4U Meat & Cheese Lovers
- Thread starter Rhodi
- Start date
birdshooter
Well-known member
Stop teasing us. I'm drooling on my keyboard as I type.
FCSpringer
Moderator
Looks great, enjoy.:thumbsup:
mnmthunting
Banned
WOW! looks tasty how was it.
Why Cedar?
Why Cedar?
It was very good.
We've tried maple, alder, oak, and cedar planks on various types meats and have come to the conclusion that cedar is our favorite. I especially like it with salmon. I really like using apple wood, but have only been able to find the planks on the web.
Uncle Buck
New member
Last edited:
BritChaser
Well-known member
Tasty Looking Dish
That looks very tasty. What type of flavor, if any, does the cedar impart to the meat?
Superbowl food
Venison cooked on a cedar plank w/blue chiz.
Looks like a pile of something
That looks very tasty. What type of flavor, if any, does the cedar impart to the meat?
bobeyerite
New member
My question is how do you cook it? Do you bake it? What kind of time does it take? I would think the meat has to be somewhat precooked?...........Bob
bobeyerite
New member
One more question, did you use a Gas Grill or Briquettes?......Bob
bobeyerite
New member
I only have a Gas Grill that is why I was asking, Thank you for the help.......Bob
Britchaser,
To me the cedar seems to give the meat a subtle, smoky sweetness compared to some of the other woods.
Bob,
I use the lump hardwood charcoal instead of briquettes. Like kiotehntr said, gas or charcoal grills will work. I usually soak the plank for about 24 hrs. As a matter of fact, you can soak them in fruit juices, bourbon, etc. I did try soaking one in peach nectar for some pork loin and it was good. Also, don't let the plank catch on fire, kind of ruins the whole experience.
This is the recipe that really got us hooked on using a plank:
Grilled Cedar-Plank Salmon
1 untreaded cedar plank (soaked)
1/2 Cup Sun Dried Tomato Vinaigrette Dressing
1/4 Cup finely chopped fresh parsley
1/4 Cup finely chopped sun dried tomatoes
1 Tbsp vegetable oil or olive oil
1 Salmon fillet (2 lb). 1 inch thick, skin removed
Preheat grill to medium heat and mix dressing, parsley, and sun dried tomatoes
Rub oil on one side of plank
Place salmon on oiled side of plank
Place plank w/salmon on grill
Cook 10-15 minutes
Brush salmon with dressing and cook another 10-15 minutes.
Eat and enjoy
Courtesy of KRAFT
To me the cedar seems to give the meat a subtle, smoky sweetness compared to some of the other woods.
Bob,
I use the lump hardwood charcoal instead of briquettes. Like kiotehntr said, gas or charcoal grills will work. I usually soak the plank for about 24 hrs. As a matter of fact, you can soak them in fruit juices, bourbon, etc. I did try soaking one in peach nectar for some pork loin and it was good. Also, don't let the plank catch on fire, kind of ruins the whole experience.
This is the recipe that really got us hooked on using a plank:
Grilled Cedar-Plank Salmon
1 untreaded cedar plank (soaked)
1/2 Cup Sun Dried Tomato Vinaigrette Dressing
1/4 Cup finely chopped fresh parsley
1/4 Cup finely chopped sun dried tomatoes
1 Tbsp vegetable oil or olive oil
1 Salmon fillet (2 lb). 1 inch thick, skin removed
Preheat grill to medium heat and mix dressing, parsley, and sun dried tomatoes
Rub oil on one side of plank
Place salmon on oiled side of plank
Place plank w/salmon on grill
Cook 10-15 minutes
Brush salmon with dressing and cook another 10-15 minutes.
Eat and enjoy
Courtesy of KRAFT
bobeyerite
New member
Sounds good Rhodi, Thank you for the help.........Bob