June 2nd, 2008, 12:53 PM #1
Best Method for Cedar Plank?
Ive used this a couple of times but thought Id give my current method vs some ideas for alternate methods.
I soak the plank a couple of hours before hand. Then I turn the 2 left side burners on as high as possible until the bottom start to smoke and crackle. Once the smoking starts I turn off the left burners but turn on the right burners until I can get a temp between 350 and 400. I figure Im A)getting the good smoke without burning the hell out of the plank and B) getting a high enough heat to cook the food.
If there is an easier method or something Im missing please let me know!
2 Sidenotes- The Salmon Magic w/Shrimp cooked on Cedar Plank is every bit as good as the salmon. I bet Scallops would work as well.
For Intant BBQ Sauce- Mix the Chef Paul BBQ season with ketchup-add worcestershire, maple syrup/molasses, and a drop of apple cider vinegar. Works very well!
June 2nd, 2008, 01:35 PM #2
I am not positive, but I think that you use the cedar planks not for the smoke tast, but for the taste it gets just from cooking on it. I think there is a reason why you do not see cedar smoking chips in the store. When I used the planks I put the fish on the planks on the top rack in the bbq and used med high heat. The plank will deflect the heat so using the unheated side of the grill will not make a difference. that is just my opinion so I am probably wrong.
Do not ever buy the planks from the grocery or supply stores you are wasting your money. When I was working at a lumber company in North Hollywood a guy in a chefs jacket came in and bought some Wester Red Cedar right off of the shelf. I was asking what he was using it for and he was a chef at a restaurant (I think Pinot?) and they were hosting an after party for the Grammies or Emmy or some show like that.
June 2nd, 2008, 02:08 PM #3
Good stuff, Hip. Thank you for sharing!