It’s Zippy Tip Tuesday!
Have you ever enjoyed fish grilled on a wooden plank at a restaurant and wished you could get that same smoky taste at home?
I used to think that same thing!
Now I cedar plank a salmon or trout nearly once a week in the summer and never tire of it.
The way that piece of wood imparts such a unique flavor to the fish is a delight to my tastebuds. Oh, and my whiffer gets a thrill too, as the smoke escapes through the cracks of the grill when it is cooking. One night, a neighbor smelled it while she was mowing her yard. She yelled, “You’re killing me over here!”
It used to be that I could only find the wooden planks in kitchen specialty stores. But it seems that they are all over the place now, in grocery stores and even home improvement stores (in the BBQ section). And then a couple of years ago, I discovered the stainless steel Cedar Saver, which keeps the wood from getting so charred. It doesn’t produce quite as much of a smoky flavor though, so I keep the temperature a little higher to create more smoke. But it’s also true that extreme charring can be thwarted with a proper pre-soaking–2 to 6 hours, or overnight, for even more saturation.
Want more details? Be sure to check out the video below.
Oh, and BTW, the winner of my trivia contest last week was Ben S. Ben, send me your address and claim your prize!
Watch video here:
Can’t see video? Watch it here: How To Grill Fish on a Cedar Plank
Mom always said it is nice to share!