i KNOW it werked with the prime rib.......but had NO idea about the other uses for it
the salt forms a crust, enabaling the meat/fish/poultry to STEAM cook......creates its own "OVEN"
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."