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mw,
Cedar plank/charcoal grill is the perfect prep for Copper River Salmon. The rich fatty acids of the CR Salmon do well on a grill, even better than regular King Salmon. IMHO, I think it’s too strong for most other fish or just not the way I like to prep the other hearty flavored fish. I know folks who like to plank halibut and Mahi Mahi, but it’s too much for my taste.
quote:
Originally posted by Board-O:
I cooked salmon on the grill with mesquite or hickory in the smoker box and liked it very much. I supposed you could use cedar for this also.



Board-O, if you want your fish to taste like an old cigar box this would be the way to go. Cedar is way to strong a wood to chip up and put in a smoker box. All you are looking for is to impart a mild flavor in the fish, not smoke a Cohiba with it.



mwagner7700, remember that when you use this plank you soak in it water for about an hour before you use it so it doesnt burn at all. It wont even smoke as you are not going to put it over a burning fire, just coals or a propane grill.

You can pick up an untreated cedar plank at the hardware store cheaper than WS, it just doesnt have the picture of the fish on it or a logo Wink

I would also say the life of them is about 4 or 5 times then they start to mellow from the soakings, not from the burnings.
On the topic of planked foods, this recipe was recently printed in the local paper. I haven't tried it yet, but it sounds like it would be very unhealthy and very tasty:

Planked Marrow Bones With Salt & Pepper

Be politically incorrect with this fatty, salty dish adapted from The Art of Plank Grilling: Licked by Fire, Kissed by Smoke (2006, $29.95) by Toronto barbecue guru Ted Reader. Making this can be tricky. The marrow should be hot and soft, but the bones should not be cooked so long or at so high a temperature that much of the marrow melts. You'll need an untreated barbecue plank, sold in some supermarkets, kitchen shops and home improvement stores. Soak it at least an hour before using.

2 tbsp coarse sea salt or fleur de sel

1 tbsp freshly ground pepper

6 medium beef marrow bones, each 3 to 4 inches tall

1 baguette, sliced 1-inch thick on diagonal

Preheat barbecue to medium-high.

In small bowl, stir together salt and pepper.

Pat dry bones with paper towels. Press some of salt mixture on to both ends of bones. Place each bone, widest side down, on 4-inch square of foil; crimp foil around base to catch drippings.

Place bones on plank. Place soaked plank on grill and close lid. Grill 20 minutes, or until bones are golden brown and marrow has started to render its fat.

To eat, scoop out marrow with knife and spread on bread. Sprinkle with some of remaining salt mixture.
Living on Vancouver Island...both Salmon and (red) Cedar trees abound.

I have had Salmon on a Cedar Plank more times than I could hope to count.

Disclaimer: I do not consider myself a cook.

It is my humble opinion that the cedar plank is somewhat aesthetic.
I submit that cooking salmon on a water-soaked cedar plank is more about the steam than it is about the wood/oil flavouring.

Why red cedar?...
Red cedar is fairly porous...it can hold a lot of moisture.

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