Decided to do the test run on my new toy with something simple: burgers. We keep several different types/flavors of gourmet burgers on hand but I decided to go with just simple Brisket Burgers. I didn't want to influence the flavor in any way so I could make an accurate assessment of the flavor imparted to the food from the cooking slab. For the same reason I didn't add any seasonings at all before or after cooking them. All I added to the burger was lettuce, tomato, mayo, and onions after cooking them. All I can say is WOW!! The flavor was absolutely incredible: deep, rich, and savory. There was a bit of saltiness but not at all unpleasant. My understanding is that the saltiness will reduce substantially after the slab is seasoned with a few cooking sessions. Even though I wiped the slab down with a damp towel before placing it on the grill there is still some residual salt from mining and cutting the block. Please bear in mind though, the Pink Himalayan Sea Salt has a totally different flavor than standard white iodized table salt and is far more palatable for us. We aren't big fans of salt and use very little when cooking or plating food. Well....that was before I started using the Himalayan salt a few months ago. I still use it sparingly but am not turned off by the flavor as I am with standard table salt.
Salt slab on the grill for the first time and warming up
Two burgers....one for her and one for me.
After the flip. Notice that you don't get the dark brown char that you get from the grill itself, but it didn't hurt the flavor in any way
Cheese melted and ready to build the burgers. Cheddar on mine and Jalapeno Jack on hers. I LOVE cheddar on burgers!!
You can see the slab changing colors as it's absorbing the melt-off from the burgers. After doing a bit of reading I'm of the impression that a couple more cooking sessions will have it pretty well seasoned, most of the residual saltiness will be gone, and all you'll get is an incredible depth and richness of flavor into the meat. I'm off work today and think i may run to the store and pick up some thick center cut pork loin chops for dinner this evening. If anybody in interested in the ongoing progress with this little thing just say so and I'll post results as time permits. I can see a whole new dimension of cooking on my horizon :-)
Slab seared in Lago Vista,
Robert
Salt slab on the grill for the first time and warming up
Two burgers....one for her and one for me.
After the flip. Notice that you don't get the dark brown char that you get from the grill itself, but it didn't hurt the flavor in any way
Cheese melted and ready to build the burgers. Cheddar on mine and Jalapeno Jack on hers. I LOVE cheddar on burgers!!
You can see the slab changing colors as it's absorbing the melt-off from the burgers. After doing a bit of reading I'm of the impression that a couple more cooking sessions will have it pretty well seasoned, most of the residual saltiness will be gone, and all you'll get is an incredible depth and richness of flavor into the meat. I'm off work today and think i may run to the store and pick up some thick center cut pork loin chops for dinner this evening. If anybody in interested in the ongoing progress with this little thing just say so and I'll post results as time permits. I can see a whole new dimension of cooking on my horizon :-)
Slab seared in Lago Vista,
Robert
