When it comes to fish on a plank i have more detailed information, but the basic process is to take a wood plank, cedar, alder, oak, cherry, or any other kind of smoking wood, that is bigger by an inch all around than the fish you want to grill. i like thicker planks than many people seem to be making these days, but look for something that is at least 1/2 inch thick.. Many cooking stores will sell pre-cut wood planks made specially for plank grilling. the alternative is to purchase wood from a lumber store. ask for an untreated, furniture-grade board that is kiln-dried.. A few more tips to ensure plank-grilling success: 1) prepare the plank by soaking it at least one hour in a bucket or cooler filled with water.this adds moisture to the wood and prevents it from burning on the grill. 2) add 1 tablespoon of salt or 1 cup of white wine, apple juice, citrus, or berry juice to the soaking water to accent wood aromas. 3) if a plank is being used for the first time.
Tim from the outdoor chef store shows you how to use those grilling planks more than once, so you can save money - and trees!!. Starting on a scorched and smoking plank gives a deeper wood flavor compared to the pure indirect method. it's also great for quicker cooking fish fillets planked on lighter woods to make sure they pick up flavor.. Serve plank-grilled steak with roasted or grilled potatoes, roasted corn and creamed spinach for a classic steak meal, paired with a glass of bold, rich wine like cabernet sauvignon or pinot noir. place the wood plank in a clean bucket or cooler and add enough cold clean water to fully cover the wood plank..
0 comments:
Post a Comment