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

SALT BLOCK CHEESESTEAKS

  Date: April 08, 2016
  Favorite: Sandwiches
  Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show.
  Learn More: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

  Info
I took the plunge and bought a Himalayan Salt Block. This marked my first recipe cooked on a salt block. The Egg was lit and the salt block was pre-heated to 500 degrees. While this was happening I prepped the sandwich fillings. The veggies were grilled first, removed and held. The shaved steak was grilled last for about three minutes and then was seperated into 4 portions and chopped with provolone cheese. The end results were a bit of a mxed bag. The sandwiches were tasty but just below a level I would call too salty. This may be because the block is new and time will tell. The salt flavor was different too, it had a unique taste. It was more intense while also being more subtle and not as sharp as other salts I have used. i would say it came closest to sea salt in terms of flavor. Everyone liked the sandwiches and noted the extra saltiness. I think I was the one whom it “bothered” the most. Time will tell, I need to make more on the salt blck to see what is normal. I liked the cooking method. It was quick and the food was protected from flareups
  Related Blog Entries:
  Recipe Source:
Alt image
Meathead
Salt Block Cooking (eBook version):
Salt Block Cheesesteaks - 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
  • SR Fish Spatula
  • 19" Grill Spatula
  • Ranch-T Lump Charcoal