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- This topic has 1 reply, 1 voice, and was last updated July 16, 2008 at 2:58 am by .
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- July 16, 2008 at 2:58 am #259820Guest
Grilled Cedar-Planked Salmon
Prep Time:10 min
Total Time:4 hr 35 minMakes:8 servings
1 untreated cedar plank (14x7x1 inch)
1/2 cup Sun-Dried Tomato Dressing1/4 cup finely chopped fresh parsley
1/4 cup finely chopped sun-dried tomatoes
1 salmon fillet (2 lb.), 1 inch thickIMMERSE plank in water, placing a weight on top of plank to keep it
submerged. Soak at least 4 hours or overnight.
PREHEAT grill to medium heat. Mix dressing, parsley and tomatoes; setaside. Brush top of cedar plank with 1 Tbsp. of oil; top with fish.
Place on grill; cover grill with lid.
GRILL 10 min. Brush with dressing mixture; continue grilling 10 min.or until fish flakes easily with fork.
Cooking Know-How:
UNTREATED cedar planks, which are sold for this purpose, can be foundat most specialty food stores or some grocery stores. Keep a spray
bottle of water close at hand if needed for flare-ups.
Note:Salmon can also be grilled on a sheet of heavy-duty foil insteadof the cedar plank.
.
Cedar Plank Pork LoinPrep Time:10 minTotal Time:1 hr 10 min
Makes:8 servings
1 untreated cedar plank (14x7x1 inch)1/2 cup Original Barbecue Sauce
1/4 cup teriyaki sauce
Grated peel of 1 medium orange1 Tbsp. oil
1 boneless pork loin (2 lb.)
IMMERSE the plank in water, placing a weight on top of the plank tokeep it submerged. Soak at least 4 hours or overnight.
PREHEAT grill to medium heat. Mix barbecue sauce, teriyaki sauce and
orange peel until well blended. Remove half of the barbecue saucemixture; set aside for serving with the cooked meat. Brush plank with
oil; top with meat. Place on grate of grill; cover with lid.
GRILL 1 hour or until meat thermometer inserted into the thickestpart of the meat registers 150°F, turning and brushing with the
barbecue sauce mixture for the last 20 min. of the grilling time.
Discard any remaining sauce used for brushing. Remove meat fromgrill; cover loosely with foil. Let stand 10 min. until the internal
temperature is 160°F. Discard cedar plank. Cut the meat into thin
slices. Serve with the reserved barbecue sauce mixture..
Cedar-Planked Southwestern SteakPrep Time:15 min
Total Time:4 hr 39 minMakes:6 servings
1 untreated cedar plank (14x7x1 inch)
1 Tbsp. brown sugar1-1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder1/2 tsp. salt
1/4 tsp. pepper
1 boneless beef sirloin steak (1-1/2 lb.)1 Tbsp. oil
3/4 cup Barbecue Sauce, divided
IMMERSE plank in water, placing a weight on top of plank to keep itsubmerged. Soak at least 4 hours or overnight. Meanwhile, mix sugar
and seasonings; rub onto both sides of steak. Cover; refrigerate at
least 1 hour but no longer than 2 hours.PREHEAT grill to high heat. Grill steak 2 min. on each side; remove
from grill. Remove plank from water; brush top with oil. Top with
steak. Place on grate of grill; cover with lid. Reduce grill tomedium heat.
GRILL 15 min. or until medium doneness (160ºF), brushing steak with
1/4 cup of the barbecue sauce for the last 5 min. of the grillingtime. Remove steak from grill; discard plank. Cover steak loosely
with foil; let stand 5 min. Cut steak into thin slices. Serve with
the remaining 1/2 cup barbecue sauce..
Cedar-Planked Mediterranean ChickenPrep Time:15 min
Total Time:5 hr 30 minMakes:8 servings
2 untreated cedar planks (14x7x1 inch each)
1 cup Greek Vinaigrette Dressing1/2 cup finely chopped fresh parsley
Grated peel and juice of 1 lemon
4 large bone-in chicken breasts with skin (4 lb.)2 Tbsp. oil
1/4 cup chopped pitted olives
IMMERSE planks in water, placing a weight on top of each plank tokeep it submerged. Soak at least 4 hours or overnight.
MEANWHILE, mix dressing:
1/4 cup of the parsley, the lemon peel and juice until well blended.Remove 1/4 cup of the dressing mixture; set aside for later use. Pour
remaining dressing mixture into large resealable plastic bag; add
chicken. Seal bag; turn over several times to evenly coat chickenwith the dressing mixture. Refrigerate at least 2 hours.
PREHEAT grill to medium heat. Remove planks from water; brush tops
with oil. Remove chicken from marinade; discard bag and marinade.Place 2 chicken breasts on each plank. Place on grate of grill; cover
with lid.
GRILL 1 to 1-14 hours or until chicken is cooked through (165ºF).Meanwhile, mix reserved dressing mixture, remaining 1/4 cup parsley
and the olives. Remove chicken from grill; discard planks. Remove
bones from chicken; cut each breast in half. Serve topped with theparsley mixture.
.
Kelly in IL
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