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post #1 of Old 08-22-2013 Thread Starter
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Has Anyone Used Salt Block BBQ Cooking?

While on our East coast "tour" we did an overnight in New Brunswick, NJ. We asked the girls tending bar at the hotel where is a good place to dine that's within walking distance. They suggested a restaurant just across the street.

When we walked in we immediately realized this place was WAY out of our price range but before we could turn around, they had us seated. Oh well, screw it! We're on vacation!

On the specials menu was this beef thing where you could cook it at your table. We decided to try it.

Then out comes this brick on a piece of wood and the waiter places it in the middle of the table. Then another waiter comes out with a big plate with a lot of void and the four corners laden with small slices of beef. It didn't look like enough to feed an ant.

Suddenly the chef comes out and tells the waiters to place the brick on the wooded board between us then tells us to take the raw pieces of the select cuts of beef and cook them on the brick.

"It's a Himalayan salt block, heated to 500 degrees." Then he shows us how to season the meat and lays the first cut on the block and it sizzles! When we take the first cut off the block and taste it, it's freakin' amazing! Best tasting beef I've ever had.

Fast forward to visiting our chef friend in CT...

We bought a salt block from the restaurant and brought it to our friend. She took shrimp and tenderloin out of her frig and we tried to duplicate the experience. OMG! It was amazing! All we did was season it with salt and pepper and dab a small pad of butter on it and take it off when cooked. Even she said she had never had shrimp as good as this.

So we got to thinking, how would this be on the liveaboard grill? Or even the weekender's grill? It's almost faultless grilling and perfectly adaptable to the grill. All you need to do is heat is slowly.

BBQ grills on the boat just became even better.
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