Gas vs. Charcoal

Grill Cleaning Tips

Brian’s Grilled Cedar-Plank Salmon

Serves 6 to 8
Prep time: 30 minutes; cooking time: 10-to-15 minutes

  • 2 (10-to-12 oz.) salmon fillets
  • Olive oil
  • Salt & Pepper
  • Lemon pepper
  • 1 (6 oz.) can crab claw meat
  • 2 Tbsps. mayonnaise
  • Juice from ½ lemon
  • Old Bay Seasoning to taste
  • 2 (about ¼ -inch thick, 12 inches long) cedar planks; available at most hardware stores)


  1. Soak cedar planks in water for ½ hour; remove from water; set aside.
  2. Preheat grill to medium heat.
  3. Drizzle little oil on top of fillets; season w/ Salt & Pepper; set aside.
  4. In medium bowl, combine crab, mayonnaise, lemon juice, Old Bay seasoning to taste.
  5. Spoon ½ crab mixture on top of salmon fillet; spread mixture out a little.
  6. Put fillet on top of cedar plank; set aside.
  7. Repeat step 5 and 6.
  8. Put cedar planks on grill; cook for 10-to-15 minutes or until crab mixture is lightly browned on top, salmon starts to flake).

**Note:  You can reuse the cedar planks until they become too charred to use.

Grilled Corn Kernels

Grilled cornMakes about 1 cup


  • 2 ears of corn w/husks


  1. Place corn on hot grill (while grilling, turn corn every few minutes, so it cooks evenly on all sides).
  2. Cook for 5-to-7 minutes or until kernels are tender, not mushy.
  3. Carefully peel back husks  and remove.  (Do not remove husks if you want to use them as handles).
  4. Remove, discard silk; return corn to grill; cook until kernels have char marks.
  5. When done, remove from grill; let sit for a few minutes to cool.
  6. Hold cob straight up over flat surface (plate, tray or cutting board), then cut down cob with sharp knife to remove the whole kernels.
  7. Add to salad, salsa, guacamole or serve as a side dish.