"SALT" oven roasting

Discussion in 'General Discussion' started by walking dude, Dec 9, 2007.

  1. walking dude

    walking dude Smoking Guru SMF Premier Member

    while doing a search for salt encrusted prime rib, i stumbled across this site..........

    i KNOW it werked with the prime rib.......but had NO idea about the other uses for it

    http://www.saltinstitute.org/recipes-salt_roasting.html

    the salt forms a crust, enabaling the meat/fish/poultry to STEAM cook......creates its own "OVEN"
     
  2. dougbennett

    dougbennett Smoke Blower

    They said it works great with everything except prawns and headless shrimp ... and that food doesn't get salty. They had arecipe for pork tenderloin.

    I'm gonna try this
     
  3. navionjim

    navionjim Smoking Fanatic OTBS Member

    I tried this with a corned beef a while back and it was far better than the boiled variety! Used egg white in the kosher flake. Can't wait to do it again..
     
  4. walking dude

    walking dude Smoking Guru SMF Premier Member

    also, this salt forms SUCH a crust......you need a hammer to bust it......and THATS a true story............did it with couple prime ribs
     
  5. dingle

    dingle Smoking Fanatic OTBS Member

    Dude, if you did it, I'm tryin it!
     
  6. walking dude

    walking dude Smoking Guru SMF Premier Member

    you won't be disappointed........

    just make sure you check out my links i posted........

    kosher, with a bit of water to form the crust when you first apply.......
     
  7. richtee

    richtee Smoking Guru OTBS Member

    I have never done this but I HAVE had it in a resto...salt encrusted whitefish. Was excellent. STILL freaks me out packing a $80 prime with salt tho...gotta get over it.
     
  8. dingle

    dingle Smoking Fanatic OTBS Member

    Dude, already checked out the links. one called for "rock salt"? WHAT? Not the stuff ya use in the driveway is it?? Think I'll stick with kosher salt.

    Richtee, I'm with ya on the whole $80 thing! Scary stuff if it doesnt turn out right.
     
  9. geek with fire

    geek with fire Master of the Pit OTBS Member

    Interesting, but no smoke. Where's the fun in that?[​IMG]
     
  10. walking dude

    walking dude Smoking Guru SMF Premier Member

    rock salt......as in ice cream salt..........

    i have NO clue how geek.......but it does aquire a smoky flavor......course this was YEARS ago......LONG before i found this site.........

    NOW i know smoke........but back then, for me.........it had some........no clue how......but it did........
     
  11. geek with fire

    geek with fire Master of the Pit OTBS Member

    I suppose you could cold smoke the salt first. That'd be good, eh?
     
  12. walking dude

    walking dude Smoking Guru SMF Premier Member

    i have started a thread on smoking salt......

    bout the only thing that came outta it.....you can buy it............

    but the few that said they did......said it lost the smoke after a few days......
     
  13. desertlites

    desertlites Master of the Pit OTBS Member

    I belive they brought there meat across the plains this way in the wagon trains going west-spent a week in Mexico in a small fishing village long ago-they did shark for us-was great
     
  14. dingle

    dingle Smoking Fanatic OTBS Member

    Dude, was reading a previous post from you on this. Didn't you smoke a prime rib in this fashion? If so, does the smoke penetrate the salt crust?
     
  15. walking dude

    walking dude Smoking Guru SMF Premier Member

    Dingle .......read below........this was discussed earlier in the thread

    i THOUGHT it did way back when.....but since i been here.........maybe not as much as what i thought........no MATTER what........just another method of making meat tender........

    take what you can use...and leave the rest..........HECK......that sounds familar
     
  16. dingle

    dingle Smoking Fanatic OTBS Member

    Well I'm tryin this, smoke or not.
     
  17. walking dude

    walking dude Smoking Guru SMF Premier Member

    good luck........werked for me great.......hope it werks out for you

    AND DON"T FORGET STEP BY STEP q-view.................:)
     
  18. I read somewhere somebody done this with a delmonico. The only difference was they were burying the meat directly in the coals. He claims it was the best steak he ever had. I wanted to try it but never did. I suppose it would be a good idea to try it with a hotdog before spending the dough on a steak. Has anyone else heard of this method? It seems like you could get the smoke flavor doing it this way. One wrong move and you'll have a charcoal flavor for sure.
     
  19. Was reading about dry brining and reminded of roasted meat packed in salt, did a little search, and low and behold here is an old thread. I love cooking this way and usually do it with a wood fire, either dropping the whole thing directly into the coals or heating it indirectly. The meat does pick up some smokey flavor but not as a much as you would without the salt. However, the steam infuses the meat with whatever you've packed in with it. My favorite is usually a few sprigs of rosemary. 

    Here is a chicken with rosemary about to be packed in damp kosher salt:


    Packed with a meat thermometer in place. I don't have the after pic but it was awesome. You do have to hit it hard to crack the shell. The skin on the chicken is soggy so I just toss that but the meat is tender, juicy, and highly flavored. 


    And here is a beef tenderloin wrapped in a t-shirt and packed with damp kosher salt. Also has rosemary in with it. Just awesome. Have to be careful not to overcook it though, easy to get too well done. No bark on it but the outside is usually browned a bit. 


    I got the recipes for all of the above from Steve Raichlen's "Planet BBQ."
     
  20. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    [​IMG][​IMG]
     

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