Cooking Fish With Grill Planks

Ask any griddle enthusiast about grill planks, and there is really no stopping them after that. They’ll go on and on about cooking salmon on cedar planks. Actually, there are eateries that prepare something like forty pounds of salmon each day with cooking planks.
Plank barbecuing and cooking planks aren’t new. In fact, they’re a wonderful old tradition of cooking that originated from the Indians around the Pacific Northwest and became popular with the rest of the planet.
Plank barbecuing is comparable to using a pan. The difference is you’ll get smoke, and the plank is probably going to catch fire. Planks are great as you get a nice flat surface that’s stable to put your food on, enabling them imbibe that smoke flavor. Think fish fillets. In reality, the 1st ever food cooked on planks was fish, and you can imagine why.

Barbecuing planks put that perfect flavor into your grilled meat, fish or bird. The juices are held intact within the meat making them succulent. Before you start cooking on the plank, it’s got to be drenched for fifteen to twenty mins. Then it can be placed immediately over the fire. A grilling plank can be used up to four times. In fact, these will work with any grill, be it a charcoal griddle, gas griddle or even electrical griddle, as long as you have a lid for the griddle.
Preparing your meals on aromatic barbecuing planks is a wonderful way to griddle. The original Indians would slow roast their fresh catch of salmon on cedar or alder planks over their fire pits. This methodology made the natural oil and moisture in the cedar or alder wood penetrate the salmon to give it a phenomenal flavor. Now, this method is also being used creatively all over the world to cook meat, birds cheese, vegetables and fruit. And yes, you can make your pizza on a cooking plank!
When you buy your cedar barbecuing plank, ensure you get one that’s untreated. You can get them at your local hardware or grocer. Why untreated? So that you can avoid your food being poisoned by chemicals. Also avoid resinous wood like pine. Aside from cedar barbecuing planks, you can also try alder, maple, cherry, apple wood, mesquite, peach or oak to experience different flavors in your food. About an in. thick wood will do. Get a cooking plank that will take the dimensions of the food you would like to griddle.
You may also purchase your cooking planks online these days. Lots of folks visit their local lumberyard and get the exact size cut to fit their griddle. If your plank has similarities to cedar shingles it can crack, chip or burn and you can only use it once.
Experienced cooks use one inch thick alder grilling planks for cooking salmon. They have a series of holes drilled diagonally across to skewer the salmon fillets to the board. These planks are hung vertically around a fire pit that burns slowly to enable the salmon roast slowly, basting in their own oil while absorbing the smoke and the wood flavor.
Plank barbecuing is a particularly juicy way to griddle thanks to the delicious tastes. It’s also very easy to do. Those who have tried it once appear to want to get as many recipes as practicable into their favorite cookery book and try them all on the board. Practically anything can be plank grilled from poultry to huge roasts and almost anything that needs a longish barbecuing time. Cooking planks give your food that great smoke flavour which is the bedrock of barbecue barbecuing.