Cooking Resources

salt and pepper · 12-02-2011, 11:52 AM

I like to soak mine in white wine or Sake.

Chef Munky · 12-13-2011, 01:31 PM

Quote:

Originally Posted by mbasiszta

Today I am going to make an attempt at plank grilling. I am amazed I never even heard of this method of BBQ smoking in the past. Geesh!

So have soaked the cedar plank, coated the meat side with oil, salt and pepper, then covered it with thinly sliced lime. Placed the fish skin side down (along with a few gizzards for the cook - lol).

Here we go . .

I tried plank cooking only a few times. Found some at Pier One Imports, a package of 3 for $2.00, something like that. Mine didn't turn out as well as yours. It was a me thing.
Ended up hanging the rest of them on my kitchen wall..Fancy wall decorations.

Found this site, after the fact. Thought some of you might like it.

Cedar Plank Cooking on Your Grill or Barbecue

Munky.

Timothy · 12-13-2011, 02:07 PM

Quote:

Originally Posted by Chef Munky

I tried plank cooking only a few times. Found some at Pier One Imports, a package of 3 for $2.00, something like that. Mine didn't turn out as well as yours. It was a me thing.
Ended up hanging the rest of them on my kitchen wall..Fancy wall decorations.

Found this site, after the fact. Thought some of you might like it.

Cedar Plank Cooking on Your Grill or Barbecue

Munky.

Here's a nice spread of photos of salmon cooked on a Cedar plank.

mbasiszta · 12-14-2011, 04:14 AM

Thank you, Munky. And thanks to Timothy too for the pictures. By the way, Timothy, I love Sushi, too. And I eat all the exotic stuff like Uni.
But back on topic, this plank cooking is going to get quite a bit of my attention. I love how easy it is to infuse a reasonable smoke flavor to you food. I am looking for other types of woods, as Cedar is all I have found so far. Those wraps look interesting, too.
Happy Cooking here, Marty

Timothy · 12-14-2011, 09:59 AM

Quote:

Originally Posted by mbasiszta

Thank you, Munky. And thanks to Timothy too for the pictures. By the way, Timothy, I love Sushi, too. And I eat all the exotic stuff like Uni.
But back on topic, this plank cooking is going to get quite a bit of my attention. I love how easy it is to infuse a reasonable smoke flavor to you food. I am looking for other types of woods, as Cedar is all I have found so far. Those wraps look interesting, too.
Happy Cooking here, Marty

I have steak about once a week. I wonder how plank cooking would make a nice Porterhouse taste?

I might have to try it.

On Uni...I never developed a taste for Uni. It has this weird bitter taste to me that makes it unappealing. I do love almost everything else though.

mbasiszta · 12-14-2011, 04:56 PM

Just for my personal taste, something that only cooks for a short time and very hot is not suited for plank cooking, like steak. I also like my Uni shashimi style - no rice. Funny guy is I, hahaha.

Timothy · 12-14-2011, 07:10 PM

Quote:

Originally Posted by mbasiszta

Just for my personal taste, something that only cooks for a short time and very hot is not suited for plank cooking, like steak. I also like my Uni sashimi style - no rice. Funny guy is I, hahaha.

How do you get your Uni served, if not with rice? The way I see it most commonly served is a gunkenzushi; with a finger of rice wrapped in an quarter sheet of Nori to make a "Boat" shape and filled with the Uni. Served sashimi style, by itself, it seems to me it would be very hard to pick up to eat.

mbasiszta · 12-15-2011, 06:01 AM

I eat my Uni with chopsticks. They are kind of like picking up a small orange tounge. I love the "earthy" flavor.

Timothy · 12-15-2011, 09:55 AM

Quote:

Originally Posted by mbasiszta

I eat my Uni with chopsticks. They are kind of like picking up a small orange tounge. I love the "earthy" flavor.

Actually, I'm more interested in how you have it served to you. They bring it as sashimi, just laying there by itself on your plate? In all my years of eating sushi, I've never seen it served in that manner. That's kind of interesting.