creative
cooking
JOHN SHANKS
Planks for
the memories
Cedar planks add a unique flavor
to whatever you’re cooking
Avid barbecuer Ted Reader encourages
experimentation with planking burgers,
cheese and even some desserts.
By Ted Reader
IF YOU HAVEN’T tried grilling on a wooden
plank you’re not taking full advantage of your
barbecue grill. It is truly a great delicacy.
Plank grilling, or planking, is an ancient
method of cooking that traces its roots to the
native Haida people in the Pacific Northwest.
They knew that planking was the best way to
cook foods.
Planking is a combination of grilling,
smoking, roasting and baking that infuses
food with an exceptionally delicious, sweet,
smoky flavor. It is a hot, fast way of smoking
food while keeping it moist and tender and
protecting the food from the dry heat of the
fire. It’s fast and easy—you don’t have to turn
it. Best of all, you don’t have the fuss with the
food sticking to the grill.
Traditionally used for salmon and other
fish, plank grilling is now becoming a popular
method for grilling a variety of foods, including seafood, cheeses, meats and vegetables.
You can plank grill practically anything.
Try planking wheels of Brie or Camembert
cheese (see recipe below) for an appetizer, or
try planked mashed potatoes, which truly are
to die for. It’s great for pizza, nachos, wings,
burgers, meat loaf, chicken, steaks and chops.
In fact, one of my favorite recipes is cedar-
planked brownies topped with chocolate and
mini marshmallows.
Plank with the best
Western red cedar is the best wood for
plank grilling. It emits a sweet, clean smoke
that adds its aroma to the food. You can try a
variety of other woods, including maple, oak,
alder and cherry, but their flavor does not
equal that of cedar. Cedar provides the most
delicious results.
Before you start plank grilling, you should
soak the wood in advance for a minimum of
one hour. That will reduce the risk of the wood
catching fire. I also recommend experimenting
with soaking planks in juice, wine or beer.
Preheat the barbecue grill to medium
high, about 400 to 500 F. Place your foods
directly on top of the cedar plank and place
Cedar-Planked Brie
with Raspberry, Almond
and Honey Topping
THIS IS A DEAD-EASY recipe, with results
of pure decadence. Planked cheese is one
of the easiest and most delicious planking
recipes out there. Many varieties of cheese
can be planked, but I find whole small
wheels of semisoft or soft cheeses with
a rind (e.g., Brie, Camembert, Cambozola,
St. André) work best.
Planking cheese adds a sweet mild
smoke to the outside rind of the cheese
and lets the cheese get all ooey and gooey
on the inside.
As the cheese grills it takes on a golden
smoky color, and the rind of the cheese
starts to swell and bulge as it gets hot.
When you cut into the cheese, hopefully
before it bursts, the cheese should ooze and
slowly flow from the rind. Scoop, spoon and
spread the wonderful cheese on fresh
grilled baguette or crackers. Watch your
friends and family and guests go gaga for it.
When it comes to topping your cheese,
feel free to try anything you want on it.
In this recipe rich Brie is topped with fresh
raspberries, almonds and honey, but do
what you want: Camembert topped with
grilled mushrooms or Brie topped with
a fruit salsa or even tomato bruschetta.
Be creative and have fun.
63/4" x 157/8" x 1/3" cedar plank
1 pint fresh raspberries
2 Tbsp. slivered almonds
11 Tbsp. chopped fresh thyme
Coarsely ground black pepper to taste
4 Tbsp. honey
2 whole small wheels (about 5 to 6 oz.
each) Brie, Camembert or Cambozola
cheese
11 to 2 fresh baguettes, sliced
11. Soak the cedar plank in cold
water for a minimum of 1 hour.
2. Preheat grill to medium heat,
about 400˚F.
3. In a small bowl, combine rasp-
berries, slivered almonds and fresh
thyme, and season to taste with
black pepper. Drizzle with honey
and gently mix to combine.
4. Remove plank from water.
Place wheels of Brie on the plank,
evenly spaced.
5. Top each wheel with half of the
raspberry honey mixture.
6. Place plank on grill and close lid.
Plank cheese for 20 to 25 minutes,
until cheese is golden brown and
slightly puffy, topping is hot and
almonds are light golden brown.
Remove plank from grill and allow
to cool for 1 to 2 minutes.
7. Serve immediately with fresh
sliced baguette, a few big spoons
and lots of napkins!
Serves 8 to 12 as a party appetizer.
ED WARD POND
