Himalyan salt blocks?

MelbourneMark

Does anyone own a himalayan salt block? If so, how do you like it? Did you get the holder for it? Do you use it in the oven or on the grill?

My wife got me one for Christmas. I have cooked a few chicken, shrimp and burgers on it. I like it so far, but have not used it that much yet.

Just wanting to see if some of you guys had some tips/tricks for it. :dance

jcanracer

How does one clean it? I've always been curious.

MelbourneMark

According to the directions, you just wipe it off. The surface is anti-bacterial. The surface does get dark and a little funky looking after cooking on it a few times, but it still cooks just fine.
My biggest complaint is that you have to slowly bring it up to temperature, or it can crack in the oven or on the grill.

jcanracer

Ah, I see. The temperature thing makes sense

[email protected] Special

Have one, used it regularly on the grill,..........until the grill dissolved with corrosion! Salt and metal do not like each other!

reel stamas

[email protected] Special wrote: »

Have one, used it regularly on the grill,..........until the grill dissolved with corrosion! Salt and metal do not like each other!

So it's really a Himalayan Salt Block & Grill Killer !!!

Panhandler80

I like my Himalayan salt shot glasses better than the cooking block. Hmmm... Tequila!

I have had some fantastic smoked turkey that had a preheated egg shaped salt block placed in body cavity. I'd highly recommend that. It was roughly soft ball sized, but egg shaped. No idea why it makes a tender juicy bird, but it does. I guess maybe that higher salt content in center of mass draws moisture toward center of bird and keeps it in flesh... Rather than heat simply pushing it out.