RV Cooking: Plank Cooking for RVers

Today’s addition to the Sell My RV Cooking section isn’t just any old recipe. It’s time to get right down to it and pull out the plank. We’re not talking about planking as a yoga position. We’re talking about Plank Cooking on your next RV road trip. Some of you may not have tried it before so we’ll start at the very beginning.

Plank Cooking: General Tips and Hints in Preparation for the Big Event

1. The Plank – There are a variety of planks to choose from. No matter what type of wood you use to cook your fish, chicken, beef, etc. many are firm believers that Plank Cooking results in the tastiest juiciest meals ever created. The plank allows the meats to cook more evenly than traditional methods so they retain more juices. When choosing your plank consider the following: thickness, type of wood, hardness of wood, re-use vs. one time use, your style of cooking (hi heat/low heat and direct heat/indirect heat), etc.
2. Planks can be re-used to cook recipes calling for different ingredients with one exception. Once a plank has been used to cook fish; it should only be used to cook fish.
3. Planks that will be re-used should be cleaned of food particles and juices after each use. Do this by rinsing it under tap water (never use soap of any kind) and then placing it back on the grill or in the oven (350 degrees) for 10-15 minutes. This eliminates any bacteria.
4. 4Before getting rid of disposable planks rinse them thoroughly with water to ensure there are no hot spots before placing them in a trash receptacle.

And now for the big event…your first Plank Cooking recipe:

Alder Plank Smoked Salmon

Ingredients & Supplies:

Alder Plank (the fish derives its flavor from the Alder Plank)

Outdoor Smoker

Brine

Salmon Fillet, 3 lb.

Pepper, Freshly Ground, to taste

1/8 Cup Packed Brown Sugar

½ teaspoon Salt

1 Tablespoon Water

Directions:

Soak your salmon fillet in the brine solution for 4 or more hours. If possible, soak it overnight. At the same time the Alder Wood Plank should be submerged in water. (Place something heavy on top of it to keep it from floating). Preheat your outdoor smoker for 160 to 180 degrees F. Remove the salmon from the brine and rinse it under cold water. Pat it dry with paper towels. Remove the Alder Plank from the water and place the fish on the plank. Season the fish with freshly ground pepper to taste. Place the salmon on the Alder Plank in your smoker. Smoking a fish fillet can take anywhere from 2-6 hours depending on your personal tastes, the size of the fillet, and the fat content. Check it after 1-½ hours for doneness. (Fish is done when it flakes with a fork, but it also shouldn’t be overly salty. As fish smokes, the salt content is reduced). Adjust the cooking time to your preferences. When there’s only 30 minutes left to smoke the fish, mix the brown sugar and water together into a paste-like substance. Brush it over the salmon fillet liberally.

When the aroma of your Alder Plank Smoked Salmon starts drifting out of the smoker, you will only be more excited to serve it to friends and family. In fact, you might get so excited that you start making plans to keep it all to yourself and dish up a substitute meal for everyone else. We don’t recommend this. Particularly since the recipe serves up to 10 people. There should be plenty for everyone. It’s RV Cooking at its finest. Enjoy!