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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-16-2013, 07:50 PM | #1 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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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.
we were pretty hungry, so the pictures stopped there, but it presented very nicely.
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03-16-2013, 07:53 PM | #2 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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That looks awesome! I am very intrigued by the salt blocks!
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03-16-2013, 07:56 PM | #3 |
Take a breath!
Join Date: 04-29-11
Location: Youngstown,Ohio
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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
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03-16-2013, 08:02 PM | #4 | |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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Quote:
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.
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03-16-2013, 09:57 PM | #5 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Good lookin' ribeyes!
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03-16-2013, 10:31 PM | #6 | |
Take a breath!
Join Date: 04-29-11
Location: Youngstown,Ohio
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Re: himalayan salt block ribeyes
Quote:
Sent from my Galaxy Nexus using Tapatalk 2
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03-16-2013, 10:32 PM | #7 |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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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.
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03-16-2013, 10:39 PM | #8 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Those look absolutely amazing!
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03-16-2013, 10:57 PM | #9 |
Full Fledged Farker
Join Date: 06-04-11
Location: Union, KY
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I have never tried the salt blocks before, but I think I will now!
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03-16-2013, 11:25 PM | #10 |
is one Smokin' Farker
Join Date: 02-28-11
Location: Dallas, Texas
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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.
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03-17-2013, 06:33 AM | #12 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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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?
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03-17-2013, 06:37 AM | #13 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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I bet the could. My pal sears tuna at 750 degrees on his.
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03-17-2013, 06:52 AM | #14 |
Quintessential Chatty Farker
Join Date: 08-01-12
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Oh man I'm a seared tuna junkie!
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03-17-2013, 07:49 AM | #15 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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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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