Mother's Day Salt Block Cook

[BBQ Bacon]

We've had this Himalayan salt block for well over 2 years and we finally got around to using it and what better occasion than Mother's Day.

Started off heating the salt block up slowly on the grill. Started around 200F for about 20 mins, then 300 for 10 mins, then up to about 450 for about 20 minutes to ensure it was nice and hot. We also made some double baked stuffed potatoes, but I didn't take any pics of those, just of the scallops and the shrimp we cooked on the salt block.

http://i1169.photobucket.com/albums/r519/BBQBacon/My%20Food%20Creations/IMG_1404Custom_zps770833d8.jpg

We had Cajun seasoning and garlic Parmesan seasoning that we rolled the scallops and shrimp in before putting the on the block.

http://i1169.photobucket.com/albums/r519/BBQBacon/My%20Food%20Creations/IMG_1403Custom_zpsfe599f6f.jpg


First the scallops as they'll take a little longer than the shrimp.

http://i1169.photobucket.com/albums/r519/BBQBacon/My%20Food%20Creations/IMG_1405Custom_zps69fcd94e.jpg

Now the shrimp join the party.

http://i1169.photobucket.com/albums/r519/BBQBacon/My%20Food%20Creations/IMG_1406Custom_zps2aac9a48.jpg

The scallops and shrimp were very tasty and I can't say the saltiness came from the seasonings and not the salt block, but I would assume the seasoning. Next time we'll try asparagus on the salt block and maybe some home made mozzarella cheese.


Thanks for looking.

[Titch]

Looks very interesting and tasty.:becky:

[swinn]

Nice

[BobM]

That's cool! :thumb:

[Big George's BBQ]

Very Nice I have heard good things about using salt blocks. Have also heard that initially food is salty and as you use it it decreases