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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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06-27-2011, 12:56 AM | #1 |
is Blowin Smoke!
Join Date: 05-16-08
Location: Ventura, California
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Sea bass on a Himalayan Salt Block
I went to the Oxnard Harbor where they have a farmers market and fresh fish on Sunday
Seasoned with lemon, butter, and Holy Smoken Chipotle seasoning Pre heated the Egg and salt block to 500* for 1 1/2 hrs. Put the sea bass on for 3-min. a side Flipped @ 3-min. It turned out wonderful you can put the holy smoken chipotle on just about anything. Served with mashed potatoes and a green salad Thanks for looking Ross
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My Blog:[URL]http://grillingandsmoking.blogspot.com/[/URL] Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and Maverick ET-735 |
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06-27-2011, 01:23 AM | #2 |
Full Fledged Farker
Join Date: 06-20-11
Location: pratt, KS
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mmmm. wish i lived where i could get fresh seafood, kinda hard, virtually impossible in ks. Nice pics
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Thanks from:---> |
06-27-2011, 01:30 AM | #3 | |
is one Smokin' Farker
Join Date: 06-22-11
Location: chula vista, ca
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Quote:
What are the advantages of using the salt block? |
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Thanks from:---> |
06-27-2011, 07:14 AM | #4 | |
is Blowin Smoke!
Join Date: 05-16-08
Location: Ventura, California
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Quote:
Ross
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My Blog:[URL]http://grillingandsmoking.blogspot.com/[/URL] Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and Maverick ET-735 |
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06-27-2011, 07:57 AM | #5 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Great stuPh Bossz!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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06-27-2011, 07:59 AM | #6 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Great looking fish, Ross. Now if I can only find the time to get on the drink and catch one of those SeaBass.
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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06-27-2011, 10:58 AM | #7 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Absolutely beautiful!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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06-27-2011, 02:11 PM | #8 |
is Blowin Smoke!
Join Date: 06-14-07
Location: Huntington Beach, CA
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Man that looks amazing Ross. White seabass is one of my all time favorites and they are blast to fish for...
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06-27-2011, 02:27 PM | #9 |
Full Fledged Farker
Join Date: 06-04-11
Location: Fresno, CA
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where did you score the salt block? My little bro has served seared Ahi on a salt block before, but it didn't look like yours. I'm assuming you can't re-use it?
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Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe |
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06-27-2011, 02:31 PM | #10 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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That really looks delicious Ross. Thanks for sharing with us.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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06-27-2011, 03:08 PM | #11 |
Babbling Farker
Join Date: 02-25-10
Location: In the gutter.
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That's my kind of meal. I like your style, brother!
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Tom |
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06-27-2011, 03:18 PM | #12 |
is One Chatty Farker
Join Date: 02-06-09
Location: Orange County, CA
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That C Bass looks great!!!
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Ryan Chester - The Rub Company & Smoqued California BBQ |
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06-27-2011, 03:26 PM | #13 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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It looks wonderful Ross!! I'm sure it tasted wonderful too.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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06-28-2011, 07:34 AM | #14 | |
is Blowin Smoke!
Join Date: 05-16-08
Location: Ventura, California
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Quote:
http://www.saltworks.us/himalayan-Re...e-platter.html Ross
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My Blog:[URL]http://grillingandsmoking.blogspot.com/[/URL] Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and Maverick ET-735 |
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06-28-2011, 08:36 AM | #15 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Neat technique. I looked up salt block cooking yesterday and found it pretty interesting. The salt blocks aren't too expensive so I might have to give it a try. We cook a lot of grilled fish and this appears to be a really good technique for fish!!
Thanks for the post.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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