Halibut wrapped in cedar grilling paper, for
cooking on the stove top. It’s served with
citrus pesto. Here’s the recipe. Photo
courtesy Fire & Flavor.
No grill? If you want an infusion of cedar flavor in your food, that’s no problem. Instead of a grill with cedar chips, get some cedar grilling papers.
Made from a very thin, pliable slice of cedar, cedar grilling papers infuse a subtle but clear flavor while keeping food moist and tender.
Wrap your favorite seafood, meats, vegetables, and fruits in Fire & Flavor’s All Natural Western Red Cedar Papers. One hundred percent all-natural western red cedar was chosen because it provides the best flavor and compliments the widest variety of foods.
You can use the grilling papers indoors, in the oven, stove-top skillet or pannini press; or outdoors on the grill without the need for wood chips.
A package of eight single-use grilling papers, 6″ x 7.25″, and 8 cotton strings for tying is $8.99 at FireAndFlavor.com.
Cedar papers are easy to use and can be prepared in four easy steps: soak, heat, smoke, eat.
FOUR EASY STEPS
Place citrus slices or other flavor infusions below the fillets before wrapping. This will push more of their flavor into the food above them.
Soak the grilling papers in a shallow dish for 10 minutes. Use a small bottle to weight down the papers to keep them fully submerged. Cedar grill papers only need to be soaked long enough to become pliable, but it’s fine to soak for several hours before use. You can also soak in tequila, wine and other liquids—details below.
Heat a grill, oven or skillet to 400°F or medium-high heat. Place the food face down in the center of a soaked cedar paper, parallel to the grain of the wood. Fold the paper’s edges toward each other until they overlap. Tie the paper together with cotton string (included with the papers) or butcher’s twine; or place them seam side down on the grill grate, skillet or pan.
Cedar paper can withstand high heat because the cooking times are usually short: 6-8 ounce chicken fillets can be cooked in less than 10 minutes.
Food will continue to conce removed from grill, so remove it from the heat a minute or two early. If unsure about the cook time, use recipe-suggested cook times.
Smoke the wrapped food directly on the grill grates or in the grill pan. Cook fish for 3-4 minutes per side until food is done to your liking (close the lid if using a grill). During cooking, the cedar papers will blacken. This makes for great presentation.
Drizzle flavored oils, vinegars, or citrus juice on the foods right after unwrapping.
Place the packets on plates or a platter, bring to the table and enjoy. Cedar wrapped foods will stay warm and moist for long periods of time.