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Recipes

BBQ Cedar or Alder Plank Pears

By Cedar Plank Recipes, Dessert, Fruit, Recipes
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, Recipes
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, Recipes
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, Recipes
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, Recipes
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, Recipes
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
vegetables in a grilling wrap with rice

Grilling Wrap Chipotle Rubbed Salmon with Capsicum

By Cedar Wrap Recipes, Fish, Recipes
Salmon and Cedar Wood are a perfect match.  Cooking the fish in a cedar wrap infuses a delicious smoky flavour and gives you a beautifully tender flaky fish. This is such an easy and flavourful salmon recipe, and you need less than 30 minutes from fridge to plate.

The fish is rubbed with tasty spices, wrapped in a cedar paper wrap with fresh peppers added, then cooked on the grill. Thanks to the smoky and earthy flavours from the timber, and the fact that it’s packed with healthy nutrients like Omega-3 fatty acids, we call this a game-changer!

Chipotle Rubbed Salmon in Cedar Wrap – Serves 4

You’ll need:

  • 4 skinless salmon fillets
    • 4 cedar wood wraps with twine
    •          2 tsp packed light-brown sugar
    •          3/4 tsp chipotle chilli powder
    •          3/4 tsp ground cumin
    •          3/4 tsp paprika powder
    •          1/2 tsp chili powder
    •          1/2 tsp onion powder
    •          1/4 tsp garlic powder
    •          Salt and freshly ground black pepper
    •          2 tbsp olive oil
    •          2 red capsicums, deseeded and sliced into 1/2-inch strips
    •          1 lime sliced into wedges for serving
    •          Chopped fresh coriander for serving (optional)
vegetables in a grilling wrap with rice

Step 1:
Soak your cedar wraps in water for 30 minutes. Preheat the grill to 180 degrees over medium heat.

Step 2:
Crumble brown sugar into a small mixing bowl. Add chipotle chili powder, cumin, paprika, chilli powder, onion powder, garlic powder, 1/2 tsp salt and 1/4 tsp pepper and whisk to combine.

Step 3:
Remove your cedar wraps from the water and spray the tops with non-stick cooking spray. Brush 1 tbsp of the olive oil along both sides of salmon fillets. Sprinkle one side of each fillet with spice rub (use about half of it for all 4), then rotate and transfer them to the cedar wraps. Sprinkle remaining spice rub over the tops of the salmon.

Step 4:
Toss the sliced capsicum with the remaining olive oil and sprinkle with salt and pepper. Layer the strips over salmon, but only enough so the paper can wrap around to enclose. The remaining capsicum can be grilled halfway through cooking the salmon, just lay strips along opposite direction of grates so they don’t fall in).

Step 5:
Wrap cedar paper around salmon and peppers then tie with string provided. Grill 5 – 7 minutes per side, spraying with a water bottle as necessary to keep the wraps moist and prevent flare ups, until salmon is cooked through. Cut the strings, serve warm with lemon or lime wedges for spritzing and top with coriander, unless you hate that stuff. Parsley works well, too.

This is a fabulous idea for a fancy summer lunch, or a light dinner if you wish. If you want to enjoy it with a glass of wine, we recommend a medium-to-full-bodied buttery white wine such as Chardonnay. A dry rosé is another surprisingly good match.

December 13, 2021
BBQ prawns in a grilling wrap

Natural Wood Wrapped Double Tequila Shrimp

By Cedar Wrap Recipes, Recipes, Seafood
Who said Tequila is just for shots and margaritas? Try this recipe for shrimp marinated in tequila and salsa, wrapped in a tequila-soaked cedar wrap then grilled and served in a tortilla. It’s a party stopper that doesn’t give you a hangover!

Cedar Wrap Double Tequila Shrimp – Serves as many as you like

You’ll need:

  • Shrimp, shelled and deveined
  • Salsa
  • Tequila
  • Cedar Wrap
  • A little more tequila
  • Tortillas
  • Grated cheese
BBQ prawns in a grilling wrap

Step 1:
Spoon a couple tablespoons of salsa and a splash of tequila over the shrimp and stir to coat, then put the shrimp in the fridge for 30-60 minutes.

Step 2:
Place the cedar wrap in a plastic bag and pour in an ounce of tequila. Work the booze around until it coats the wrapper and the string to tie it with.

Step 3:
After 10 minutes, remove the wrap from the bag and spoon the shrimp down the middle. Roll the wrapper up and tie off with the string.

Step 4:
Prepare the grill for medium high heat with coals on one side and nothing on the other. Place the double tequila shrimp in a cedar wrap at the edge of the coals.

Step 5:
Roll the wrap over after 4-5 minutes and leave it on the grill for another 4-5 minutes.

Step 6:
Remove the double tequila shrimp in a cedar wrap from the grill after 8-10 minutes.

Step 7:
Spoon the shrimp into a tortilla, sprinkle with grated cheese, and serve.

If you have any tequila left over, use it to make margaritas or get creative and try another mixer. Tequila, grapefruit juice, soda and a squeeze of lime makes a Paloma. Or get really adventurous and make a Lagertia. That’s a cocktail that takes the tequila from a classic margarita and adds beer. A light IPA will do the trick. Oh and if you really don’t want that hangover, a refreshing non-alcoholic drink would be an equally good if not better choice.

December 13, 2021
Grilling Wrap Grilled Salmon and Asparagus

Grilling Wrap Grilled Salmon and Asparagus

By Cedar Wrap Recipes, Fish, Recipes
When spring is in the air, asparagus are back in season and that’s something to be excited about, especially when you grill them with salmon in our fabulous Cedar Works grilling wraps.  It’s a classic combination, and the flavour will be beautifully enhanced by the subtle smokiness the wraps provide. The flaky salmon and tender asparagus will melt in your mouth!

Pro tip: Only use the freshest asparagus you can find. Fresh asparagus sounds squeaky when rubbed. If it does not squeak, it’s not fresh. For a complete meal, you simply can’t go wrong when serving this with buttery new potatoes. That’s a winner of a dinner!

Salmon and Asparagus grilled in cedar wood wraps – serves 2

You’ll need:

  • 2 medium-sized salmon filets
  • 2 Cedar Works grilling wraps
  • 6 fresh and firm asparagus
  • 1 lemon
Grilling Wrap Grilled Salmon and Asparagus

Step 1:
Soak cedar wraps in water for 10 to 20 minutes before using.

Step 2:
Pre-heat the grill or oven to 180°C.

Step 3:
Place 3 asparagus followed by one piece of Salmon and about 3 lemon slices onto the wrap parallel to the grain of the wood. Fold edges toward each other and overlap slightly at the bottom. Tie with a piece of enclosed natural twine.

Step 4:
Place Salmon wraps in preheated oven or grill, keeping it away from direct flames. Close grill lid.

Step 5:
Cook for about 8-10 minutes or until desired doneness, plate up and enjoy!

You’ll find the early season asparagus at your greengrocers in September, and they are usually readily available between October and late December. Cook this lovely dish now, as supply of this fabulous veggie will dwindle again in January.

December 13, 2021
Natural Wood Wrapped Grilled Shrimp from the BBQ

Natural Wood Wrapped Grilled Shrimp from the BBQ

By Cedar Wrap Recipes, Recipes, Seafood
There’s no need to travel all the way to New Orleans to experience the taste sensation of grilled shrimp. If you have a Webber or other charcoal grill, you can create the magic in your own backyard. Grilling shrimp is easy, especially in Cedar Works wraps, and feel free to change up the seasoning to your liking. Raw shrimp is the best choice for the grill, though precooked shrimp also works.

Cedar-Wrapped Grilled BBQ Shrimp – serves 2

You’ll need:

  • 500g (or more) fresh or thawed jumbo shrimp, shelled and deveined
  • A pack of Cedar Works grilling wraps with twine
  • A good quality olive oil
  • 1tsp of oregano
  • 1stp of garlic
  • 1 lemon
  • chilli flakes (optional)
  • salt & pepper to taste
Natural Wood Wrapped Grilled Shrimp from the BBQ

Step 1:
Fill a small baking dish with cold water. Add grill wraps and twine and soak them for 10-20 minutes.

Step 2:
Preheat your BBQ grill to medium-high.

Step 3:
In a medium bowl, toss shrimp with olive oil, oregano, garlic, salt and pepper. Place 5 shrimp down centre of each soaked wrap, arranging with the grain. Squeeze ½ lemon evenly over shrimp. Sprinkle with red pepper flakes, if desired.

Step 4:
Fold up the edges of the wraps to overlap; tie with soaked twine.

Step 5:
Grill for 2-3 minutes on each side or until shrimp are opaque. Cut the remaining lemon half into wedges and serve them with the grilled shrimp.

It’s an easy to prepare party dish that everyone will absolutely love and devour. Juicy, fresh cooked prawns are great just as they are, eaten plain. You can also serve them with dipping sauces such as thousand island, Thai sweet chilli lime, or homemade tartare. Two different dips with contrasting colours gives it a nice touch, or you can just pull out a jar of mayo and stir through a squirt of lemon juice.

December 13, 2021