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If you love to entertain like a chef and want to stay up-to-date about CedarWorks’ special offers, plus get a bunch of valuable tips and tricks about grilling with planks and wraps straight to your inbox, the best thing you can do is sign up to our e-news now!
Occasionally, we’ll send out a newsletter which we hope you’ll find useful
Our last one explained the ins and outs of wrap grilling as well as the best wrap grilling recipes. Our wraps can be used on the grill or in the oven, and are perfect for grilling chicken, fruits, vegetables and so much more. Better yet, wrap grilling is so simple to do!
The newsletter also introduced our fantastic new wood types and the distinctive flavours they offer. Cedar wood is amazing as it creates delicious, mouth-wateringly good grilled meats and veggies but… why stop there? To take your grilling experiences to the next level, we introduce to you: Alder, Cedar, Cherry, Hickory, Maple and Red Oak grilling wraps.
These wood types all have their own characteristics, best described as:
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.
Rest assured that our newsletters are not just about promoting our products. We want to add value, so we’ll use them predominantly to share our knowledge and expertise. You don’t need to worry about getting bombarded with emails from CedarWorksNZ when you sign up either. Just every now and again, to touch base and to share something useful.
If that sounds good to you, sign up for our eNews now!
With greetings from the winterless North, Warren & Jenny
