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Cedar Plank Recipes

BBQ Cedar or Alder Plank Pears

By Cedar Plank Recipes, Dessert, Fruit
Grilled pears are an easy side dish at a barbecue or better yet, a delicious dessert when paired with ice cream, whipped cream or frozen yoghurt.

This easy and oh so tasty recipe of pears grilled on a Cedar or Alder gourmet grilling plank is sure to impress.

It gently cooks the fruit, and a light sprinkling of sugar and cinnamon gives the pears its perfect finish.

The gourmet grilling plank protects the fruit from the heat and adds a subtle wood and smoky flavour.

Preparation: 5 minutes
Cook time: 45 minutes
Ready in: 50 minutes
Serves 4

Step 1:

Preheat a smoker or closed grill to 300 degrees F (150 degrees C).

Step 2:

Clean the pears then slice carefully downwards to create 6 even thickness slices.

Step 3:

Lay all the slices out then brush with the butter and sprinkle with the cinnamon and sugar. Flip the pears then repeat.

Step 4:

A cold or preheated plank may be used. Lay the pears out in a decorative fashion of your choice, such as in portion servings.

Step 5:

Place in the preheated barbecue for 35 minutes.

Serve warm with fresh cream, mascarpone, ice cream or frozen yoghurt and enjoy!

June 19, 2024

Cedar Planked Figs with Pancetta and Goat Cheese

By Cedar Plank Recipes, Cheese, Fruit
Salty, sweet, savoury, creamy and crunchy al in one, these Cedar plank grilled figs with pancetta and goat cheese will be a huge hit at your next party!

Plank grilling is perfect for small bites, finger foods and appetisers, because it’s easy to do and looks impressive. The plank serves for both cooking and serving.

If goat cheese isn’t your thing, a blue cheese such as gorgonzola would make a perfect replacement.

You’ll need:

• 10 fresh figs, halved
• 2 tablespoons Grand Marnier
• Kosher salt and freshly ground black pepper
• 4 ounces pancetta, sliced thin and cut into 1/2-inch strips lengthwise
• 3 ounces goat cheese, crumbled
• 2 tablespoons honey
• 2 cedar planks, soaked for 1 hour prior to use

Step 1:

Place figs, cut side up, on a plate. Drizzle with Grand Marnier and season heavily with pepper and lightly with salt. Let sit for 15 minutes. Wrap each fig with one strip of pancetta and secure it with toothpick

Step 2:

Dice remaining pancetta. Place pancetta in medium skillet over medium-high heat. Cook pancetta until crisp, 7-10 minutes. Transfer pancetta to paper towel lined plate. Set aside.

Step 3:

Light one chimney full of charcoal. When all the charcoal is lit and covered with grey ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.

Place planks over hot side of the grill until they start to char and smoke. Flip planks over and move to cool side of grill and arrange figs on top. Sprinkle figs with goat cheese and crisped pancetta. Cover grill and cook until figs soften and uncooked pancetta browns, about 15 minutes.

Step 4:

Remove planks from grill. Drizzle figs with honey. Let cool for 5 minutes, then serve.

June 19, 2024

Toad in the Hole – Cedar Plank Grilled Egg in Toast

By Cedar Plank Recipes, Other
Also known as “egg in the basket” or “spit in the eye” (yes, really), here’s a fun way to do breakfast or brunch. Grill a classic Toad in the Hole on a cedar gourmet grilling plank in the oven or on your BBQ.

It’s a little different from the classic British favourite, because these toasts are filled with smoky flavoured eggs and topped with melted Cheddar cheese. It’s a great dish for weekend brunch.

Prep time: 15 minutes
Cook time: 20 minutes

You’ll need:

• 2 cedar planks
• 4 slices bread, such as brioche (3/4-inch thick slices)
• 7 eggs, divided
• 2 tablespoons milk
• 2 tablespoons plus 1/2 teaspoon spice rub, divided
• 1/2 cup grated smoked Cheddar cheese

Step 1:

Soak cedar planks in water for at least 4 hours or overnight. Drain and pat dry.

Step 2:

Remove the centres of each slice of bread with a 3-inch round cookie cutter. Beat 3 of the eggs with milk and 2 tablespoons of the spice rub in medium bowl until well blended.

Step 3:

Lightly oil 1 side of each of the planks. Place planks, oil side up, on preheated grill over medium heat. Dip bread in egg mixture. Place on planks. Break an egg into each of the holes. Sprinkle eggs with remaining 1/2 teaspoon of spice rub. Cover grill.

Step 4:

Grill 10 minutes. Sprinkle eggs with cheese and some salt, if desired. Grill, covered, for another 10 minutes.

June 19, 2024

Plank Grilled Pepper Encrusted Cheeseburgers

By Cedar Plank Recipes, Meat, Other
When thinking of the quintessential summer food, the one that comes to mind is a great juicy burger.  Fire up the grill, slice up some beautiful provolone or other semi-hard cheese, soak a natural wood gourmet grilling plank in water, and get ready for the most delicious cheeseburger!

Plank grilling adds a delicious smoky flavour to these black pepper encrusted cheeseburgers.

You can serve these delicious plank grilled cheeseburgers with whatever you like. Crispy fries, tangy slaws, potato salads, they are all perfect burger sides.

You’ll need:

  • 2 tablespoons olive oil
  • 1/2 cup coarse ground black pepper
  • 4 (1/3 pound) hamburgers
  • 1-2 tablespoons Worcestershire sauce
  • 1-2 teaspoons garlic salt
  • 1-2 teaspoons seasoned salt
  • 2 tablespoons butter
  • 4 slices provolone or other semi-hard cheese
  • 2 (12-inch) cedar planks
  • Kaiser rolls or hamburger buns

Step 1:

Soak planks in water for at least 1 hour (turning over after 30 minutes)

Step 2:

Warm oil in a 10-inch skillet (preferably a cast-iron), add coarsely ground black pepper and sauté on high for 3 minutes then on medium for 7 minutes stirring occasionally with a wooden spoon. Set aside and let cool completely.

Step 3:

Season both sides of the patties with Worcestershire sauce and salts to taste. Spoon sautéed black pepper on each patty and spread around evenly (use less or more according to your taste), flip burgers over and add black pepper to other side. Cut butter into 4 patties and place one on top of each burger.

Step 4:

Pre-heat gas grill on high to 200 degrees.

Step 5:

Remove planks from water after one hour (or more) and place planks on hot grill to toast, about 2-4 minutes with lid closed. Open lid, flip planks over and toast on other side for another 2-4 minutes with lid closed, until planks begin to crackle and smoke.

Step 6:

Open grill lid and make sure planks are smooth side up and in the centre of grill. Set grill heat to medium indirect (if you have 3 burners, turn the middle one off and the other two to medium).

Step 7:

Using a spatula, place 2 burgers on each plank, close the lid and cook for 20-25 minutes, until burgers reach internal temperature of 70 degrees.

Step 8:

Place a slice of cheese on top of each burger and close lid until cheese melts (about 1-3 minutes).

If you would like toasted buns, place buns open side down around on grill. Watch closely and remove when toasted (2-4 minutes).

Enjoy!

June 18, 2024

Cedar Planked Peaches with Ice Cream

By Cedar Plank Recipes, Dessert, Fruit
If you’ve never tried grilled peaches, you really should give it a try. The grill intensifies the peaches’ natural sweetness, makes them extra-juicy, and infuses them with a light smoky flavour.

This plank grilled peaches recipe sums up just about everything that makes summer cooking  so special. Top them with ice cream and you’ll have a perfect summer dessert.

Pro Tip: Grilled peaches are best hot from the grill, when they’re juicy and tender. Grill them to order if you can, but if you have leftovers, don’t let them go to waste! Enjoy them for dessert the next day, or slice them and pile them onto oatmeal, overnight oats, or chia pudding for breakfast.

Total Time: 15 minutes
Servings: 3

You’ll need

• 3 small cedar planks
• 3 Peaches
• Thyme
• Cinnamon
• Brown Sugar
• Vanilla Ice Cream

Directions:

Step 1. Soak Cedar Plank in hot water for at least 15 minutes.

Step 2. Preheat oven or grill to 350°F.

Step 3. Halve peaches and remove core. Chop thyme.

Step 4. Place peaches on soaked plank and top with thyme, cinnamon and brown sugar.

Step 5. Grill with the lid closed for 10 to 13 minutes.

Step 6. Serve with vanilla ice cream and enjoy!

June 18, 2024

Cedar Plank Brie with Peaches & Thyme

By Cedar Plank Recipes, Cheese, Fruit
Soft cheeses with a rind are a fantastic option for cedar plank grilling. The outer rind of Brie, a soft cow’s-milk cheese that’s named after the district in France where it originated, is meant to be eaten.

Cedar plank grilling enhances the nutty, earthy flavour and character of the cheese. Plank grilling adds a subtle hint of smokiness to the dish while the cheese turns soft, warm, gooey and melty.

You’ll need

• 1 cedar plank
• Loaf of baguette style French bread
• ¼ cup of extra-virgin olive oil
• 2 tsp chopped fresh thyme
• 1 cloves minced garlic
• ½ cup apricot preserves
• 1 x wheel of Brie cheese at room temperature
• 1 x peach pitted & sliced
• 1 x plum pitted & sliced
• ¼ tsp sea salt
• ¼ tsp ground black pepper
• Fresh thyme sprigs

Step 1:
Soak your cedar gourmet grilling plank in water for at least 30 minutes.

Step 2:

Slice the bread diagonally into sixteen 1/4-inch slices.

Step 3:

For the herb oil, in a small bowl combine olive oil, thyme and garlic; set aside.

Step 4:

In a small saucepan, heat preserves until melted; cover and keep warm.

Step 5:

Heat grill to medium-high heat over direct heat. Place your plank on grill. Cover the grill and preheat plank for about 5 minutes, turning once. Pre-heating the plank allows it to begin releasing smoke and flavour.

Step 6:

Place Brie on preheated plank. Brush with some of the melted preserves.

Step 7:

Arrange the peach and plum slices on grill grate around plank. Cover and grill for 2 to 3 minutes or until fruit slices are slightly charred, turning once.

Arrange a few slices of peaches and plums on top of Brie. Add remaining fruit slices to plank around Brie. Brush remaining melted preserves over fruit.

Step 8:

Cover and grill for 10 to 15 minutes more or until Brie is melted. Remove plank from grill. Let stand while grilling toasts.

For the toasts, lightly brush baguette slices with herb oil; sprinkle with salt and pepper.

Place baguette slices on grill rack over direct heat. Grill for 3 minutes or until crisp and golden on both sides, turning once. Remove from grill.

Serve melted Brie on toasts, top with the fruit and enjoy!

June 18, 2024

Cedar plank salmon with burnt orange wasabi glaze

By Cedar Plank Recipes, Fish
Burnt orange and wasabi glazed salmon grilled on a Cedar plank is the perfect sweet and spicy seafood dish! It’s perfectly baked, sticky sweet with a bit of a spicy kick.

You’ll love the blend of sweet and spicy notes that complement the natural richness of salmon. As it grills, the cedar plank infuses a subtle smokiness, enhancing the dish with a hint of wood-fired aroma.

With a sticky-sweet glaze that gives you just the right amount of fiery zest, it is seafood perfection that will impress everyone at your table.

 

Per person, you’ll need:

  • Cedar gourmet grilling plank(s)
  • 500 gr wild salmon fillet(s)
  • ½ cup orange marmalade
  • ¼ cup water
  • ½ cup red wine (optional)
  • ¼ tsp salt
  • 1 Tbsp wasabi paste
  • 2 Tbsp butter
  • 2 spring onions, chopped (or you can use chives instead)

Step 1:

Soak your cedar plank(s) for at least an hour, making sure they are fully submerged.

Step 2:

In a medium saucepan, bring marmalade and water to a boil. Turn the heat down and continue reducing until the mixture becomes thick and a deep mahogany colour. Add salt and set aside.

Step 3:

If you are adding the red wine, remove the orange mixture from the heat and add red wine by pouring through a sieve. Stir well and set aside.

Step 4:

Heat your barbecue to high (200 degrees) and season your salmon fillets with salt and pepper. Once the barbecue is piping hot, place the seasoned salmon fillets on the soaked cedar planks skin side down and place the planks on the grill. Close the lid and cook for 10-12 minutes.

Step 5:

Bring the glaze to a boil again and add the wasabi and butter, stirring until well mixed. Remove from the heat and add the spring onions.

Step 6:

Open the top of your barbecue and gently spoon a generous amount of the glaze on to your planked salmon fillets. Close lid and cook for an additional 5 minutes, then serve.

December 13, 2021
Salmon on a cedar grilling plank

Teriyaki Salmon Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Fish
Prep: 10 min | Cook: 10 min

You’ll need:

  • 2 tablespoons sugar
  • 2 tablespoons peanut oil
  • 1/2 teaspoon sesame oil
  • 1 tablespoon minced garlic
  • 1/2 cup light soy sauce
  • 1/4 cup mirin
  • 1 tablespoon minced ginger
  • 1 tablespoon minced green onion bottoms
  • 1 (1-inch) piece fresh wasabi root, optional
  • 4 (6-ounce) salmon fillets
  • 2 teaspoons vegetable oil
  • Lime slices, for garnish
Cedar Planked Salmon Teriyaki

Step 1
Put the soy sauce, mirin, sugar, peanut oil, sesame oil, garlic, ginger, green onions, and wasabi, if using, in a blender and process on low for 1 minute, or until the ingredients are well incorporated. Transfer half of the sauce to a shallow dish and add the salmon fillets. Turn to coat well, and refrigerate, turning occasionally, for at least 2 hours and up to overnight. Transfer the remaining sauce to a non-reactive container and refrigerate until ready to cook the salmon. Soak the cedar planks in water for at least 1 hour. (Note: you may have to weight the planks with a heavy object in order to keep them submerged in the water.)

Step 2
Preheat a grill to medium. Remove the planks from the water and rub the tops each lightly with 1/2 teaspoon vegetable oil. Place 1 salmon fillet on the top of each plank. Place the planks directly on grill and close the cover. (The planks will smoke, this is OK. Keep the lid closed to prevent the smoke from escaping.) Cook until the salmon is just cooked through, about 10 minutes. While the fish is cooking, place the remaining teriyaki sauce in a small saucepan and cook until it has thickened slightly and coats the back of a spoon, 1 to 2 minutes.

Step 3
Remove the fish from the grill and serve, drizzled with the thickened sauce.

July 30, 2021
Cedar Planked Tofu With Mango Salsa

Vegan Tofu with Mango Salsa Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Fruit, Vegetables

Serving tofu grilled on a cedar plank is the best idea ever to satisfy your vegan friends at your next BBQ party. They can leave their container with home prepared vegan goods at home as this won’t go anywhere near any meat juices. This grilled tofu is the flavour-packed vegan main dish you’ve been looking for.

Even if you’re not a fan of tofu, we think this one will surprise you. Soaked in a zesty cumin-lime marinade and served with mango salsa, this scrumptious tofu could well be your new summer favourite. It’s a standout people pleaser, whether your guests have a plant-based diet or not. The mango salsa is also perfectly safe for eaters with dietary requirements.

Cedar Planked Tofu with Mango Salsa – Serves 2

You’ll need:

  • 1 medium cedar plank
  • 400 gram extra firm tofu, drained and pressed
  • ¼ cup soy sauce or tamari
  • 1 tbsp lime juice
  • 1 tbsp maple syrup
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • Pinch of cayenne pepper
  • 2 tsp of high heat oil of choice

For the Salsa:

  • 1 mango, peeled and cubed
  • ½ cucumber, diced
  • 3 tomatoes, diced
  • 1 small red onion, very finely diced
  • Bunch of fresh coriander (cilantro), roughly chopped
  • Juice of ½ lime
  • 2 tbsp of extra virgin olive oil

Step 1:
Stir the soy sauce, lime juice, maple syrup, garlic, cumin, and cayenne pepper together in a small bowl.

Step 2:
Cut the block of tofu in half, thickness wise, to create two thin slabs. Next cut each slab in half, width-wise, to create 4 smaller slabs.

Step 3:
Place the tofu slabs into a shallow dish and pour the soy sauce mixture over them. Allow the tofu to marinate for 30 minutes at room temperature, or up to 24 hours in the refrigerator.

Step 4:
While the tofu marinates, fill a shallow dish with water and submerge the cedar plank. Allow the plank to soak for at least 30 minutes but an hour is best.

July 20, 2021
Cedar Planked Stuffed Portobello Mushrooms

Chorizo Stuffed Portobellos Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Vegetables

Plank grilled portobello mushrooms make a wonderful simple side dish to accompany any meal and especially when stuffed with bacon and chorizo, they are super delicious. Brown portobellos have a delicious earthy flavour which is enhanced by grilling them on a cedar wood plank.

When shopping for portobello mushrooms, look for caps that are firm to the touch, and uniform in colour. Leave the spotty ones behind as they are most probably old. To clean the mushrooms, use a clean paper towel and gently rub off any dirt from the caps before cooking.

Cedar Plank Chorizo Stuffed Portobello Mushrooms – Serves 6

You’ll need:

  • 6 small cedar grilling planks
  • 6 large portobello mushrooms
  • 200g of fresh chorizo or bulk spicy pork sausage
  • 10 bacon strips, diced
  • 1 large sweet red pepper, finely chopped
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • ¼ tsp crushed red pepper flakes
  • a pinch of cayenne pepper
  • ½ cup grated Parmesan cheese

Step 1:
Soak the cedar planks in water for at least 1 hour. In a large skillet, cook the chorizo and bacon over medium heat 10-12 minutes or until chorizo is fully cooked and bacon is crisp. Remove with a slotted spoon and drain on paper towels. Discard drippings, but reserve 1 tablespoon in the pan.

Step 2:
Add pepper and onion to drippings; cook and stir over medium-high heat 3-4 minutes or until tender. Add garlic, pepper flakes and cayenne; cook for another 30 seconds. In a large bowl, combine the meat mixture with the vegetable mixture and cheese then set aside.

Step 3:
Remove the stems from the mushrooms for easier grilling and with a spoon, scrape and remove the gills. Fill the caps with prepared mixture.

Step 4:
Place your planks on the grill rack over direct medium heat. Cover and heat 3-4 minutes or until light to medium smoke comes from the plank and the wood begins to crackle. This indicates the plank is ready. Turn the planks over and place the mushroom caps on the planks. Grill, covered, over medium heat 8-10 minutes or until mushrooms are tender.

You can serve the mushrooms on the plank as it will look rustic and amazing. You can pair them with other grilled foods such as grilled meats and veg or you could use them as patties in burgers. Top with your favourite cheese, lettuce, tomato, red onion slices, and serve in a toasted bun.

July 20, 2021