GRILLING PLANK INSTRUCTIONS

Grilling planks are disposable planks that give incredible flavor when grilling. Planks are soaked in water, wine or a favorite marinade for at least 4 hours before using. (For the very best results, soak plank over night.) A large zip lock bag is perfect for soaking the planks.

Place your entree directly on the plank and then place the plank on a hot grill. Use a high heat and place the planks directly over the burner. This allows the marinade in the plank to steam your entree. Wow! As the plank smokes and chars, it will infuse wonderful flavors in your meat. Do not cover the food or flip the food during grilling.

These planks can be used on gas and charcoal grills and they will burn up as you use them. The life of the planks depends on how much moisture is soaked in the plank and how long they are on fire.

 

RECIPES:

Cedar Plank Herbed Salmon

Soak planks for 60 minutes in water
1 Medium Salmon Fillet
Fresh crushed Garlic
Fresh Basil
Lemon thyme
Sliced Lemons

Remove planks from water and place Salmon skin side down on plank, cover with herbs and lemons. Place on hot grill and allow plank to go into full char on the bottom. Fish is done when it flakes clean.

 

Grilled Apricot Pork Tenderloin

Soak Alder Grilling planks in Bourbon and water for 60 minutes. Place tenderloin on plank. Glaze evenly with Apricot Pepper jelly and then splash Tobasco Sauce over that. Grill on Medium High, usually takes about 35 Minutes.

 

Onion Crusted Alder Plank Tuna

Soak Alder Planks in Water

4-6 ounce Tuna SteaksPlace on planks and
1 Teaspoon Kosher salt
1/2 Teaspoon cracked black Pepper
2 Cloves Crushed Garlic
1 Sliced Walla Walla Onion
2 Tablespoons Lemon Juice combined with One Tablespoon Olive Oil

Season Tuna with Garlic and Pepper. Brush with Lemon juice/Olive Oil and place on plank. Cover with layer of onions.