Searing on Salt

That pink slab on my grill may look like a piece of marble or granite but it is actually SALT!

Yep!  A thick hunk of Himalayan Pink Salt.  When heated, this brick of salt will "grill" food. The salt is slowly heated on the stove top, in the oven or on a grill.  

When the correct temperature was reached, I moved the salt block to the picnic table.  Be careful...it is EXTREMELY HOT! 

 I had shrimp, scallops, calamari steaks and some thinly sliced vegetables to grill.  No need to season the raw food, the salt block will do that for you.  The raw food sizzles and sears on the hot salt and is fully cooked in a matter of minutes.

Our first attempt at cooking on a salt block was a success.  We stayed with seafood and veggies.  The food was seasoned perfectly by the salt block and a squirt of lime added just enough fresh zest.  This is a really fun way to cook and would be a perfect way to involve guests at a party.  Have them select and cook their own appetizers.  

When the cooking was completed, the salt block retained some food residuals.  I dampened a Scotch-Brite green cleaner pad and scrubbed the surface.  Allow the salt block to dry for at least 24 hours before reusing.  Do not submerge the salt block in water!  

I'm planning my next salt block meal of thin beef strips and asparagus.  What would you try?