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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 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
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
Ribeye with Peppers and Onions Smoked on a Natural Wood Plank

Ribeye with Peppers and Onions Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Meat, Vegetables

One of our firm family favourites, this delicious meal is ready to enjoy within 30 minutes. It’s hard to find something tastier to come from the grill than a thick-cut, perfectly cooked bone-in ribeye steak. It’s full of flavour and so tender, thanks to the marbling through the beef. Cooking it on a cedar wood plank takes this classic to another level.

Grilled Ribeye – Serves 2

You’ll need:

  • 2 nice ribeye steaks
  • salt & pepper
  • 1 large brown onion
  • 2 medium sized red bell peppers
  • Garlic to your taste

Step 1:
Soak the plank. Put the plank in a large container, weigh it down, and cover with water. Soak for at least one hour.

Step 2:
Season the beef. Sprinkle the ribeye steaks evenly with the salt and pepper. Let rest at room temperature for one hour, or up to overnight, refrigerated.

Step 3:
Set the grill up with two heat zones – one zone set to high, and another zone set to no heat. For our Weber, we light a chimney starter full of charcoal, wait for it to be covered with ash, then pour it in a thick pile covering half of the charcoal grate, about two coals deep. This leaves the other half of the charcoal grate empty.

Step 4:
Prepare the pepper and onion topping. While the grill is heating up, slice the onions, peppers, and garlic. Toss them together in a medium bowl with the salt, then set aside.

Step 5:

Char the plank and sear the steaks. When the grill is ready, remove the plank from the water and let excess water drip off. Put the plank over the high heat part of the grill and leave it until it is blackened on the bottom and starting to smoke. That’ll be done in about 3 minutes.

Move the plank to the unlit side of the grill, flip the plank over so the blackened side is facing up. Put the ribeye steaks on the grill over the coals and sear until they are well browned on the bottom, in about 4 minutes. Flip the steaks onto the plank, browned side facing up, and top each steak with a handful of the pepper and onions.

Step 6:

Plank cook the steaks. Cook them with the lid closed until the steaks reach an internal temperature of 50 for medium-rare in about 25 minutes, a little less for rare and a little more for medium. Cooking a steak well done is criminal.

Step 7:

Remove the plank to a heat safe surface, such as a baking sheet with a towel under it. Let the steaks rest for 10 minutes. Cut the bone away from the ribeye, then slice the steaks and serve, topped with the peppers and onions.

You can enjoy this yummy ribeye with all sorts of sides such as chunky fries or potato wedges, a nice fresh salad or roast veggies. For a special lunch, you can also serve it in a toasted bun cheese and sauce.

July 7, 2021
Pizza on a cedar grilling plank

Pizza Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Meat, Other

Pizza is one of those foods that holds a special place in pretty much everyone’s hungry hearts. It combines a crispy crust that’s drenched in savoury sauce and underneath a pile of yummy toppings and gooey melted cheese. It really doesn’t get much better than that.

Whether you like your slices plain, piled high with pepperoni or topped with a load of tasty veggies, the possibilities are endless when it comes to dressing up your pie in something that suits your personal taste. If pineapple belongs on there is debatable, of course.

If you like wood fired pizzas from the oven, give cedar plank grilling a try. The cedar plank adds a nice smoky flavour to the crust while also protecting the dough from the grill. It makes for a fun and rustic presentation with a difference.

You’ll need:

  • A store-bought pizza base from the deli or you can make your own
  • Your favourite toppings

Step 1:
Soak your cedar wood planks for an hour before using. They need to be soaked so they don’t catch fire while grilling.

Step 2:
Drizzle the plank with a bit of olive oil and spread around, then add cornmeal. This makes it less likely for your pizza to stick.

Step 3:
Place the dough onto the plank and have all the toppings ready by the grill before you get started.

Step 4:
Heat your grill up to approximately 200 degrees, creating direct and indirect zones.

Step 5:
Place the cedar planked pizzas on the indirect side and let the dough cook for about 5 to 7 minutes so the top has a chance to bake before adding toppings. Next, add the toppings and let the pizza continue to cook for another 10 minutes until the cheese has melted and the crust is golden brown.

Step 6:
Remove the pizza from the grill, slice into pieces, and serve.

You can use the cedar planks as a serving tray for presentation if you like, but make sure they are slightly cooled if you do.

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
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