Deb
New member
A week or so ago Bruce posted a recipe for the warming drawer on the Mak Pellet Grill Fan page on facebook.... it used coarse sea salt and tangerines........
I decided that I was going to play with the warming drawer today and decided to do some kosher salt using some blood oranges that said buy me last week........ I didn't follow Bruce's directions, just did what seemed like the right proportions
I poured a bunch of kosher salt into a pie pan, zested a couple of blood oranges into the salt, mixed it up and then squeezed juice into the salt, stirring , using just enough to wet it........ then into the warming drawer on smoke, let it go til it was pretty dry, soaked it again, It was probably in there 3 hours - on smoke all but about a 1/2 hour that the grill was up to 350. I also threw some plain salt and paprika
it needs to dry a little more but the flavor is pretty incredible....... if I liked salt on my margaritas I think that this or a lime version would be great on the glass
now I have to figure out what to use it with.....
I decided that I was going to play with the warming drawer today and decided to do some kosher salt using some blood oranges that said buy me last week........ I didn't follow Bruce's directions, just did what seemed like the right proportions
I poured a bunch of kosher salt into a pie pan, zested a couple of blood oranges into the salt, mixed it up and then squeezed juice into the salt, stirring , using just enough to wet it........ then into the warming drawer on smoke, let it go til it was pretty dry, soaked it again, It was probably in there 3 hours - on smoke all but about a 1/2 hour that the grill was up to 350. I also threw some plain salt and paprika
it needs to dry a little more but the flavor is pretty incredible....... if I liked salt on my margaritas I think that this or a lime version would be great on the glass
now I have to figure out what to use it with.....
