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By Mike Stines, Ph.B. Photo Above: Curvy Bacon Over the years I’ve done a lot of barbecue… briskets, pork butts, poultry, corned beef, sausages and pastrami among others but I had never done bacon… that is until a short time ago. Making home-made bacon is not difficult but it does take some time to cure the pork before smoking. Once …
“The second item I prepared was classic Thai street food: Crying Tiger Beef. But instead of cooking a whole piece of marinated skirt steak (the traditional method), I bias-sliced a partially frozen steak and marinated the sliced beef. When the block was screaming hot, I quickly seared the steak strips to medium-rare, about two to three minutes per side. (The longer food stays on the block and the higher the food’s moisture content the more salt it will pick up from the block.) To accompany the steak, I grilled marinated asparagus on the salt block until crisp-tender and served it with Jasmine rice.”
Read the entire article on salt block cooking by Mike Stines here.
1 pound Top Round beef steak
Marinade:
3 tablespoons fish sauce
1 tablespoon less sodium soy sauce
2 teaspoons granulated sugar
2 cloves garlic, minced
2 Thai Birdseye chiles (prik ki nu), seeds removed and finely minced
1/4 teaspoon coriander
1/4 teaspoon freshly ground black pepper
Partially freeze the steak. Bias-slice the steak across the grain into 1/4-inch thick strips.
Combine all of the marinade ingredients in a small bowl. Add the steak strips and marinate, refrigerated and covered, for two to four hours. Remove the steak from the marinade and drain well. Discard the marinade.
Prepare the salt block for high heat cooking. Sear the steak strips for about two minutes or until done as you like.
A simple marinade and quick grilling on a salt block makes for a fast and tasty side dish that pairs well with any entrée. Note: This recipe requires advance preparation. Read the entire article on salt block cooking by Mike Stines here.
2 red or yellow bell peppers, cleaned
1/2 pound trimmed asparagus
1 cup zesty Italian dressing
Slice the peppers into 1/3-inch wide strips. Place the peppers and asparagus in a container and add the marinade. Marinate the vegetables for an hour or up to four hours. Remove the vegetables from the marinade and drain. Discard the marinade.
Prepare a salt block for high heat cooking and sauté the vegetables for two to three minutes per side or until crisp tender.
The first food I prepared with a salt block was a Sichuan citrus scallop and shrimp appetizer (this could also be an entrée if you increase the number of shrimp and scallops per serving). Following the manufacturer’s recommendations I placed the dry, room temperature salt block on an unheated grill and turned the grill on to its lowest temperature allowing the salt block to warm gently (this also removes any moisture that might be on the block). Then I slowly increased the grill’s temperature until the salt block reached the desired temperature… for me the process took about 45 minutes until the block reached 550 degrees F. The key is to slowly increase the temperature otherwise the block may shatter.
Read the entire article on salt block cooking by Mike Stines here.
Eight dry-packed sea scallops, “catch” removed and rinsed
Eight large (U-21) shrimp, peeled and deveined
3 tablespoons fresh lime juice, divided
2 tablespoons fresh lemon juice
1 tablespoon crushed Sichuan peppercorns (or more to taste)
2 tablespoons olive oil
2 tablespoons finely shredded lime and lemon peel for garnish
Combine 1 1/2 tablespoons of the lime juice, the lemon juice, peppercorns and olive oil in a small container. Add the shrimp and scallops and marinate, refrigerated, for one hour. Drain the seafood and discard the marinade.
Prepare the salt block for high-heat direct cooking (500 to 600 degrees F.) and cook the shrimp and scallops for two minutes. Turn and cook another two to three minutes or until done. Using tongs remove the shrimp and scallops from the block and divide the shrimp and scallops onto two warmed serving plates.
Garnish the seafood with the lime and lemon peel and drizzle with the remaining lime juice. Sprinkle with additional crushed peppercorns if desired.
This basic shellfish brine comes from Mike Stines’ article “Smoking Succulent Shellfish”. Read more how-to and recipes for smoked mussels, clams, scallops, and oysters here.
2 quarts cold water, divided
1 cup (10 ounces or 280 g) coarse kosher salt
1/2 cup dark brown sugar, packed
2 tablespoons lemon juice
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
Heat one quart of water to a simmer over medium heat. Add the remaining ingredients and stir until the salt and sugar are dissolved. Remove from the heat and add the remaining water. Cool the brine to below 40 degrees F.
Pour the cooled brine over the oysters and soak, refrigerated, for 30 minutes. After brining, rinse the oysters under cold water and drain in a colander.
Prepare the smoker for a 225 degrees F. cook using your favorite smoking wood (avoid using heavy wood such as mesquite). I usually use alder, apple or oak, but I’ve also used dried seaweed.
Place the oysters on a porcelain grill rack or Frogmat smoking mat. (Or return the oysters to the cupped (bottom) portion of the shell and arrange them on a tray with rock salt.) Smoke the oysters for 30 to 40 minutes or until the edges begin to curl. Remove from the grill and serve warm or cool. You can also serve them cold with a drizzle of olive oil, some crushed red pepper and crusty bread.
