For the first time, I'll be cooking cedar planked salmon and some shrimp as well. I started the salmon using a method I found online. Rubbed with brown sugar and a little bit of salt. Stacked, skin side out, and placed in the fridge to form the pellicle. Have the shrimp getting happy in the fridge with some olive oil and Dizzy Pig Swamp Venom. Cedar planks are soaking in water.
The plan is to cook everything direct, salmon on the planks, and the shrimp on skewers to the side. I'm gonna try a brown sugar, maple syrup, bourbon glaze for the salmon. Wife likes her salmon on the sweeter side. I'm making up for that with the shrimp.
I'll have a few beers to get me through this, wish me luck.
XL BGE and Mini Max in Cincinnati, Ohio