Cedar Hot deals - literally

Cedar Hot deals - literally · 08-27-2009, 06:04 PM

New use for cedar planks ?!?

http://www.bettycrockerstore.com/Pro...=1&N=0&Ntk=All

mkepke · 08-27-2009, 06:19 PM

I've been using cedar planks for cooking salmon for a while.

I just go down to the borg and buy a 1x6.

-Mark

fergy · 08-28-2009, 10:11 AM

The PNW native americans did it for centuries...it started to pick back up there about 10-15 years ago with the gourmets and fancy restaurants. You'll also see it done with alder.

It works quite well, but I'm off the salmon now due to a food allergy so I don't do it anymore.

CarvedTones · 08-28-2009, 10:57 AM

My wife bought some of those. For once, I was smart enough not to ask how much and impress her with my math skills...

Glennbear · 08-28-2009, 01:11 PM

A while back I saw "cedar grilling boards" in the BBQ section at the BORG and just walked away shaking my head.

A quick mental calculation put the price per board foot at about 90 bazillion dollars.

Just another case of creative marketing to the uninformed.

Canuck · 08-28-2009, 01:54 PM

I bought me a bundle of cedar shimming shakes about 5 years ago.

I grab a 5" wide shake and through a salmon steak on it every now and again. "A wee Steak and shake on the Barbee!".

Wayne

mkepke · 08-28-2009, 01:55 PM

Those and the propane tank exchanges, e.g. Blue Rhino.

-Mark

Kyle · 08-29-2009, 05:51 PM

From what I have read these are Western Red Cedar not our Eastern Red variety. The Aromatic oils when heated would be kind of nasty to taste and dangerous to inhale.

Gotcha6 · 08-29-2009, 06:08 PM

I had a piece of cedar plank salmon at the Bonefish Grill sometime last year. Call me old fashioned, but it tasted like a #2 lead pencil to me

- and I like salmon. Maybe I missed something........

PeteM · 08-30-2009, 10:17 AM

We just happened to have a bit of salmon in the fridge so I thought I'd give this a try.
I didn't have any cedar so I used a leftover slab 4/4 cherry.
Tasted pretty good

The smokey flavor went well with the marinade LOML made.

One tip - Don't leave the board on the grill! It might smoke up the neighborhood and catch fire

Don't ask how I know

pete

CarvedTones · 08-30-2009, 10:44 AM

Originally Posted by mkepke

Those and the propane tank exchanges, e.g. Blue Rhino.

-Mark

I usually end up doing that because of time. The potatoes are usually in the oven and the steaks marinating when I figure out the tank is out. I have a gauge, but I often forget to look at it when i am finished cooking. Anyway, 1/2 mile away in any direction I can swap the tank. I am not even sure where the nearest propane filling station is since the nearby hardware store that had it closed a few years ago.

jhreed · 08-30-2009, 11:03 AM

ANDY, IT IS WORTH YOUR MONEY TO GET A SPARE TANK. FILL AT WELDING SUPPLY STORE

mkepke · 08-30-2009, 01:40 PM

Originally Posted by CarvedTones

I usually end up doing that because of time. The potatoes are usually in the oven and the steaks marinating when I figure out the tank is out. I have a gauge, but I often forget to look at it when i am finished cooking. Anyway, 1/2 mile away in any direction I can swap the tank. I am not even sure where the nearest propane filling station is since the nearby hardware store that had it closed a few years ago.

When you need it, you need it. But most folks don't realize they are being given a bit of a bath with those swap stations. It happens two ways:

1) the swap-stations don't put 20# of propane into a 20# cylinder. They put somewhere around 15# (check the disclaimers at the swap station).

"..Blue Rhino followed the example of other consumer products companies with a product content change. We reduced the amount of propane in our tanks from 17 pounds to 15 pounds."
http://www.bluerhino.com/BRWEB/getdo...spx#FAQLink126

2) when you "empty" a propane cylinder, it often has a couple # of propane left it in (due to the physics of liquified gases). If you swap a tank, you re-buy this unusable amount.

--Mark