Last week’s cedar plank grilling class was a blast! A great big thank you to everyone who participated and to Brian Slanger Photography for the awesome photos. In case you missed our class, here are a few helpful hints and tips for cedar plank grilling at home.
Cedar Plank Grilling Tips
- Soak your cedar planks in a solution of 50% water and 50% white wine for at least 2 hours before grilling. Soaking the planks keeps them from burning and the wine adds aromatic flavor. When you heat the plank on the grill, steam is released and infuses your food with the flavor of the wood and the wine.
- As your cedar plank heats up and the moisture is released, it will dry out and even burn around the edges adding a smokey flavor. If the plank is beginning to burn before your food is finished cooking, add a splash of wine or water.
- Cedar planks aren’t just for salmon. Cedar plank cooking is a flavorful option for a variety of foods including vegetables, protein and even dessert.
- You can reuse your cedar plank once if it isn’t too charred. Just rinse (don’t use soap), place in a sealed plastic bag and store in your freezer.
- If you don’t have a grill, you can use cedar planks in your oven. They won’t char or add smokiness, but they will infuse your foods with cedar flavor. Soak, place on a baking sheet with your seasoned foods, and bake at 400 degrees.
- You can find cedar planks at your local grocery store (the Weis Market near us has a nice selection and some Safeway stores carry them) or online – Amazon sells a 12 pack for around $20.