Grilling on the salt stone

Light, easy, and delicious grilling? It's easy with these striking pink salt stones. Whether you call them salt stones or salt planks, they've been available in every barbecue shop and every barbecue department for years, offering accessories and are nothing new to experienced grillers. But since discount stores regularly offer salt planks in the spring, even grilling newbies are catching on. Ideally, literally, if they actually use these chunks of Himalayan salt for grilling and not just serving.

Salt is vital. Without sodium and chloride – the two electrolytes that make up about 98 percent of all commercially available salt – our bodies would not function. The remaining 2 percent contains minerals such as calcium and magnesium. But the amount of salt we consume determines whether it is good for us or harmful – or can even be life-threatening. The general recommendation of the German Nutrition Society (DGE) is for adults to consume no more than six grams of table salt per day; the World Health Organization recommends just five grams per day.

Fine salt note
Salt is a real flavor booster for many dishes, but it can quickly take a rather unpleasant turn. Depending on how much or how little salt you usually use, your own sense of salt becomes dulled. What you find sufficient when tasting may be considered too salty by someone else. However, if you use a salt plank for grilling, the food can be seasoned beforehand as needed, but not salted, as the plank or stone imparts a subtle salty note to the food during the cooking process. There is no need to worry about too much salt with this method – unless you want to cook on the plank for a longer period of time at a low temperature. In this case, the moisture released by the food can dissolve more salt, making it too salty. Larger items can be seared well on the hot salt stone, but should then be cooked to the desired doneness in the indirect grill area. Generally speaking, the drier the food, the less salt will be released. You should also be careful with acidic marinades, as acid can also dissolve more salt particles from the plank. However, depending on the food, this effect may also be desirable.

Pink grilling
The salt planks are made of Himalayan salt, and their reddish hue is due to the iron ions they contain. Contrary to what the name suggests, most of the Himalayan salt products sold here are not mined in the Himalayas, but in Pakistan. The term "Himalayan" is protected in that only countries that have a part of the Himalayas on their territory are allowed to market the pink salt under this name. In addition to Pakistan, these countries include India, Nepal, and Tibet. Any food that likes a quick, hot, and crunchy meal is predestined for the salt stone. Thinly sliced ​​steak strips, fish fillets, seafood, or sliced ​​vegetables and fruit are among these and are ideal for beginners who want to achieve culinary success in a short time. To do this, the salt stone is slowly heated until it reaches a temperature of 220° to 250°C. The stone or plank is at exactly the right temperature for this type of grilling when a drop of water begins to dance on the salt surface. This means no oil is needed to prevent the food from sticking. Even searing a steak is possible on the salt plank at this temperature. The salt stone is also ideal for gentle cooking at medium temperatures, between 160°C and 180°C, and the best results are achieved with direct or indirect grilling with the lid closed – or in the oven. The food should be turned halfway through the cooking time.

Below or above – on top or below
Generally, you grill on top of the salt stone, but it also works well underneath. For chicken thighs, for example, the salt plank is first slowly heated to the desired temperature. Then it is temporarily moved to the cooler temperature zone, making room for the chicken thighs, which are then placed on the hot grill grate. Then you carefully place the salt plank (careful, it's hot!) on top of the thighs and cook them simultaneously from the top and bottom until they are golden brown and crispy. This eliminates the need to turn the food.

Everything ready for cleaning
After grilling, let the salt plank cool down for about half an hour. Then, carefully scrape off any encrusted residue with a wire brush or knife and then simply wash it under running water until all residue is gone. However, contact with water should be kept to a minimum so that it can be reused multiple times. Dishwashing detergent and dishwashers are obviously taboo. It's important to dry the plank thoroughly after cleaning and let it air dry. Then store it until the next time you need it – either in an airtight container, but wrapping it in cling film also works. If one day the plank is too thin for grilling, you can always use it to salt pasta water or other dishes – or you can use it as exfoliating salt (preferably in combination with some high-quality olive or coconut oil) in the shower.