Weber Kettle Club Forums

I cedar-plank salmon on the grill quite frequently.  So when my local Home Depot had planks on sale (4 boards for $2.09), I kinda stocked up:


(https://dl.dropbox.com/s/uzzin563o706lu8/IMG_1710.jpg?dl=0)


I have used planks to cook other types of food as well - like steak.  My goal with this cook was to not screw up this wonderful piece of boneless ribeye.  Salt and Pepper only:


(https://dl.dropbox.com/s/gwp96rmpxg1ssl5/IMG_1715.jpg?dl=0)


Bisbee gets the call.  Royal Oak lump in the Smoke and Sear.  I plan to use the Griswold pan to sear the steak and to cook the mushrooms.  Pan is preheating:


(https://dl.dropbox.com/s/anqwni2xdg5fpwu/IMG_1716.jpg?dl=0)


Cooking directly over the heat.  The plank protects the steak from burning while imparting a nice cedar flavor.  Basically, I am cooking it indirectly to get the internal temp within 10 degrees of target:


(https://dl.dropbox.com/s/abepy6ty35i0tda/IMG_1718.jpg?dl=0)


Finishing off the steak in the cast iron.  The hot pan ensures even browning with a nice crust:


(https://dl.dropbox.com/s/aafrvx9pgxauvpf/IMG_1723.jpg?dl=0)


Cooking the mushrooms in the "fond" of the steak while it rests on indirect side:


(https://dl.dropbox.com/s/6pcrl07dubau2pf/IMG_1722.jpg?dl=0)


I made it a goal this summer to prefect the "old fashioned" cocktail.  The first use of the name "Old Fashioned" for a Bourbon whiskey cocktail was said to have been at the Pendennis Club, a gentlemen's club founded in 1881 in Louisville, Kentucky.  I have been trying different bitters, sugar cubes and whiskeys.  My breakthrough is the stuff in the plastic bottle - liquid gold.  I am getting very close to achieving my goal......


(https://dl.dropbox.com/s/3jbc0f8lsx41khh/IMG_1720.jpg?dl=0)


All plated up.  Cedar planked ribeye with salt and pepper, sauteed mushrooms, grilled sweet corn, and a lump of buratta with olive oil, Maldon sea salt, and pepper, washed down with old fashioned experiment #42.


(https://dl.dropbox.com/s/3pv26bk0p5ezcfr/IMG_1725.jpg?dl=0)


Whew!  Did not screw up the ribeye.....


(https://dl.dropbox.com/s/n5iwe1ce36v65cr/IMG_1726.jpg?dl=0)


Winz

Outstanding "walk"-through on the plank ! ... Looks delicious.

I took a bartending course 20 years ago ... Sadly, never put it into practice.
I was introduced to many mixed drinks, and I was always intrigued by the old-fashioned.  I assume that the plastic bottle is simple syrup.  ???

I love old fashions. Nice cook up man.


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I need to change my shirt...

I am drooling.
That all looks incredible.

@MacEggs

Quote from: MacEggs on June 12, 2016, 09:33:36 AM
I took a bartending course 20 years ago ... Sadly, never put it into practice.
I was introduced to many mixed drinks, and I was always intrigued by the old-fashioned.  I assume that the plastic bottle is simple syrup.  ???

You got it - simple syrup.  Eliminates the need for muddling, and prevents grainy pieces of sugar from ruining the drink.  After trying a few different approaches, I settled on double strength (2 parts sugar to 1 part water) made with Turbinado sugar.  It has that nice brown color and a hint of caramel.   Goes great on my morning oatmeal as well!


Winz

Wow ! ! !  That came out perfect ! ! !

Did you soak the plank?





BD

That looks awesome. Don't you want to donate some of those planks? Lol. I'll settle for some steak if you'd prefer lol

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Quote from: Big Dawg on June 13, 2016, 03:29:28 PM
Wow ! ! !  That came out perfect ! ! !
Did you soak the plank?

BD

Yes - soaking the plank is a must if you are going to put it over direct heat.   Even then, I only get one use out of them.  They are perfect for fish - no more sticking to the grill grate.


Winz

Quote from: Winz on June 13, 2016, 04:00:22 PM

Yes - soaking the plank is a must if you are going to put it over direct heat.   Even then, I only get one use out of them.  They are perfect for fish - no more sticking to the grill grate.


Winz

Thanks @Winz.  I have always soaked them, but have started reading that many do not.




BD

Well done sir! I certainly approve of your choice of bourbon also, I usually have mine on the rocks.

Killer Winz! That meal looks amazing!

I personally prefer rye over bourbon for the old fashioned. Rye is a little drier (less sweet) and a nice peppery flavor. Since the old fashioned has simple syrup or muddled sugar I prefer to start with a liquor that doesn't have as much sweetness as bourbon. If you haven't given it a shot I would recommend it.

I purchased the same planks to try out the maple


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Top marks for everything Winz especially the Makers 46! The Old Fashioned has been my main drink for a few years now and I prefer Makers Mark as the base. I tried the 46 and love it, but there's something about original MM that I prefer. That being said, recently I've tried the new Crown Royal Northern Harvest Rye, and it makes a pretty damn fine Old Fashioned!

Quote from: Winz on June 13, 2016, 04:00:22 PM

Quote from: Big Dawg on June 13, 2016, 03:29:28 PM
Wow ! ! !  That came out perfect ! ! !
Did you soak the plank?

BD

Yes - soaking the plank is a must if you are going to put it over direct heat.

@Winz , not necessarily.  Here is a recent thread of mine where I tried the non-soaked plank over direct heat for the first time ... Worked out good.

http://weberkettleclub.com/forums/bbq-food-pics/i-did-not-soak-the-plank-this-time/