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Cedar Plank Recipes

Smoked Burrata Smoked on a Natural Wood Plank

Smoked Burrata Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Cheese

This is the perfect way to wow your guests and indulge on a perfect ball of burrata. Okay, let’s first explain what burrata is. Some call it the Queen of Italian cheeses and translated from Italian, burrata means buttery. That’s a clue to the delicious melt-in-your-mouth centre that awaits inside.

This amazing semi-soft cheese is made by artisans with just three simple ingredients: cow’s milk, rennet, and cream. Just as fresh, mild and creamy, mozzarella bears a close resemblance to burrata in both flavour and ingredients. Feel free to substitute it if you can’t find the real thing. The purpose of cedar planking this type of cheese is to add a light smoky flavour without really cooking or melting the cheese.

Cedar Planked Smoked Burrata – Serves 2

You’ll need:

  • 1 well-soaked cedar plank
  • 1 Ball of burrata cheese
  • Salt & Pepper
  • Some Olive Oil
  • Fresh basil for garnish

Step 1:
Soak the cedar plank in water for at least 30 minutes prior to grilling.

Step 2:
Preheat your grill to medium- high heat on one side.

Step 3:
Remove the ball of burrata from the package and discard the water. Pat it dry and place it on the cedar plank.

Step 4:
Place the plank over a medium heat grill and close the lid to cook for 2 minutes. Check to see the plank is smoking and the burrata is not melting. The burrata should not melt during this cook, just get warm and smoke infused. Cook an additional 1-3 minutes to smoke infuse as needed and carefully take it off the grill.

Step 5:
Plate the burrata with a little drizzle of olive oil, salt, pepper, and garnish with fresh basil.

If you’ve had burrata before, you’re probably wondering how to grill this cheese without making a huge mess. If you’re careful and determined, it is possible. Just don’t grill it for too long or at too high heat. Serve this gooey goodness with crackers or pita chips and add some grilled fruit like cherries, grapes, or berries to make it even more exciting. You can also pop it onto a bowl of pasta and enjoy it as a main meal.

July 20, 2021
Cedar Plank Wood with Rainbow Trout

Rainbow Trout Fillet Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Fish

Rainbow trout is not only an impressive fish to catch, but also nice to eat. Especially when you prepare it on a cedar plank and pop it on the barbeque. Trout has a mild, slightly nutty taste that’s a bit like salmon. They are flaky but delicate when cooked, and don’t taste too ‘fishy.’

Simple is best when preparing trout. There’s no need for complicated sauces as they will overpower the flavour. Make sure you allow the trout to reach room temperature before you season it. Sea salt, coarse black pepper and garlic is really all you need, but you can jazz things up as you like with other spices. The marinade in this recipe is simple but delicious.

Cedar planked rainbow trout fillet – serves 2

You’ll need:

  • 1-2 cedar planks, soaked for about an hour
  • 1-2 trout fillets
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon and lime juice
  • 2 tbsp Dijon mustard
  • 2 cloves of garlic, finely chopped
  • 1 tsp chopped ginger (optional)
  • 1 tsp sea salt
  • 1 tsp ground pepper
  • ¼ tsp cayenne pepper (optional)
  • 1 tbsp dried parsley or a handful of freshly chopped herbs
  • 2-3 tbsp soy sauce
  • A splash of white wine (optional)
  • Fresh lemon and lime slices

Step 1:
Mix together all the ingredients for the marinade and set aside the slices of lemon and lime. Baste the fish with the marinade and save a few tablespoons to add to the fish while it’s on the barbecue.  Cover the fish and place in the refrigerator for an hour or two, until you are ready to grill.

Step 2:
Preheat your barbecue on a medium to high heat.  Place the trout or skin side down on the plank and add the reserved marinade. Put the slices of lemon and lime on top of the fish.

Step 3:
Place on the grill and cover. Keeping it covered so the smoke can circulate as that will add that beautiful flavour. You will need to watch the fish closely and if there are any flare-ups or little fires as the plank heats up, put them out straight away.

Step 4:
Cook for 15 – 20 minutes, depending on the thickness of the fillet, or until fish is tender and flakes easily. Make sure not to overcook it as the fish will get tough.

Trout is rich in protein and super low-carb, and this fish can be served hot or cold. One large cedar planked rainbow trout fillet is enough to satisfy two diners. You can serve the fish with your favourite vegetables, a sweet slaw or Caesar salad, and pasta or basmati rice.

July 20, 2021
Cedar Planked Lamb Chops With Mint Gremolata

Lamb Chops with Mint Gremolata Smoked in a Natural Wood Wrap

By Cedar Plank Recipes, Meat

It goes without saying that you simply can’t go wrong with the lamb and mint combo. According to the theory of food pairing, lamb and mint are a scientific match. Mint is rich with branched-chain ketones, which are chemically related to lamb’s BCFAs and have similar, though not identical, aromas. But all we really care about is that it tastes good, right?

These cedar plank grilled lamb chops not only look great but taste fantastic too with the subtle smoky flavour of cedar wood. Gremolata is a zesty Italian herb sauce that gives a flavourful boost to the meat. It’s made with simple ingredients and an olive-oil base and keeps for up to 10 days in the fridge. You can whip it up in less than 5 minutes!

Cedar Planked Lamb Chops with Mint Gremolata – serves 4

You’ll need:

  • 1 large cedar plank
  • 4 small lamb chops
  • 3 cups of fresh mint
  • 5 cloves of garlic
  • salt & pepper

Step 1:
Soak the cedar plank in water for one hour, keeping it immersed.

Step 2:
Preheat grill to 200°C.

Step 3:
Make the gremolata by blending mint, garlic, salt and pepper.

Step 4:
Coat the raw lamb chops on their sides with rub.

Step 5:
Grill it on the plank with the lid closed until medium rare. The meat should reach an internal temperature of 60°C). Keep a spray bottle of water handy for flare-ups.

Step 6:
Remove from grill and serve with a sprinkle of fresh mint.

As for a drink to go with this, the absolute best pairings for lamb are found in red wines such as a rich cabernet sauvignon, a classic Bordeaux, or Chianti. A good gewürztraminer or even a buttery chardonnay will make a fine addition to the meal as well. Any leftover gremolata can be swirled into soups, spooned over fish, chicken or eggs, on roasted veggies or on your avocado toast.

July 20, 2021
Cedar Planked Herbed Cream and Cheese Capsicums

Herbed Cream Cheese Capsicums Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Cheese

If you are looking for a colourful and tasty side dish or appetiser, these pepper boats with herbed cream cheese filling grilled on a cedar plank are a sure winner. If you serve about 6 of them to each person, you can call it a meal.

In this recipe we use basil, chives and coriander but feel free to use whatever herbs you have handy. Enjoy the creaminess from the filling, the bite from the garlic, the freshness from the herbs, plus the sweet crunch from the blackened peppers.

Cedar Planked Herbed Cream Cheese Capsicums – serves 4

You’ll need:

  • 1 large cedar plank
  • 250g cream cheese, softened
  • 1 or 2 garlic cloves, minced
  • 2 tbsp chopped fresh basil
  • 1 tbsp chopped fresh chives
  • 2 large red, yellow, or orange capsicums, seeded, and quartered
  • olive oil for brushing and drizzling
  • ½ cup chopped tomatoes
  • ¼ cup chopped fresh coriander (cilantro)

Step 1:
Soak the cedar plank for an hour, fully submerged in water, and prepare your grill to medium-high heat.

Step 2:
In a medium-sized bowl, beat the cream cheese until it’s lovely and smooth. Beat in the garlic, basil, and chives then set aside.

Step 3:
Brush the skin side of each capsicum quarter with olive oil. Put them on the soaked plank, spoon some cream cheese into the middle of each, making sure you don’t overstuff, then place the plank on the grill and cover. Grill for 5 minutes, or until the bottoms are scorched and the cheese has melted. Sprinkle them with chopped tomatoes, fresh coriander, and drizzle of olive oil then serve.

Filling and not spilling the quartered capsicums is the hardest part of this recipe, so unless you have a steady hand make sure to keep some paper towels handy. If you have some herbed cream cheese mix left over, it’s great on bagels for breakfast or spread it on your sandwiches for lunch.

July 20, 2021
Beef Sirloin Steak Smoked

Beef Sirloin Steak Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Meat

If you think cedar plank grilling is just for fish, you’re wrong. If you love a good steak from the barbie, then we’ve got a feeling that cedar plank cooking will soon become your favourite way to grill. Try it with a juicy and succulent cut of meat and this easy recipe! The plank grilling and spice rub gives the steak some beautiful smokiness, a little heat, and a whole lot of flavour.

Cedar Planked Beef Sirloin Steak – serves 2

You’ll need:

  • 1 large cedar plank
  • 1 large or two smaller pieces of beef sirloin steak
  • 1 tbsp brown sugar
  • 1-1 ½ tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ¼ tsp cracked pepper
  • 1 tbsp olive oil
  • ¾ cup BBQ sauce, divided

Step 1:
About 1 to 1½ hours before you’re ready to grill the steak, combine the sugar and seasonings, then rub the mixture onto both sides of steak. Refrigerate until ready to grill.

Step 2:
Heat the grill to high heat and grill the steak 2 min. on each side, then remove from grill.

Step 3:
Remove plank from water; brush the top of the plank with oil and top it with the steak. Place on grill grate over indirect heat and cover. Make sure you have reduced the grill to medium heat as you don’t want the plank to catch fire and your beautiful steak to burn to crisp. Keep a spray bottle with water handy in case there’s a flare up.

Step 4:
Grill for about 15 minutes or until the steak is medium done, brushing with ¼ cup of barbecue sauce after 10 minutes. Remove the steak from grill and discard the plank. Cover your steak loosely with foil and let it rest for 5 minutes.

Step 5:
Cut the steak across the grain into thin slices and serve with the remaining barbecue sauce.

The list of side dishes you can serve with this is literally endless. Here are some of our favourite pairings: cheesy scalloped potatoes, garlic butter mushrooms, perfect mashed potatoes, baked potatoes, roasted broccolini, balsamic roasted baby carrots, kumara fries, or crusty garlic bread. A nice cold beer or glass or red doesn’t go amiss with a good steak either. Enjoy!

July 20, 2021
Asian Pork Tenderloin Smoked on a Natural Wood Plank

Asian Pork Tenderloin Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Meat

This tender, juicy Asian Pork Tenderloin is marinated then grilled on the plank to perfection. It’s easy to do and only takes about 30 minutes, and the result is a grilled pork tenderloin that everyone will be raving about. The easy Asian marinade gives the pork so much flavour, and the smokiness of the Cedar wood takes it to the next level.

The tenderloin comes from the loin area of the pig which is located between the shoulder and back legs. It is one of the most lean and tender cuts of pork, which makes it one of the healthiest options, too. It’s loaded with protein, vitamin B6, and other goodness while having less than 10 grams of fat. In fact, i’s as lean as skinless chicken breast.

Cedar Planked Asian Marinated Grilled Pork Tenderloin – serves 4

You’ll need:

  • 2 pork tenderloins, trimmed
  • 1 large CedarWorks Grilling Plank
  • ½ cup hoisin sauce
  • ¼ cup rice wine vinegar
  • ¼ cup brown sugar
  • 1 tablespoon sesame oil
  • 2 large garlic cloves, crushed
  • 1½ tsp fresh grated ginger
  • some red pepper flakes (optional, to taste)

Step 1:
Soak your cedar plank in water, fully emerged, for at least one hour.

Step 2:
In a small saucepan combine all sauce ingredients and cook them over medium heat for about 5 minutes. Remove the pan from heat and let the sauce cool slightly. Set aside ½ cup of the sauce for serving and place the rest in a large zip lock bag.

Step 3:
Add pork to zip lock bag and marinate the meat for 15-30 minutes. While the pork is marinating, preheat grill to medium-low heat or 150°C. Remove pork from bag and discard remaining marinade.

Step 4:
Place the soaked plank on the hot grill, close lid, and allow to heat for 3 minutes. Flip the plank and place the marinated pork on the heated side of plank. Grill with lid closed for 15-20 minutes, or until pork reaches an internal temperature of 65°C.

Step 5:
Remove the pork and plank from grill. Allow the pork to rest for 5 minutes then slice and serve with reserved sauce.

Pro tip: If you want to speed up the cooking, the pork can be seared directly on the grill for 2 minutes per side and then transferred to heated plank.

Pair the pork tenderloin with grilled vegetables and potatoes, kumara or white rice. You can add some shredded carrots and radishes or any vegetables of your choice but keep it fresh and plain. There’s no need for a lot of seasoning as the dish is already packed with flavour from the meat. If you want to add spiciness, just add a teaspoon or more of Siracha.

July 20, 2021
Natural Wood Plank

Salmon with Moroccan Spice Blend Rub Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Fish

This grilled cedar plank salmon will wow you and your guests with its colour, fragrance, and incredible flavour. The cedar smoke combined with the Chermoula spice rub makes this easy grilled salmon dish everything you’ve hoped for and more. This fish has got it all.

Chermoula is a traditional spice blend with its origins in Algerian, Libyan, Moroccan and Tunisian cooking. It’s a lemony mixture of spices, garlic, and fresh herbs that’s perfect for marinating or dry spicing fish. The name comes from the Arabic verb ‘chermel’ in reference to rubbing or marinating something with a spice mix.

Both a Chermoula marinade or the dry spice mix can be used for this recipe. The flavour is powerful, but not so much that it mutes the taste of the salmon. The rub also adds a bit of texture, and the cedar provides even more flavour and that awesome presentation.

The marinade can be stored in the fridge for a week and if you make the dry spice mix, you can store it in an airtight container away from light for up to a year. The flavour and results of this dish are complex, beautiful, and tasty, but the prep and cook are as simple as it can get. The instructions are literally brine, rub, grill, and eat.

Moroccan-Inspired Cedar Plank Grilled Salmon – Serves 4

You’ll need:

  • Cedar plank(s) for grilling
  • 4 medium-sized salmon filets, skin removed

For the Chermoula dry spice blend, mix:

  • 2 Tbs. ground cumin
  • 1 Tbs. ground coriander
  • 1-1/2 tsp. chili powder
  • 1-1/2 tsp. sweet paprika
  • 1 tsp. ground cinnamon
  • 3/4 tsp. ground allspice
  • 3/4 tsp. ground ginger
  • 1/2 tsp. cayenne
  • 1/2 tsp. turmeric

For the Chermoula marinade, mix:

  • 3 cups fresh coriander (cilantro), – roughly chopped
  • 1 cup fresh flat leaf parsley, – roughly chopped, leaves only
  • 6 to 8 cloves garlic, – peeled and roughly chopped
  • 1 tsp salt
  • 1 tbsp ground cumin
  • 1/4 cup extra virgin olive oil
  • 2 tbsp water – optional if you use a food processor but not needed if using a pestle and mortar
  • 5 tbsp lemon juice, – freshly squeezed
  • 1/2 tsp ground black pepper
  • 1 tsp ground ginger

You can also add:

  • 1 tsp ground turmeric – (for a yellow chermoula)
  • 2 tbsp tomato paste and 1 tbsp sweet paprika, – powder or paste (for a red chermoula)
  • 1 tsp harissa paste, – or to taste if you’d like to spice things up
Salmon on a cedar grilling plank

Step 1:
Season the fish with the rub or marinade. Apply it generously. Let the salmon soak up all the spices for at least an hour before you’re ready to grill.

Step 2:
Soak your cedar plank fully emerged in water for at least one hour, then pat it dry and place the marinated or spice rubbed salmon on the plank.

Step 3:
Preheat the grill to medium-high heat, about 200°C.

Step 4:
Place the plank on the grill grates, close the lid, and let it cook for 10 to 15 minutes or until salmon is done to your liking.

The exact cooking time of salmon depends on the size and thickness of the filet, but you can be sure it’s ready is when it easily flakes with a fork and is nice and pink. This dish is great paired with rice and vegetables. Coconut ginger rice and corn also go perfect with this North African inspired delicacy.

July 20, 2021
Cedar Plank Salmon with Lemon, Garlic and Rosemary

Salmon with Lemon, Garlic & Rosemary Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Fish

Garlic. Lemon. Herbs. We dare you to find a combination that partners better with the distinctive but relatively mild flavour of salmon. The only tricky part is making something with these simple ingredients that really stands out from the pack, but here you have it. The Cedar Plank!

Infuse the salmon with the smoky sweetness from the natural Cedar wood and you’re in for the win.

Cedar Plank Grilled Salmon with Lemon, Garlic & Rosemary – Serves 4

You’ll need:

  • Cedar plank(s) for grilling
  • 4 salmon fillets, skin removed
  • ¼ cup olive oil
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper
  • 2 tsp lemon zest (2 lemons will do)
  • 1-1½ tsp finely chopped fresh rosemary
  • ½ tsp finely chopped fresh thyme
  • cloves garlic, minced
  • A few lemon wedges for serving

Step 1:
Fill a large bowl or sink with water. Soak the cedar plank(s) under the water for at least 1 hour.

Step 2:
In a baking dish large enough to hold the salmon, combine the olive oil, salt, pepper, lemon zest, rosemary, thyme, and garlic. Mix it all up and add the salmon. Turn to coat the fish evenly with the marinade. Cover and refrigerate for at least 30 minutes or until ready to grill.

Step 3:
Preheat the grill to medium-high heat

Step 4:
Pat the soaked plank(s) dry and place the salmon on top. Place the plank(s) on the grill grates, close the cover and cook for 10 to 15 minutes, or until salmon is done to your liking. Douse or mist the plank(s) with a bit of water if it catches fire.

Step 5:
Serve the salmon on a platter or right off the plank(s) with lemon wedges.

Serve this with simple roasted, spiced potatoes and green veggies such as asparagus, broccolini, or broccoli but you can serve it with whatever floats your boat. Herbed rice also makes a great side for this succulent classic, and of course a nice glass of chilled white wine would be a perfect addition.

July 20, 2021
Cedar Plank Salmon With Brown Sugar and Black Pepper

Salmon with Brown Sugar & Black Pepper Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Fish

Now here’s a combination you probably haven’t thought of before. Trust us, it’s delicious! There’s a little magic in this peppery sugary combo as the contrasting flavours work brilliantly together. It’s spicy but not too hot, and sweet but not too much.

Not only is this recipe as simple as it gets, and the ingredients are pantry staples, but it’s also quick to prepare. The result will be a real showstopper to surprise your family or guests with. Give it a try as we think it’ll become a firm favourite as soon as you taste it.

Cedar Plank Salmon with Sugar & Pepper – serves 2

You’ll need:

  • 2 boneless salmon fillets, skin removed
  • ¼ cup packed light brown sugar
  • 1 tsp cracked black pepper

Step 1:
Preheat your grill to medium-high and set it up for indirect grilling and soak your cedar plank fully emerged in water for at least an hour.

Step 2:
In a small bowl combine the brown sugar and pepper.

Step 3:
Put the salmon on the cedar plank and spread the brown sugar mixture generously all over the fish. Place the plank in the centre of the hot grate, away from the heat. Cook until salmon is thoroughly cooked through and opaque, which depending on the thickness of the fish will take about 15 to 20 minutes.

To serve, cut the salmon into portions or serve the fillets on the cedar plank.

July 20, 2021
Grilled Veggie Kebabs Smoked on a Natural Wood Plank

Grilled Veggie Kebabs Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Vegetables

Kebabs are a great way to get your meat and vegetable fixes all at once. Keep in mind though that meat, vegetables and fruit do not all cook at the same speed. Even different types of produce require different cook times.

A zucchini cooks differently than an onion, and chicken of course takes longer to cook than prawn. Our advice is to keep it simple and to use individual skewers for each type of kebab. Separating different meats, vegetables and fruits onto different skewers will cook things evenly.

A great kebab calls for a marinade. The goal is to get as much flavour as possible into your kebabs before they hit the grill.  A mix of garlic, rosemary and olive oil does wonders for pork tenderloin kebabs, or you can wrap the meat in bacon. If you’re grilling seafood, a marinade of garlic, coriander, basil, paprika, lime juice, honey, salt, and olive oil is great.

You can use wooden skewers, but make sure to soak them first. Using rosemary sprigs as skewers is another fun idea. Make sure to soak your cedar wood plank before grilling, too. You’ll find the instructions on the packaging.

Kebabs are a beautiful addition to an al fresco meal, and the rosemary and cedar planking add beautiful flavour layers to the meat and vegetables.

Serve 2 or 3 skewers per person

You’ll need:

  • cedar planks for grilling
  • skewers or fresh rosemary sprigs
  • any meat or seafood you like, in even pieces
  • onion chunks
  • sweet bell pepper pieces
  • pineapple chunks (optional)
  • whole mushrooms
  • cherry or grape tomatoes
  • a marinade of choice
  • salt and pepper

Step 1:
Soak cedar planks according to the directions on the package. Stick the assorted marinated meat, veggies or fruits on the skewers. Sprinkle with salt and pepper.

Step 2:
Place the prepared skewers on planks (3 or 4 to a plank.) Place the planks on hot side of grill, cover and allow to cook until your protein and veggies reach desired tenderness. They will be infused with the yummy cedar smoke flavour but keep an eye on them and make sure they’re not scorched to death.

Serving suggestions:

Kebabs are brilliant served with a light green summer salad, potato wedges, crusty bread rolls, rice pilaf or coconut rice. If you’re going for a Mediterranean theme, whip up an easy mint and cucumber yogurt dip to go with your meal. It’s delicious. Other sauces that go well with kebabs, depending on your choice of meat and veg, are garlic mayonnaise, peanut satay, and sweet chili.

July 7, 2021