Untitled Document
The planks allow seafood, meat, chicken and vegetables to roast slowly, basting in their own juices, creating a subtle smoky flavor. No fat or oil should be added, as the moisture from the plank keeps your smoked food juicy and flavorful with no nutrient loss.
- Available in Alder and Cedar
- For use in the outdoor barbecue
- Grilling Planks come with full instructions and seven tasty recipes on the packaging
- Can be used two to three times before discarding
- Planks are cut specially to fit in a regular sink for easy soaking before use.
-Cedar planks - 3/8" x 7" x 13"
-Alder planks - 3/8" x 6" x 13" |
| INSTRUCTIONS:
Submerge plank in water for at least 30 minutes. Pre-heat BBQ to medium high heat (400-425 degrees). Place the soaked plank onto the grill and close the lid for a couple of minutes until the plank starts to smoke. Then place the food on the plank, reclose the lid and follow the temperature guide in the recipe. If a flame should occur, douse with water as needed or keep a spray bottle handy. Use the plank to serve your meal by placing it on a board or platter. It will be extremely hot, so use tongs, gloves or oven mitts to remove from heat. Cleanup is easy with warm soapy water - wash and leave to dry. It can usually be used two or three times. To dispose of used plank, when cool, you can crumble onto charcoals for additional flavor for future barbecues or discard. |
