Cooking on Cedar

Rollocks

Our local Kroger grocery store started carrying cedar planks for cooking meat on. The label gives directions for cooking filets of beef. I have heard of using cedar planks to cook fish, but never beef.

Having never tried it I would like to know what others thoughts are on cooking on a cedar plank on an egg are. I purchased a couple, because I wanted to encourage the store carry more outdoor cooking supplies. (if only they would carry lump)

Eggtuary

Hi, Rollocks. You've posted on biggreenegg.net, rather than biggreenegg.com, so most people won't see your post.

I cook on cedar planks from time to time on my Eggs. Heck, I'm doing one tonight!

Most of those planks say to immerse them in water for hours. I find that if I do, then I have to preheat them forever on the Egg before they start crackling. If I put them on dry, then I end up with too much smoke. So I now just immerse them for about a half hour before cooking. I then let them heat for about 15 minutes on the Egg (at around 350F dome) and start cooking, regardless of whether I hear crackling noises or not.

I've been using a recipe from Chubby to get great salmon, but I've modified his a bit for our tastes. I apply a rub of mostly brown sugar, but with a little bit of spice rub (Dizzy Pig Raging River is very good.) I let the filet sit with the rub while I'm getting the fire ready. It's a good idea to put a sheet of plastic wrap over the top while it sits. I then cook for 15 minutes, skin side down. At the end of the 15 minutes, I apply a heated glaze (which you can warm up on the stove, or in a Pyrex dish on the Egg right along with the fish) made of 1/4 cup maple syrup, a couple of tablespoons bourbon, 1/4 tsp mustard (like Dijon) and a little bit more of the rub I'm using. Cook about another 3 minutes and it's usually done just right, depending on the thickness of your filet. I serve the rest of the glaze at the table, because we really like to dip each bite in some extra glaze.

The planks do two things: they put a barrier between the fish and the direct heat of the fire, plus they add a mild flavor. They really add a fancy taste, like you would get at a fine restaurant.

Hope that helps!

Rollocks

Thanks. I appreciate you telling me about the lack of exposure for the .net post vs .com. What is the reason for this? The .net site displays better on my computer and is more pda friendly, so I've been reading and posting here.

Eggtuary

My understanding is they're working on changing to the new system. But while they're working out the kinks, they're running two websites. Everything posted on the old website (.com) shows up in both places. However, things posted on the new website show up only on the new website. I don't totally understand it myself, but that is how it works for now.

Once they get the new site where they want it, we should go back to only one site.

Happy Eggin!