- Apr 19, 2016
- 24
- 15
Hi all,
i have had this idea in my head all week and thought i'd put it out to the group.
I have a whole salmon in my freezer, already marinated. i bought the salmon after Christmas, while on sale. i quickly marinated it once i got home and stuck it in the deep freezer.
i like the idea of cooking the fish whole (only thing i may do is cut off the head, as not sure will fit in my bbq with the head). So i have been researching Cedar planking methods, but I'm yet to see any cooks with a whole salmon.
With the Cedar plank i would like to place the plank directly on the coals - is there any reason not to?
So, this is what i would like to do:
What should the internal temp of the fish be when i pull it from the bbq?
Should i add any other wood (e.g. cherry, pecan, etc) or would the cedar be sufficient?
Any thoughts or ideas on this would be appreciated - and i hope it all makes sense!
Many thanks
SuyaSmoke
i have had this idea in my head all week and thought i'd put it out to the group.
I have a whole salmon in my freezer, already marinated. i bought the salmon after Christmas, while on sale. i quickly marinated it once i got home and stuck it in the deep freezer.
i like the idea of cooking the fish whole (only thing i may do is cut off the head, as not sure will fit in my bbq with the head). So i have been researching Cedar planking methods, but I'm yet to see any cooks with a whole salmon.
With the Cedar plank i would like to place the plank directly on the coals - is there any reason not to?
So, this is what i would like to do:
- soak the cedar wood in wine & water mixture (I'm thinking over night)
- dry the wood and place whole salmon on cedar wood
- place cedar wood (with salmon on top) directly on the charcoals
What should the internal temp of the fish be when i pull it from the bbq?
Should i add any other wood (e.g. cherry, pecan, etc) or would the cedar be sufficient?
Any thoughts or ideas on this would be appreciated - and i hope it all makes sense!
Many thanks
SuyaSmoke