Cedar Plank Sea Trout


 
B

Bob Porter

TVWBB Member
I've been looking to expand my repertoire with the grills although I had no plan to do so today. I just got a desire for seafood and decided to see how cedar planks work.

I picked up everything I needed. I was looking for salmon when I spotted a nice sea trout fillet. I changed course and went simple: a little olive oil, Kosher salt, cracked pepper, fresh dill and tarragon, and lemon slices. I also tossed a couple sweet potatoes and an Idaho on the OTG b4 the trout.

Awesome! I very much enjoyed the smokiness of the trout. This is easy to prepare and enjoyable to eat.

I thank all those who have posted about using cedar planks as I have read many of those threads recently.

trout.jpg
 
Everything I have read said to scrub well. I did that. I think the plank could be used again. I am not certain it will go three times. I am also not certain I would put anything other than fish on this plank.
 
Hey Bob - looks great! You've given me incentive to dig those planks out of the basement and give it a try.
 
Originally posted by Bob Porter:
I've been looking to expand my repertoire with the grills although I had no plan to do so today. I just got a desire for seafood and decided to see how cedar planks work.

I picked up everything I needed. I was looking for salmon when I spotted a nice sea trout fillet. I changed course and went simple: a little olive oil, Kosher salt, cracked pepper, fresh dill and tarragon, and lemon slices. I also tossed a couple sweet potatoes and an Idaho on the OTG b4 the trout.

Awesome! I very much enjoyed the smokiness of the trout. This is easy to prepare and enjoyable to eat.

I thank all those who have posted about using cedar planks as I have read many of those threads recently.

trout.jpg
Click to expand...

can you describe the method you used? How hot? How long? Any other smoke woods? Thanks!
 
Originally posted by Chad Harwick:
can you describe the method you used? How hot? How long? Any other smoke woods? Thanks!
Click to expand...
Sorry, I've been off the board for a few days.

I set up the OTG for medium direct. All I used was mesquite. I think I was looking to cook this for 15-20 minutes. At that point most of the fish was done but the thicker end. I rotated the plank to take the fish off save the thick end and cook a couple more minutes.

It was tender and moist throughout.
 
Looks great! Im a big fan of Alder myself. There are a few places that sell every type of plank you can think of. I agree w/ using it two times, thats about it, then just break up wood and use for smoke. Try some spatchcocked game hens on a cherry plank...yum!!
 
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