I tested out a Himalayan Salt Block from the Meadow company this past weekend, and it was really fun. If you've never heard of salt block grilling, don't feel bad. I had to read up on it. The best way to think of it is that is kind of like wood plank grilling but you get more heat conduction and a little salt flavor versus some wood flavor. First, salt blocks are real heavy. You will be surprised at the heft of one a brick sized. It feels like a cinder block. Salt is compact in this form. Next, you need to know that there are serving grades where you put foods like apples and cheese on the the blocks or some made in plate shapes and serve with a slight salt cure adding to the taste. The higher rated are made for cooking and those can be heated on a stove burner with a metal lifter or on the grill - best offset with charcoal or lower heat with gas. Salt blocks can go up to 700 degrees, so they can be used for a sear and a finish off over to the side for those who do not go rare. Or, keep the temp lower and do things like scallops, asparagus, or even sausage and eggs (which were a real hit here). All the foods absorb some of the pink salt flavor which is real nice - not like table salt. Smoother like sea salt but with minerals for a more interesting taste. The salt blocks do darken up like cast iron does. You can use a green scratch pad to get some of the color off if you want or at least any stuck on food. Do not soak though as salt does melt. The average number of grills with a salt block is higher than a grill plank. Think in the 12 times range but that can vary depending on what you grill and how long. We had a blast with the salt block which the Meadow sent out for us to try, since I write on grilling. I generally do basic home grilling, but the salt block was real easy. So, I would say - do not be afraid to branch out and give one a try. We really liked it, and it was kind of like just adding  a small pan for some other foods on the grill.

CyndiA

southern, NC