‘Tis the season for grilling! There is something so wonderful about the taste and ease of grilling outdoors. Not only is there usually little cleanup but grilling outdoors keeps the heat out of the kitchen during the summer months. I’m always looking for new and creative ideas for grilling meats, fish, poultry, vegetables and even fruit. This month I thought I’d bring to you a grilling technique that you may not be familiar with — cedar planking. Cooking on cedar planks is not really a new concept. Cedar planks were used for centuries by tribes in the Northwest to slow-grill fish over an open fire because it helps retain moisture and imparts an amazing, smokey sweet flavor to any food you throw on the grill. This grilling method is ideal for low-carb grilling and low-fat grilling because no fatty sauces are necessary. During our class this month we will show you how simple it is to grill with wood planks.

Popular Woods for Used for Grilling:

As I previously mentioned the concept of grilling on a wooden plank has been around for hundreds of years. As the procedure evolved, a wide range of woods were introduced for use as planks. Hardwoods are much better than softwoods because hardwoods take in more heat for a longer period of time and they also add more flavor to foods through the smoke that is produced as the wood is burned. Below you will find the most common woods used for grilling:

Alder — Alder is very common in the Northwest for smoking salmon. It is also used for poultry and small game birds providing a subtle, sweet taste to the meat.

Apple — Apple wood provides a sweet, fruity taste to most meats, poultry and small game birds.

Birch - This wood is best used with pork and poultry, providing a flavor similar to maple wood.

Cedar — Cedar is used for a variety of woods from meat, poultry, fish and vegetables as it provides a slightly smokey and aromatic flavor to the foods.

Cherry — Cherry wood is used for all types of meat. It provides a subtle, sweet, fruity flavor.

Hickory — This wood is more common in the south, but is popular in many regions. It imparts a strong smokey bacon flavor and can be used for all types of meat. It is especially good for pork.

Maple — Maple is best used with pork, poultry and small game birds. It provides a mild, smoky and somewhat sweet flavor to foods.

Mesquite — Mesquite burns very hot and provides a strong flavor to foods. Most often it is used for beef.

Oak — Oak is one of the most often used woods in many regions of the country. It imparts a good flavor without overpowering the food.

Where to Purchase Wood Planks:

Wooden planks can be purchased at grocery stores, specialty stores, hardware stores and even lumber stores. Make sure when you are selecting your planks that the wood is untreated to keep any infused chemicals from contaminating the food. The plank size should sized according to what you are grilling. Try to find boards that are 12-16 inches in length, 6-8 inches wide and about 1 inch thick. Expect to pay anywhere from $4.99 for a 3-pack to $9.99 (3-pack) depending on the quality and kind of wood.

Preparing the Planks for Grilling:

Before you start grilling you need to prep the plank. First you will need to soak the plank for at least 30 minutes (if cooking over indirect heat) or for up to 8 hours for direct heat. I like to weight the boards with a can or jar so they stay submerged in the water. The length of soaking time will depend on if you are cooking over indirect heat or direct and the thickness of your plank. By soaking the wood you enable the wood to infuse moisture into the food you are cooking and at the same time prevent it from flaring up during the grilling process.

After the wood planks have soaked for an appropriate period of time, dry them off with a towel and brush one side of the plank(s) with vegetable or olive oil. This will prevent the food from sticking to the wood.

Grilling Methods:

You can choose to place the plank on top of a charcoal grill or a gas grill. I have found that the flavor is enhanced using the charcoal grill — however, the results are still quite wonderful using a gas grill.

There are two different ways you can grill with a plank: 1) indirect heat and 2) direct heat. I prefer the indirect method, only because I find that the plank doesn’t have to soak as long and it avoids flare-ups. Utilizing this method, however, you may find that it takes a little longer for the food to cook and the smokey flavor may not be as intense. If using a charcoal grill, position the coals to one side of the grill and place the plank on the opposite side. For a gas grill with 4 burners, I like to put the outside burners on and the inside burners off. Then lay the plank in the center. This way the heat comes up from the sides and evenly cooks the meat, poultry, fish or vegetables on top the plank.

For direct heat, make sure you soak the plank for an extended period of time — even overnight. Place the food on the plank over the fire and grill it over the appropriate heat customary for the food being prepared, making sure that it is completely cooked and reaches a temperature that makes it safe to eat.

Grill the food until the desired doneness. Check periodically to make sure that there aren’t any flare-ups. It is a good idea to have a spray bottle of water handy to extinguish any flames that may ignite the board as it dries out. If you choose to use a sauce such as a barbecue sauce brush the meat or fish with the sauce during the last 20 minutes of grilling time.

When the grilled food is finished cooking, remove the food, turn off the grill and allow the board to remain on the grill to cool down before handling.

Good Food Choices for Grilling on a Plank

Foods such as meat, poultry, fish and vegetables are all good choices for grilling on a plank.

The Recipes

This month we made several recipes utilizing a cedar plank. The beauty of the plank is that it gives so much flavor to the food that it really is not necessary to utilize heavy sauces. As a result it makes a wonderful grilling option for those looking for low-fat or low-carb grilling ideas.

Cedar Planked Salmon

Makes 4 servings.

Ingredients:

• 1 cedar plank
• 1 1-1/2 lb. salmon fillet
• 3 Tablespoons olive oil, divided
• Salt and freshly ground black pepper
• 4 thin slices of red onion
• 4 thin lemon slices
• 2 teaspoons fresh thyme, chopped

Directions:

Prepare a grill. Soak the cedar plank in water for 30 minutes.

Rub the salmon fillet with olive oil. Season the salmon fillet with salt and freshly ground black pepper.

Remove the plank from the water and pat dry. Using a brush, brush 1-2 tablespoons vegetable oil on the top side of the plank. Place the salmon fillet, skin side down on the plank. Lay the onion slices and lemon slices over salmon and sprinkle with thyme. Arrange the plank on the grill - off heat. (If using a charcoal grill push the coals to one side. If using a gas grill, turn one side off and put the plank on the "off-side".) Cover the grill and cook for about 15-20 minutes or until the salmon is just cooked through. Using a long metal spatula, transfer the salmon to plates and serve.

Cedar Planked Salmon with Ginger Mustard Sauce:

Makes 4 servings.

Ingredients:

• 1 cedar plank
• 2 Tablespoons vegetable oil
• 1/4 cup gf Dijon mustard
• 1/2 cup mayonnaise
• 1-1/2 teaspoons dry mustard
• 1-1/2 teaspoon gf soy sauce
• 2 teaspoons honey
• 1/2 teaspoon lime zest
• 2 teaspoons fresh ginger, peeled and minced
• Salt and freshly ground black pepper

Directions:

Prepare a grill. Soak the cedar plank in water for 30 minutes.

Meanwhile, in a small bowl, combine the gf Dijon mustard, mayonnaise, dry mustard, gf soy sauce, honey, lime zest and ginger. Adjust seasonings to taste with salt and freshly ground black pepper. Set aside.

Season the salmon fillet with salt and freshly ground black pepper.

Remove the plank from the water and pat dry. Using a brush, brush 1-2 tablespoons vegetable oil on the top side of the plank. Place the salmon fillet, skin side down on the plank. Spread the mustard sauce over the top and sides of the salmon fillet. Arrange the plank on the grill - off heat. (If using a charcoal grill push the coals to one side. If using a gas grill, turn one side off and put the plank on the "off-side".) Cover the grill and cook for about 15-20 minutes or until the salmon is just cooked through. Using a long metal spatula, transfer the salmon to plates and serve.

Cedar Planked Mixed Vegetables:

Makes 4-6 servings.

Ingredients:

• 1 cedar plank
• 1 red bell pepper, seeded, stemmed and cut into long 1-inch strips
• 1 zucchini, cut in half crosswise, then cut into 8th’s lengthwise
• 1 yellow squash, cut in half crosswise, then into 4th’s lengthwise
• 1/4 red onion, sliced
• 2 Tablespoons olive oil, divided
• Garlic salt
• Freshly ground black pepper

Directions:

Prepare a grill. Soak the cedar plank in water for 30 minutes.

Place the vegetables in a bowl and toss with 1 tablespoon olive oil. Season to taste with garlic salt and freshly ground black pepper.

Remove the plank from the water and pat dry. Using a brush, brush 1-2 tablespoons vegetable oil on the top side of the plank.

Lay the vegetables on the plank in a single layer.

Arrange the plank on the grill - off heat. (If using a charcoal grill push the coals to one side. If using a gas grill, turn one side off and put the plank on the "off-side".) Cover the grill and cook for about 10 minutes or until the vegetables are just cooked tender. Remove the vegetables from the plank and serve immediately.

Cedar Planked Asparagus

Makes 4 servings.

Ingredients:

• 1 cedar plank
• 1 bunch of asparagus, trimmed
• 2 Tablespoons olive oil, divided
• Salt and freshly ground black pepper

Directions:

Prepare a grill. Soak the cedar plank in water for 30 minutes.

Place the asparagus in a bowl and toss with 1 tablespoon olive oil. Season to taste with salt and freshly ground black pepper.

Remove the plank from the water and pat dry. Using a brush, brush 1-2 tablespoons vegetable oil on the top side of the plank.

Lay the asparagus on the plank in a single layer.

Arrange the plank on the grill - off heat. (If using a charcoal grill push the coals to one side. If using a gas grill, turn one side off and put the plank on the "off-side".) Cover the grill and cook for about 8-10 minutes or until the asparagus are just cooked tender. Remove the asparagus from the plank and serve immediately.

Clean Up

You can use the plank several times — or until it becomes too charred. To clean the board just wash in soapy water and dry. I try to make sure that the boards are as dry as possible before storing to avoid having the board warp. You should be able to get several uses out of each board before having to replace the plank.

I really encourage you to try using a wood grill plank the next time you grill. You will be amazed at not only the ease but the incredible flavor that will result from the plank!

Enjoy!

-Glutenfreeda