Grocery store had them (pre-seasoned, marinated) on sale at $5 each. Used one very full charcoal holder on the 18. Some apple wood for smoke down next to the holder. Was worried it might be too strong as it smelled from heating up but turned out not to be the case. Or, I could just be "addicted" and not know any better. "Standard size" plank
just holds 4 of these (smallish?) filets. Best $20 I ever spent.
Total cook time was about 45 mins at just over 350 on the grate. Sounds like a long time for fish at that temp but was not despite their small size. NOT cold outside, either. Planks were NOT soaked, because I forgot to, but the wood was not burned underneath. Turned out to be a good move. Soaked planks take forever to cook food ... When everything "comes together" on an 18 it
really comes together in a magical way and becomes nature's most perfect cooking vessel. I closed the two daisy wheels beneath the plank, knowing they'd still let some air in. Gotta try and fix that however.
Again.
Looks like a perfectly
sized cook here: Vote for the worst picture! Choose the underexposed one with the shadow or the one with direct flash that makes the coals look dead, both photography no-no's. Both taken about 10-15 minutes before pulling off.
Brown rice and green beans ... beans were roughly a "casserole" style with S&P, regular mayo, sriracha mayo, butter and cheese. For a long time they cooked thin (liquid was thin) and then the liquid sorta disappeared, leaving only grease from the butter or probably the various mayo guts. Whatever, all I cared about was the beans and they were a
hit having some heat from the ~2 tablespoons of sriracha mayo.
Lee Kum Kee: It's great, also useful in so many things you might not think mayo belongs in. Sandwiches, dip for shrimp ...
MOAR SALMON PORN PLEASE:
Everything was stupid-easy to cook, and pretty quick, too.
Topic: Bourbon glazed cedar planked salmon filets (Read 1377 times)