whoopazz Posted June 23, 2006 Share Posted June 23, 2006 Got some cedar planks for father's day. Not a big fan of salmon, so what about swordfish or grouper or something. Any ideas? Better on the grill or oven? Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted June 23, 2006 Share Posted June 23, 2006 Got some cedar planks for father's day. Not a big fan of salmon, so what about swordfish or grouper or something. Any ideas? Better on the grill or oven? Maybe your family is trying to give you a hint so you can build a fence. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted June 23, 2006 Share Posted June 23, 2006 Got some cedar planks for father's day. Not a big fan of salmon, so what about swordfish or grouper or something. Any ideas? Better on the grill or oven? Should be fine with those fish although it might not penetrate like it would with a less dense fish. Do it on the grill. Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted June 23, 2006 Share Posted June 23, 2006 (edited) 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! Edited June 23, 2006 by sundaynfl Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted June 23, 2006 Share Posted June 23, 2006 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! Quote Link to comment Share on other sites More sharing options...
whoopazz Posted June 23, 2006 Author Share Posted June 23, 2006 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! Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted June 23, 2006 Share Posted June 23, 2006 Oh man I am all over this one. Thanks! should be pretty close to something I did a couple of weeks ago... let me know how it turns out! Quote Link to comment Share on other sites More sharing options...
DO Jaded Posted June 23, 2006 Share Posted June 23, 2006 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. Learned from experience this past weekend. Quote Link to comment Share on other sites More sharing options...
twiley Posted June 23, 2006 Share Posted June 23, 2006 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. Learned from experience this past weekend. Or, you can grill it indirectly. This will keep the plank from catching on fire. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted June 24, 2006 Share Posted June 24, 2006 Or, you can grill it indirectly. This will keep the plank from catching on fire. I like mine to catch on fire a bit. Just have to make sure that its just the edges getting singed. Quote Link to comment Share on other sites More sharing options...
BiPolarBear Posted July 8, 2006 Share Posted July 8, 2006 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. Quote Link to comment Share on other sites More sharing options...
SteelBunz Posted July 11, 2006 Share Posted July 11, 2006 Someone should ask REZ about cedar plank grilling.....LOL. Quote Link to comment Share on other sites More sharing options...
whoopazz Posted July 11, 2006 Author Share Posted July 11, 2006 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. 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. Quote Link to comment Share on other sites More sharing options...
twiley Posted July 11, 2006 Share Posted July 11, 2006 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. 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. Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted July 11, 2006 Share Posted July 11, 2006 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. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.