Have you tried grilling on a pink block of Himalayan salt? This interesting way to prepare and serve your BBQ foods is becoming an increasingly popular mode of BBQ due to the unexpected texture and flavour it lends to a wide variety of your BBQ meats and vegetables. Furthermore, it has also been known to protect your BBQ foods against food-borne illnesses and increasing the nutrient content of your meals. As they conduct heat efficiently and at high temperatures, they’re ideal for grilling meats, poultry, seafood, fruit, and vegetables. What’s more, you can chill them to serve cold dishes and desserts — making them incredibly versatile. So here’s 7 steps on how you can twist your BBQ journey with this gorgeous pink baby.
Step 1: Start off with a dry salt block. Make sure that your block is completely dry before using it on the BBQ grill. This is because any moisture can cause it to expand and crack while heating!
Step 2: Heat it slowly. Heating your salt block too quickly can cause it to crack, and you don’t want to cause any unnecessary stress on your salt block. Therefore, as a prevention, it’s best to increase your oven/electric grill’s heat by no more than 90℃ every 15 minutes.
Step 3: Expose it to heat before using it on the BBQ grill. As mentioned above, exposing your salt block directly on the BBQ may stress, and cause it to crack. Thus, somewhat like “defrosting” your meats, you may wish to lay your salt block out in room temperature prior to putting the cold block on the BBQ grill.
Step 4: Changes are normal. Heating can cause your salt block to develop small cracks and that its colour will naturally change over time. Don’t worry about it. It’s absolutely normal! However, our tip is to try to always cook on the same side to prevent the cracks from worsening.
Step 5: It really burns, so handle the hot block with extreme care. A salt block can reach very high temperatures and remain hot for several hours after your BBQ party and regular oven mitts just won’t do the trick. So, you should consider using high heat-resistant gloves or a carrying rack to move it from the BBQ grill to wherever you’d like to store it instead.
Step 6: No fats! Butter and cooking oils aren’t necessary while grilling atop a salt block. Instead, it will shorten the lifespan of your Himalayan salt block.
Step 7: Don’t run your salt block under water. Water dissolves salt, so it’s best to clean your block with a damp sponge instead. Stubborn areas can be scrubbed with a soft brush.
Bottom line is, grilling on a Himalayan salt block creates a creative and interesting way to prepare and serve foods. Now that you’re equipped with the knowledge on how to use your salt block on the fire, try it out on your next BBQ party and share them with us on Facebook and Instagram!