from son #2, and bbq gloves from son #1. Had to try them both out.
So cooking some peppers/onions, steaks, and shrimp on the salt block.
I used no additional seasoning, and everything was tasty.
But I think the steaks still needed a little more salt.
Shrimp was perfect. And veggies were, of course, veggies.
My take on salt block:
hard to prep (have to slowly preheat), food tasty but not dissimilar to just grilling, gives a nice sear like a CI skillet, fun to use, presentation is very cool/ impressive. I haven’t tried cleaning it yet so jury is out on that aspect.
My impression is that it is well suited for seafood (maybe salmon, snapper, ahi, shrimp, even scallops).
And probably for searing thin strips of beef for soups, beef salads, tacos, Asian dishes, etc.
But for steaks, I'm gonna stick with what I know.
That said, the salt block steaks were very good, and I will probably try it again.
So cooking some peppers/onions, steaks, and shrimp on the salt block.
I used no additional seasoning, and everything was tasty.
But I think the steaks still needed a little more salt.
Shrimp was perfect. And veggies were, of course, veggies.
My take on salt block:
hard to prep (have to slowly preheat), food tasty but not dissimilar to just grilling, gives a nice sear like a CI skillet, fun to use, presentation is very cool/ impressive. I haven’t tried cleaning it yet so jury is out on that aspect.
My impression is that it is well suited for seafood (maybe salmon, snapper, ahi, shrimp, even scallops).
And probably for searing thin strips of beef for soups, beef salads, tacos, Asian dishes, etc.
But for steaks, I'm gonna stick with what I know.
That said, the salt block steaks were very good, and I will probably try it again.
