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Cedar plank grilling is a great skill for any griller. Our Test
Kitchen experts will teach you the basics with this step-by-step guide Bright glowing coal, a flickering flame and the satisfying sizzle
of meat. For many people, these are the signs a grilling session is in
full swing. Folks from the Pacific Northwest, however, will tell you
there’s another cue: the smell of charred cedar. Growing up just outside
Seattle, I’d spend cool summer evenings sitting on the patio watching
my father grill salmon
directly on a wooden plank. The smoked cedar would stick to my clothes
for days, but it was worth it for the delicious family dinners.
Now that I’m older, I realized that I inherited zero grill skills
from my pop. Looking to recreate this nostalgic technique in my own
backyard, I asked expert food editor (and resident grill master) James
Schend to break it down to the basics:
What Is Plank Grilling?
Plank grilling, also known as planking, is a method in which food is
placed on a wooden board that has been set over indirect heat on a
grill. It’s the best way to ensure that your dish gets a deep,
wood-smoked flavor. Plank grilling totally beats out the standard
woodchip routine because the skin of your fish (or chicken or veggies)
directly contacts the charred plank. That being said, the flavor will
vary depending on the type of wood you choose.
What Can You Make on a Cedar Plank?
When it comes to cedar plank grilling, fish is the most common
pairing, however, you can grill nearly any protein or veggie with a
plank. Try grilling steaks, chicken, pork, tofu or a handful of vegetables.
Be sure to keep different meats on separate planks. Veggies of all
kinds can share a plank, but don’t let veggies and meats share one.
How to Choose the Right Plank
Many cooking stores will sell pre-cut wood planks made especially for
plank grilling. The flavor is up to you. Cedar, cherry, hickory, pecan,
maple, apple and alder work well. Cedar planks, however, are the most
popular.
When it comes to choosing planks based on flavor, think of some of
your favorite proteins, like hickory-smoked salmon or applewood-smoked
bacon. Those will give you some ideas on the flavors you may like. If
you’re unsure, invest in a variety pack of planks and do some
experimenting.
Wait, Won’t the Wood Catch on Fire?
It doesn’t take a veteran griller to realize that wood burns over an
open flame. Before you fire up the grill, you’ll need to treat the plank
to a long soak in water. This helps prevent the wood from catching on
fire while you cook. You’ll still need to watch for occasional
flare-ups, so take precautions and keep a water bottle handy while you
grill.
Can You Reuse the Plank?
When it comes to reusing planks, it depends on the condition of the
plank after grilling. If the cedar plank is thoroughly charred, you’re
best scrapping it and starting fresh next time.
If you find that the plank is still in good condition (not a lot of char), you can reuse it according to Wildwood Grilling.
Wash the plank with hot water (don’t use soap, though) and store in the
freezer. Be sure to use that plank with the same protein or ingredients
the next time you grill. So use that trout plank for fish every time
and your veggie plank with veggies next time, too. How to Make Plank-Grilled Fish
If you’re looking to start cedar plank grilling, start with a good
recipe. This plank-grilled trout recipe is a favorite in our Test
Kitchen.
You’ll need:
- 2 grilling planks
- 2 tablespoons butter, softened
- 2 tablespoons minced fresh gingerroot
- 4 teaspoons each minced fresh basil, cilantro and parsley
- 1 tablespoon honey
- 2 teaspoons lemon zest
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
- 4 trout fillets (6 ounces each)
Step 1: Prepare the PlanksBefore we begin, examine the planks to make sure they’re
splinter-free. See a few pointy sticklers? Don’t panic. Give the wood a
quick brush with sandpaper until smooth.
Now it’s tub time for your planks. Soak the boards in water for at
least one hour (though three or four is better). The best way to soak
your planks is to submerge the wood in a baking dish or rimmed sheet
pan. Use a heavy can to keep them from floating. Flip occasionally to
make sure they’re evenly soaked.
Test Kitchen tip: For more flavor, try adding wine or apple juice to the water.
Meanwhile, combine butter, ginger, herbs, honey, lemon zest, salt and pepper in a small bowl. This is what we’ll use to coat the trout.
Step 2: Fire Up the GrillLet’s get grilling. You’ll want to prepare one side of the grill for
direct heat and the other side for indirect. If you’re working with
charcoal, use a chimney starter to corral your hot coals on one side of
the grill. Direct heat means the zone above the coals.
Place your pre-soaked planks on the grill over direct medium heat.
(For charcoal, you’ll know it’s reached medium heat if you can
comfortably hold your hand five inches away from the grill for five to
seven seconds.) Cover and let the plank heat for three minutes. Some
light smoke should begin to emerge from the wood. You’ll know it’s ready
when the plank begins to blacken
Test Kitchen tip: Slightly charring the planks gives the
dish a deeper flavor. Prefer your wood less toasty? Skip this step and
begin cooking over indirect heat.
Step 3: Grill the Fish
Using a pair of long-armed tongs, carefully flip the planks over so
the blackened side faces upward. Move the planks to indirect heat.
Spread the ginger-herb spread over the flesh side of the fillets.
Then place the fish on the planks, skin side down. Grill, covered, over
medium heat for 10 to 15 minutes or until fish flakes easily with a
fork.
Test Kitchen tip: Resist the urge to flip the fish after you’ve set it on the plank. Close the lid, sit back and let it cook.
Step 4: Enjoy!Your tender, smoky fish is ready for its debut. Transfer the planks
to a pretty platter and serve. Your guests will be impressed by the
plating-but they’ll love the flavor even more. One bite and you’ll want
to plank grill all year round.
Even More Ways to Love Plank Grilling
Don’t limit yourself to trout. Most sturdy fish are great for plank
grilling. Try salmon, bluefish, swordfish or wild striped bass. Looking
for more? You can also grill chicken, pork, scallops and veggies on the
plank, too.
Recipe courtesy of Taste of Home https://www.tasteofhome.com/article/a-beginners-gu...
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