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Plank Cooking 101

Cooking Planks Plank Cooking 101

On the Grill 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 tablespoons of olive oil on the plank prior to placing your food on it. 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 moist. Always keep the lid closed and try to keep the temperature around 350 degrees F. 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 the oven at 350 degrees F for 5 minutes to sanitize the plank. ENJOY!! Under normal circumstances, you should be able to use the same plank several times, as long as you don't let it char too much.

In a Conventional Oven 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 hot oven (for example, 350 degrees 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 guests! Tip: You can pre-soak the cooking planks and freeze them so that you won't have to wait while you soak them. You can then just take them out of the freezer and use right away. (Note: Cooking planks may split do to extreme heat change.)