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Far over on the other side of the world, near the Himalayan mountains in Pakistan, there exist deep mines full of glorious and beautiful pink salt. The walls and tunnels are all made of it, and miners excavate the salt using methods passed down through generations. Then they pass off the boulders to manufacturers with the cutting equipment and grinders to create the actual salt blocks. Lucky for us, somewhere along the way, the brilliant idea of grilling on a Himalayan salt block was conceived. Cooking on a salt block provides subtle but rich flavor and a wow factor that will take your BBQ to the next level.

You’ve probably heard about some of the magical things a Himalayan Salt Lamp can do for you. But have you heard of the wonders of the Himalayan pink salt block? Or perhaps the idea of cooking on a big brick of sunset-hued crystal is totally new to you. Either way, you’re in the right place.

Scallops- nature’s tender umani marshmallows- are perfected with little more than a simple turn on an incendiary Himalayan Salt Block. The heat sears them instantly and the salt sets the surface like a tiny glaze on porcelain. A bare brushing of babecue sauce increases the stature of the glaze and its slights wetness is the delicious counterpoint to the seasoning from the salt block. Less is more.

In your back yard, neighbors arrive with a six-pack of their latest home brew, lured by thick steaks, onions, and asparagus marinating while the coals slowly catch and glow. Cooking fresh foods over fire connect us to the pleasure of today and the anticipation of days to come like nothing else. Himalayan Salt blocks are the next adventure in grilling, a new way to bring the best memories of the past into the future.

I had never thought that I could broil a salmon at home. It was totally out of my comfort zone. However, I always want to try new things and make my life more enjoyable. I saw a picture of a salmon on a Himalayan cooking salt plank (salt block) and I said to myself “Why not”? It came out so mouth watering and preparing that salmon was simpler than I thought.

The only place to start with something so absurd yet perfect as this dish is in the middle. The bacon is ready to flip in about a minute and a half. The edges get supper crispy (who has ever noticed before that bacon has corners?), while the lean inside stays wet and meaty. And the fat actually firms and ripples, like lardo that’s been working out. That’s Himalayan Salt Block Recipe for Grill-Fried Bacon and Eggs.

A bolder of Himalayan rock salt emerges from the darkness of a sixteenth century mineshaft in Pakistan and explodes into light. It has been 500 million years since the sun last warmed this salt as it collected on the shores of a primordial sea. Otherworldly, its crystals catch and refract a light show of alizarin, vermillion, rose, and blush. Earth’s abiding creativity is yours to enjoy. Here are some basic guidelines that will help you make the most of Himalayan Salt Block (Plank).

When you cook on Himalayan Salt Blocks, several things are happening at the same time: the heat of the block sears and browns proteins, melts fats, and caramelizes sugars, while the salt subtly dehydrates the surface and seasons the food. Together the heat and salt work in wonderful harmony, producing unique salty-toasty-caramelized flavors and delicately crisped surfaces as thin as a single layer of glaze on porcelain.

Everyone knows about salt on food, but what about food on salt? Massive Himalayan Salt Planks (Blocks) offer a whole new medium on which to prepare and serve food. Arranging slices of green apple, pear, and mozzarella on a platter of this crystal salt will season all three to perfection. Slice salmon sashimi on a salt slab and watch the fish grow pale and firm, gently curing at the table before you eat it. Thick blocks of salt can be heated on the stove to temperatures in excess of 600 degrees to sear sea scallops, flank steak, or duck breast. At the other temperature extreme, you can freeze the block to zero and whip up lightly salted frozen custard on it.