The trick is to smoke the meat and not make the meat smoke

SALT BLOCK ROSEMARY POTATO CHIPS

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This particular cooking session was less about putting together a well coordinated meal and more about learning to use my new salt blok. I made my first steak on the the salt block and to go with the steak I used this recipe from Salt Block Cooking to make some grilled potato chips. The recipe was simple. The potatoes were thin sliced, tossed in EVOO and then grilled on the salt block at 450 degress. After about 5 minutes they were turned, seasoned with black pepper and rosemary and grilled for about 4 more minutes. When your are grilling chips you must really watch your grill temps and keep a close eye on the cooking. You can go from zero to a cinder in the blink of an eye. I did my due diligence and the chips came out just about perfect. This isn’t the first time I’ve made grilled potato chips and I am always surprised how crispy they turn out. What was different about these was how they tasted. There was definitely a salt flavor to these, but it seemed to come from deep inside the chip and was very uniform throughout. As I’ve mentioned before the Himilayan salt has a different flavor than other salts I’ve tried. It remonds me a little of sea salt. These salt block grilled chips were definitely the best potato chips i have made.
Related Photo Entries:
    Recipe Source:
    Alt image
    Meathead

    Salt Block Cooking (eBook):

    Salt Block Rosemary Potato Chips - Page n/a
    Grill:
    Alt image
    Big Green Egg

    Salt Block Grilled:

    Using the Big Green Egg Kamado Cooker
    Gear:
    • BGE S-S Grill Grid
    • SRX 8x12” Himalayan Salt Block
    • 19" Grill Spatula
    • Ranch-T Lump Charcoal