We recently found ourselves in agreement with a fellow ceramic owner that cedar wasn't our first choice for planking fish. No one in their right mind would use cedar chunks for smoking meat, so we wondered if perhaps the popularity of cedar planks was due to some pseudo-romantic notion that since Native Americans did it, we should too? We don't know, but we just finished up a batch of what we are jokingly referring to as "cedar-planked shrimp on an alder plank." We'll be writing this up more formally in the near future, but we thought we'd just express our opinion of how divine the alder smoke fusing with the roasting shrimp was as we cooked this dish. This was definitely a keeper and like we say, keep an eye out for the web page write up in the next couple of weeks.
UPDATE: Here's a link to the page:
Cedar-Planked Shrimp on Alder Planks
- TNW
5 Comments:
Hilarious but true. Cedar is harsh.
Josh did a maple planked pork tenderloin over at Serious Eats this week. The idea of maple with plank works for me but the plank itself caught my eye because it is a natural slice of maple.
Here is the link for the planks he is using: http://www.afireinc.com/
I'm going to have to try some of the ones they have. Black cherry? yes please!
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