Have any of you ever embedded meat or fish in rock salt as a cooking method?

I'm thinking about trying a Dutch oven prime rib in rock salt for a tailgate this fall, and I wonder if anyone has tried this and has any suggestions.

I got a rock salt block for grilling on as a Christmas gift a couple of years ago. You put it directly over a propane grill or stove and let it heat up and then cook the meat on it and I guess it's supposed to infuse a better flavor into the meat? Me and the wife tried it once or twice on fish and werent really impressed with the taste it imparted so we havent used it again.

To be honest, I'd skip anything fancy and just cook the prime rib like normal and not risk messing it up. If you want more salt in the taste, just season it with more salt in the rub and call it a day.

Wouldn't the salt just draw the moisture out of the meat?

prime rib at a tailgate?

Used to be my standard to cook them encased in salt. Works great.

But now I prefer, a reverse sear.

Fightin TX Aggie said:

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I'm thinking about trying a Dutch oven prime rib in rock salt for a tailgate this fall

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W ell, I guess this fall should be a good time for tailgating experimenting if at A&M games.

shouldn't have to worry about annoying any neighbors if it's a fail...

Wife and I cooked a beef tenderloin two weeks ago. Search for Lomo al Trapo. 20 minutes to cook and keep plenty of coals. We used a kitchen towel and will use a thinner rag next time. Still came out great.

Are you meaning Kosher Salt? I've done Snapper in a Kosher Salt 'mortar'. It's excellent.

I haven't seen it done with beef. Would you sear the Prime Rib first? If you do, I think it would be fine.

Have done several in ice cream salt over the years. Super easy and rave reviews. Works great if you want a no-maintenance cook.

-season
-get a turkey pan and about 20lb ice cream salt. Wet the salt and build a 1-inch thick bed. Put rib roll on top of the bed
-wet salt and form it all the way around and on top, try to maintain similar thickness everywhere
-cook @ 500, 12 minutes/lb (for rare). Let rest 15 minutes after removal.
-bust salt off with a hammer, Rest about 10 more minutes, slice, serve

Comes out juicier than reverse sear, but with less charred flavor. I prefer reverse sear but love both.

I agree:

David Wade Prime Rib

I have done it several times and it is really delicious. You get a salt crust unlike most any other cooking method.

It is amazing how much salt you use though. Obviously not a big deal given the expensive cut of meat but I always shake my head a bit throwing out several boxes worth of salt during clean up.

It usually takes 2-3 hours.