How To Use Aromatic Planks For A Better Barbecue Experience

How To Use Aromatic Planks For A Better Barbecue Experience

Grilled meats and vegetables never tasted better if it is grilled with grilling planks. These planks infuse a very unique and smoky flavor to your food plus they stay moist during the grilling process.

It adds a very delicate hint of sweetness that enhances meat or vegetable. They were traditionally used in the Pacific Northwest to smoke salmon. Currently, it is used ideally in grilling pork, beef, poultry, fish and veggies.

It is advisable to buy untreated planks to avoid chemical contamination. It usually measures about 14 x 7 x 1 inch. Try out the chosen plank if the favorite meat you plan to cook can fit.

Cedar is the most popular flavor out in the market. It is the wood that’s most aromatic of all. It produces a deep but gentle flavor perfect for spicy, bolder meats like pork. Alder plank is another crowd favorite. It produces a very delicate flavor that works best with milder foods. It’s a good match for salmon and other fish and seafood.

Hickory planks give an intense smoky flavor that works best with beef and chicken. Also try untreated oak, maple, cherry or apple wood planks for different flavors. Avoid birch, poplar, pine that gives off bitterness.

After you’ve chosen the type that best suits the food you’re about to grill, saturate it in either water, fruit juices, vinegar, wine beer, cider, or other alcohols, depending on what kind of flavor you want to attain. Soak for more than 1 hour.

Some would advice you to allow it to immerse in water overnight. There’ll be more smoke appearing if it is soaked really well. Coat the plank’s smooth, cooking side with vegetable oil. Position the chosen plank on indirect heat, not over 350 degrees Fahrenheit for most effective use. Heat it on grill’s surface for about 5 minutes while seasoning and preparing meat. Remember any grilled recipe – pork strips, fillet of fish, grilled chicken – will do great with this enhancer.

Turn over plank then add your food directly on it. Close lid immediately and tightly. Most of the smoke is generated at the beginning of the process. We want to capture as much smoke as possible.

Now, relax and let your plank work its wonders. Check very occasionally to be certain that the plank doesn’t flare up. Spritz any flames with a water bottle if necessary. Brush meat with its sauce during the last 20 minutes of barbequing time. When done, remove meat from plank. Turn off grill and let plank cool.

Now, take it all in… Yummmm� The aromatic smell says it all, right? Wait till you taste it. You’ll surely turn this cooking method into your regular grilling routine.