Salmon Grilled on a Salt Block

Ross in Ventura · 12-23-2012, 09:35 AM

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

Bluesman · 12-23-2012, 09:59 AM

That looks mighty tasty. need to put the salt block on the list of needs.....Thanks

bluetang · 12-23-2012, 10:01 AM

Eating at its finest!

Phubar · 12-23-2012, 10:04 AM

Nice plate Bossz...love the looks of that kale!

Big George's BBQ · 12-23-2012, 10:54 AM

Ross that looks Great I was givel one of those I have got to put it to use

chicagokp · 12-23-2012, 11:21 AM

Looks great! I'll take some please!

code3rrt · 12-23-2012, 12:26 PM

Looks like another "have to try" to add to the list, looks great!

cmcadams · 12-23-2012, 12:28 PM

I've done bananas and lamb chops that way, but salmon would be great!

Bonewagon · 12-23-2012, 01:17 PM

Looks delicious! Any chance Jackie will pass on her recipe for the kale?

cowgirl · 12-23-2012, 01:31 PM

Mmmm.. Looks delicious Ross. Hope you and Jackie have a wonderful Christmas!

Ross in Ventura · 12-23-2012, 04:26 PM

Quote:

Originally Posted by Bonewagon

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

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

silverfinger · 12-23-2012, 05:32 PM

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?

Ross in Ventura · 12-24-2012, 01:04 AM

Sure you can
http://www.saltworks.us/himalayan-pl...ks-blocks.html
Ross

Arlin_MacRae · 12-26-2012, 02:39 PM

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

12-23-2012, 09:35 AM	#1
Ross in Ventura is One Chatty Farker Join Date: 05-16-08 Location: Ventura, California Downloads: 0 Uploads: 0	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 __________________ My Blog:http://grillingandsmoking.blogspot.com/ Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and ET-732

12-23-2012, 09:59 AM	#2
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	That looks mighty tasty. need to put the salt block on the list of needs.....Thanks __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

12-23-2012, 10:01 AM	#3
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Eating at its finest! __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

12-23-2012, 10:04 AM	#4
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Nice plate Bossz...love the looks of that kale! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

12-23-2012, 10:54 AM	#5
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Ross that looks Great I was givel one of those I have got to put it to use __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team When all else fails ask yourself WWGALD

12-23-2012, 11:21 AM	#6
chicagokp is One Chatty Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL Downloads: 0 Uploads: 0	Looks great! I'll take some please! __________________ UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM White Lightning Thermopen

12-23-2012, 12:26 PM	#7
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	Looks like another "have to try" to add to the list, looks great! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.

12-23-2012, 12:28 PM	#8
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	I've done bananas and lamb chops that way, but salmon would be great! __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

12-23-2012, 01:17 PM	#9
Bonewagon is One Chatty Farker Join Date: 06-12-09 Location: Ithaca, Michigan Downloads: 0 Uploads: 0	Looks delicious! Any chance Jackie will pass on her recipe for the kale? __________________ Jason Big Steel Keg, WSM, OTG, Super Fast and Accurate Blue Splash-Proof Thermapen

12-23-2012, 01:31 PM	#10
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Mmmm.. Looks delicious Ross. Hope you and Jackie have a wonderful Christmas! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

12-23-2012, 05:32 PM	#12
silverfinger is One Chatty Farker Join Date: 08-02-10 Location: Torrance California Downloads: 0 Uploads: 0	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? __________________ I woke up to the smell of BBQ and I said to myself, self, This Is Going To Be A Good Day! Winner of the 1st annual BBQ Brethren Beard War! 50 year Old Imperial Kamado with ears. Another old Kamado. Size #3. 22" fire pit with Weber lid. Nothing like a big fire after dinner. Weber gasser with side burner, silver. 22" Weber Kettle Gold. 14" Smokey Joe Silver. BLACK THERMAPENYes, It's FAST.

12-24-2012, 01:04 AM	#13
Ross in Ventura is One Chatty Farker Join Date: 05-16-08 Location: Ventura, California Downloads: 0 Uploads: 0	Sure you can http://www.saltworks.us/himalayan-pl...ks-blocks.html Ross __________________ My Blog:http://grillingandsmoking.blogspot.com/ Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and ET-732

12-26-2012, 02:39 PM	#14
Arlin_MacRae Moderator Join Date: 04-14-04 Location: Choctaw, OK Downloads: 1 Uploads: 0	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 __________________ Arlin MacRae NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Black (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC...