Consolidated "Grilling" thread
May 29, 2011 | 2:28 pm
#181
Join Date: Oct 2008
Location: SFO
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May 29, 2011 | 7:15 pm
#183
Join Date: Feb 2005
Location: Vancouver, BC
Posts: 1,573
We do this a couple of times a year in the summer when the salmon returns to spawn. Find that the planking method easier to keep the salmon from overcooking. While I love the smell of the smoking cedar plank, I don't find it infused into the salmon as much as I would like though.
In terms of a recipe, we normally do a simple light coating of dijon mustard with brown sugar crumbled on top along with a bit of salt and pepper.
In terms of a recipe, we normally do a simple light coating of dijon mustard with brown sugar crumbled on top along with a bit of salt and pepper.
May 31, 2011 | 10:38 am
#186
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Just an update. I have to retract my comments about reusing planks. They definitely lose the thujone flavour and taste after 1 use.
An 18" piece is about right. 24" is the width of my BBQ grill so doesn't allow heat to rise as much if there are two planks inside.
An 18" piece is about right. 24" is the width of my BBQ grill so doesn't allow heat to rise as much if there are two planks inside.
May 31, 2011 | 3:32 pm
#187
Join Date: Feb 2004
Location: ORD
Programs: AA
Posts: 1,754
Our preferred sauce for salmon is much the same: soy sauce, brown sugar, grated ginger, a little dry mustard. I do it in the oven or on the grill. I serve it with white rice, and something green to balance the dominant orange/brown color: green salad, or spring peas, or grilled asparagus.
Jun 14, 2011 | 2:24 pm
#188
Join Date: Feb 2003
Location: Reston, Virginia, USA
Posts: 653
Read this thread. Reminded my lady that we got some cedar planks as a gift. She did salmon over charcoal at home. Excellent.
Then she tried the same with fresh trout on a gas grill at our mountain cabin. Alas, the burner rot in the old gas grill became really apparent when planks that need even heat didn't get it. Planks burned. She used bad words.
So now I am on the hook for a new gas grill.
Then she tried the same with fresh trout on a gas grill at our mountain cabin. Alas, the burner rot in the old gas grill became really apparent when planks that need even heat didn't get it. Planks burned. She used bad words.
So now I am on the hook for a new gas grill.
Jun 30, 2011 | 9:17 pm
#191
Join Date: Jan 2004
Posts: 359
+1 - Done this as well for years. You can hit it once or twice with a sander if necessary.
Aug 12, 2012 | 6:56 pm
#192
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STILL DELICIOUS, we and our guests ate all of it which I was pleased to see but now I'm realizing that there won't be leftovers!!
Aug 12, 2012 | 10:53 pm
#194
Join Date: Mar 2010
Posts: 1,305
I was shown this in Germany, using scallops, salmon, and a thick steak.
Interestingly, one of the planks was soaked in White Wine + water, while the other was soaked in American Bourbon+ water. Both were soaked all morning.
The fish was fantastic as was the steak. Memorable in fact.
Interestingly, one of the planks was soaked in White Wine + water, while the other was soaked in American Bourbon+ water. Both were soaked all morning.
The fish was fantastic as was the steak. Memorable in fact.
Aug 12, 2012 | 11:21 pm
#195
Join Date: Feb 2000
Location: Northern California
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Posts: 3,696
I was shown this in Germany, using scallops, salmon, and a thick steak.
Interestingly, one of the planks was soaked in White Wine + water, while the other was soaked in American Bourbon+ water. Both were soaked all morning.
The fish was fantastic as was the steak. Memorable in fact.
Interestingly, one of the planks was soaked in White Wine + water, while the other was soaked in American Bourbon+ water. Both were soaked all morning.
The fish was fantastic as was the steak. Memorable in fact.