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Cedar Planks

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Post Sat Apr 15, 2006 9:11 am
Mr Dee Dee medium
medium

Posts: 179
Location: Muskego, WI
I got Cedar Planks for my Bday...anyone have any suggestions on what to put on them first????
Mr. Dee Dee is my user name :P
but you can call me Ed
Weber One touch Gold 22.5" and 26.75"
CG w/SFB
WSM 22.5"

Post Sat Apr 15, 2006 10:24 am
Stik2UrRib rare
rare

Posts: 44
Location: Nashville, TN
Salmon seems to be the classic. I've had pork chops and tenderloin on cedar as well, which were very good. Herbed brie or cambert are good if you want to be all tres chic. Should be plenty of help here. Post us a pic. Good luck!
Lookin' ain't cookin'
Image
Weber Gen-C
SnP-Pro
ECB

Post Sat Apr 15, 2006 10:53 am
Mr Dee Dee medium
medium

Posts: 179
Location: Muskego, WI
Yea, I have to figure the whole picture posting thing out yet... :?
Mr. Dee Dee is my user name :P
but you can call me Ed
Weber One touch Gold 22.5" and 26.75"
CG w/SFB
WSM 22.5"

Post Sun Apr 16, 2006 6:21 pm
BBQnMama medium-well
medium-well

Posts: 277
Location: CO

oh yah - salmon on a cedar plank is super yummy. I marinate mine for about 30 in veggie oil, soy sauce, bourbon, ground ginger and brown sugar and then put it on the plank and cook, reserving the marinade. I simmer the marinade until it's reduced and then add some fresh lemon juice. DEEEElicious!
Traeger Texas Style (BBQ075) w/ Cold Smoker
Weber Summit Silver
Weber Kettle

Post Sun Apr 16, 2006 6:49 pm
bourj medium
medium

Posts: 152
Location: Chicago suburbs
Hey BBQnMama - what's the ratio on those ingredients? I also got some planks, and I could use a good salmon recipe, because I eat beef or pork for pretty much every meal of the day.

Post Mon Apr 17, 2006 12:12 am
BBQnMama medium-well
medium-well

Posts: 277
Location: CO

Hey bourj....

Well - now beef or pork for every meal doesn't sound too bad but... variet is the spice of life, I s'pose :)

I think I use 3 Tbs bourbon, 2 Tbsp oil, 1 Tbs soy sauce (I prefer the low sodium version since reducing it by half intensifies the flavor) with 1/2 tsp or so of ginger and a Tbs or two of brown sugar... and then I just squeeze whatever volume comes out of a half lemon to the remaining marinade after the fish is on.

It's one of my family's all time faves.... Enjoy! Lemme know what you think!

PS: you prob already know this but just in case - make sure you soak the planks before using.... :)
Traeger Texas Style (BBQ075) w/ Cold Smoker
Weber Summit Silver
Weber Kettle

Post Wed Apr 19, 2006 6:46 pm

Posts: 18
Location: duncanville texas

I work at a seafood resteraunt called pappadauex. What they do is put maple syrup on the plank to cause the salmon filet to stick. Then they put a garlics butter coating on the filet and heat it over an open flame and finish in a broiler.

Post Wed Apr 19, 2006 7:02 pm
BBQnMama medium-well
medium-well

Posts: 277
Location: CO

oooooooooooooooh ..... I Loooooooooooooooooove pappadauexs..... one of my faves (my best pal's all time fave restaurant in fact)! yum yum yum. I'm going to give your recipe a try!
Traeger Texas Style (BBQ075) w/ Cold Smoker
Weber Summit Silver
Weber Kettle

Post Wed Apr 19, 2006 10:51 pm
TheRod medium
medium

Posts: 131
Location: West central IN

I hit pappadauex every time I'm in Phoenix, best seafood on the planet, IMHO. The stuffed shrimp is to die for...

TheRod
"Fairways and greens, and don't forget to wave."

Post Wed Apr 19, 2006 10:54 pm
ThrRoff well done
well done

Posts: 999
Location: Washington, DC

Salmon on planks is the classic. We like them with just salt. pepper, garlic and EVOO.
Image
Image

Post Wed Apr 19, 2006 11:12 pm
bbquy well done
well done

Posts: 403
Location: Ct
Are you supposed to soak the plank in water first?
currently: Jenn-Air 48,000 btu gasser, CG-Outlaw w/sfb, (2)Weber 22" Performer Gold, Weber Q

Post Wed Apr 19, 2006 11:41 pm
BBQnMama medium-well
medium-well

Posts: 277
Location: CO

oh yah - def have to soak the planks first otherwise they'll burn up. I usually soak 'em for about 1/2 hour (about the time it takes for me to get the fish ready it seems)
Traeger Texas Style (BBQ075) w/ Cold Smoker
Weber Summit Silver
Weber Kettle

Post Thu Apr 20, 2006 12:30 am
bbquy well done
well done

Posts: 403
Location: Ct
OK, Thanks for the info. :D
currently: Jenn-Air 48,000 btu gasser, CG-Outlaw w/sfb, (2)Weber 22" Performer Gold, Weber Q

Post Thu Apr 20, 2006 1:46 am
harry_canyon well done
well done

Posts: 612
Location: Hayward, CA
I've yet to try 'planking' anything... But I am definitely interested.

Do folks soak the planks in anything but water? If so, how much does it affect the flavor?

Thanks!

Derek
Always keep an open mind. But not so open that your brain falls out.

Post Thu Apr 20, 2006 10:17 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7466
Location: Stoughton, WI
ThrRoff wrote:
Salmon on planks is the classic. We like them with just salt. pepper, garlic and EVOO.
Image
And apparently a Pepto-Bismol slather as well... :lol:

Brad

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