Can you believe it’s February already?
With the hot weather we’ve been having, BBQ season is in full swing. Is your Grill Station all set up and ready for the weekend? We can’t think of a better way to spend a sunny day than with friends and family and the smell of the BBQ.
If you are looking for some new and exciting ways to entertain like a chef, take a look at our website for a whole lot of scrumptious recipes (just click here). If you’ve got your mind set on plank grilling some beautiful salmon, check out the videos below.
The Tradie BBQ cooks Salmon on Cedar
We’ve recently connected with Simon Walden, AKA The Tradie BBQ. He made this cool video to show how easy it is to cook Ginger Soy Salmon on a Cedar Plank from CedarWorks NZ. Give him a follow on Instagram and/or TikTok.
You’ll find the recipe for this plank grilled ginger soy salmon underneath the video, which is short and sweet.
Simon Gault and Nik Mavromatis like it, too!
What’s so good about grilling on wood?
Using CedarWorks planks and grilling wraps is an easy way to prepare fish, meat, and veggies on the grill.
Combining the earthiness of natural wood and that sought-after smoked flavour created by indirect heat delivers a winning taste sensation. Trust us when we say that the flavour you get with natural wood is hard to beat!
Practically any meat or vegetable can be cooked on our gourmet grilling planks, and they are also perfect for preparing impressive desserts. The possibilities are simply endless.
Grilling on different types of wood
CedarWorks has 6 different types of wood to grill on in the product range. Here’s what makes them each so special.
Alder infuses your food with a ‘gentle and mild’ delicate wood flavour that strikes a balance between smoky and sweetness. While it offers an earthy flavour, it doesn’t overpower. White fish is a popular choice with Alder, and it pairs well with salmon, seafood, pre-seared pork, poultry, vegetables, fruit, cheeses and desserts.
Cedar adds a spicy and fragrant full-bodied smoky flavour that pairs exceptionally well with fish. Although fish is the most common pairing, especially salmon, you can grill nearly any protein or veggie with a cedar plank. Seafood, shrimp, and vegetables like asparagus, broccolini or carrots all taste great in a cedar wrap or grilled on a plank.
Cherry adds a subtle sweet and fruity smoke flavour to your food and has a mild fruity flavour that keeps on kicking. Cherry pairs well with salmon, beef, pork, chicken, turkey, venison, peaches, and all sorts of vegetables. And, as one would assume, Cherry is the go-to choose for delicious dessert dishes.
Hickory adds a rich and deep flavour to smoked foods. Cooking with Hickory gives a more intense flavour than Alder and fruit woods such as Cherry, and this natural wood pairs well with beef, ribs, pork, poultry, lamb, wild game, bacon, portobello mushrooms, semi-soft cheeses and dark fruits. A good choice for any dish that needs that Southern-style twang and an extra hit of smoke.
Maple gives you a sturdier flavour, best described as ‘rich and nutty’. It perfect for meats. Maple has the sweetest smoke of all grilling woods and presents delicately subtle and balanced flavour. It pairs well with pre-seared pork, cheeses such as brie with rind, pineapple and your favourite vegetables. Try wrapping bacon or prosciutto around your food within the wrap for an amazing aroma and taste.
Red Oak produces a medium flavour that is perfectly balanced between mild and strong. Works best with main course choices with its smoky full-bodied, sweet and nutty flavour. Red Oak pairs well with beef, pork, lamb, bacon, fruits and fish. Or try it with wild game and other meats that have that distinctive gamey taste.
