Grilled Cedar-Planked Salmon

Prep Time:10 min

Total Time:4 hr 35 min

Makes:8 servings



1 untreated cedar plank (14x7x1 inch)

1/2 cup Sun-Dried Tomato Dressing

1/4 cup finely chopped fresh parsley

1/4 cup finely chopped sun-dried tomatoes

1 salmon fillet (2 lb.), 1 inch thick



IMMERSE 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; set

aside. 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 found

at 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 instead

of the cedar plank.

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Cedar Plank Pork Loin



Prep Time:10 min

Total 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 orange

1 Tbsp. oil

1 boneless pork loin (2 lb.)



IMMERSE the plank in water, placing a weight on top of the plank to

keep 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 sauce

mixture; 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 thickest

part of the meat registers 150F, 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 from

grill; cover loosely with foil. Let stand 10 min. until the internal

temperature is 160F. Discard cedar plank. Cut the meat into thin

slices. Serve with the reserved barbecue sauce mixture.

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Cedar-Planked Southwestern Steak



Prep Time:15 min

Total Time:4 hr 39 min

Makes:6 servings



1 untreated cedar plank (14x7x1 inch)

1 Tbsp. brown sugar

1-1/2 tsp. chili powder

1 tsp. ground cumin

1/2 tsp. garlic powder

1/2 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 it

submerged. 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 to

medium heat.



GRILL 15 min. or until medium doneness (160F), brushing steak with

1/4 cup of the barbecue sauce for the last 5 min. of the grilling

time. 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.

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Cedar-Planked Mediterranean Chicken



Prep Time:15 min

Total Time:5 hr 30 min

Makes:8 servings



2 untreated cedar planks (14x7x1 inch each)

1 cup Greek Vinaigrette Dressing

1/2 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 to

keep 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 chicken

with 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 (165F).

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 the

parsley mixture.

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Kelly in IL