Grilling Meat On Salt Blocks


I have heard about grilling and cooking on stones that were made for that purpose, but until today I had never heard of anyone grilling on a block of salt.  I did a little digging and found a video which is posted below, but here is what I learned bout grilling on salt blocks.

The Salt Block:

You should use a block of salt that is suitable for grilling and cooking.  The website sells Himalayan salt blocks in various sizes.  Himalayan salt is that pink colored salt that you may have seen on the shelves in the grocery store.

Prepping the Salt Block for use:

you need to ensure that the Himalayan Salt Block does not have any moisture inside.  The easiest and best way to do this is to stick it in a cold oven and turn the heat to 250/275 degrees for about 15 minutes.  Then increase the temperature to 300 degrees for about 5 minutes, followed by increasing the temperature to 350 degrees for another 5 minutes..  This will allow the Salt Block to slowly rise its temperature with the temperature of the oven. Heating up the Salt Block from cold will allow the moisture trapped in the Salt block to escape the Salt Block.  If you do not allow it to slowly escape, and you put a cold Salt block into a hot oven, the moisture inside may expand and cause the block to crack.

Prepping the grill:

Fire up your grill as you would normally do when grilling.

Prepping the meat you will be cooking:

You may need to lightly coat the meat with an oil such as a grapeseed oil.  This will help to keep it from sticking to the Salt Block and also help to keep the meat from absorbing too much salt from the block.

Grilling with the Salt Block:

Place the salt block on the grill racks.  Close the grill top to allow the Salt Block to heat up on the grill.  When cooking, do not cover the grill to avoid trapping in moisture.

Place the meat on the Salt Block and grill until the meat is cooked as you would like it to be.


Watch the video:

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