jfusaro
Well-known member
- Joined
- Sep 5, 2016
- Location
- Newtown, Ct
I use the salt block often, it puts a small amount of flavor on thick cuts of meat but it really shines for me with skirts and flank steaks.
I heat it up slowly and cook right on it.
While the steaks rest I'll cook thin sliced squash or other vegetables on it with the steak juice left over.
I heat it up slowly and cook right on it.
While the steaks rest I'll cook thin sliced squash or other vegetables on it with the steak juice left over.
