OTBS Member

    Very nice Craig! I have a Himalayan salt block that I love cooking thin strips of filet mignon on. Those are some big arse crustaceans ya got there!

    For those not familiar with the salt blocks - They impart a very unique "oceanesque" salty flavor to whatever you are cooking. It's hard to explain, but I enjoy it. I used to preheat mine in the oven, but then bought a single plate burner and just sit it on top of that. Works great.
  8. Thanks for the info, this look interesting, may have to get one to try.  Steve
  9. fpnmf

    fpnmf Smoking Guru OTBS Member

    Thanks for all the nice comments folks...

    The blocks impart a great taste and I rarely add other spices.

    I have one for heat and one for chilling. Even smoked cheese tastes better after a rest on one in the fridge.

    Those shrimp weren't tigers..they were just real big..

    I have this in the top post..easy to miss...

    Salt Works is a great service and usually free shipping.

    I prolly have 12 different kinds of salt from them.

  10. squirrel

    squirrel Master of the Pit OTBS Member

    I'm a customer of Salt Works. They are a great company. I LOVE using finishing salts. I have the small bowls and spoons from them to go with the salts. Folks, ya don't know what you're missing by adding several different finishing salts when entertaining. Pulled pork and brisket really take on a new flavor with some of their salts. I also use My Spice Sage. My most recent purchase is this: Smoked Fleur De Sel~5.00

    They also have a merlot salt that is awesome. They, too, have free shipping as well as a free 1 oz. package of your choice with every order. They also give away something different with usually a $30 order. I'm an internet shopping junky.

    Hey Craig, great advice on resting cheeses on the salt block. I never thought of that and will definitely use that tip!
  11. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks great Craig. Thanks for sharing it. I need to get a salt block.
  12. raptor700

    raptor700 Master of the Pit OTBS Member

    That looks mighty tasty neighbor [​IMG]
  13. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    There is a lot of debate about the health benefits to using this salt. Some say it absorbs into the body better because it is closer to the natural salt in our bodies. Others will say it is a scam. I will let you decide for yourself.

    I love the taste it gives the food when it cooked on or with. The salt pictured is a natural unprocessed salt. It still has all of the natural minerals you find when the salt is mined. The only thing I would caution is how long you place anything cold on it. It will draw out the moisture just like if you were salt curing your fish or pork belly. But to use it for seasoning, it is a much cleaner taste and it seems that you need less than a processed salt. It is a cool effect with guest to finish season your food in front of them with a small piece of salt and a micro plane as a finishing salt. Throw in a pepper mill and some fresh ground pepper. It will get the conversations going.
  14. fpnmf

    fpnmf Smoking Guru OTBS Member

    Got the shrimp just down the road from ya..Where 331 goes north from DFS. The guy has been there for a bit.

    Hey lets get together next weekend and smoke some oysters!!

    Apalachicola Oysters start next weekend!!!!!

    Cypress Cattle Company  on Facebook

    You like this.

    • [​IMG]

      Cypress Cattle Company
      Apalachicola Oysters start next weekend!!! We're taking orders for Friday and Saturday pickups, $40/bag and $25/half bag! Stop by the store, call or shoot us a message and we'll get 'em!

      21 hours ago  via mobile
  15. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Craig.. the link doesn't work for me.. for some reason it opens for about a second then goes blank (white screen).... I'm confused on how you use this.. you put it directly on the burner on the stove ? And then you put your meat on top of it ? doesn't all the juices run down onto the stove top and burn ? never seen em before so I'm confused ( I stay that way though)..
  16. fpnmf

    fpnmf Smoking Guru OTBS Member

    It works here..

    My glass top stove is what I used this time and yeah it gets a little messy.

    Some folks use the oven to heat it...once it's hot , it stays hot for a long time.

    I have used my propane camp stove too.

    I clean mine the next day with a brush and some water.

    Ya have to heat up the block slowly..usually on low for half an hour...then up to around 400.

    I use a little butter on it to crispy the stuff up...

    Here's the page!!

    How will the Himalayan salt slab, plate, or brick affect different types of foods?
    Foods placed on a Himalayan crystal salt slab take on a light, clean, naturally salty flavor while absorbing minerals necessary for good health and longevity. When placed on the Himalayan Pink salt brick for an extended period of time, thinly sliced fish such as salmon, tuna and whitefish will begin to cure from the salt, which acts as a preservative. Generally, a natural salt slab will add a hint of salty taste to moist or wet foods, but will have no effect on dry foods. For example, if you use your salt slab to serve cheese and crackers, it will lend a bit of saltiness to the cheese but the taste of the crackers will remain the same. 

    How to Cure Foods Using a Himalayan Salt Slab, Salt Plate, or Salt Brick:
    Himalayan salt slabs and bricks can be used to cure thinly sliced meats, fish and seafood. Simply chill your natural salt slab for several hours, then place thin strips of ahi tuna or beef carpaccio directly onto the salt slab and observe as the curing process slowly takes place. The irregular shades of pink and varying textures of this 100% pure wonder of nature make for intriguing conversation and an attractive, natural serving platter for all your favorite foods. 

    How to Sear Meat, Fish and Vegetables With the Himalayan Pink Salt Slab:
    Imagine cooking your food on a 250 million year old slab of pure, crystallized mineral salt. What better way to bring the clean taste and nutritional benefits of pure mineral salt to your table? Himalayan Pink salt slabs can be heated to as high as 450 degrees Fahrenheit and used to lightly sear all sorts of delicious foods. When the cooking is through, your mineral salt slab will slowly return to room temperature for future use as a cold serving plate. 

    Your Himalayan salt slab can be slow-heated, either in the oven or over a gas flame or electric burner, for searing or lightly grilling meat, fish or vegetables. Note that when subjected to high temperatures, the salt slab will turn white in some spots. This is normal. As it cools, your Himalayan salt slab will regain more of its original coloring. Because of the potential for this slight alteration in appearance from heat, you may wish to preserve one slab for display and/or serving, and one slab for cooking if this is a concern. When cooking with your salt slab, ensure that it is completely dry prior to applying any heat, as lingering moisture inside the slab may expand and cause damage to the slab. Typically the dry time should be at least 24 hours since the slab's last contact with any moisture. 

    To heat in the oven:  Place your dry salt slab into a cold oven and turn the heat to 250 degrees Fahrenheit. When the oven has reached 250 degrees, remove the salt slab and let cool for about 30 minutes. Then return it to the oven and set the temperature for 400 to 450 degrees Fahrenheit. The heat will distribute slowly and evenly throughout. 

    To heat using a gas burner:  Place your dry Himalayan salt slab over a low gas flame for 15 minutes. If you desire a higher temperature, heat for an additional 15 minutes on a medium-high gas flame. 

    To heat on an electric stove:  Use a metal spacer or wok ring to prevent the salt slab from making direct contact with the heating element. Follow instructions for gas heating. 

    Once you've thoroughly heated your Himalayan salt slab, you're ready to sear your meat, fish and/or vegetables. Place the thoroughly heated salt plate on a heatproof surface. Lightly toss your meat, fish or vegetables in oil, spices and herbs. You may also wish to lightly drizzle the salt cooking surface with olive oil, adjusting to your desired level of saltiness (less oil will cause more salting of your food and vice versa). Place directly onto the heated salt slab, then cook to desired doneness, stirring and moving around the salt plate as you would any other grilling surface. Your salt block will retain the heated temperature for 20 to 30 minutes. Avoid making direct contact with the salt block for some time after cooking the meal, as it will take several hours to cool completely. 

    Cleaning your Himalayan Salt Bricks, Salt Plates and Salt Blocks:
    To clean your Himalayan salt block, wipe with a clean, damp cloth or paper towel and remove any remaining food bits. Avoid running your natural salt block under water or submerging in water, as any remaining moisture in the salt slab can cause breakage upon heating. Be sure to let your salt slab dry for at least 24 hours after exposure to any moisture. There is no need to use soap or detergent on your Himalayan salt slab, as it is naturally anti-fungal and anti-microbial. You may wish to freshen your salt block with a bit of lemon juice from time to time. 

    Note that the appearance of your Himalayan salt slab will change over time. The more varieties of foods you cook and serve on your salt plate, the more likely the surface will acquire various, interesting new colors and shades. This merely adds to the irregular beauty of the Himalayan salt slab. Your salt block may also develop small fissures and cracks over time; this is typical with regular use. And when it finally is time to replace your Himalayan salt block, you can break up what remains and shave it down to crystals to sprinkle over your food or into your bath. 

    What types of foods can you cook and serve on a Himalayan Pink Salt Slab?  

    [​IMG]For serving chilled:
    Cold appetizers
    Fruits and vegetables
    Cold dips
    Cured meats
    Hard-boiled eggs
    Ice cream
    Chilled desserts

    For curing:
    Thinly sliced tuna, salmon or other fish
    Shrimp, prawns, scallops or other shellfish

    For searing:
    Thinly sliced beef or veal
    Chicken, duck or other poultry
    Scallops, shrimp, prawns or other shellfish
    Fish filets
    Vegetables (broccoli, zucchini, asparagus, carrots)
    Apples, pears, bananas and other fruit

    * Disclaimer: SaltWorks is not responsible for damages, injury, or loss due to any use of Himalayan salt products.

    Himalayan Salt Slabs - Recipe Suggestions:

    Scallops on the Grill

    Place Himalayan Salt Slab on grill. Heat grill gradually to 400 degrees Fahrenheit (Follow grilling directions in our Himalayan Salt Slab Care & Uses  [PDF file]  document).
    1. Mix together olive oil and fresh diced garlic
    2. Brush uncooked scallops with olive oil/garlic blend
    3. Place scallops directly on salt slab and sear
    4. Flip scallops as needed until cooked through
    5. One minute before pulling scallops off the grill, sprinkle generously with Sweet Onion Sugar. Sugar will melt slightly creating a delicious, sweet glaze.
    When finished cooking on salt slab, turn off the grill and allow slab to cool. It may take several hours to return to room temperature.

    Additional suggestion:  Sauté 2 tablespoons margarine, 2 tablespoons honey, 2 tablespoons lemon juice, 1 shallot chopped, 1 garlic clove minced in pan on medium heat for 5-10 minutes. Pour directly over cooked scallops and then top while still hot with Sweet Onion Sugar.

    Shrimp on the Grill

    Place Himalayan Salt Slab on grill. Heat grill gradually to 400 degrees Fahrenheit (Follow grilling directions in our Himalayan Salt Slab Care & Uses  [PDF file]  document).
    1. Squeeze fresh lime juice directly onto uncooked and peeled shrimp
    2. Drizzle salt slab with olive oil
    3. Place shrimp on salt slab
    4. Cook shrimp on both sides until they are pink and firm
    5. After pulling shrimp off the grill, coat lightly with Fusion™ Chile Verde Salt  or Fusion™ Habanero Salt.
    When finished cooking with your Himalayan salt slab, turn off the grill and allow slab to cool. It may take several hours to return to room temperature.

    Seared Flank Steak

    Heat Himalayan Salt Slab in oven at 400 degrees Fahrenheit for approximately 20 min. (Follow oven heating directions in our Himalayan Salt Slab Care & Uses  [PDF file]document).
    1. Sear thinly sliced flank steak to desired doneness.
    2. Top liberally with Fusion™ Thai Ginger Salt  or Fusion™ Espresso Brava Salt.
  17. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Nice Craig................[​IMG]
  18. valerievalley

    valerievalley Newbie

    Great Pics of using the salt block! I got one as a gift, and it didn't come with any instructions! So i went on line to find, a very informative site. has lots of ideas and great how to videos!. Those shrimp look fantastic by the way!, and you can not go wrong with a steak!. I saw one site, where they cut up bananas with the skin on, and cooked the on a block with butter and sugar? might be nice?

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