bobaftt
is one Smokin' Farker
I am going to try some salmon on the grill tonight. Anyone have any recipe suggestions?
DO you heat the plank up first or does it all go on at the same time?
Thanks for the tip!Yeah, I do. In fact I put the cooking side down for a couple of minutes, then oil it lightly when I turn it. Then let it heat about 4 or 5 minutes. I also oil the skin on the fish too.
The shorter the cook time on something, the longer I preheat the plank. For something like brie, I might let it go 10 minutes.
I use hickory planks on things like pork chops or tenderloins, and don't preheat them hardly at all as it takes 30 or 40 minutes for the whole cook.
I do the preheat and light oil rub also. The plank adds just enough smoke flavor without overpowering. But... it also insulates the food from the direct heat, so it is a lot like roasting. Ready made for the BGE. Never tried hickory Wayne-might have to give that i try. Cedar was way too strong for my tastes.
Paul
The salmon I got the most raves for was cedar planked with fancy mustard and brown sugar on top. Mmmmm - can almost taste it now!
The salmon I got the most raves for was cedar planked with fancy mustard and brown sugar on top. Mmmmm - can almost taste it now!
Plank cook it with an alder plank if you can get one and have time to soak it for 3-4 hrs.
Paul
Here is how the Elders (well, my own twist on how the Elders cook on a plank).DO you heat the plank up first or does it all go on at the same time?