Salt dome

Anyone ever cooked meat inside a salt dome?  My Mom says my Grandpa used to cook duck, pheasant, goose, dove, small wild turkeys inside salt domes and she loved it.  Was wondering if there was some personal experience out there and some pointers before I experiment.

WarToad


Anyone ever cooked meat inside a salt dome?  My Mom says my Grandpa used to cook duck, pheasant, goose, dove, small wild turkeys inside salt domes and she loved it.  Was wondering if there was some personal experience out there and some pointers before I experiment.

I've done it with venison and pheasant. But here are some ideas:
 
http://www.ehow.com/how_6705_make-tom-collins.html
 
http://www.foodandwine.com/recipes/salt-crusted-prime-rib-roast
 
http://www.thatsmyhome.com/ranchers/beesal.htm

Toad, I am unfamiliar with the term "salt dome". Michael's references helped me focus in on what I'm familiar with, salt encrusted. I've cooked whole prime rib bone-in roasts using this method. The results have always been successful. I recommend!

It's been described to me as puting a layer of salt down on a baking sheet, your meat in the middle, then completely covering the meat in a mound, "dome" as Mom said, then baking until up to temp.

As much salt as is used, my Mom says it was well seasoned, but never over salty.

My curiosity is piqued.  This salt dome, I must try.

Michael  - thanks for the links and info.  Some more reading to ponder there.

WarToad

I have done red snapper encrusted in salt.  It turns out wonderfully moist and not overly salty.

Good luck and let us know how it goes

There is a way to do it right,..... figure it out.  I tried years ago to do it and the food was inedible!!!!!!!!!!!!!

Adjudicator


This is yet another topic peviously covered in years past.  Wouldn't it be easier to reactivate the old threads?

Using this sites search engine, I had pulled up 32 threads that did not address salt domes as described.  Thus, a fresh thread.  Thanks.

Adjudicator


This is yet another topic peviously covered in years past.  Wouldn't it be easier to reactivate the old threads?

Perhaps it was previously covered in years past.  Perhaps you can find the thread. 

I tried also.

I feel strongly that no harm is being done here ... In a way, it is refreshing that there is a little more dialogue about food here.

wheregreggeats.com

Adjudicator


This is yet another topic peviously covered in years past.  Wouldn't it be easier to reactivate the old threads?

Perhaps it was previously covered in years past.  Perhaps you can find the thread. 

I tried also.

I feel strongly that no harm is being done here ... In a way, it is refreshing that there is a little more dialogue about food here.

It is in the archived posts.  No harm of course; but yet another thread of a previously covered topic.

I am just happy to read about  something other than a hotdog cart 

I've done it with thanksgiving turkeys on the weber many times, as stated above just put a layer of salt on wax paper, slightly wetted salt so it sticks together good but doesn't dissolve obviously,

then packed the whole bird in the same slightly wetted salt to form a shell, the smoked on the weber until temperature probe in thigh was good,

always turned out excellent, moist, flavorfull, my in-laws have been doing it for years and I learned from them

good luck

forgot to add, CLEAN GRILL GOOD after,

salt will rust it out big time if you don't