Bourbon glazed cedar planked salmon filets

[addicted-to-smoke]

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.

[Bustin Butt]

Looks like a winner! Crown the champ! I wanna do the salmon plank combo as I usually do mines on the gasser. Those look moist and flavorful and a nice finished plate for the win!


Sent from my iPad using Tapatalk

[TheDude]

Yes please. Looks awesome.

[addicted-to-smoke]

Looks like a winner! Crown the champ! I wanna do the salmon plank combo as I usually do mines on the gasser. Those look moist and flavorful and a nice finished plate for the win!

Straight on the grate, no plank also works. A little oil on fish prior to seasoning and  maybe oil grate and let 'er ride. Worst case, skin sticks to grate. If so, that's fine, you don't have to scrape it off later when at the table. These filets didn't have that black skin on the bottom however like a "full rack" would if you get my meaning. Something like tilapia without that skin and it may stick a little but I don't lose any sleep.

Used to be scared cooking fish but it's really easy. Medium heat, indirect, GO. Without a plank I get tempted to flip them, which is where the trouble begins and shit falls apart. Keep it all well indirect and I don't know that it's necessary to turn it. The plank of course "absolves" you of that, for whatever reason. Probably because of its insulating properties!

So why aren't we then planking our chicken? Even mashed potatoes benefit from it IMO.

[Bustin Butt]

I have a Weber fish spatula that works really well. It's wide enough to get completely under the fish like salmon.
http://smokenfire.com/shop/spatulas/weber-fish-turner-4/


Sent from my iPad using Tapatalk