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Cedar planked salmon & pork chops
R2Egg2Q
Posts: 2,136
I'm a little late posting my Valentine's Day cook.
The cook was started with some potatoes brushed with EVOO and a coat of all purpose rub and wrapped in a foil packet. About 25-30 mins later a water soaked cedar plank with some king salmon and sockeye salmon (for Mrs R2) was added.
A couple of pork chops went onto the upper tier above the packet of potatoes and some asparagus also went on.
The sockey being the thinnest was done first and was removed until the king salmon finished up.
While taking pics of the salmon the asparagus was getting a bit over cooked.![:\](https://eggheadforum.com/plugins/emojiextender/emoji/yahoo/confused.gif ":\")
"> I pulled the veggies off and cranked up the heat for a quick sear on the chops.
The Mrs plated her salmon and declined to have me take pics of hers so here's my plate.
It was a nice meal and we were glad not to be eating out in a packed restaurant somewhere.
The cook was started with some potatoes brushed with EVOO and a coat of all purpose rub and wrapped in a foil packet. About 25-30 mins later a water soaked cedar plank with some king salmon and sockeye salmon (for Mrs R2) was added.
A couple of pork chops went onto the upper tier above the packet of potatoes and some asparagus also went on.
The sockey being the thinnest was done first and was removed until the king salmon finished up.
While taking pics of the salmon the asparagus was getting a bit over cooked.
"> I pulled the veggies off and cranked up the heat for a quick sear on the chops.
The Mrs plated her salmon and declined to have me take pics of hers so here's my plate.
It was a nice meal and we were glad not to be eating out in a packed restaurant somewhere.
XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA
Bay Area, CA
Comments
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Looks good to me brother. Fixing to cook up some salmon myself!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looks awesome! Love the plated shot! Perfect exposure! I need to get myself a good flash.Just a hack that makes some $hitty BBQ....
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Looks great!
Speaking of restaurants, have you heard of "Kobe Japan" in pleasant hill? Hibachi and sushi bar, they use snake river farms, I had a filet there that was delicious.. between that and cen tex I am going to order from there one day lol. -
Most excellent! Everything looks terrific. What IT do you cook your salmon to?And here's a dumb question - does one discard grilling planks after use or wash and reuse? I have washed and used again in the past, because I didn't know any better. I usually don't use them because I invariably forget to soak them.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Very good looking v-day cook. So healthy looking as well.
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Salmon and asparagus, one of my favorite egg meals. Good lookin food.
I'll usually wash and get 3-4 cooks off a plank. When done, I'll split them up into small pieces and use them like wood chips.
Damascus, VA. Friendliest town on the Appalachian Trail.
LBGE Aug 2012, SBGE Feb 2014
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Yuuuuum! Love your pix!
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Thanks Cazzy! It is nice having a flash that I can diffuse or bounce off the ceiling/walls.cazzy said:Looks awesome! Love the plated shot! Perfect exposure! I need to get myself a good flash.
Haven't heard of it but it looks promising. May need to check that out sometime. Thanks for pointing it out.BYS1981 said:Looks great!
Speaking of restaurants, have you heard of "Kobe Japan" in pleasant hill? Hibachi and sushi bar, they use snake river farms, I had a filet there that was delicious.. between that and cen tex I am going to order from there one day lol.
@caliking - I usually can get 2 cooks out of a plank. I like the way @SWVABeanCounter uses them as chips. Pretty resourceful!XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
That's a great tip! Thanks.R2Egg2Q said:#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
@caliking, I forgot to answer your question on IT of salmon. I usually cook it to an IT between 135-145.XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
I took the family to Kobe Japan Saturday, my 4 year old son LOVED it, he's super into cooking lol. Wanted his own egg fit a while.
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Thanks!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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