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-   -   himalayan salt block ribeyes (http://www.bbq-brethren.com/forum/showthread.php?t=156329)

deepsouth 03-16-2013 07:50 PM

himalayan salt block ribeyes
 
i have been wanting these for a long time, so i grabbed a couple when they came up on a recent woot deal. i did onions, ribeyes, and bok choy. everything turned out great. i only got the blocks to 500 degrees, so i finished the steaks over the coals. next time i'll probably use the lbge and get it up to 700-750.


http://i756.photobucket.com/albums/x...psd9416292.jpg

http://i756.photobucket.com/albums/x...ps372b74ce.jpg

http://i756.photobucket.com/albums/x...ps85f16c7e.jpg

http://i756.photobucket.com/albums/x...ps24c48add.jpg

http://i756.photobucket.com/albums/x...pse430d1ff.jpg

http://i756.photobucket.com/albums/x...ps7a22fa08.jpg


we were pretty hungry, so the pictures stopped there, but it presented very nicely.

chicagokp 03-16-2013 07:53 PM

That looks awesome! I am very intrigued by the salt blocks!

Timmy Mac 03-16-2013 07:56 PM

Re: himalayan salt block ribeyes
 
That looks great. How many times can you use the salt blocks? Good beer to!!

Sent from my Galaxy Nexus using Tapatalk 2

deepsouth 03-16-2013 08:02 PM

Quote:

Originally Posted by Timmy Mac (Post 2410397)
That looks great. How many times can you use the salt blocks? Good beer to!!

Sent from my Galaxy Nexus using Tapatalk 2


i'm not real sure, but i think quite a few times. they are very thick and heavy and you aren't supposed to use a whole lot of water to clean them.

Bonewagon 03-16-2013 09:57 PM

Good lookin' ribeyes!

Timmy Mac 03-16-2013 10:31 PM

Re: himalayan salt block ribeyes
 
Quote:

Originally Posted by deepsouth (Post 2410412)
i'm not real sure, but i think quite a few times. they are very thick and heavy and you aren't supposed to use a whole lot of water to clean them.

I was wondering how you would clean them?

Sent from my Galaxy Nexus using Tapatalk 2

speers90 03-16-2013 10:32 PM

Very interesting. What are the main differences by cooking this way versus salting and cooking? I've heard a little about salt block cooking but I don't know very much.

bigabyte 03-16-2013 10:39 PM

Those look absolutely amazing!:hungry:

Smokin Patriots 03-16-2013 10:57 PM

I have never tried the salt blocks before, but I think I will now!

Dallas Dan 03-16-2013 11:25 PM

Very interesting technique! Did the steaks absorb the salt? I typically salt my steaks at least an hour before grilling to break down the proteins which tenderizes them.

Scottydont81 03-17-2013 05:55 AM

I bought my dad one of these, he loved it. Used his so much I need to get him a new one. To clean you just rinse in off.

dwfisk 03-17-2013 06:33 AM

Very interesting & good lookin steaks. Seen them on the tube used at high end steak houses but seeing them on your Weber has me wondering if they could do double duty as a pizza stone?

deepsouth 03-17-2013 06:37 AM

I bet the could. My pal sears tuna at 750 degrees on his.

dwfisk 03-17-2013 06:52 AM

Oh man I'm a seared tuna junkie!

boogiesnap 03-17-2013 07:49 AM

that looks like a success. i have one somewhere, never used it, might have to pull it out now!

on a scale of 1-5 how salty was the finished steak?(i like mine steakhouse salty, whcih would be a 6 on the 1-5 scale).


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