Every so often the barbecue masters at Pro Touch teach a Kamado Joe cooking class at Chattahoochee Country Club. During our most recent class we taught eager grillers how to use a cedar plank for cooking on the grill.
Cedar planks infuse smoky flavors into your meats and fish and cedar lends the most intense flavors to salmon.
The first recipe we cooked was Cedar Plank Salmon with Honey and Maple Glaze. This recipe is fairly straight forward and infuses amazing smoky flavors from the cedar plank into the fish and combined with the honey and maple glaze, this is a great recipe for the next time you grill!
If you are interested in purchasing a great cedar plank for your grill, stop in the store and take a look at our selection of cedar planks along with our other Melvin’s barbecue sauces and John Henry spices.
The second recipe we cooked for the class was Grilled Skirt Steak marinated in a combination of soy sauce, brown sugar, lime juice, red pepper flakes, scallions and other spices.
It’s important to let your skirt steak to rest for a few minutes after cooking and to slice across the grain. This recipe is perfect for fajitas, as well! Just grill up some sliced green peppers and onions and you’re ready.
Cedar Plank Salmon with Honey and Maple Glaze
Yield: 6 servings
Plank cooking is a Native American technique that imparts a subtle smoky flavor to fish, meat, poultry and vegetables. It is recommended to use a plank of untreated Western red cedar made specifically for cooking purposes.
¾ c. pure maple syrup
½ c. honey
2 tablespoons finely grated peeled fresh gingerroot
4 tablespoons fresh lemon juice
3 tablespoons soy sauce
1 ½ teaspoons minced garlic
An untreated cedar plank (about 17 by 10.5”)
2 ½ lb. center cut salmon filet with skin
1 bunch scallions, chopped
In a small heavy saucepan simmer honey and syrup, gingerroot and lemon juice, soy sauce, garlic and salt and pepper to taste, until reduced to about 1 cup, or about 30 minutes and let cool. The glaze may be made ahead of time, 2 days in advance, store chilled and covered. Bring maple glaze to room temperature before proceeding.
Lightly oil and heat the cedar plank on the grill for 15 minutes, or lightly oil a shallow baking pan large enough to hold salmon. (If using an oven, preheat to 350 degrees.)
Arrange scallion green in one layer on plank or baking pan to form a bed for fish.
In another small saucepan heat half of the glaze over low heat until heated through to use as a sauce. Stir in remaining teaspoon of lemon juice. Remove pan from heat and keep sauce warm and covered.
Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and grill just until cooked through, about 20 minutes if using a baking pan; and about 35 minutes if using a plank.
Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon.
Grilled Skirt Steak
Yield: 4 servings
4 oz. olive oil
1/3 c. soy sauce
4 scallions, washed and cut in half
1 tsp. garlic cloves
2 oz. lime juice
½ tsp. red pepper flakes
½ tsp. ground cumin
3 Tbsp. light brown sugar
2 lbs. inside skirt steak, cut in 3 equal pieces
Special equipment: blow dryer
Heat charcoal, preferably natural chunk, until gray ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin and puree. Place pieces of skirt steak in a large, heavy duty Ziploc bag and pour in marinade. Seal bag and remove as much air as possible. Allow steak to marinade for one hour in refrigerator.
Remove steak from bag and pat dry with paper towels, lay steaks on a hot grill and cook for about 2 minutes per side. When finished cooking, place steaks on a serving dish and let rest for 5 minutes.
Remove steaks from the plate, reserving juices from the plate. Slice thinly across the grain of the steaks. Return the slices of steak back to the plate and toss the slices in the juice. Serve with warm, flour tortillas, grilled peppers and onions if making fajitas.