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.