Plank Grilling
The art of Plank Grilling can be a daunting task if one doesn’t heed to the tricks of the trade, this method is great because it gives you a good stable surface to put foods on while giving you authentic smoke for flavor. This is particularly good if you are grilling something delicate like fish fillets. In fact it is for fish that this method came about, though you really can put almost anything on a plank and grill..
The native people of the Pacific Northwest, who grilled salmon over open fires on planks of cedar and alder, were the ones who discovered this tradition. Since then it has been one of the most experimented way of cooking fish,
There are few tips to be followed while cooking on a plank and make sure you are well versed in Barbeque techniques
In choosing a plank, pick only untreated cider, alder, hickory, or maple. Here are a few other tips to ensure plank-grilling success:
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.
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.
If a plank is being used for the first time, season it by placing it on a preheated grill for 2 minutes, turning once. Lightly toasting the plank on both sides will intensify its smoky flavor and prevent warping. When the plank starts crackling, it's ready for cooking.
Place marinated or ready-to-cook foods directly on the plank. Keep the grill's lid closed as much as possible to maintain temperatures and maximize smoking. Note: planked food does not have to be turned during grilling.
Keep a spray bottle filled with water handy so flames can be extinguished if the plank starts to burn.
Method:
Start with a clean, untreated piece of wood about 1 inch thick and long and wide enough to completely hold the item you are going to grill. Typically people use cedar, but many woods are good like alder, oak, maple, cherry or apple. Any wood good enough to smoking is good for plank grilling, but make sure that there are no chemical treatments on the board. You can buy cooking quality wood planks either online or in many specialty food stores.
It is probably your experience that wood burns. To reduce the burning of the wood to a point where you can effectively grill on a plank you need to make sure that it has been soaked in water for at least an hour. This will get the wood as wet as it can get and give you the time you need to get your fish completely cooked before the board starts really burning. If you notice that the board has caught fire while you are grilling, spray it down with water to put out the fire. This isn't to say that you don't want the board to burn a little. The smoldering of the wood is what creates the smoke and flavors the fish. You just don't want the board actually on fire.
To prevent your fish from sticking to the board, very lightly brush it with cooking oil on the side that the fish will sit. You do no flipping when plank cooking. Plank cooking is indirect because the food is insulated from the direct heat. You do want the board exposed to the direct heat of your grill so that it can smolder, so this is style of grilling is a very basic process as far as the grill goes. And since you won’t be flipping the fish or really doing anything with it during the cooking this is a very easy way to prepare grilled fish.
Once you have the grill burning and the planks soaked place the fish on the board, season as appropriate and place the whole thing on the grill. Because the fish is being cooked indirectly it will take longer than if you just grilled the fish directly. During the cooking time you can baste the fish with lemon juice, butter, or most anything that isn't flammable. You do not want to inspire a fire.
Once the fish is done you can remove the whole plank and fish with a pair of grilling mitts or you can slide the fish off onto a platter. You get on use out of each plank. If you are using a gas grill you should get the plank off the grill pretty soon because you don't want a lot of ash falling into the grill. If you are using a charcoal grill you can just let it burn off and clear out the ashes later.
Plank grilling really is a great way to grill. The flavors and the ease have always made this method popular. Once you've given it a try you will want to grill lots of dishes on a board. You can plank grill roasts, poultry or most anything, particularly those things that require a longer grilling time. Quick items won't gain much from the plank because they won't be exposed to the smoke long enough to get the flavor. Also, you don't want to plank cook items that need to be grilled hot and fast like steaks or chops.
The native people of the Pacific Northwest, who grilled salmon over open fires on planks of cedar and alder, were the ones who discovered this tradition. Since then it has been one of the most experimented way of cooking fish,
There are few tips to be followed while cooking on a plank and make sure you are well versed in Barbeque techniques
In choosing a plank, pick only untreated cider, alder, hickory, or maple. Here are a few other tips to ensure plank-grilling success:
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.
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.
If a plank is being used for the first time, season it by placing it on a preheated grill for 2 minutes, turning once. Lightly toasting the plank on both sides will intensify its smoky flavor and prevent warping. When the plank starts crackling, it's ready for cooking.
Place marinated or ready-to-cook foods directly on the plank. Keep the grill's lid closed as much as possible to maintain temperatures and maximize smoking. Note: planked food does not have to be turned during grilling.
Keep a spray bottle filled with water handy so flames can be extinguished if the plank starts to burn.
Method:
Start with a clean, untreated piece of wood about 1 inch thick and long and wide enough to completely hold the item you are going to grill. Typically people use cedar, but many woods are good like alder, oak, maple, cherry or apple. Any wood good enough to smoking is good for plank grilling, but make sure that there are no chemical treatments on the board. You can buy cooking quality wood planks either online or in many specialty food stores.
It is probably your experience that wood burns. To reduce the burning of the wood to a point where you can effectively grill on a plank you need to make sure that it has been soaked in water for at least an hour. This will get the wood as wet as it can get and give you the time you need to get your fish completely cooked before the board starts really burning. If you notice that the board has caught fire while you are grilling, spray it down with water to put out the fire. This isn't to say that you don't want the board to burn a little. The smoldering of the wood is what creates the smoke and flavors the fish. You just don't want the board actually on fire.
To prevent your fish from sticking to the board, very lightly brush it with cooking oil on the side that the fish will sit. You do no flipping when plank cooking. Plank cooking is indirect because the food is insulated from the direct heat. You do want the board exposed to the direct heat of your grill so that it can smolder, so this is style of grilling is a very basic process as far as the grill goes. And since you won’t be flipping the fish or really doing anything with it during the cooking this is a very easy way to prepare grilled fish.
Once you have the grill burning and the planks soaked place the fish on the board, season as appropriate and place the whole thing on the grill. Because the fish is being cooked indirectly it will take longer than if you just grilled the fish directly. During the cooking time you can baste the fish with lemon juice, butter, or most anything that isn't flammable. You do not want to inspire a fire.
Once the fish is done you can remove the whole plank and fish with a pair of grilling mitts or you can slide the fish off onto a platter. You get on use out of each plank. If you are using a gas grill you should get the plank off the grill pretty soon because you don't want a lot of ash falling into the grill. If you are using a charcoal grill you can just let it burn off and clear out the ashes later.
Plank grilling really is a great way to grill. The flavors and the ease have always made this method popular. Once you've given it a try you will want to grill lots of dishes on a board. You can plank grill roasts, poultry or most anything, particularly those things that require a longer grilling time. Quick items won't gain much from the plank because they won't be exposed to the smoke long enough to get the flavor. Also, you don't want to plank cook items that need to be grilled hot and fast like steaks or chops.
Comments
Post a Comment