Project Ideas

cedar plank grilled salmon
directions:
2 salmon filets (1 pound each) extra-virgin olive oil
2 (12 by 6-inch) cedar planks
1 bottle dry white wine
INGREDIENTS:
6 sprigs fresh rosemary
8 lemon slices
kosher salt & freshly ground black pepper
Soak the cedar planks in white wine in a large baking pan for 2 hours.
Preheat the grill to 300° with the top air flow vent closed and the bottom air
flow vent set to 5.
Once the grill is preheated, place the cedar planks directly on the hot grill
rack and cook for 1 minute on each side.
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3
Season the salmon on both sides with salt and pepper, then place both filets,
skin side down, on the planks. Drizzle the salmon lightly with olive oil and
top with lemon and rosemary.
4
Close the lid and cook for 20-25 minutes, with the lid closed, until the
salmon is opaque and cooked through.
5
Serves 4
Beer Can Chicken
directions:
(1) 3½-pound whole chicken, rinsed & patted dry
3 tbsp olive oil
2 tbsp Dijon mustard
INGREDIENTS:
salt & freshly ground pepper
(1) 14.9-ounce can of beer
2 garlic cloves, finely chopped
1 tsp chili powder
1tbsp light brown sugar
In a small bowl, combine the olive oil, mustard, brown sugar, chili powder,
and garlic.
Season the chicken generously inside and out with salt and pepper. Slather
the chicken inside and out with the mustard mixture.
Preheat the grill to 350° with the top air flow vent closed and the bottom air
flow vent set to 4.
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3
Pop open the beer can and pour out (or slurp up) the top 2 inches of beer.
Place the beer can on a solid surface away from the grill. Place the bird
cavity over the beer can.
4
Stand the chicken and beer upright on the grill grate. Close the cover and
cook until the juices run clear and the internal tempature of the thigh is
165°F, approximately 1¼ hours.
5
Remove the chicken from the grill and let stand for 10 minutes before
carving.
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Serves 4