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Old 01-13-2020, 07:02 PM   #1
K. Lane
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Default Dude......

I just cooked a ribeye and some shrimp on a pink Himalayan salt block that I bought the other day. All I can say is WOW!!! I’ll never cook one a different way again.

All I added was a bit of fresh ground black pepper. The salt block added an awesome salt flavor.

Apologies but I didn’t think to get pics of the process or finished product but good grief it was good ( don’t know if I mentioned that yet or not)



Next time I’ll make a video and take some pics





One of the best $30 I’ve spent at H-E-B in a while

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Old 01-13-2020, 07:06 PM   #2
RattlesnakeDan
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How does that work? On the grill/pit and put your food on top of the salt?
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Old 01-13-2020, 07:06 PM   #3
BowOnly81
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WTHeck?! Guess I’ll have to google that. How does the heat not melt the salt block? And it doesn’t make it too salty?
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Old 01-13-2020, 07:09 PM   #4
TCR²
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How to:

https://themeadow.com/pages/how-to-c...yan-salt-block
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Old 01-13-2020, 07:20 PM   #5
breadman
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gotta try this .
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Old 01-13-2020, 07:21 PM   #6
St59
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I’ve never heard of that before. I’m gonna have to go pick one up and try it.
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Old 01-13-2020, 07:25 PM   #7
jb5001
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Did you do it on your stove burner?


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Old 01-13-2020, 07:36 PM   #8
White Falcon
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No pics no proof!
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Old 01-13-2020, 07:36 PM   #9
Burnadell
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I am trying to figure out what makes it so good, the science of it. Is it the salt adding flavor or just having a barrier between the flame and the meat? Would a slab of cedar ro the same thing?

How many uses can one get from a salt slab?
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Old 01-13-2020, 07:51 PM   #10
K. Lane
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To try and answer some of the questions

You can use it on a grill (gas or charcoal) in the oven, gas or electric stove to
I used it on the charcoal grill this time.

I do not know how it doesn’t melt the salt block away.... it is a little time consuming because you have to heat it slowly and gradually.

It cleans up very easily after it cools down and is easy to store


I really don’t know how it works but man.... it does make food, at least steak and shrimp for sure taste good. And no, it is not to salty tasting

Supposedly if you take care of it it’ll last dang near forever


YouTube “cooking with Himalayan salt blocks” it brings up a bunch of videos
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Old 01-13-2020, 08:20 PM   #11
Burnadell
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I did some research and may have to get one.
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Old 01-13-2020, 08:21 PM   #12
Snowflake Killa
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I'm in wonder how a armadillo would be on it

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Old 01-13-2020, 08:25 PM   #13
Stan R
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Quote:
Originally Posted by Burnadell View Post
I did some research and may have to get one.
Let me know I can weld you a holder for it!!
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Old 01-13-2020, 08:29 PM   #14
RattlesnakeDan
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Dilla on a salt block is better than pheasant under a glass it is said.
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Old 01-14-2020, 10:16 AM   #15
Slew
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Quote:
Originally Posted by Snowflake Killa View Post
I'm in wonder how a armadillo would be on it

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Fancy eatin sucker you!!!
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Old 01-14-2020, 10:27 AM   #16
AntlerCollector
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I use Himalayan salt and coarse ground black pepper all the time when cooking. IMO is some of the best salt there is for seasoning steaks
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Old 01-14-2020, 10:27 AM   #17
toomuchsun
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Might also be a conversation piece while waiting the hour or so to heat it up. Better have the ice chest well stocked.
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Old 01-14-2020, 10:28 AM   #18
kruppa24
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Gonna have to try, thanks for sharing
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Old 01-14-2020, 10:31 AM   #19
chrisgunguy
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I have had one for two years. Never used it. Will have to give it a try.
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Old 01-14-2020, 10:39 AM   #20
Dakota7493
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Would it be fine on a glass-top range?
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Old 01-14-2020, 10:42 AM   #21
SaltwaterSlick
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Good grief!! What's next?!! I could see one of these things being used as a trivet in a Dutch oven too!! Might have to give that a whirl...
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Old 01-14-2020, 11:01 AM   #22
.243 WSSM
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Quote:
Originally Posted by Snowflake Killa View Post
I'm in wonder how a armadillo would be on it

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Snow goose is probably going to be petìt filet mignõn on this thing
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Old 01-14-2020, 11:06 AM   #23
eastxhunter
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Quote:
Originally Posted by toomuchsun View Post
Better have the ice chest well stocked.
I thought this goes without saying regardless ?
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Old 01-14-2020, 11:08 AM   #24
Randallc
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Just make sure you heat it, or cool it, gradually. My wife also uses ours for her brunch parties. She will slowly freeze them, then serve fruit off of them.
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Old 01-14-2020, 11:20 AM   #25
AntlerCollector
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How is this better than just sprinkling the Himalayan salt on the meat and cooking the way you have in the past? Seems a bit time consuming using this when you can just salt it.
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Old 01-14-2020, 11:24 AM   #26
sling shot
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Quote:
Originally Posted by Snowflake Killa View Post
I'm in wonder how a armadillo would be on it

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I think the tail would roll off it.
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Old 01-14-2020, 11:26 AM   #27
lovetohunt
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It doesn't melt because the salt NaCl melting point is 1474 F. But it takes it an hour to heat up? I'm a little to impatient to wait that long. But I could see some uses for it.
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Old 01-14-2020, 11:27 AM   #28
TxBowHntr
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I got one for my birthday last year and haven't tried it yet. Sounds like I am going to have to remedy that. Did you season it before you cooked it? I would think you would season it with pepper, but omit the salt since it is cooking on salt...
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Old 01-14-2020, 11:31 AM   #29
Hoggslayer
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These are cheaper and would probably work also.
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Old 01-14-2020, 11:48 AM   #30
IOWA BOW HUNTER
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I have never heard of this before, might have to try it out. Little afraid it may taste to salty for me.
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Old 01-14-2020, 11:51 AM   #31
wayne 20
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Quote:
Originally Posted by Stan R View Post
Let me know I can weld you a holder for it!!
i just spit water everywhere
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Old 01-14-2020, 11:58 AM   #32
deerplanter
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I had one and used it once, I didn't think it was anything special. Took too long to heat up and it just added a salt flavor that you can add with salt done properly. I tossed it.
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Old 01-14-2020, 03:06 PM   #33
LeanMachine
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Those asking how it does not melt the salt away. Salt melts at 1,474 degrees F.
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Old 01-14-2020, 03:15 PM   #34
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Quote:
Originally Posted by LeanMachine View Post
Those asking how it does not melt the salt away. Salt melts at 1,474 degrees F.
How does it not dissolve away?
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Old 01-14-2020, 03:26 PM   #35
LeanMachine
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Quote:
Originally Posted by Man View Post
How does it not dissolve away?
It has a piece of meat sitting on it. Its not exactly sitting under a faucet. In grand saline they have a building made out of salt. Been there a long time.

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Old 01-14-2020, 05:24 PM   #36
Burnadell
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Quote:
Originally Posted by Stan R View Post
Let me know I can weld you a holder for it!!
Imagonna wait until you're certified!
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Old 01-14-2020, 05:43 PM   #37
Calrob
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So 60 minutes to heat it up, when it takes 5 minutes to season and cook a steak? I may not understand...
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Old 01-14-2020, 05:51 PM   #38
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Quote:
Originally Posted by Man View Post
How does it not dissolve away?
Probably would eventually but at heat it would boil away the water before it can do damage.
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Old 01-14-2020, 06:04 PM   #39
9452772
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Quote:
Originally Posted by deerplanter View Post
I had one and used it once, I didn't think it was anything special. Took too long to heat up and it just added a salt flavor that you can add with salt done properly. I tossed it.


This for me. It was good for about a year then just got tired of the time to heat and cool. Everyone should try it.


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Old 01-14-2020, 07:46 PM   #40
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Sounds good. Gonna have to try it.


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Old 01-16-2020, 07:38 PM   #41
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Gonna file in my mind for when I want to try something different.
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Old 01-16-2020, 08:57 PM   #42
bboswell
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I got a block for Christmas 2 years ago, it’s still wrapped in plastic.....
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Old 01-16-2020, 09:07 PM   #43
Skinny
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Been doing it for years!

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Old 01-16-2020, 09:08 PM   #44
Wayspr
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Interesting. May have to try this.
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Old 01-16-2020, 09:17 PM   #45
doublearrow
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Quote:
Originally Posted by bboswell View Post
I got a block for Christmas 2 years ago, it’s still wrapped in plastic.....
Same
I really need to try it.
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Old 01-16-2020, 10:33 PM   #46
bboswell
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Quote:
Originally Posted by doublearrow View Post
Same

I really need to try it.


I don’t have a gas grill, only cook over lump charcoal which makes the heat up procedure near impossible
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Old 01-16-2020, 10:50 PM   #47
brrdnk
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Wonder if you could heat it up sitting on the black stone griddle.
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