Rinse grilling plank with cold water and soak for 1-2 hours. Keep the grilling plank completely submerged.
Remove grilling plank from water and place on counter top. Arrange food to be cooked on plank.
Season food according to recipe or to taste.
Place presoaked plank on grill using indirect heat whenever possible. This will prevent dangerous flare-ups and extend the life of the plank. Always keep a water bottle on hand.
Serve directly on plank for exciting presentation.
Planking Basics (see below for cooking wraps)
No matter what type of wood you use for cooking your fish or other meats, your meal will be the best tasting and juiciest you will have ever prepared. Meats retain juices because the wood planks allow the meat to cook more evenly than traditional methods such as steel or glass. The mass of the plank absorbs the heat and acts like a baking stone, working as a heat conductor.
There are two methods of plank cooking-grilling (roasting) and oven (baking). Both methods offer the delicious infused flavor. Backyard "get togethers" have become so trendy in recent years that the use of grilling planks have also become the most popular method of cooking.
Grilling Planks come in various wood flavors and thicknesses, some offering re-use and some serve as one-time-use planks. The thickness of the wood is important and should be adapted to your style of cooking (high heat - low heat, direct - indirect). While many people tout the thickness of their planks, you must always consider cooking temperature and what type of wood you will be using. Thicker isn't always better. Hardwoods such as Maple, Oak, Hickory can be thinner as they are less likely to burn, and a thinner hardwood plank will also decrease your cook time. Planks crafted from softwoods such as cedar can be thicker (if re-using) as the "plank heat up time" is quicker and will not prolong cook times.
Reusable planks should be cleaned free of any food particles and juices after use by rinsing under tap water. NEVER USE SOAP!! The planks should then be put back on the grill or in an oven at 350 degrees F for a period of 10 - 15 minutes. This procedure will eliminate any potential bacteria that could continue to grow on the plank.
Disposable planks or one time use planks should be rinsed completely under cold tap water to ensure there are no hot spots on the plank. Once the plank is completely cool and has no hot spots it may be disposed of in your regular trash receptacle or you may chop it up and use as smoking chips for a future use.
A plank used to cook fish should only be re-used to cook fish, while a plank that has been used to cook beef, pork, chicken, fruits or vegetables may be used again in any combination.
Please remember to follow the use and care instructions with every package to ensure you have the very best cooking experience possible.
Gourmet Cooking Wraps
The use of our cooking wraps is very similar to using a plank. In fact, try to think of our cooking wraps as very, very thin planks.
Cooking wraps do not require soak time as planks do. To use a wrap, simply hold it under cold tap water for 5-10 seconds until the entire wrap has changed color from the water.
Season your food to taste, wrap it up in one of the wraps and secure with a tooth pick, butcher's twine or a green onion.
Any recipe calling for a plank may be used with our cooking wraps, however the cook times will decrease because a plank is much thicker than a wrap. Wraps may be used on an outdoor grill (gas or charcoal) but must be used with indirect heat. If you place the wraps directly over open flame or coals, they will catch fire and burn up very rapidly.
Wraps work great in the oven too! The best operating temperature for your oven is between 350 - 365 degrees.
Your friends and family will be impressed with the unique presentation the cooking wraps make on their plate. When the wraps are cut open to expose the cooked food, you will be greeted with a wonderful smokey burst of aroma, sure to be a hit anywhere!
Dispose of properly after use.