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Posted by: Kim_Hamilton on 05/25/2008 12:39 AM Updated by: Kim_Hamilton on 05/27/2008 09:35 PM
Expires: 01/01/2013 12:00 AM
:

"Plank Grilling" With Jenny Baxter of Jennys Kitchen

Welcome Readers....We are entering the season of grilling and bar-b-cueing. Last year at this time I talked about the difference between the two and gave you some marinade recipes. Today I want to talk about plank grilling. This way of cooking food has been around for centuries. The Indians used planks to cook their food and capture the smoky essence of a variety of woods. Plank grilling is easy, efficient and flavorful. Originally it was made for fish, but nowadays you can grill almost anything using wood planks. Wood planks are ....


great for longer cooking food items like roasts. Foods that cook quickly may not get the full smoky flavor since they won’t be on there very long. Plank grilling is not good for steaks or chops.

Cedar is the best wood to use. Alder, oak, maple, cherry and apple are also good woods to grill on. Planks from old wine barrels would be great wood to make use of. But no matter what type of wood you select it must be clean and untreated. It should be long enough to hold the piece of food you are grilling. The board should smolder to get the full flavor of the wood. Place the wood plank over direct medium heat and when it begins to smoke place the food directly on the oiled plank. One of the great things about grilling with wood planks is that you never have to turn the meat. Never reuse the wood. Not only could it taint the taste of the food you are grilling, but it could thoroughly burn the plank and you would loose everything.

Soak the plank in water for at least an hour before grilling. For those of you that wish to be more creative, soak the wood in beer for sausages, wine for poultry and juices for pork. Apple juice soaking and apple wood grilling would be great for pork. Make sure you keep a spray bottle filled with water near by in case you need to extinguish any flames.

So now that I have you all excited about plank grilling you probably want to know where to purchase the planks. Stores like Williams Sonoma or Sur La Table would definitely have what you want. I found some at COSTCO last year and hopefully they will carry more this year.

Plank Grilling Salmon

2 lb. salmon fillet Keep It Sensuously Simple (A food tip from Jenny) To remove the small bones that still may be in the fillet, use a pair of sterilized tweezers. They grasp the fine slippery bone and remove it with ease.

2 Tablespoons Calaveras Lemon Olive Oil

2 Tablespoons Jenny’s Sensuous Seafood Rub

2 Tablespoons Dijon mustard

1 lemon cut into round slices.

Brush the salmon with the mustard while the wood is soaking. Mix the rub and olive oil together and brush that on the mustard coated fish. Lay the lemon slices on top of the fish and place the salmon on the oiled plank. Grill for 25 minutes Serves 4

This would be a great gift for Father’s Day, a cookbook on Plank Grilling and package of wood planks.

Strawberry & Candied Walnut Planked Brie

2 cups sliced fresh strawberries

2 small wheels of Brie 6 oz.

¼ cup honey

Tablespoon julienne of mint

3 Tablespoons candied walnuts chopped

Walnut oil for oiling the plank

After soaking the wood plank for an hour preheat the grill to 400 degrees. Place the Brie on a walnut oiled plank, Mix the remaining ingredients in a bowl and top the Brie with the berry mixture. Place the plank on the grill and with the lid closed cook for 25 minutes. Remove the plank from the grill and serve the Brie with crackers. Serves 10 as a hors’d ourve

For those of you that have not tried my rubs please join me on Sunday May 25 at Irish Vineyards to sample them along with Irish wines, Calaveras Olive Oil with Ed Rich, wheat and gluten free products, Kerry Heckman of Kerry’s Sweet Decadence, Napa mustards accompanied with sausages grilled by Russ Irish, from 11 to 5. Hope to see you there.

Well, it’s thyme to go.

Jenny Baxter
Jenny’s Kitchen

**A Note From Jenny: I was notified by a reader in the Great Lakes, that steaks and chops are great for plank grilling. and that I stand corrected. I want accurate info going out. All the research I did said plank grilling should be for long cooking meats and not short term grilling. So, happy planking with any type of meat or seafood!


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