My Version Of Planking

There seems to be this weird fad going around where people take pictures of themselves lying face down in unusual or incongruous locations.

 

For me, 'planking' involves a piece of all natural untreated cedar plank and in this instance, some salmon.

Ingredients:

Fresh Salmon Fillets
Untreated Cedar Plank
Olive Oil
Dry Rub
Lemon

Step 1: Soak the cedar plank for 4 to 6 hours in water or apple juice. You can use cans to keep the board submerged.

Step 2: Take your salmon, and sprinkle the dry rub and squeeze fresh lemon juice over the salmon.

Step 3: Start your charcoal chimney.

Step 4: Once your charcoal is hot, divide your charcoal into 2 separate piles inside your grill

**** If you have a 2 burner gas grill, turn one side on high and the other side on medium/low (this is the side you will put the cedar plan on during cooking, however keep a close eye that it doesnt catch fire). If you have a 3 burner gas grill, leave the middle one off and turn the outer 2 burners on high.

Step 5: Preheat your cedar plank for a few minutes on each side.

Step 6: Place your salmon on the preheated cedar plank in between the two piles of charcoal and close the top leaving all the vents open.

Step 7: Keep the grill covered and smoking for 25-35 minutes or until the salmon flakes.

What else do you like to cook on a cedar plank?

Show Us Your Grill Marks

Grill marks not only look cool, but also add flavor to what you are grilling. Send in your grill marks to everythingisbettegrilled@gmail.com and they could be added to the site for a vote at the end of the summer.

My bone in rib eye:

lapub's boneless rib eye:

BBQs aren't only for weekends # 3

Some views from a Tuesday night BBQ of thick rib eye steaks shared with a friend from yeshiva

July 4th BBQ

With my eldest away at camp, my other kids sleeping, and my wife taking advantage of some holiday outlet shopping, I did a BBQ for one. The wings and yukon gold potatoes I smoked and then brought the temperature up on the grill to make the burgers and crisp the potatoes and wings.

Grilled Steak Fajitas

What I really love about this recipe is how the marinade adds great depth of flavor coupled with grilling the meat over an open flame. Fajitas are versatile and can be built to your taste. Some additional items you can pile on are guacamole, diced tomatoes, salsa, lettuce, etc.

Give this recipe a try when you want a little variety with your BBQs.

Ingredients:

2 lbs. skirt steak

2 Green Peppers

2 Red Peppers

2 Yellow Onions

1 Package of Large Flour Tortillas

The Marinade:

1/2 cup olive oil

1/3 cup soy sauce

4 scallions

2 cloves garlic

Juice of 2 limes

1/2 tsp red paper flakes

1/2 tsp cumin

3 tbsp dark brown sugar

Step 1: Blend marinade well and set aside.

Step 2: Cut skirt steak into manageable sized pieces. I find that Kosher skirt steak is very salty. I have a theory that this has to do with the part of the cow that skirt steak comes from and its ability to absorb salt from the kashering process better than other cuts of meat. It is for this reason that I soak my skirt steak in a bowl of water for some time before using it to help draw some of that salt out. If you decide to soak your skirt steak also, be sure to dry it with paper towels before applying the marinade.

Step 3: Place marinade and skirt steak into Ziploc bag (the good kind that wont leak and fall apart) removing as much air as possible. Place bag in the refrigerator to marinade. I recommend letting the meat marinade for 1 to 2.5 hours.

Step 4: While the meat is marinating, cut your vegetables very thinly and set aside. We call this step mis son plas (putting in place).

Step 5: Go out and start your charcoal chimney

Step 6: Once your grill is hot, grill the skirt steak for 4-6 minutes on each side for medium doneness.

Step 7: Once all your skirt steak is grilled, set aside and cover to rest and stay warm

Step 8: While your skirt steak is resting, sauté your vegetables until soft

Step 9: Wrap your tortillas in aluminum foil and place in a 325 degree oven for 5-10 minutes.

Step 10: Skirt steak is fibrous and if cut incorrectly can make for an overly tough and chewy bite. To overcome this issue, be sure to slice your skirt steak across the grain. After the skirt steak has rested, you will notice a good amount of juice in the bottom of the pan. Be sure to place your slices back in the pan with the juices for added flavor.

Step 11: To assemble, place a layer of the vegetables on the bottom followed by the skirt steak slices on top.

Step 12: Wrap your fajitas and enjoy!

How do you like your fajitas?