of you who are into BBQing you have to try plank cooking.
You will experience unparalleled moisture and taste in
whatever youíre cooking.
I personally like cooking salmon on a maple grilling
plank. You can pick up the planks at just about any store
that has BBQing supplies.
About 5 minutes plus you must soak the plank for about 1
hour in water.
tablespoons mustard (I personally like Dijon Mustard or you
can use whole grain mustard)
also substitute this glaze with a good quality BBQ sauce
like honey brown sugar.
4 Ė 6
ounces salmon fillets or 1 Ĺ pounds salmon.
grill to medium-low heat, about 350 degrees. In a small bowl
combine graze ingredients or BBQ sausce and season with salt
salmon with glaze and allow to marinate at room temperature
for 10 to 15 minutes.
on grill, close lid and heat for 3 to 5 minutes. Flip plank
using tongs and place salmon on heated side of plank skin
side down. Close lid and cook for 10 to 15 minutes depending
on your BBQ until you get the desired doneness. Personally
salmon is better a little under cooked in my opinion. Remove
plank and salmon from grill and serve.
possibly reuse the plank another time, just wash it off with
water, no soap but I wouldnít use it more than twice.
You can use the plank to cook pork tenderloin and
chicken, just make sure if cooking chicken you get the
internal temp to 165 degrees.
BBQ your Thanksgiving dinner turkey (a turkey that you may
have won at a turkey shoot is even better!), you wonít
believe how well it will comes out and you donít have to
wait for Thanksgiving to make one.
After doing the normal safe handling:
|Keep frozen until you're ready to thaw it.
Turkeys can be kept frozen in the freezer indefinitely;
however, cook within 1 year for best quality.
Be creative, but BEWARE of FOOD ALLERGIES and
REPARE, PREPARE, PREPARE!
|UNCOOKED POULTRY CAN MAKE YOU
UNDERCOOKED POULTRY CAN MAKE YOU ILL!
NEVER reuse Marinade or SERVE on dishes that
TOUCHED Raw Meat!
Youíre ready to start cooking:
I love my rotisserie attachment for my BBQ, one of the beat
inventions ever made for a BBQ. If you donít have one get
After washing and cleaning the turkey get ready to put it on
the rotisserie, coated it with EVOO (EVOO = Extra Virgin
Olive Oil), add spices (I use a seasoning call Grizzly Joes
and you can find it at
), salt & pepper, stuff it with a
orange that you cut slits into and youíre ready to insert
the rotisserie rod and meat forks. Cover the tips of the
wings and drumsticks with aluminum foil to keep them from
burning and donít forget to use cooking string to tie up the
legs and wings. For added flavor I use smoker boxes with
maple chips for a touch of smoke flavor.
Place a drip pan under the turkey to catch the juices and
stop flare-ups, make sure to NOT turn on the burners under
the pan. I do however ignite the indirect burners to add
heat and I use them to heat the smoker boxes. Donít forget
to turn on the infrared burner.
The skin of the turkey may get cooked faster than the meat,
so I normally turn off the infrared burner when the skin is
golden brown. Cover the turkey with aluminum foil but keep
cooking with the indirect burners until it reached 165
in the thickest part of the thigh away from the bone,
about 2 1/2 hours is all it takes for a 12 pound turkey.
Allow 1 pound of turkey per person.
You guys have to try cooking it this way sometime; you won't
believe how well it comes out.