Plank Grilling
Only once in my life had I tasted a plank-grilled dish. It was a fillet of salmon with a wonderfully delicious crust of herbs. I haven’t given plank grilling a second thought until I read this article on Delaware Online.
Cooking on a moistened plank set atop a blazing grill not only imparts a wonderfully woodsy flavor to foods, it’s also practical; fish won’t stick or fall through the grates, nor will it break apart. There are no extra calories added, and you don’t need to worry about flipping. What’s not to love?
Diana Leitch takes readers through a cooking class using cedar planks to grill salmon. I like this article for its very detailed description of how the grilling process went, including Leitch’s instructions to her students.
Leitch assures us that this should be easy, since planking is an primitive method of cooking. “People make everything so technical and difficult. There weren’t any directions with primitive, early cooking. They didn’t have all of this stuff we have today.”
If you’re curious about “planking”, check out the sidebar of this article for Planking 101. There are also three recipes for those who are feeling adventurous this grilling season: two for salmon and one for lobster tails.
Tags: plank grilling, cedar-planked
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POSTED IN: Cooking
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