Recipe

Walk The Plank Recipe


Walk The Plank Recipe
I love to cook foods on a soaked plank of wood. Some woods are better than others, these are the suggestions from Cooking Light magazine..

Notyourmomm

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Fans
Ingredients
  • Planks suited for grilling are widely available, conveniently packaged, and sized to fit a standard grill.
  • Food cooked on a plank stays moist and tender because of the damp smoke that wafts from the wood plank.
  • • Alder: perfect for mild foods and a is good match for seafood–especially salmon.
  • • Cedar: most aromatic wood that adds a deep but gentle flavor. Works well for spicy dishes as well as pork.
  • • Hickory: offers an intense smoky flavor that pairs well with beef and chicken.
  • • Oak: has a moderate flavor that blends well with a variety of meats, poultry, and fish.
  • • Birch, Pine, and Poplar: avoid these as they impart a bitter flavor.

Directions
  1. Pointers:
  2. • Soak planks before using to help keep the meat moist.
  3. A soaked plank produces maximum smoke and is less likely to burn. Submerge it in water for at least an hour.
  4. • Use the soaked plank right away since the wood will start to dry out quickly.
  5. • After placing the plank on the grill, immediately cover the grill so that smoke quickly surrounds the food.
  6. • Food that touches the wood takes on more flavor, so arrange it on the wood plank in a single layer.
  7. • Use oven mitts to remove the plank and place it on a heatproof serving platter. The edges of the plank may be charred and smoldering.
  8. Have fun planking.

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Comments


Thats great idea thank you for posting it


NYM......this is a great thing to post..........we grill on planks a lot.

BTW....salmon is great on cedar too!

We also buy a long, thicker untreated board of whatever we want to use at a lumber yard and cut it into planks.....more economical we've found!!!


Sounds interesting thanks


Great tips you posted!


I now feel I am READY to "walk the plank" - you took the fear out of it for me...thanks, notcho!


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