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CHARCOAL GRILLERS UNITE!!!

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rgfixit:
I'll start this here and move it to Off Topic.

I know you're out there....Charcoal grillers...share your recipes and secrets here.

I want to cedar plank some walleye fillets. Any suggestions??? Do I leave the skin on? Is any cedar ok to use?

RG

FISHAHOLIC-19:
I've always seen white ceder planks being used. I think they soak it for like 2 hours. Never done this before but would like to try it with salmon.

Boomer:
Be sure to get "untreated" planks. Soak for awhile.

Here is a recipe we got from our Weber grill when we bought it. We use it with salmon/trout.

Whole trout/salmon or steaks (reduce marinade time for steaks).

Mix:
one tablespoon of lemon juice
1/2 cup of soy sauce and cooking sherry
1/4 cup of salad oil

place fish in a zip bag or plastic container and marinate for one to two hours for whole salmon (or very large chunks) or small trout for one hour. Grill with the skin on over charcoal (OK it works with other forms of heat including the over - but notas good) for about 5-8 minutes. Turn over carefully and cook the other side for same amount of time. Fish should be done when you take it off the grill - use a timer.

Skipper:
Now you are talking my language. Give ma a Webber kettle grill and a bag of REAL whole lump charcoal and I can make anything taste good. ;)
I would not trade my Webber for anything!

I have never tried the cedar plank, but I have done some other things with wally. First, I don't overseason or marinade. Walleye has a light flavor that is completely covered up by even modest amounts of added flavor. A little salt and pepper, and maybe a dash of sage is all you need. I do not like to leave the skin on, but walleye fillets are so fragile you should concider cooking on foil.

1) Blackened. Crank that  puppy up as hot as you can get it! I can get 450-500f out of mine. Baste the fillets in olive oil and drop them on. you will only need 2 to 3 minutes per side. you will need to keep a close eye on them, but for Pete's sake keep the lid on. the fish will look a little crusty on the outside, but the flesh takes on a wonderful flavor and texture that you cant get any other way. I would not try this unless there is some substance to the fillets.

2) slow and smoky. Put some alder or even mesquite chips in a small can and nest it in 300 to 350 degree coals. You will still need the foil, but the fillets will not stick as much as they do with the hotter fire. Make sure the chips are starting to smoke and combust before you add the fish. Keep the lid on and do not over cook. Smokey walleye is as fine as you will ever taste! you may wish to baste with olive oil to prevent moisture loss.

These things are a HUGE helper... http://www.volkenterprises.com/products/cookd_right.html

Ask the butcher at your grocery store, they will often give then to you. You will be able to tell when your fish is done instantly without mutilating the fillet. They are worth their weight in gold.

Also, a chimney starter will get your coals going faster without the diesel flavor. ;)



Now let's hear some more cedar plank ideas!

rgfixit:
I'm up....getting ready to go fishing....day off.....woooo hoooooo!

I use a chimney. I also have a ceramic ball fire starter. They're for fireplaces, but work great with the chimney. I soak in denatured alcohol. No taste or smoke from the alcohol.

For monitoring cooking, I have the Weber Digital Remote Thermometer. It helps prevent "peeking".


I wonder why a maple plank wouldn't work?
RG

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