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Old 07-29-2008, 02:20 PM   #11
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Those "reusable" cedar planks that don't burn seem odd to me. I'd probably not want to reuse one that I had cooked fish on. Plus I like the smoky flavor the charring gives the fish.

They sell cedar planks in my supermarket for pretty cheap.
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Old 07-29-2008, 02:23 PM   #12
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Drama Queen - The apple for the trout sounds wonderful. The idea of soaking in apple juice makes me hungary. Just gotta find a grilling store. Must be on in NJ
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Old 07-29-2008, 02:36 PM   #13
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I just go to Home Depot and ask for their untreated cedar and have them cut it for me..........I have never reused mine.............but it's recommended that you soak the wood for several hours and that's what I do..........I put it in an old clean cooler and weight it down
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Old 07-29-2008, 03:59 PM   #14
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well, i'm getting mine thursday. we'll try it sunday and let you all know. i might be too cheap to use that much apple j uice for the soak, though.
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Old 07-29-2008, 04:35 PM   #15
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Originally Posted by MostlyWater View Post
Road, I'm getting two planks, want one ?
Thanks for the offer MW but I'm going to just get some from my local market as they are fairly inexpensive. I should have experimented with these planks a long time ago. Let's see how it goes...
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Old 07-29-2008, 04:46 PM   #16
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Drama, how much time should we plan on? Fish cooks quicker than, say, a steak, anyway, right?

Andy, are you being sarcastic? That's not really fair. As I said, posting such links is brand new to me.
Fish cooks quicker than steak but remember the fish is on a plank not directly on the grill like steak would be. It's difficult for me to tell you how long to cook your fish. If you're doing trout, it is thinner and cooks faster than salmon. If you do salmon, how thick is the fish? Is the lower part of the salmon thinner than the middle portion? Are you using center cut filets? There are a lot of things to think about but do the best you can and count on about 20 minutes for a 1 inch piece of salmon at med/high heat. Let the plank smoke, that's what gives the fish it's cedar flavor. Test it for doneness. The salmon should be slightly pinker in the center. Take it off and let it sit for about 7 or 8 minutes. It will continue to cook a little more and that should be perfect. Salmon shouldn't be well done.
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Old 07-29-2008, 04:47 PM   #17
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I use a Sassafras board when BBQing Nutira (or an occasional 'possum) Place a well cleaned Nutria on the board, and cover with peppers, onions, garlic, cayenne, salt and just about anything else you can think of. BBQ at 225* for 5 hours...When it's done use the back side of a large chef knife, and scrape the Nutria into the garbage.... Then you eat the Sassafras board!!














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Old 07-29-2008, 05:06 PM   #18
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Do you place the plank with the fish on it at the same time on the grill or do you let the plank smoke first on the grill, then place the fish on it?
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Old 07-29-2008, 05:20 PM   #19
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There is a tidal wave of PMs rushing throughout Discuss Cooking. All the members are raving about how unbelievably fantastic your link is.

Spending $21 for a piece of wood seems extreme.

someone owes me a keyboard ...
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Old 07-29-2008, 05:37 PM   #20
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Uncle Bob - I didn't know anyone ate nutria. How do they taste? Certainly an inexhaustible food supply.

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