Archive for March 2013

Cedar Planked Fish Fillets

Cedar Planked Fish Fillets                       
This idea stems from the BC salmon cookouts on alder wood planks and is now enjoyed across the country on gas and charcoal grills. Choose cedar, maple or alder, be sure they are clean and do not use pressure treated wood! Soak the planks in clean water for 30 minutes prior to using to avoid flaming over the high heat. Best for fillets, but you can do whole fish on the plank, it just takes twice as long.

2 lbs      900g     fish fillets like pickerel, bass or pike

1 cup     250 mL    grated white onion

1/4 cup     60 mL    honey

1     lemon

salt and pepper to taste


Serves 4



Pre-heat your grill to medium high, in the 400 F range.

Marinate the fish in the grated onion and honey for 30 minutes or up to 2 hours in the fridge.

Lay the fish over the soaked planks and season with salt and pepper. Spoon any remaining marinade over the fillets and place the planks on the hot grill.

Close the lid and cook for 8-10 minutes. Check the fish to look for firm, easily flaked flesh. Finish off with a squeeze of lemon and enjoy.


Steak – Rub, Marinade, Glaze

Camp Cooking Steaks


This is a basic BBQ rub for your quick cook steaks and also for the low and slow cooked tough cuts like shoulder or ribs. You can make a batch and store sealed in an air tight container or resealable bag for weeks.

½  cup paprika

2 Tbsp  chili powder

1 Tbsp  dry mustard

1 Tbsp  ground cumin

2 Tbsp  ground black pepper

1 Tbsp  salt

1 Tbsp  brown sugar




Make this wet seasoning as you need it and use to build flavor your steak and chops.

1Tbsp  mustard

1 Tbsp  garlic

Fresh herbs like parsley, marjoram or thyme

2 Tbsp  soy sauce

3 oz  vinegar

3 oz  beer



This is a finishing touch to grilled meats to add a sweet-sour tang and shine. Do not add too early or it will scorch on the grill.

2 oz  bbq sauce

2 Tbsp  honey or maple syrup

3 oz  vinegar