Plank Cooking 101
- Submerge the plank in
water for at least one hour. A fully saturated plank produces maximum smoke
and burns slower on the grill allowing for multiple uses.
- After the plank is fully
saturated rub 1-2 tbs. of olive oil on the plank prior to placing your food
- Place the food directly
on the moist plank put the plank on the barbecue grill and close the lid!
This will allow your food to absorb the flavor of the wood and keep your food
- Always keep the lid
closed and try to keep the temp. Around 350F. Use indirect heat whenever possible
to extend the life of your plank.
- You may serve the food
on the plank for an impressive presentation.
- Wash your plank in hot
soapy water and store in a dry, cool place after each use.
- Prior to next use place
the plank in oven at 350F for 5 min. to sanitize the plank.
For conventional ovens:
- Lay the plank in a roasting
pan and pour in the liquid you want to flavor the food with, partially filling
the pan. Preheat in a very hot oven (like 350 F) for about 5 minutes.
- Place the fish or meat
on the plank. This method cooks the food using aromatic steam. Presoaking
the plank is not necessary in this case, because the plank is submerged in
liquid during cooking, but do keep an eye on the level of the liquid, as it
will evaporate. Replenish as necessary.
- Now carry your prize-winning
planked salmon fillet to the center of your table. The dramatic presentation
is sure to receive "oohs" and "aahs" from all your guest!
Tip: You can pre-soak
planks and freeze them. So you don?t have to wait to soak them. You
can just get them from freezer and use them. (Notice-cooking
planks may split do to extreme heat change.)
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