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Grilling with Wood Planks

Fine Cooking Issue 111
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What Grilling food, especially seafood, on untreated cedar planks is an easy way to infuse the food with a wonderful, light wood-smoke flavor.

Where Cedar planks for grilling are sold at many cookware stores, at grocery and hardware stores, and online. Some planks are sized for individual portions, and some for whole fillets; for the master recipe here, look for 15×7-inch untreated cedar planks.

How Cedar planks must be soaked in water for at least an hour (and up to overnight) before use. Soaking the planks prevents them from burning on the grill, and the moisture produces more smoke to flavor your food. The moisture also creates a slightly humid environment in the grill that keeps the food succulent. Grill over indirect heat to prolong the life of the planks and avoid excessive charring; be sure to cover the grill so the fragrant smoke circulates around the food.

Re-use After grilling, if the planks are not too charred or warped, wash off any residue with hot water and a scrub sponge (don’t use soap, as the wood can absorb it), rinse well, and wrap in a plastic bag while still wet. Store them in the freezer. You can use the planks to grill salmon (or other seafood) one or two more times; thaw overnight in the refrigerator before using.

Try it out with these salmon recipes
Cedar-Planked Lemon-Pepper Salmon with Horseradish-Chive Sauce Cedar-Planked Salmon with Red Pepper & Caper Sauce
Cedar-Planked Lemon-Pepper Salmon with Horseradish-Chive Sauce Cedar-Planked Salmon with Red Pepper & Caper Sauce



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