recipe ideas

if they are thick planks then you just need to soak them in water before using so as to control the burn of them, but they are reusable until burnt up. I have a surface planner and when mine get badly charred I resurface them.

This one of Chubby fame is very good. Nice wow factor as well.
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Maple-Planked Brie
with Garlic and Roasted Peppers
Evans "Chubby" Tabor
Houston, Texas

1 maple plank, soaked (at least 4 hours)
2 small wheels brie (1/4 lb. each)
¼ cup olive oil
6-8 cloves of garlic, chopped
2 green onions, finely chopped
1 red bell pepper , roasted, peeled, seeded and finely chopped
2 tbsp. chopped fresh thyme
2 tbsp. balsamic vinegar
black pepper & salt to taste

Preheat EGG to 400 degrees dome. Scrape rind off top of each wheel of brie to expose cheese and set aside. Heat olive oil in saute pan
(or cast iron skillet) and add garlic, cooking until softened but not browned. Add green onions, peppers, thyme, vinegar and saute for 5 minutes,
stirring occasionally. Remove from heat and salt & pepper to taste. Place the maple plank on direct grill and listen for it to “pop” (about 8-10 minutes).
Divide the pepper mixture evenly on top of brie wheels and place on plank. Close lid and bake for 8-10 minutes,or just until cheese begins to melt at it's edges...
(or the plank catches fire, as in Chubby’s case!!).

Serve with slices of crusty bread or crudites.
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