Cooking retailers began to import salt blocks for grilling into the United States in the early 2000s. Called Himalayan salt blocks, they come from a large salt deposit discovered in Pakistan, and are available in colors from clear to light pink to dark red. It’s estimated that the salt blocks are at least 250 million years old. According to the Salt News website, the blocks will hold very high temperatures for a long period of time, making them great for the grill. And the salt blocks don’t impart a heavy salt taste, instead adding a subtle salt flavor to your food.
Make sure the salt block is dry. Put the salt block in a warm, dry place for around 24 hours and allow it to dry if it’s wet.
Prepare your grill to low heat.
Place the salt block on top of the grill grates. If you’re using a charcoal grill, place the salt block to the side of the hot coals, and not directly over them. It’s more difficult to regulate the heat using charcoal, so you can regulate the heat that’s reaching the salt block by positioning it in different spots over the coals.
Close the grill lid.
Allow the salt block heat up for about 15 minutes over the low heat.
Increase the heat to medium-low.
Allow the salt block to heat for another 15 minutes.
Place the food items you wish to cook on the surface of the salt block, and cook until finished.
- Salt News; Cooking with Himalayan Salt Plates, Blocks & Bricks; Mark Bitterman; Oct. 15, 2007
- "Good Housekeeping" magazine; New Trend: Salt Slab Grilling; Paul Hope; May 19, 2009
- "Milwaukee Journal Sentinel"; Beyond a Pinch; Nancy Stohs; June 23, 2009
- The Meadow: Himalayan Salt Blocks, Salt Plates, & Salt Bricks
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