Are you a fan of grilling and barbeque? You just can’t beat the taste of a thick juicy steak grilled to perfection. Or burgers, chicken, hot dogs, veggies….. we think any food tastes better when cooked on a grill.
But let’s face it, sometimes the same old grilled food can get a little boring. If you’re looking for something different or want to take your grilling skills to the next level, we invite to join the PLANK GRILLING CRAZE! The concept of cooking food on wood grilling planks is not new-it goes way back to the Native Americans in the Pacific Northwest who would put fish on a flat piece of wood and cook it over a fire. In addition to a being a different way to grill or barbeque your food, when you use grilling planks you don’t need to drown your food in heavy seasonings or marinades. Your food will be infused with the unique, subtle taste of the wood while letting the real taste of your meat/veggies come through. If you need a low salt or gluten free diet, or just want a more natural way of cooking your food, grilling planks are a great alternative.
Many people are familiar with cedar grilling planks which are probably the most popular cooking plank for grilling salmon. We invite you to expand your grilling plank horizons by trying our Grilling Plank Flight-Upper Midwest Timber Variety. This grilling plank variety pack includes seven different kinds of wooden planks: Western Red Cedar, Aromatic Cedar, Soft Maple, Sugar Maple, White Oak, Red Oak and Hickory. Each of these different woods imparts a unique flavor to the food you cook on it. Our planks are BIGGER and THICKER than most other planks on the market so they can be reused multiple times.
Since these grilling planks are made from wood, they will warp when exposed to heat. Meat and veggies cooked on a warped plank will be moist, flavorful and grilled to perfection with less loss of juice than meat cooked directly on the grill grate.
Store your used and unused grilling planks in the enclosed burlap bag. Cardboard slips are provided to keep the grilling planks separated, especially after using.
Everyone has different taste preferences so we have had several “Plank Parties” with friends and family to get people’s opinions on what kind of wood we should include in our grilling plank sampler pack. While everyone had different opinions, one thing was clear-people really liked the taste of the hardwoods (Oak, Maple, Hickory) because each of the hardwoods instilled a subtle yet distinct flavor to the food.
We tried a variety of meats including chicken, pork, steak, salmon, tuna, tilapia, sunfish, halibut, pheasant and venison. We also added vegetables such as mushrooms, peppers, potatoes, onions, zucchini, and asparagus.
None of the meats or vegetables had any kind of marinade or seasoning on them and the results were amazing!
Here’s what we found:
Most people agreed that the stronger flavors of the Western Red Cedar grilling plank and Aromatic Cedar grilling plank complemented the flavor of the fish and venison and diminished any gamey or fishy taste.
However, people also liked the fish and venison on the hard woods.
“Venison was very good on the soft maple grilling plank.”
Others preferred salmon on the Red Oak grilling plank and tilapia on the White Oak grilling plank.
Our taste testers described the vegetables as having a
“sharp undertone that really spiced up the vegetables” when cooked on the White Oak.
“The meats cook on the Sugar Maple had a softer flavor than meat cooked
on the other woods.”
“Chicken was especially good on the White Oak”
“There were so many different meats and they all turned out moist and perfectly cooked.”
Other comments included:
“The meat tastes great and the vegetables are fantastic.”
“You can cook a whole meal at once with minimal effort.”
“The smoke coming off the planks smells wonderful.”
Get your Grilling Plank Flight today and throw a “plank party” with your friends and family. Try a variety of meats and vegetables.
Let us know what food YOU like best on what kind of wood by leaving a review here on our website or post it on our Facebook page. Happy Planking!!
Directions for using grilling planks:
The key to successful plank grilling is to avoid direct flame on the plank. Use indirect heat whenever possible.
For gas grills turn the burners under the plank to low.
For charcoal grills, put most of the coals on the side away from the plank and just leave a few hot coals under the plank.
But if you’re having a plank party and your grill grate is full of planks-adjust your grate so that it’s as far away as possible from your heat source.
- Soaking our planks in water prior to use is optional; they work fine wet or dry
- Planks are designed to cook food on with logo side up
- Place plank logo side down over direct heat for a couple minutes to warm it up, then turn plank over (logo up) and move to indirect heat; put food on the plank
- Always keep a spray bottle filled with water nearby to douse flames
- Plank can also be used for serving, if you like. Note-food will continue to cook as long as it’s on the plank.
- After use, wash plank in very hot water and air dry
- Can be re-used multiple times