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Author Topic: Egg bread stuffed with cedar plank salmon - details  (Read 6489 times)
Smokey_Mtn
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« on: March 26, 2011, 02:02:57 PM »

Bread Ingredients
3 cup flour
3/4t IDY yeast
3T sugar
3T butter
1 1/3 cup milk
2 eggs
~ 1 additional cup flour

Directions
1. Combine 1st 3 dry ingredients
2. Melt butter, add milk and warm.  Beat in 2 eggs.
3. Add dry ingredients to wet, mix
4. Add additional 1 cup flour slowly until dough soft. (softer/stickier than pizza dough)
5. Let rise for an hour

Salmon
Soak cedar plank in water for at least an hour, 2 is better.
Bring the Keg up to 350-400* direct.
Preheat cedar plank for 3-5 minutes and turn over and brush with EVOO.
Put skinless salmon filet (some folks leave skin on) on plank skin side down.
Brush with your favorite honey mustard sauce
Cook till about 135* internal temp

Roll out dough (about 36” long)brush with EVOO

Put wilted spinach (10 oz), salmon pieces, feta cheese (blue would be good too), mozzarella cheese, pine nuts – I might add bacon next time.

Roll it up like a doobie (ask your kids if you need help here Grin)

Cut, pinch and twist to make it look pretty.  Egg wash.

Put in Keg at 350* for 20-30 min.

Slice, drizzle with honey mustard and serve.

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Skinsandos
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« Reply #1 on: March 26, 2011, 02:11:56 PM »

Make that agian for the MMOD throwdown and you got a chance Tongue Grin
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Smokin in Peosta
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« Reply #2 on: March 26, 2011, 02:17:33 PM »

Very nice smokey.
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Mike
ronbeaux
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« Reply #3 on: March 26, 2011, 02:19:36 PM »

That is very nice!
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Is it burnt??
Smokey_Mtn
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My carbon footprint is growing


« Reply #4 on: March 26, 2011, 02:21:32 PM »

Make that agian for the MMOD throwdown and you got a chance Tongue Grin

Yep, and if I stick it in the April Fish Throwdown I might get 2 votes  Shocked  Grin
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Skinsandos
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« Reply #5 on: March 26, 2011, 02:24:45 PM »

Yep, and if I stick it in the April Fish Throwdown I might get 2 votes  Shocked  Grin

It is right up my alley I will make this - I was just saying that would work for tailgating 
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Smokey_Mtn
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« Reply #6 on: March 26, 2011, 02:33:30 PM »

It is right up my alley I will make this - I was just saying that would work for tailgating 

I agree.  I've never tried it, but I think it would hold up pretty well to being transported after assembly and cooked on site.  Please let me know how it turns out if you try it.  This is one of those things our family has been eating for while in one form or another
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Grandpa JD
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« Reply #7 on: March 26, 2011, 07:42:36 PM »

Looks great, but I have to ask once again, "What's the purpose of the cedar plank?"

Every time I ask, I never get an answer that makes any sense.  Is it supposed to impart some flavor? 

I smoke my salmon at 220 indirect on the grill skin side down and get great results. 

I'm not critiquing, just trying to learn. 

Thanks, JD

FWIW, I've been told, "Don't let the cedar char."  "It has to be western cedar", but never "The cedar plank is used to ..."
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RNF
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« Reply #8 on: March 26, 2011, 09:21:02 PM »

Smokey that looks very good. Been awhile since I done Salmon but your post has me wanting to try it again.
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Smokey_Mtn
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My carbon footprint is growing


« Reply #9 on: March 27, 2011, 06:29:30 AM »

Thanks all.  This was a lot of fun to cook.

Hey JD
Its a fair question but I am by no means an expert on this (or any other cooking techniques for that matter). What I think I see, taste and read is the plank initially steams the fish.  Steam carries flavors(probably oils) from the wood into the fish while keeping the fish moist.  But with salmon on the keg drying out isn't a problem regardless of how its cooked.  After the plank dries it begins to char adding a smokey flavor.  I've seen differing opinions on whether it should char or not but I like it so I do it.  You can definately taste the cedar which is great if you like the flavor but I don't think its for everyone. 

I too have gotten great results right on the CI.
Dan
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Grandpa JD
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« Reply #10 on: March 27, 2011, 07:58:41 AM »

Thanks all.  This was a lot of fun to cook.

Hey JD
Its a fair question but I am by no means an expert on this (or any other cooking techniques for that matter). What I think I see, taste and read is the plank initially steams the fish.  Steam carries flavors(probably oils) from the wood into the fish while keeping the fish moist.  But with salmon on the keg drying out isn't a problem regardless of how its cooked.  After the plank dries it begins to char adding a smokey flavor.  I've seen differing opinions on whether it should char or not but I like it so I do it.  You can definately taste the cedar which is great if you like the flavor but I don't think its for everyone. 

I too have gotten great results right on the CI.
Dan

Thanks Dan.  I go through quite a bit if cedar in my woodworking, but I've never tried to use any with my salmon.  I've been told that you can't use eastern cedar and some cedar from the lumbar store may have been treated and could impart chemicals.  To me, the cedar I work with in making chest, etc. seems to be untreated, but I'm too scared to try it with my leftover scraps.  For what they sell those salmon planks for, I could make a mint if I milled my own.   Wink Smiley
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Bigtom
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« Reply #11 on: April 01, 2011, 08:44:31 AM »

Amazing entry, would make a great brunch item.
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