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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-23-2012, 09:35 AM   #1
Ross in Ventura
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Default Salmon Grilled on a Salt Block




Two peace of Salmon with melted butter, lemon juice, and Dizzy Pig Raging River Rub



On the salt block @ 450* for 3-min.

Turned over for 3-min. more



Served with Jackie's cooked Kale with red onion and garlic, stuffed baked potato with butter bacon, cheddar cheese, butter.
We really like our fish cooked on the Himalayan salt block it gives a wonderful flavor.

Himalayan salt block:http://www.saltworks.us/himalayan-pl...ks-blocks.html

http://www.dizzypigbbq.com/HTMLrubs/ragingriver.html

Thanks for looking

Ross
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Unread 12-23-2012, 09:59 AM   #2
Bluesman
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That looks mighty tasty. need to put the salt block on the list of needs.....Thanks
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Unread 12-23-2012, 10:01 AM   #3
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Eating at its finest!
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Unread 12-23-2012, 10:04 AM   #4
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Nice plate Bossz...love the looks of that kale!
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Unread 12-23-2012, 10:54 AM   #5
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Ross that looks Great I was givel one of those I have got to put it to use
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Unread 12-23-2012, 11:21 AM   #6
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Looks great! I'll take some please!
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Unread 12-23-2012, 12:26 PM   #7
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Looks like another "have to try" to add to the list, looks great!
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Unread 12-23-2012, 12:28 PM   #8
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I've done bananas and lamb chops that way, but salmon would be great!
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Unread 12-23-2012, 01:17 PM   #9
Bonewagon
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Looks delicious! Any chance Jackie will pass on her recipe for the kale?
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Unread 12-23-2012, 01:31 PM   #10
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Mmmm.. Looks delicious Ross. Hope you and Jackie have a wonderful Christmas!
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Unread 12-23-2012, 04:26 PM   #11
Ross in Ventura
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Quote:
Originally Posted by Bonewagon View Post
Looks delicious! Any chance Jackie will pass on her recipe for the kale?
Here it is Jason
Sauteed Kale

INGREDIENTS

1 1/2pounds young kale, stems and leaves coarsely chopped3tablespoons olive oil2cloves garlic, finely sliced1/2cup vegetable stock or water
Salt and pepper2tablespoons red wine vinegarINSTRUCTIONS

1.Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.2.SERVES: 4; Calories: 178; Total Fat: 11 grams; Saturated Fat: 1.5 grams; Protein: 6 grams; Total carbohydrates: 18 grams; Sugar: 0 grams Fiber: 3.5 grams; Cholesterol: 0 milligrams; Sodium: 336 milligramsRoss
Quote:
Originally Posted by cowgirl View Post
Mmmm.. Looks delicious Ross. Hope you and Jackie have a wonderful Christmas!
We hope you have a wonderful Christmas and a great New Year Jeanie

Ross
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Unread 12-23-2012, 05:32 PM   #12
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The salt block looks like a piece of granite. Is it really a salt block? And if so, can you reuse it after you cooked on it?
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Unread 12-24-2012, 01:04 AM   #13
Ross in Ventura
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Sure you can
http://www.saltworks.us/himalayan-pl...ks-blocks.html
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Unread 12-26-2012, 02:39 PM   #14
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That looks great, Ross! I just acquired a nice block at Christmas and I want to give it a go. I figure I'd use it in my Primo, so I'm happy to see you used a BGE. One thing, though - how do you know how hot your fire is? The recommended temp ceiling for the blocks (that I've seen) is 450°. I know I can exceed that in a heartbeat and I'd hate to bust my block into pieces...
Thanks in advance!

Arlin
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