Grilling Planks for Outdoor BBQ Grilling Use
Grilling plank cooking may appear to be the new; however the history behind Cedar and Alder Grilling Planks is a method established decades ago by Native Americans residing in the Pacific Northwest. The method has been used for centuries as a way to infused deep rich flavors into their food. The primary foods used for grilling planks were fresh fish and game. The Native Americans primarily used Cedar Grilling Planks and Alder Grilling Planks for fish to achieve a moist and slightly smoky flavor. As the 21st Century has embraced this cooking methodology, new foods have been introduced to grilling planks- pineapple slices, portabella mushroom, and lamb.
Utilizing the cedar grilling planks and Alder Grilling planks captures the enhanced flavors which is missed in typical barbecued foods, leading to: Plank grilled (foods) are more flavorful than basic BBQ foods. Plank grilled foods are moist and give a multi-dimensional taste- for a sophisticated taste.
- For outdoor BBQ grilling use
- Offers outstanding smoky flavor
BBQ Plank Grilling Instructions:
- Soak plank in water for at least 1 hour or for up to 12 hours. A properly saturated plank will burn more slowly and produce more smoke.
- Pre-heat grill to 350ºF.
- Rub olive oil on both sides of plank.
- Arrange desired food on plank and place it on grill.
- Keep lid of grill closed while grilling and if possible, use indirect heat heat to extend the life of your plank for future use.
- If plank appears reusable, wash plank in hot soapy water and save for future use.
- Be prepared for flare-ups
Assorted Grilling Planks (6x12-in) (set of 7) and the Wood Grilling Plank Cookbook.
Retail Price $50.00
10% off until January 1st
$45.00
Item:F713-F717
- 1 - Cedar Grilling Plank
- 1 - Hickory Grilling Plank
- 1 - Maple Grilling Plank
- 1 - White Oak Grilling Plank
- 1 - Cherry Grilling Plank
- 1 - Alder Grilling Plank
- 1 - Pecan Grilling Plank
This 152 page Grill Plank cook book is all you need to turn ordinary grilling into extraordinary grilling. This book is jam-packed full of step-by-step recipes and beautiful illustrations. You are sure to find everything you need it this cook book.
Never cooked with Grilling Planks before? Don't sweat it. This book will hold your hand every step of the way and get you started off the right way.
Assorted Grilling Planks (6x12-in) (set of 7)
Retail Price $31.00
$31.00
Item:F717
- 1 - Cedar Grilling Plank
- 1 - Hickory Grilling Plank
- 1 - Maple Grilling Plank
- 1 - White Oak Grilling Plank
- 1 - Cherry Grilling Plank
- 1 - Alder Grilling Plank
- 1 - Pecan Grilling Plank
Wood Grilling Plank Cookbook
Retail Price $20.00
$20.00
Item:F713
This 152 page Grill Plank cook book is all you need to turn ordinary grilling into extraordinary grilling. This book is jam-packed full of step-by-step recipes and beautiful illustrations. You are sure to find everything you need it this cook book.
Never cooked with Grilling Planks before? Don't sweat it. This book will hold your hand every step of the way and get you started off the right way.
Hickory Grilling Planks (6x12-in) (set of 2)
Retail Price $16.00
$16.00
Item:F723
RECIPE | Hickory-Planked Cabbage-Wrapped Salmon
- 1.5 lb. salmon fillet
- 8-10 Chinese cabbage leaves
- lemon pepper to taste
- salt to taste
- .5 T. olive oil
- 1 wood kabob skewer (pre-soaked for 1 hour in water)
- 1 lemon, sliced
Preheat grill to approximately 350ºF. Place pre-soaked plank on grill and heat grilling plank for 3-5 minutes. Remove from heat. Place 2-3 cabbage leaves on the prepared plank. Lay salmon on top of the cabbage, skin facing down. Sprinkle salt and lemon pepper to taste. Place lemon slices on top of salmon and drizzle with olive oil. Wrap remaining leaves around salmon, tucking leaves under both sides of fillet, so that leaves meet at top of fillet. Thread pre-soaked wood kabob skewer through cabbage leaves to hold them together. Place on grill and cook well.
Alder Grilling Planks (6x12-in) (set of 2)
Retail Price $16.00
$16.00
Item:F719
RECIPE | Alder-Planked Grilled Salmon
- 1.5 lb. salmon fillet, skinned
- .25 cup olive oil
- .25 cup balsamic vinegar
- .25 cup fresh lemon juice
- .25 cup white wine
- 1 T. horseradish
- 1 t. dill weed
- ground pepper to taste
- 6-8 dashes Tobasco sauce
Place salmon fillet in large, sealed plastic bag with olive oil, balsamic vinegar, lemon juice and white wine. Marinate in bag for 30 minutes. Preheat grill to approximately 350ºF. Place pre-soaked plank on grill and heat plank for 3-5 minutes. Remove from head. Remove salmon from bag and rub lightly with olive oil. Place salmon on plank and sprinkle with horseradish, dill weed, ground pepper and Tabasco. Place on grill and cook well.
Cedar Grilling Planks (6x12-in) Total of 4 Planks
Retail Price $19.00
$19.00
Item:F715
Cedar Grilling Planks
Alder Grilling Planks
One of the most common plank grilling cooking woods in the Pacific Northwest, alder gives off a delicate smoky flavor while retaining a sweet quality. This is a widely preferred choice of wood when it comes to cooking poultry, fish, pork and vegetables.
Cedar Grilling Planks
One of the most diverse, widely-used wood types for plank cooking. Cedar produces a deep yet lenient wood flavor. This aromatic wood is particularly good for cooking hearty, as well as culturally diverse foods.
Cherry Grilling Planks
Cherry is one that can give off a range of flavors. A tart, fruity flavor is create by this wood, with some varieties verging on the edge of sweetness. This is a good, all-around wood on which to cook.
Hickory Grilling Planks
A robust wood known for its strong smoke flavor. Hickory is one of the most common cooking woods in the South: the heavy flavoring makes it appealing for preparing pork, poultry, game birds and red meat.
Maple Grilling Planks
A favorable smoke flavor is given off by this wood, while still retaining a sweet taste. It's one of the best all-around woods to cook on, as it nicely complements most foods.
Oak Grilling Planks
A popular wood, oak produces an attractive smoke flavor that's great on a wide range of foods, including but not limited to fish, game, poultry and vegetables.
