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cedar planks


whoopazz
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You can do a lot of things on a cedar plank... I'll occasionally do a chicken or one of my favorites is cedar planked tomato's topped with basil and mozzarella ( iprefer Alder planks) but cedar will work. Just take a cedar plank soak for an hour or two, cut the top off a tomato, put plank on grill for 5-10 minutes on each side, then put your tomato, cut side up coated with olive oil and balsamic vinegar (you may even want to marinate the tomato for a while) and a little salt and pepper. Close the lid and let it cook for a while. Then top with Mozz and the basil and let it melt away!

 

Sorry about my lack of recipe etiquitte! I'll try harder with the next one! :D

Edited by sundaynfl
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Shrimp Tacos on your cedar planks

 

About a cup of fresh O.J. / The juice of three fresh limes/about a 1/4 cup of olive oil/ salt and pepper and a few dashes of ground cumin

fresh cilantro, chopped, to taste

2 lbs. Fresh shrimp, peeled and deveined

Flour tortillas

 

Combine orange juice, lime juice, olive oil, salt and pepper and mix it all together. Add shrimp and marinate in the for 15-20 minutes. Acid will start to cook the shrimp so don't marinate any longer! When soaked plank(s) begin to smoke (about 5 minutes) place shrimp directly on the hot plank (don't pile them up). Close lid and cook for approx. 10 minutes until shrimp are pink. If you like grilled jalepeno's coat some in a little olive oil, salt and pepper and grill place directly on grill.

Serve shrimp with the cilantro and grilled jalepenos... add a little sour cream, shredded cheese, whatever kind you like, (I like monterrey jack) and your favorite salsa/guacamole from the Salsa/Guac post and you've got a meal!

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Shrimp Tacos on your cedar planks

 

About a cup of fresh O.J. / The juice of three fresh limes/about a 1/4 cup of olive oil/ salt and pepper and a few dashes of ground cumin

fresh cilantro, chopped, to taste

2 lbs. Fresh shrimp, peeled and deveined

Flour tortillas

 

Combine orange juice, lime juice, olive oil, salt and pepper and mix it all together. Add shrimp and marinate in the for 15-20 minutes. Acid will start to cook the shrimp so don't marinate any longer! When soaked plank(s) begin to smoke (about 5 minutes) place shrimp directly on the hot plank (don't pile them up). Close lid and cook for approx. 10 minutes until shrimp are pink. If you like grilled jalepeno's coat some in a little olive oil, salt and pepper and grill place directly on grill.

Serve shrimp with the cilantro and grilled jalepenos... add a little sour cream, shredded cheese, whatever kind you like, (I like monterrey jack) and your favorite salsa/guacamole from the Salsa/Guac post and you've got a meal!

 

 

 

Oh man I am all over this one. Thanks! :D

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Here's a big hint! Make sure you cover the grill while cooking. Leaving it open tends to let the cedar planks catch on fire. :D Learned from experience this past weekend. :D

 

Or, you can grill it indirectly. This will keep the plank from catching on fire.

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  • 2 weeks later...

Yo! When you use cedar planks the meat should not come in contact with the wood! You are supposed to use salmon with the skin on and cook with the skin down. I am sure another fish would be fine as long as it has the skin and scales. I have two planks right now that give that tip right on the label. :D

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Yo! When you use cedar planks the meat should not come in contact with the wood! You are supposed to use salmon with the skin on and cook with the skin down. I am sure another fish would be fine as long as it has the skin and scales. I have two planks right now that give that tip right on the label. :D

 

Too late. I already did some Mahi on there that was skinned. It was really good, but you can't miss with fresh Mahi. I think I didn't let the grill smoke up enough. The fish cook fast and so the flavor was pretty subtle.

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Yo! When you use cedar planks the meat should not come in contact with the wood! You are supposed to use salmon with the skin on and cook with the skin down. I am sure another fish would be fine as long as it has the skin and scales. I have two planks right now that give that tip right on the label. :D

 

Any reason why? I do both.

 

I read a recipe about making salmon skin chips. You skin the salmon, brush the skin with olive oil and place it on the grill at a high heat for about 10 mins.

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Any reason why? I do both.

 

I read a recipe about making salmon skin chips. You skin the salmon, brush the skin with olive oil and place it on the grill at a high heat for about 10 mins.

 

 

Don't know why; but I do know that leaving the skin on allows more of the fat and omega 3's absorb into the meat while cooking it. Due to the fat deposits under the skin. :D

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