|Topic Review (Newest First)|
|10-06-2012 10:46 AM|
|OPG3||Charles, I think the flames charred-off the fish flavor!|
|10-05-2012 11:21 PM|
|Cherryville Chuck||Good one Otis but what kind of finish did your brother put on the plywood to hide the taste of the carp?|
|10-05-2012 07:11 PM|
Cool Mike, My brother told me a recipe that is similar... |
Catch a carp - 5-11 pounds, gut it and remove the eyes.
Pack the interior with chicken giblets, olive oil & fresh chives.
Attach the carp to 3/4" plywood 7" wide x length of fish; with one small (all metal) C-clamp at each end of fish. Preheat oven to 375. Add salt and pepper to suit taste and drizzle with lemon or lime juice liberally and cover fish and board with heavy foil. When oven reaches 375 slide the fish, etc. onto a low shelf. Cook for 22 minutes. Let this sit on stovetop for about 5 minutes.
Unwrap fish. CAREFULLY remove the C-clamps. Remove the fish and wrap in 3 layers of newsprint. Put the newsprint-wrapped fish in a huge zip-loc bag. Put zip-loc bag in garbage can.
Eat the board.
|10-05-2012 04:57 AM|
Originally Posted by OPG3 View Post
Cedar Planked Salmon:
Cedar plank. Optional construction is to drill out cross-wise for two long allen head bolts to help keep it together with out warpage.. Route either a shallow tray area out for the salmon or at least a route out a groove around the edge, to help keep the juices from wandering too far.
Soak in water for 2-4 hours. Preheat oven to 375 degrees. Put int plank for 5 minutes to preheat plank. Rub plank down with olive oil.
Put on salmon. Coat with dijon mustard, sprinkled brown sugar, dill. Plank int over (375 degrees) for 15 minutes. Switch the oven to broil for 5 minuets or until the top is bubbling and brown.
Turn off oven. Open the oven and use a spatula to remove the salmon and put it onto a serving plate. Leave the cedar plank in the oven and let it cool in the oven, as the oven cools (slowly).
The purpose of the these cooking directions is not to share the recipe, but to rather show that wood can be and is used in high-heat applications if prepared.
|10-03-2012 08:53 AM|
Originally Posted by DaninVan View Post
|10-02-2012 07:58 PM|
|Ben in Cypress Texas||
Good idea!! |
|10-02-2012 05:03 PM|
Ben; how about routing out some grooves and inserting brass or aluminum square stock, sicking proud by maybe a 1/16" + |
Maybe 1/4" maximum, spaced about an 1" part, length determined by the size of the serving board.
That'll keep the heat away from the wood.
|10-02-2012 10:50 AM|
|Ben in Cypress Texas||
Thank you all (that's Y'all) for your responses and good ideas. |
|10-02-2012 09:36 AM|
|bobbotron||I think with these kind of boards, you just have to deal with the resting area getting a bit scorched. I think a light oiling would be best. It'll get burnt in, but wont get too messy or stick to the pan in the process. Maybe oil it, let it cure for a few days and then stick the hot pan on it a few times before you're cooking with it, in case it does smoke or smell bad as the oil burns off.|
|10-02-2012 08:41 AM|
|OPG3||Don't use Cherry Wood - it burns quite easily! Cedars & Pines would likely have the same problem. The [above] recommended ceramic is, in my opinion; an excellent suggestion!|
|This thread has more than 10 replies. Click here to review the whole thread.|