all this planking

bbqwizard · June 2006

With all the talk this week on planking, I think I'll do up some fish myself this weekend. Have any of you planked tuna steak? For some reason just not a big fan of salmon. Love to fish it, just not eat it.[p]phillip

Unknown · June 2006

bbqwizard,
How about Cedar Planked Garlic Shrimp with Asiago Gratin? I wrote this recipe in the winter and it sure has been a hit. This has to be one of the easiest planking recipes and you can reuse the plank over and over. Cook indirect with the plate setter.[p]Ingredients:
10-12 colossal raw shrimp
One lemon, sliced thinly
One small wedge of lemon
2 tbs (30 ml) olive oil
2 –3 cloves chopped garlic
½ tsp (2 ml) pepper flakes
½ tsp (2 ml) fresh ground pepper
2 tbs (30 ml) melted butter
¼ cup (65 ml) chopped fresh parsley
¼ cup (65 ml) grated asiago cheese
¼ cup (65 ml) fine bread crumbs [p]Directions:
Shell and thoroughly rinse shrimp, leaving tails on. Pat dry
Preheat lemon lined cedar plank indirectly at 400°F (200°C) for 5 minutes
Heat olive oil in frying pan over medium heat
Add garlic, red pepper, and ground pepper to olive oil. Sauté 30 seconds
Add butter, chopped parsley and shrimp. Cook for 2-3 minutes
Add ½ the asiago cheese and all the bread crumbs to the pan and toss to coat
Immediately pour the mixture onto the preheated lemon lined cedar plank
Sprinkle the remaining asiago cheese over the shrimp mixture
Cook indirectly with lid closed for (approximately) 10-15 minutes at 400°F (200°C)
To serve: squeeze a small wedge of lemon over surface if desired
Serve on the plank.[p]Enjoy,
Steve
Team Cedar Grilling
[ul][li]Cedar Grilling Recipes[/ul]

bbqwizard · June 2006

Steve Adams (recipe),
sounds great! thanks for the recipe.[p]phillip

Smokin Bob · June 2006

bbqwizard,[p]I never EVER liked Salmon until I had it planked from the egg!!!

Unknown · June 2006

SmokinBoB,
any specific guidelines...do's and don'ts re: use of planks?
for example, after an hour soak...do you put salmon right on the plank?...or wait 5 mins or so?...and how many mins at what temp?..thanks

mad max beyond eggdome · June 2006

bbqwizard,
while i like planked fish, i really think tuna is best served with a hot fast sear over direct heat, leaving it very rare in the middle. .. brush it with some lemon buerre blanc or a lot of cracked pepper. . .keep it simple. . .IMHO. .. HTH

Unknown · June 2006

Gordon,
Here is a link to The Art of Planking that should simplify planking in very easy steps. Time and temperature for basic salmon fillets would be about 400 degrees for about 15 minutes. When there is a white goo oozing out of the salmon, that will be your indicator that it is just about ready. Have a sprayer on hand to extinquish the flames. I pull the plank at about 110-115 degrees (thickest part)as it still continues to cook on the plank. If you don't burn your planks you can reuse them many times. I sometimes run them through in the dishwasher with no soap then sterilize them in the Egg at about 300 degrees for ten minutes. I have planks that have been used a dozen times or so. I have a great finishing sauce for salmon called 'I Dream of Drizzle' if anyone is interested.
Cheers,
Steve
Team Cedar Grilling

[ul][li]The Art of Planking[/ul]

bbqwizard · June 2006

mad max beyond eggdome,
I totally agree! that is what I usually do. rare is the only way to go IMO.[p]phillip

all this planking

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