Broccoli for the Grill?

[digitS']

I knew I was in the dark on the ways of the barbecue but the basics are so simple I can do them with one hand holding a brew ...

Barbecuing veggies, beyond sweet corn, is an unknown. Salt blocks are an unknown.

I think I may have found a way to smoke peppers, without any major commitment. In a foil-lined wok! I need to educate myself better. And, there will be time at the end of pepper season .

Steve

 

[Chickie'sMomaInNH]

this might give you some more details on how to use the salt plant Smiles. http://www.saltnews.com/cooking-with-himalayan-salt-plates-blocks-bricks-platters/

 

[ninnymary]

Mine actually looks more orangey than fuschia.

 

[digitS']

Now I need to be looking for more about this guy, Mark Bitterman.

Here is Steven Raichlen on him and a little about the process:

http://barbecuebible.com/2013/06/14/salt-block-grilling/

Steve
BTW: there's a "smoked salt"

 

[Smiles Jr.]

Where in the world do you folks find out about this kind of stuff? The only kind of salt blocks that I've ever (until now) seen are used by our livestock.

One time a friend told us about cooking salmon on a hunk of wood. So one day I cut a thin slab of cedar and cooked some bass I caught. It was terrible. No cedar plank fish for me!

Is this salt thing like that?

 

[digitS']

It's ..

. @NwMtGardener 's ..

. fault.

Steve

 

[NwMtGardener]

Hah! We just happened to buy one at our local Costco, I had never heard of one before that. We cooked on it on the stovetop once...we have a glass cooktop. But it was really messy, so now we just use it for the grill. It really depends on the type of food you're cooking, how much salt flavor it imparts. But it is noticable on most veggies! Doesn't taste like cedar

 

[Nyboy]

wow you are brave using that on glass cooktop

 

[digitS']

On the website @Chickie'sMomaInNH linked the author said that a thin coating of oil is all that is needed to keep salt from moving into foods.

Of course, we add salt to many things we eat.

Washing isn't really necessary. The surface can be scrubbed a little and rinsed. Nothing will grow on the salt ...

Steve

 

[ninnymary]

smiles, it helps that my son is a chef and educates me on this sort of thing. I also get those fancy kitchen catalogs that have them. Otherwise, I'd be in the dark too!

Mary