Planked Salmon

[BJ_WA]

This is what I do with salmon. I get cedar shakes from a scrap pile at the hardware store, soak them with water, and smoke cook the salmon on the the middle of the grill. I was out of alder chunks so last night used cherry and plum for smoke. The cedar smells great when the salmon is cooking but aluminum foil works just as well and the salmon cooks faster not having the wood for insulation. This is a coho should from a fish I caught last summer.

[jimnyc]

I never even thought of trying to smoke things in that manner, what an awesome idea. Would that work if you plopped a few steaks on there too? Hell, I was thinking about a smoker someday, but if I could do that every now and again!

[BJ_WA]

When I do steaks and burgers I'll bank the coals to one side and sear the meat over the coals, then move it to the cool side of the grill and leave the lid on for awhile till the are medium to rare. I'll see if I can find a picture.

A lot of this I learned by trial and error but the booklet that comes with the Weber has a lot of basics. At least the experimenting is good to eat.

[BJ_WA]

Here are some lamb chops I did recently using that method.

[BJ_WA]

jimnyc - here is a pan seared salmon recipe a friend found and tried.

He said next time he'd cut back on the lemon juice and sour cream and cook the fish longer. I'd try this recipe with about any fish.

http://www.foodnetwork.com/recipes/t...ll-recipe.html

[Voted4Reagan]

DO NOT USE CEDAR...It can have toxic oils in it.

stick to hickory...

[Jeff]

I never even thought of trying to smoke things in that manner, what an awesome idea. Would that work if you plopped a few steaks on there too? Hell, I was thinking about a smoker someday, but if I could do that every now and again!

When I do steaks and burgers I'll bank the coals to one side and sear the meat over the coals, then move it to the cool side of the grill and leave the lid on for awhile till the are medium to rare. I'll see if I can find a picture.

A lot of this I learned by trial and error but the booklet that comes with the Weber has a lot of basics. At least the experimenting is good to eat.

Jim when doing the steaks I do as BJ does, except I buy the smoking chips from the store, you soak them in water ( I usually do it for 4 hours up to a day ) and add twice as many as they tell you once the charcoal is ready to cook on, then I just cook the steaks normally, they come out with that Hickory smoked taste. Not perfect but pretty dang good.

[BJ_WA]

DO NOT USE CEDAR...It can have toxic oils in it.

stick to hickory...

I've not heard this before - most grocery and hardware stores here in the NW carry commercial cedar planks just for cooking salmon. I'd never use cedar for the basic smoke but one can get some smoldering of the cedar which smells great and some can detect it on the fish. A lot of restaurants out here do salmon on cedar planes, aw well.

I can get free cherry, apple, and plum so that's what I use mostly. As common as alder is I have no source so buy it, as well as hickory and mesquite. I use big chunks and don't worry about soaking as the heat dries them out so fast anyway. After the lid goes on the fire dies down and they smolder and smoke just as well. I will buy some hickory chips for the bacon making project I have planned.

[Gunny]

I've not heard this before - most grocery and hardware stores here in the NW carry commercial cedar planks just for cooking salmon. I'd never use cedar for the basic smoke but one can get some smoldering of the cedar which smells great and some can detect it on the fish. A lot of restaurants out here do salmon on cedar planes, aw well.

I can get free cherry, apple, and plum so that's what I use mostly. As common as alder is I have no source so buy it, as well as hickory and mesquite. I use big chunks and don't worry about soaking as the heat dries them out so fast anyway. After the lid goes on the fire dies down and they smolder and smoke just as well. I will buy some hickory chips for the bacon making project I have planned.

I can give you all sorts of things wrong with this operation.

One, you live around my brother. Seattle Way?

Two, I'm allergic to cedar.

Three, I hate fish.

Now if you want to throw a cow on the BBQ, we can be acquaintances. You have to bring your own beer though. Nobody lets me drink shit anymore.

[BJ_WA]

It's good to know - I'm allergic to some trees and grasses but burning on the grill or as a cooking method never seems to bother me.

I do good steaks and seldom drink beer but when I do.... never mind. I've got plenty of wine. The next time you are in town to visit your brother, give me a shout, I'll throw some meat on the grille.

[Gunny]

It's good to know - I'm allergic to some trees and grasses but burning on the grill or as a cooking method never seems to bother me.

I do good steaks and seldom drink beer but when I do.... never mind. I've got plenty of wine. The next time you are in town to visit your brother, give me a shout, I'll throw some meat on the grille.

We won't have to argue over that wine crap. I drank Wild Turkey straight. Managed to piss of everyone in the universe. Ask anyone on the board. Jim, DMP, Kathianne, abbey, namvet ...

Everyone has a skill set. Mine's pissing everyone off.

Now back to this BBQ stuff ... I can do a mean flat iron steak and I'm hell on a brisquette.

[BJ_WA]

It sounds like you do a good job of it, pissing folks off. :-)

I've not done a flat iron but recently rediscovered chuck steaks.
I like a piece of meat with some body to it and they marinade well.

I love a brisket but only do one a year. I'd rather do a pulled pork.

[Gunny]

It sounds like you do a good job of it, pissing folks off. :-)

I've not done a flat iron but recently rediscovered chuck steaks.
I like a piece of meat with some body to it and they marinade well.

I love a brisket but only do one a year. I'd rather do a pulled pork.

Flat irons are one of the leanest meats you can get, and one of the lest expensive. The don't come out as tough as round or sirloin and you don't have to deal with chewing the fat in a chuck.

I like pulled pork but I'm a Texan. We grow up on beef. I don't even know how to cook a pig. Pork is more a Southern than Southwestern thing. I can smoke ribs though.

[Jeff]

It sounds like you do a good job of it, pissing folks off. :-)

Yup he sure enough can piss folks off.

I've not done a flat iron but recently rediscovered chuck steaks.
I like a piece of meat with some body to it and they marinade well.

I love a brisket but only do one a year. I'd rather do a pulled pork.

OK quit it's early in the morning and I am getting hungry.

Flat irons are one of the leanest meats you can get, and one of the lest expensive. The don't come out as tough as round or sirloin and you don't have to deal with chewing the fat in a chuck.

I like pulled pork but I'm a Texan. We grow up on beef. I don't even know how to cook a pig. Pork is more a Southern than Southwestern thing. I can smoke ribs though.

Gunny come on to GA and I will show you what a good Pig Pickin is, with plenty of cold beer of course, and lets not forget the ol Mason jars. Heck BJ come on with him, but you will have to bring your own wine, I just don't care for it myself.

[Voted4Reagan]

Cedar Oil is used as an Insecticide and Fungicide. A friend of mine just walked on cedar chips a few days ago and their feet are now swollen and irritated.

Yes... Cedar smells nice... but there is a reason they used it to line closets to protect clothing.

It can kill insects. and is a severe irritant to some humans.