9 Comments, 9 Threads

1. 1. Jason Rubenstein

   Wow! Where the heck do you come up with this stuff? I have to try this one!

   August 30, 2002 - 12:11 am   Link to this Comment

   

   
2. 2. Jason Rubenstein

   {duh!!} nevermind.

   Boyyyyy am I tired.

   Your maternal grandfather was brilliant.

   August 30, 2002 - 12:13 am   Link to this Comment

   

   
3. 3. Undertoad

   Sounds a bit like cooking with lava:

   http://cellar.org/iotd.php?threadid=1972

   Same prinicple: the steam from the package prevents the whole thing from becoming charcoal.

   August 30, 2002 - 8:19 am   Link to this Comment

   

   
4. 4. Chris

   You are going to collect all these and publish them somewhere, aren’t you?

   August 30, 2002 - 9:40 am   Link to this Comment

   

   
5. 5. Robert Crawford

   Great idea, using a salt crust for red meat instead of the usual fish!

   August 30, 2002 - 10:10 am   Link to this Comment

   

   
6. 6. Angela

   My guests will be even more alarmed when I breezily inform them that I got the recipe off the internet — from a guy who calls himself VodkaPundit.

   August 30, 2002 - 12:43 pm   Link to this Comment

   

   
7. 7. Greg W.

   Wow! Great recipe! I once used a similar recipe for my parent’s 25th anniversary surprise dinner. And yes, it works!

   I used chuck roast ~2″ thick, coated with olive oil, then slathered with regular prepared yellow mustard. The same stuff used on your hot dogs. Finally coated with Kosher salt.

   Cook directly over a fire hot enough to melt a horseshoe and … Ta Daa!

   Gonna try your recipe soon!

   August 30, 2002 - 6:52 pm   Link to this Comment

   

   
8. 8. James

   Wow, this sounds like a great idea…would love to try. One of the best fishes I ever ate was in Turkey, baked (not grilled) in a salt crust, so I can imagine how this could be brilliant.

   August 30, 2002 - 8:51 pm   Link to this Comment

   

   
9. 9. Andrea Harris

   Mmmm… steak…

   September 2, 2002 - 1:07 pm   Link to this Comment