Plank cooking

Darnoc · November 2008

I was all set to go buy a 8 foot board and cut it up for doing planked dishes on the Egg. But I don't like salmon and I could not find any recipes for doing things like chicken,veggies,or any thing else on this forum. You can find them on line but I cannot remember ever seeing any recipes or comments on the Egg site. Is there a reason for this?There was a cool recipe for sweet and russet mashed taters on a plank on this site about four weeks ago that I did in a cast iron skillet that was very tasty and got a response that the cedar plank rules. I was just curious about the absence of any other type of plank cooking going on.

irishrog · November 2008

I did black sole (aka Dover Sole) on a cedar plank for a competition recently, and it got rave reviews.
When I cook salmon I coat it in maple syrup and grain mustard, but for the sole I just used coarse sea salt, crushed mixed pepper corns, and a good sprinkle of lemon juice just before it was cooked.
Any meaty fish can be cooked on a plank, I have done John Dory, Brill and Turbot with great success. I have also cooked monkfish tails and they were very good
Be careful when buying your plank that it is natural, and not pressure treated with preservatives. A friend of mine bought a protimised plank a few years ago without realising what he was buying, and nearly poisioned the whole family. Luckily the food tasted so awful nobody could eat it.
Greetings from Ireland,
Roger

NibbleMeThis · November 2008

I did a pork tenderloin on a plank once. Seared it on all sides over direct heat for a few minutes and then finished it up on a soaked cedar plank. Honestly, it was neat for presentation because I served it sliced on the board, but I didn't find that the extra work added anything to the end product.

Richard Fl · November 2008

I use the plank for fish, potatoes/yams each portion served on a 4x4 piece right off the grill and also great for cheeses as appetizers.

Here is Chubby's from Florida Fest '06 where he almost burnt the pavillion down--Just kidding Evans--

Sorry no picture.

Appetizer, Cheese, Brie, Maple-Planked, W/Garlic & Roasted Pepper, Chubby

Next is a picture of the Brie with pepper mixture topping on a cedar plank that Chubby and Anne did. This is just before it went on the egg. I wasn't able to get a picture of the finished product because I was laughing too hard watching Chubby try and put out the fire (the cedar plank caught fire and made for some exciting moments). The finished product was very good though.

1 Maple Plank, Soaked (at least 4 hours)
2 1/4 Lb. Each Brie, Small Wheels
Olive Oil
6-8 Cloves Garlic, Chopped
2 Green Onions, Finely Chopped
1 Pepper, Bell, Red, Roasted, Peeled, Seeded & Finely Chopped
2 Tbs Thyme, Fresh, Chopped
2 Tbs Vinegar, Balsamic
Salt & Pepper To Taste

*********HAVE FIRE EXTINGUISHER ON STANDBY!!**********
1 Preheat BGE to 400°F. dome. Scrape rind off top of each wheel of brie to expose cheese and set aside.
2 Heat olive oil in sauté pan (or cast iron skillet) and add garlic, cooking until softened but not browned. Add green onions, peppers, thyme, vinegar and sauté for 5 minutes, stirring occasionally. Remove from heat and salt & pepper to taste.
3 Place the maple plank on direct grill and listen for it to “pop” (about 8-10 minutes). Divide pepper mixture evenly on top of brie wheels and place on plank. Close lid and bake for 8-10 minutes until cheese begins to melt (or plank catches fire as in Chubby’s case). Serve with slices of crusty bread or crudites.

Servings: 1

Recipe Type
Appetizer

Recipe Source
Author: Ann Tabor (“Chubby’s Chic”)

Source: Florida Eggfest '06, Chubby’s Chic

Richard Fl · November 2008

Found a picture.

http://playingwithfireandsmoke.blogspot.com/1998/02/maple-planked-brie.html

stike · November 2008

planking is essentially indirect smoking/roasting. basically, you could accomplish the same thing by going indirect and adding chips

it all started with cedar and salmon because they go well together (many people think, anyway), but mainly because if you were sitting by a fire in the northwest woods with a fresh caught salmon, and all that cedar around you, you'd make yourself a little plank to cook it on... who knows. at least that's the fable.

you might try maple boards, or even hickory. all you are doing is getting smoke from the board, with an admittedly cooler looking presentation.

so try whatever food combinations you like already. just remember, unless you would typically roast the meat (versus sear it), you may want to sear first and finish on the plank. otherwise, that crispy goodness from the sear will be absent.

Darnoc · November 2008

Thank you for your help on this matter.Between you and stike it appears to be a wow factor on presentation or just use the equipment that is in front of you and add whatever flavor you desire with the wood chips-chunks of your choice.Now I don't have to bother with cutting that board into nine ten inch boards.

Darnoc · November 2008

I'll feel bad if I don't thank you as well on your post.Have a great turkey day coming up and don't forget the wine and some good Belgian sipping beer for when you are stretched out on the Lazy Boy.

Richard Fl · November 2008

Or you can do a longer wider board. These came from the big box store.

Darnoc · November 2008

That looks like my portion.Can you use a raised grid and get the same results? You know the wife is going to want some of that.What the heck do you have on those boards?It kinda looks like the sweet and russet tater mix but I think I can see some crumbled bacon in the mix.Looks good.What is it.

reelgem · November 2008

OMG that looks great! I love brie, I will be trying that one soon. Thanks for the link.

stike · November 2008

i only do it with cedar and salmon. One thing that is nice is the ability to just toss the board in the trash... I use untreated shingles.

stike · November 2008

Thanks.

I was just about to call it a day, and be on vacation for a week. Suddenly now (as of this morning) i'm flying to New York and going to be cranking on some stuff with a client, trying to get back before thanksgiving. I really hope it's not a "trains, planes, and automobiles" situation!
happy thanksgiving to you too.

J

Darnoc · November 2008

I hope you close the deal and that means it is time to celebrate.

Richard Fl · November 2008

Yes it is bacon bits. Also for presentation parsley pieces around the perimeter look nice. I cook mine on large plate setter wrapped in HDAF legs up.
Potatoes, Mashed, Cedar-Planked, POYAMS, (Potatoes/Yams). Richard Fl

Thanks to the recipes from Smokin' Lady and IBeeSmok'n, I have made this great side dish of mashed potatoes and yams. POYAMS!!.

INGREDIENTS:
3 Large Yukon Gold Potatoes
1 Large Yam
Butter
Sour Cream
Parmesan Cheese
Bacon Bits
Garlic Cloves, Cooked in foil pouch on BGE if time allows and mixed in..
OR Garlic Powder
Salt/Pepper
Parsley/Chives for garnish
Cedar Planks

Procedure:
1 Peel the potatoes and yams. Cut into small pieces, 1 1/2 inch or so. Boil for 12-15 minutes, not mushy. Mash or use a potato ricer. Mix in melted butter, garlic, sour cream, parmesan cheese, bacon bits, seasoning.
2 Take pre-soaked cedar planks , an hour or so, and put poyams on them. Place in BGE 350 indirect for 30-40 minutes. Remove add butter, parsley/chives and serve.

Servings: 6
Preparation time: 30 minutes
Cooking time: 30 minutes

Recipe Type
Side Dish

Recipe Source
Source: BGE Forum, Richard Fl, 2008/05/25

2008/06/23

Slick There's another version floating around that uses ranch dressing, cream, cheddar cheese, and string cheese. I made them last week without the string cheese, added some garlic, fresh chives, and parsley. My wife and I both agreed that they were the best we ever tasted. The ranch dressing adds alot of flavor. I want to try it next time with sweet potatoes in the mix as previously suggested. You really don't need to worry about how much of each to add. Really depends on how many potatoes you have. I used about 2/3 Ranch dressing to 1/3 cream. The creamy salad dressing idea has me thinking that anything on hand would work, such as bleu cheese or parmesan peppercorn. Even if I don't plank them, I know that future mashed potatoes will no longer be "ordinary". Slick

iBeeSmok'n · November 2008

I love planking. Check out this site there are some good recipes. http://www.cedargrilling.com/
The ausiago shrimp on a plank are so good.
We did some planked nachos at eggtoberfest and they were devoured in a hurry.

Mr. & Mrs Potatohead · November 2008

WOW! Treated plank in the Egg or anywhere else related to cooking (cutting board, counter top....)has to be a real "keep your eye out"

thing!! This could be really bad!!
For me: Natural cedar (in my case, Northern White) alder, maple and oak are what I have available. I like doing fish and veggies on the plank...But...
As for cooking on a plank: Most anything can be done that way. It's a matter of taste, time and what you want for that smokey taste explosion!

Darnoc · November 2008

Thanks to everyone for all of the comments.Looks like I have a new learning curve to master.All that stuff is looking real good.

Plank cooking

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