My second attempt at making a recipe from Salt Block Cooking
was far more successful. In the cookbook this recipe was intended for the oven, but I did it out on the Egg. The SALT BLOCK CHEESESTEAKS
I made yesterday were a mixed blessing and borderline too salty. This recipe for a Southern classic had a much more subdued salt flavor. I am not sure if this is because the salt block has started to “season” like a cast iron pan, sealing it a bit so less salt was released . Or it could be the fat escaping from the shaved steak drew more salt out of the block than these relatively drier hotcakes. Whatever the reason, the johnnycakes had great flavor and a hint of an unusual tasting salt. They also had a slightly crispy skin. Not having eaten johnnycakes before, I am not sure if this was due to the presence of cornmeal in the batter, or the high 400 degree temperature they were grilled at on the salt block. Either way the johnnycakes were very good and I will let the pictures tell the rest of what there is to tell.