Seared Venison with Red Wine Chocolate Sauce & Wild Rice with Cranberries Cherry Plank Game Hen with Porcini Quinoa Pilaf Cedar Plank Salmon with Moroccan Couscous Stuffed Acorn Squash with Wild Rice and Porcini Mushroom Maple Plank Pork Tenderloin with Farro Risotto Seared Steak with Red Wine Chocolate Sauce & Wild Rice with Cranberries

Preparing and Cooking on a Wood Plank

Plank cooking is a versatile way to cook or barbeque your meats and vegetables. Native American Indians were the first people to introduce cooking on cedar planks to smoke their fish. The flavor of the western cedar infused into the salmon created a great meal. Here is a list of items needed to soak and prepare your fish and meats.

 

 

Meat of your choice

Seasoning or Dry Rub, Olive Oil

Approx. 2 - 3 gal. of water

1 - 4 planks

1 spray bottle of water

Ziplock bags (optional)

2 - 3 oz. Apple Cider, Wine or Bourbon (optional)

 

1. Fill up a plastic tub with water. To add a different flavor to your meal, add wine or liquid of your choice to your water. Place your planks in the water. They will need to stay submerged with a large bowl filled with water.

 

2. Soak planks for a minimum of two hours. For best results, soak overnight. Place the soaked boards in a large Ziploc bag and store them in the fridge overnight and they’ll be ready whenever you are ready to cook on them.

 

3.  Heat oven or BBQ to 400 degrees F.

 

4.  Oil and season your meat or vegetable with the dry rub or spice. Place the plank on indirect heat. Move the board away from the main heat source. Allow plank to heat, approximately 2 – 3 minutes.

 

 

5. Have a spray bottle with water on hand for flare-ups when you are BBQ’ing.

Write a comment

Comments: 0