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Oysters on a cedar grilling plank

Miso Baked Oysters Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Seafood

They are an acquired taste but if you’re a fan of oysters stay with me. Then again, this recipe is so good that it could even turn an oyster-phobic around. It’s because they are slathered in miso mayonnaise.

Miso paste is available in most supermarkets and if you can’t find it there you could head to your nearest Asian store. Miso paste is made with fermented soya beans. It’s salty, delicious, and a staple ingredient in Japanese cooking. The texture is a bit like peanut butter and miso can be smooth or chunky. The fermentation process can take from a few weeks to several years.

Mixing mayonnaise and miso and using it as a glaze for grilled seafood is an old Japanese trick called Motoyaki. The rich flavours of the ingredients compliment the sweetness of the baked oyster.

Japanese Miso Baked Oysters – Serves 4 as an appetiser

You’ll need:

  • 8-12 Oysters, shucked, shells reserved if using to bake oysters in ¾ cup Japanese (Kewpie) or regular mayonnaise
  • 2 tbsp Miso paste
  • 1 tbsp Mirin
  • 5 dashes of Tabasco or other hot sauce
  • 2 tbsp fresh lemon juice
  • 1 ½ cup shredded fresh spinach
  • ½ cup shredded cheddar or mozzarella cheese
  • Some wedges of lemon and a sprinkling of parsley and/or paprika for garnish

Step 1:
Pre-soak your Cedar Wood plank, scrubbed the oysters and rinse them well to remove excess grit and potential bugs from the shell, and preheat the barbeque to high.

Step 2:
Set out oyster shells, help them stay upright and stable by placing them on a bed of rock salt.

Step 3:
Mix the mayonnaise into miso paste, then add mirin, hot sauce and lemon juice and stir until well mixed. If you are using regular mayo instead of the Japanese one, add a bit more lemon juice.

Step 4:
Divide the shredded spinach equally between the shells and top it with the oysters. If you are using large oysters, you can cut them into 2-4 pieces each so they are easier to eat. Spoon approximately 1 tbsp miso mayo sauce over each one and then sprinkle with cheese.

Step 5:
Place the pre-soaked plank with the oysters on it on the hot grill. When bubbling there’s a beautiful caramel colour on top, your oysters are cooked. It’ll take approximately 5-8 minutes.

These delicious cedar plank grilled oysters are perfect for pairing with beer and sake. Enjoy, andとんでもない, Tondemonai, you’re welcome.

July 7, 2021
Chicken Wings on a cedar grilling plank

Lemon Pepper Chicken Wings Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Meat, Poultry

Buffalo wings aren’t the only type of chicken wings that people love to eat, and frying wings isn’t the only way to prepare them. The one thing that’s universal about them it that they are a great snack to share with friends. Being together with the people we love and enjoy is what makes them magical, and that may well be the reason why sharing a big plate of chicken wings is so popular.

Now chicken wings are usually deep fried and although that’s tasty, it’s not great for the waistline or our blood pressure. Plank grilling is a healthier way to prepare them plus it gives you an impressive way to present them, too. To get that delicious crispiness a deep frying would give, coat the wings in a mixture of salt and baking powder the night before you cook.

Plank Grilled Lemon Pepper Chicken Wings – Serves 2-3

You’ll need:

  • 2 to 4 Cedar planks, soaked for at least 30 min
  • 1 tbsp baking powder
  • 2 tsp salt
  • 500g chicken wings
  • 4 tbsp lemon pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp bone dust
  • 2 tbsp cooking oil

Step 1:
On the night before you’re making this, toss the chicken wings in a mixture of salt and baking powder. Place them on a rack set into a baking sheet and allow them to dry in the fridge uncovered, until you are ready to grill. 24 hours is best.

Step 2:
Preheat your grill to 230 °C, preparing it to use indirect cooking. If you have three burners, leave the middle one off. If your grill has only two, turn off the one farthest from the tank when the grill is heated. Preheat the planks on the grill while you season the chicken wings.

Step 3:
Combine the lemon pepper, bone dust, onion and garlic powder in a bowl. If you can’t find bone dust, don’t worry. They’ll still be scrumptious. Next, toss the wings around with 2 tbsp. of oil and make sure that each one has enough oil on it.

Step 4:
Lightly coat each chicken wing by rolling it in the seasoning mixture. Once coated, arrange the wings on the soaked planks.

Step 5:
Plank roast the chicken wings for about 20 minutes. Flip and continue plank roasting for another 20 minutes or until they have reached an internal temp of 75°C and the outsides are crispy and golden.

You can easily double or triple this recipe if you’re grilling for a crowd. Serve these delicious chicken wings with some veggies and dip and enjoy them with your favourite brew. It pairs nicely with an IPA or pilsner. Cheers to that!

July 7, 2021
Indian Spiced Salmon Smoked on a Natural Wood Plank

Indian Spiced Salmon Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Fish

Thanks to the addition of the deliciously complex spice blend known as garam masala, this cedar planked grilled salmon dish has a nuanced flavour that takes the salmon to new heights. Cooking the salmon with the skin on helps keep the fish nice and moist and it just gives a better flavour to the salmon when done.

Garam masala is a fragrant, warming spice blend that is often used in Indian cuisine. I think it’s amazing stuff, and it gives an incredible flavour to salmon without overpowering it. You can make it yourself by mixing coriander, cumin, pepper, cinnamon, ginger, cardamom, fennel seeds, cloves, and nutmeg. Or you can save yourself the hassle and buy it ready-mixed from the store.

Garam Masala Cedar Plank Salmon – Serves 4

You’ll need:

  • A well soaked cedar wood plank
  • About 650g salmon fillet, skin on
  • 1 tsp olive oil
  • Pinot noir
  • 2 tbsp brown sugar
  • 1 tbsp garam masala
  • 1/2 tsp salt
  • 1/4 tsp ground ginger
  • 1/4 tsp black pepper
  • 1 – 2 tsp olive oil

Step 1:
Soak the cedar plank in 1 part pinot noir and 2 parts water. Estimate about 1 ¼ cup of pinot noir to 2 ½ cups of water, adjusting your measurements to get the plank fully submerged. Weight the plank down with a bowl if needed and allow to soak for about an hour.

Step 2:
Place the salmon skin side down on a cutting board. Check for any bones and gently remove the ones you spot.

Step 3:
In a small bowl mix together the brown sugar, garam masala, ginger, salt, and pepper.

Step 4:
Drizzle 1 teaspoon of olive oil on the salmon and rub to evenly coat. Sprinkle on a thick layer of the spice mixture. Place the salmon, uncovered, back into the fridge and let it rest at least 20 minutes or up to 4 hours.

Step 5:
Heat the grill to medium – about 175 degrees.

Step 6:
Remove the plank from the soaking liquid, pat it dry, and rub down the top side with 1 – 2 tsp of olive oil. Place the salmon with the skin side down on the top side.

July 7, 2021
Burgers Patties Smoked on a Natural Wood Plank

Burger Patties Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Meat, Other

Hands up if you love a juicy homemade beef burger. The classic burger is an all-time BBQ favourite. Guess what makes them even better? Cedar plank grilling! Try them once and you’ll be hooked. This super easy beef burger recipe gives you delicious patties packed with onions, herbs and bacon for extra yum. Life’s just better with bacon.

A trick from the pros to make the best homemade burger to pay attention to the bun and the butter. Spread that buttery goodness along the inside and cook the bun on a hot griddle until golden brown. It gives your burger an irresistible buttery crunch. You can make some cute mini-patties and buns for the kiddos, or as a crowd-pleasing appetiser or to impress when you’re throwing a backyard party.

Cedar Plank Homemade Beef Burgers – serves 2

You’ll need:

  • 400g ground beef/beef mince
  • 4 slices of bacon
  • ½ cup minced red onions
  • 1 tbsp – freshly chopped oregano
  • 1 tbsp – Worcestershire sauce
  • ½ tbsp – coarse sea salt
  • ½ tbsp – ground black pepper
  • 2 slices of cheddar cheese
  • 2 thick sliced rings of red onions
  • ½ tbsp – olive oil
  • Burger buns
  • 1 cedar plank, soaked in water for one hour

Step 1:
Preheat your grill for indirect health.

Step 2:
Mix the ground beef with the minced onions, oregano, coarse sea salt, Worcestershire sauce and ground black pepper in a bowl, then make two patties about the same size each.

Step 3:
Sear the burgers over direct coals, 2 – 3 minutes per side and place a cast iron skillet over hot coals with the bacon slices.

Step 4:
Move the beef patties on the cedar plank and cook in indirect with the lid closed for 15 to 20 minutes at up to 200°C.

Step 5:
Add the cheese over the beef patties and grill the onion slices over direct heat, then close the lid for another 5 minutes.

Serve the burgers directly on the cedar plank with your favourite toppings – lettuce, tomato, pickles, avocado, you name it – and whatever condiments you like. Homemade burgers cooked on a cedar plank go great with fries and a nice salad. Oh, and an ice-cold beer, or a fizzy drink if you’re underage or not a fan. Give these homemade burgers a try and I guarantee you’ll choose them over a restaurant burger any night of the week!

July 7, 2021
Cheese on a cedar grilling plank

Brie with Prune Rosemary Sauce Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Cheese

If you’ve never tried baking brie before, you’ve got to try it! It’s the easiest thing to do and it becomes all melty and yum. A cedar plank is the perfect foundation for this gooey appetizer. It infuses a smoky flavour into the cheese and doubles as a rustic serving tray.

The dried plums infuse more flavour while the rosemary along with barbecue sauce adds just enough tang to balance it all out. The rind of the brie acts as an organic container until the flesh is pierced to release the warmed cheese, flooding the cedar plank with its creamy goodness.

Cedar Planked Brie topped with Dried Plum Rosemary Sauce – serves 3-4

You’ll need:

  • 200g dried plums
  • ½ cup water
  • ¼ cup maple syrup
  • ¼ cup barbecue sauce
  • 1 tsp fresh chopped rosemary
  • 2 brie cheese wheels

Step 1:
Soak your cedar plank for at least an hour and preheat the grill.

Step 2:
Place the dried plums and water in a food processor until blended. Add the maple syrup and barbecue sauce and blend until smooth and well combined.

Step 3:
Place the sauce into a small saucepan and stir in the chopped rosemary. Heat it slowly through until it’s simmering, then simmer for 10 more minutes.

Step 4:
Place the brie on the soaked plank and place on the hot grill and cook for 8-10 minutes.

Step 5:
Add the warmed sauce to the top of the cheese and allow to sit on grill a few more minutes.

Step 6:
Remove the cedar plank from grill and allow the cheese to sit a few minutes before serving.

Serve this gooey goodness with your favourite crackers or bread for dipping. If you can’t find dried plums or if the real thing is out of season, you can still make this fabulous dish. Just use a store-bought chutney instead. It works well as an entrée but can also be served as a scrumptious cheeseboard for dessert. It is rich, velvety and delicious.

July 7, 2021