Plank Cooking

For a barbecue enthusiast what’s so great about plank cooking?

• It’s easy
• It’s quick (usually only 15 minutes)
• It’s fat free so a healthy way to cook
• It’s different!
• It can be used on the barbecue or traditional oven
• It makes an interesting talking point at a barbecue or dinner party
• The planks double up for serving (and eating off if you like!)

The principle is that the taste of the wood (usually Cedar or Alder) is absorbed by the food during the cooking process. To be honest I’m not convinced that it adds much but it still makes for a memorable cooking event.

Barbecue cooking 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 tips for cooking on planks to ease you into this new world. Happy cooking!

Halibut on a plank

Chef Matt's Salmon - Perfect salmon with Chef Matt's Habanero BBQ Sauce

Trout on a plank

Turkey on a plank

Plank Cooked Chicken with Chilli and Garlic

Plank Cooked Chicken with Paprika

Plank Cooked Hamburgers - slow cooked to a succulent perfection!

Pheasant Breast - with fresh basil all wrapped up in a rasher of back bacon.

Plank Roast Pork

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