Himalayan Salt Block Grilled Chicken

[Ishi]

I bought this block from Amazon after seeing this idea on the internet and just had to buy one.

My actual first cook was a Ribeye Steak and the flavor was definitely different that the prehistoric rock produced.
Next up was a chicken under rock.

No seasoning was use but next time with using this block for chicken I’ll add seasonings cause no salt flavors came through the skin. Using this block sure made for crispy skin but at times I could taste a hint of the salt. Tomorrow burgers will be cooked on the block.
Do some research on the blocks to see if they are for you but they are something different and fun to use.
Money shots

I prefer my chicken to be a little extra done but the meat was still moist and tasty.

 

[smokerjim]

looks tasty, i've never used one but looks interesting, how long does it take for the block to heat up.

 

[motocrash]

Interesting.
My sister got me one for Christmas,I have yet to use it.Pretty much forgot about it until this thread!What was the method/cooker for the steak?You say the flavor was definitely different,how so?

 

[Ishi]

looks tasty, i've never used one but looks interesting, how long does it take for the block to heat up.

The block was preheat on the pellet grill at 200 degrees then after 1/2 hours I turned the grill up to 375 and waited till it was good and hot before cooking probably around 45 minutes- one hour till the cook started.

Interesting.
My sister got me one for Christmas,I have yet to use it.Pretty much forgot about it until this thread!What was the method/cooker for the steak?You say the flavor was definitely different,how so?

The salt will leach into the meat when cooking giving it the salt flavor. Anxious to see how the burgers will taste tomorrow.

 

[Jonok]

My wife bought a couple of them a few years ago. We used it sort of like meat fondue, or sukiaki without the liquid.
Marinated thin-cut pieces of beef, put 'em on the rock (which has been preheated to 500F) a few at a time, and transfer to your plate to eat with appropriate side-sauces. We also threw on some peppers, mushrooms and potatoes with cheese (kinda like upside down raclette). Dry stuff just tastes grilled. things with enough juice that they don't immediately dry out picked up a little salt. Ours came with an admonition not to immerse them in water, and to really do not very much besides scouring with dry salt, or preheating them to remove residue.

Never tried using it like a brick for grilled chicken. I also suspect that, with substantial use in a smoker, it would pick up stuff that may impart more flavor.

(great pics by the way, thanks for the post and the ideas!)

 

[Inscrutable]

Interesting ... know if the pink salt but never heard of these slabs/blocks. At the least an interesting novelty and conversation piece.

 

[disco]

What a great new toy!

 

[mneeley490]

I have one also, and have been waiting for some inspiration to try it out. From what I've read, once you have heated it, you cannot then serve anything cold on it again.