On Dec 18, 5:02*pm, "Steve B" wrote:
"Tim" wrote

It's thawed here too. *At least the chunk of Salmon and some Talapia
fish i took out of the freezer yesterday morning.

good cooking tonight!

reply: *Last night, it was tilapia with Scampi topping. *Love those little
individual fillets. *I steam them in a wok, they cook great. *Good way to
cook other fish, too. *Salmon is good on a soaked cedar plank, and soak the
plank with the same marinade you use for the salmon.

Mmmmmmmmm

Steve

Hey I never thought about the cedar plank thing. I've heard of it,
though....

What does the cedar do for the flavor?

"Tim" wrote in message
...
On Dec 18, 5:02 pm, "Steve B" wrote:
"Tim" wrote

It's thawed here too. At least the chunk of Salmon and some Talapia
fish i took out of the freezer yesterday morning.

good cooking tonight!

reply: Last night, it was tilapia with Scampi topping. Love those little
individual fillets. I steam them in a wok, they cook great. Good way to
cook other fish, too. Salmon is good on a soaked cedar plank, and soak the
plank with the same marinade you use for the salmon.

Mmmmmmmmm

Steve

Hey I never thought about the cedar plank thing. I've heard of it,
though....

What does the cedar do for the flavor?

reply: Gives it a nice cedar flavor. Or just a woodsy smoky flavor. Buy
plain untreated (duh) cedar fencing at HD and cut into pieces. 1/10 the
price of the planks at the store. I like mixing marinade in the soaking
water, as well as soaking the fillets in a plastic zip lock bag all day with
the marinade. I like garlic herb, tequila lime, lemon pepper, Jamaican
jerk, just about anything except the barbecue flavors. Drizzle a very
little on there while it is cooking. Cook right over medium barbecue heat,
and if you've soaked the board for four hours, it won't burn. The steam and
burning marinade permeates the meat. I cook mine about half an hour, but
watch it for doneness, as it comes in all thicknesses.

Steve

On Dec 18, 7:47*pm, "Steve B" wrote:
"Tim" wrote in message

...
On Dec 18, 5:02 pm, "Steve B" wrote:

"Tim" wrote

It's thawed here too. At least the chunk of Salmon and some Talapia
fish i took out of the freezer yesterday morning.

good cooking tonight!

reply: Last night, it was tilapia with Scampi topping. Love those little
individual fillets. I steam them in a wok, they cook great. Good way to
cook other fish, too. Salmon is good on a soaked cedar plank, and soak the
plank with the same marinade you use for the salmon.

Mmmmmmmmm

Steve

Hey I never thought about the cedar plank thing. I've heard of it,
though....

What does the cedar do for the flavor?

reply: *Gives it a nice cedar flavor. *Or just a woodsy smoky flavor. *Buy
plain untreated (duh) cedar fencing at HD and cut into pieces. *1/10 the
price of the planks at the store. *I like mixing marinade in the soaking
water, as well as soaking the fillets in a plastic zip lock bag all day with
the marinade. *I like garlic herb, tequila lime, lemon pepper, Jamaican
jerk, just about anything except the barbecue flavors. *Drizzle a very
little on there while it is cooking. *Cook right over medium barbecue heat,
and if you've soaked the board for four hours, it won't burn. *The steam and
burning marinade permeates the meat. *I cook mine about half an hour, but
watch it for doneness, as it comes in all thicknesses.

Steve

Excellent!

I'll give it a try next time around.