At the event, Salt Rox was promoting its Salt Shotz glasses, which are large shot glasses crafted from the shiny pink, salty stone. The glass, which was slightly larger than a shot glass, was perfect for margaritas, dirty martinis, Bloody Marys and tequila shots. My friend Manda and I tasted a sip of tequila from it and it had the perfect hint of salt -- but not too much, like a salt-rimmed glass might be.
|Manda and Me drinking out of a Salt Shotz|
Shortly after discovering this intriguing product, I did a story on it for The Lane Report. In my story, Mary said:
"The salt block allows you to take grilling to a whole new level. Use it in your broiler, on your cooktop or over an open flame. You can use it to make frozen desserts, fine chocolates, sorbets. You can take it all the way through your meal — from your amuse-bouche through dessert."
The meat could not have been more JUICY! Delicious! And the veggies soaked up just enough saltiness. This was such a tasty meal.
Update: I cooked on it again the following night after writing this post. This time, I used it in the oven. I made salmon, scallops, sliced onions (not pictured here) and cheese-stuffed jalapenos and banana peppers. Again... nomilicious.
A word of advice though... if you buy one of these lil bad boys, make sure you put it on the grill or in the oven BEFORE you turn on the heat. In fact, you should give it some time to acclimate to the temperature of the environment you are cooking in. I think we messed up a little when we were cooking on the grill Monday night... we took it from the air-conditioned house out to the grill and set it on there. While the grill had JUST been turned on, I think the heat variance was too much for the little stone to handle -- it has a fracture down the middle of it now. (sad face)You'll definitely be seeing more posts about cooking on this stone... I'm so excited for all the possibilities. :)