HOME > Chowhound > Home Cooking >

Discussion

Lots of Cedar Wood Planks - what else besides salmon?

  • 10
  • Share

Sent the family to Costco this afternoon by themselves (very $$! - LOL) They came home with an item they considered really interesting - 9 large cedar planks. So, besides salmon, what else can you use them for? Have some baby backs in the freezer and was planning a hoisin/5 spice/sambal marinade - can I use them for the browning on the fire? We have a gas grill, will this still work? Can the cedar plank be re-used if I wash it really good? or is there another way to clean it? TIA!

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. We can usually get two uses out of ours(we typically use alder which we prefer but same principle). Depends on what you're cooking and how long it's on the grill...seafood tends to cook quickly.

    Along with salmon we like to do trout on them. You could do shrimp as well. I've never tried doing any meats myself. Vegetables can be nice. We've been doing a lot of green beans lately....put blanched ones on a plank wiht some pecans....just takes about 5 minutes...then sprinkle with some blue cheese and leave another minute or two just til the cheese starts melting. I've read about doing mashed potatoes or yams but haven't tried that myself. Sounds tasty though so may do some soon...

    Try soaking the plank in some less expensive red wine for the salmon...this can add a nice flavor as well.

    1. I have those planks and love them more than most. They impart a gorgeous smoky flavor and color to salmon, and it comes out delicious. I just started tossing mine after one use because they burn pretty badly even after a good long soak, and I think the smokiness is less apparent on the second use. I have reused thicker ones and I have been satisfied with the second try.

      As for what to cook: 1) boneless chicken breast; 2) boneless pork chop (or leave in the bone if you must), 3) Pork tenderloin. Also other similar fish such as trout, steelhead, even tuna.

      1. There is a recipe in last month's Bon Appetite for Cedar-Planked Shrimp that looks divine. I haven't tried it yet, but plan to.

        http://www.epicurious.com/recipes/foo...

        1. I make an orange/teriyaki pork loin on a cedar plank. Its amazing.

          1. You can do brie on the plank to just soften and then top with whatever you wish - apricot jjam, or roasted peppers etc.

            1. For some good info, look here:

              http://www.cedargrilling.com/index.html

              1 Reply
              1. re: Nancy Berry

                Thanks Nancy! Some of these recipes look amazing. DH wants to try baby backs on cedar plank next weekend. Brie with almonds sounds really good for appetizer for dinner party this Sat.

              2. Alton did trout.. it does protect any fish taht you think might get torn up on a grill..

                1. I'm sure this is a culinary faux pas, but we did beef filets and shrimp on ours and it was great. We also got the Costco planks and have a freezer full of proteins from too many trips to Costco, so we were a little more experimental. A local restaurant does a cold-smoked steak that we love and it reminded us quite a bit of that. I think ribs would be awesome on them too.

                  1. I use this technique a lot, although I prefer alder and hickory planks. You can use these on basically any food and the result will be somewhere between indirect grilling and smoking. The planks will totally work on a gas grill. Soak an hour, heat on high heat until they start to smoke, lower the heat to med-low, put the food on top and watch carefully. Keep the grill covered and check frequently for flareups—be ready to extinguish wood flames with a squirt bottle.

                    I don't reuse the planks as they are always a burned mess, soaked with food oils and marinades. On this subject, avoid overly fatty or oily foods or sauces as it's virtually impossible to prevent the plank catching fire once the oil soaks into it. Remember also that they won't smoke forever—after about an hour, they're pretty well consumed and your food is resting on charcoal. By the same token, very fast-cooking foods (thin fish filets for example) won't have time to absorb much smoke flavor. Happy grilling...