- Hey carnivores, welcome back. Tonight, I'm making cedar plank
salmon on the Big Green Egg. Stick around I'll show you how I do it. (upbeat music) Okay, let's jump right in. At our local Wegmans grocery store, we found this amazing
looking piece of salmon and they actually sold
it with the cedar plank. You can get these at the grocery store or any place that sells fish, but if not you can get it on Amazon. I make this all the time for my family and it's
one of the favorites. It's one of my favorites
to make because frankly, it's super simple, it's super fast, and it's probably one of the fastest things that you can make on the Big Green Egg or on any grill. I figured why not turn the cameras on, show you guys how we're doing. If you've been here
before you recognize Darth is the extra large Big Green Egg here. You also see Yoda over
here, our Yoder YS1500. Well, Darth is running at 350 degrees. He's burning Fogo
premium hardwood charcoal and chunks of alder, which is my favorite
wood to use with salmon. If you haven't been here before, Eat More Vegans is a
channel, all about meat. Most of what we do is
grass and grain fed beef and corn fed pigs and
chicken and lamb and goat and all kinds of other animals
that were all raised vegan. And we eat them, hence
the name Eat More Vegans. Today, obviously we're eating salmon and salmon is not a vegan. Salmon eats plankton
but plankton are vegan, so I guess the salmon
is a second hand vegan and this makes us a third hand vegan. So let's go ahead and get started. The first step here is we
want to get the cedar plank on the grill. Now I've had this soaking in
water for about three hours. You want to do at least an hour. Sometimes if you've got
time, I like to throw it in the water for seven or eight hours. You really want it to soak through. You don't want it to catch
on fire on the grill. So let's go ahead and get this on Darth. - [Automated Voice] All right. (upbeat music) - Okay, so while that cedar plank comes up to temperature and starts
to absorb some of the smoke, let's go ahead and take
a look at the salmon. Now I've got my fish tweezers here. I use these to pull bones. I got to tell you,
Wegmans did a great job. There's not a single bone in here but I wanted to show you
what these look like. Again, pretty easy to find. You can get them on Amazon if you don't already have a pair. So I'm going to go ahead
and cut this into filets. (upbeat music) Okay, now the order that we season these, is actually pretty important. The first thing that we want
to put on is a layer of salt. We want the salt always in
direct contact with the meat. I'm going to spread these out a little bit so I can get salt into the sides. (upbeat music) Okay, so that salt is going
to start pulling the moisture out from the surface of the salmon, and as that moisture then comes out, it's going to be bringing
the salt back in. So the next layer that we want to put on, is fresh cracked black pepper. (upbeat music) Now I'm going to use the seasonings that ended up on the board
to just get the sides. (upbeat music) Okay, now is when it's
going to start to get what you're going to
think is a little weird. If you haven't had Japanese Kewpie Mayo, this is the best mayo. You can do this with any kind of mayo, but boy this stuff is just really so good. And we're going to put mayo as our binder on top of the salt and pepper. (upbeat music) Okay, so usually when we're
smoking and we use a binder, we use mustard, something like that. And you know, I tell you, it's
not going to affect the taste. And that's because it's going to be gone by the time we're done. These are going to cook so fast that this mayo is going to reduce, but it's still going to be there, and we're still going to get
a little bit of the effect of the flavor, but we're also
going to get a little bit of effect of the texture of the mayo. But I put spices on and
then I put my binder on. So what am I going to put on next? You've been here before, you
know that I'm a keto guy. I've got monk fruit
sweetener that is golden. So this is a brown sugar substitute. If you're not on keto,
just use brown sugar, it measures about the same. So I'm just going to pour
some out into a bowl here. And then on top of the mayo, I'm just going to sprinkle really
liberally, this brown sugar. (upbeat music) That's all we're doing for seasoning. Basic salt and pepper, Kewpie mayo, or regular if you don't have Kewpie and brown sugar or dark monk fruit on top. The rest of the flavor is going to come from the cedar plank and from
the smoke from the alder wood and the Fogo charcoal. So by now our cedar plank
should be up to temperature. So let's go ahead. I'm going to open up the grill. I'm going to put a little
bit of avocado oil on so that the fish doesn't stick
and I'll put the fish on. (upbeat music) - [Automated Voice] Luke I am your father. (upbeat music) - Now I'm going to put a temperature probe into the filets of salmon
here in the middle. Get as close to the middle
of the salmon as I can. And I'm going to plug it into
my ThermoWorks signals here so that I can monitor the
temperature of the salmon from my phone and not have
to open the grill again. Okay, the smoke is rolling,
the salmon's cooking, it's taking on all of that delicious alder and cedar aroma as it smokes. It's going to come up to 135 degrees, at that point, we're going to take it off. For me, it's going to take
about a half hour/45 minutes. For you guys, be about three seconds. Be right back. (upbeat music) Hey, welcome back. If you've been here
before, you recognize Leah. If you're new here, Leah is my awesome nine-year-old daughter who is a food critic. She's probably going to end up working for some big media company
writing about how good or bad my food is 'cause
she doesn't like all of it, but she's going to help us taste. So Leah, you ready to see what we did? You recognize this, right? Cedar plank salmon like
I make all the time. Okay, you ready? All right. - I'll take some from here. - All right, so I'm
going to take this piece and give it to you guys. Right here, this one's yours. And then I'll take a piece from
right behind it for myself. All right, you ready Leah? Cheers, cheers. - This is way better than
you normally make them. - Yeah, you know what I did different? Now that I'm doing keto
instead of brown sugar, I used monk monk fruit as a
sweetener and this has no carbs! How cool is that? - So how it tastes better than
when you do the brown sugar. - Hey, that's a pretty good endorsement. All right, I hope you guys enjoyed that. It's certainly delicious. You should try this recipe at home and maybe use the monk fruit
even if you're not on keto. If you like this if you
learned a little bit, check out this video. This is the right one to watch next and if you've already seen that one, check out this one right here. I think you're going to
enjoy that one as well. We'll see you next week
on Eat More Vegans. (upbeat music)
