Totally forgot this one, one of my very favorites:
Planked Salmon (originally from the recipe book included with a Napoleon gas grill from the 90's though it has the fish cooked for 1/3 the time).
1x6 or 8 cedar board cut to fit the grill lengthwise (I make this several times a year so I buy a 10' or 12' plank at the specialty lumber yard each year and work off of it)
as much salmon fillet as you want to make, skin off
kosher sea salt (to keep the fish from sticking to the board)
several fresh rosemary sprigs (dried is sort of ok, but this gets best results from fresh rosemary)
2 cloves fresh garlic (or the jarred minced in water stuff, just not powder or salt)
1 red onion
4 tablespoons olive oil (total guess here, use as much as you need)
1. soak the cedar board for at least 12 hours in water. I usually get an old cooler, put the board in it with a rock to hold it down and then fill with water. In the woods I put it in the creek with an enourmous rock on top to keep it from floating away.
2. lightly coat the top of the board with the salt
3. mince the garlic and in a small bowl mix the garlic and olive oil
4. Finely dice the onion
5. Place the fish on the board
6. coat the top and sides of the fish with the oil and garlic mixture (be sure to completely coat the fish, the oil is partly what keeps the fish moist and tender instead of drying into fish jerky)
7. lay the rosemary sprigs evenly on top along with the onion
8. Start the BBQ, leave on lowest setting
9. Place the board on the BBQ and cook for 1 hour. The top of the board should not catch fire, if it does the BBQ is too hot or you did not soak it long enough. The bottom should char.
9a. The book this originally came from said to cook the fish for 20 minutes which seemed raw to me at the end, experimentation brought it to 1 hour which has been about right for the 4 different gas BBQ's I have done this on. If you have a charcoal BBQ you are on your own for time and keeping the heat low enough.
