Keep updated with my RSS feed
Plank CookingPlank cooking has been around since the beginning of time, well as long as us humans have been around anyway. In America it is thought to have originated with native Americans who used the plank as a way of securing their food to a clean surface for cooking around the campfire. I first experienced a simailar style of cooking in Finland where it is called "loimulohi" or "blazing salmon". Here a side of salmon is steaked to a wooden plank and propped up beside the camp fire.
In this style of cooking the heat only needs to be small and the salmon cooked gently, if cooked too fast it will break up. When I saw it done, the salmon was cooking by a camp fire in the snow for about 90 minutes. For a modern day barbecue enthusiast what’s so great about plank cooking?
The principle is that the taste of the wood (usually Cedar or Alder) is absorbed by the food during the cooking process. I have to say that when I first started cooking with planks I wasn't convinced but now I'm a convert. You food comes out supremely moist (especially fish) and it also makes for a memorable cooking event. Barbecuing with planks needs a barbecue with a lid because the objective is to heat up the plank rather than burn it (like a grill would do). I actually like to use my planks in the kitchen oven because it’s a healthy way of cooking and I think the planks last longer. All the recipe links are on this page and I’ve also put together a page of
plank cooking tips
to ease you into this new world. Happy cooking!
Halibut on a plank Chef Matt's Salmon Cedar Plank Trout Recipe Turkey on a plank Planked Chicken with Chilli and Garlic Plank Cooked Chicken with Paprika Planked Hamburgers Pheasant Breast Plank Roast Pork Cedar Plank Grilling White Fish
Return To Barbecue Smoker Recipes Home Page New! CommentsHave your say about what you just read! Leave me a comment in the box below. |
We Recommend
 |