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Memphis Grills - MGPLANK - Cedar Planks (pkg of 4)

Original price $18.00 - Original price $18.00
Original price
$18.00
$18.00 - $18.00
Current price $18.00

History Behind Cedar Planks

Planking is believed to have been derived from Native Americans in the Pacific Northwest, where both cedar and salmon were plentiful. Natives believed salmon to be a sacred gift from the water, and celebrated the arrival of the first salmon of the season. The original cooking technique remains similar today, although experimentation has led to many different iterations of cooking on wooden planks.

Preparing your Plank

There are plenty of ways to grill with wood planks, but the most popular method is using a cedar plank of wood. Cedar lends a delicate flavor and smokiness to whatever dish is being cooked, but most popular to be cooked with cedar planks is fish. Other types of woods include pecan and maple, or cherry or oak for more depth of flavor.

A critical factor of planking is soaking the plank beforehand. Place your plank in a bath of water for anywhere from 2 to 8 hours. The longer the soak, the better. Soaking the plank will saturate it with moisture for the duration of the cook, which prevents the wood from charring or catching fire, adds moisture to the meat, and aides in infusing flavor into your dish. After the soak, spread a thin coating of olive oil onto the side of the plank that will be facing up. For additional flavors, rub herbs onto the plank.

History Behind Cedar Planks

Planking is believed to have been derived from Native Americans in the Pacific Northwest, where both cedar and salmon were plentiful. Natives believed salmon to be a sacred gift from the water, and celebrated the arrival of the first salmon of the season. The original cooking technique remains similar today, although experimentation has led to many different iterations of cooking on wooden planks.

Preparing your Plank

There are plenty of ways to grill with wood planks, but the most popular method is using a cedar plank of wood. Cedar lends a delicate flavor and smokiness to whatever dish is being cooked, but most popular to be cooked with cedar planks is fish. Other types of woods include pecan and maple, or cherry or oak for more depth of flavor.

A critical factor of planking is soaking the plank beforehand. Place your plank in a bath of water for anywhere from 2 to 8 hours. The longer the soak, the better. Soaking the plank will saturate it with moisture for the duration of the cook, which prevents the wood from charring or catching fire, adds moisture to the meat, and aides in infusing flavor into your dish. After the soak, spread a thin coating of olive oil onto the side of the plank that will be facing up. For additional flavors, rub herbs onto the plank.

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