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Inspired by the sensational barbecue technique of the Pacific Northwest Indians, grilling food on cedar planks is one of the best ways to achieve tender, succulent food. These barbecue planks are a generous 14 inches by 7 inches. The moisture of the plank gives the food a warm and woody flavour whilst eliminating the risk of meats and fish sticking to the grill or breaking while turning. Serving the delicious fish hot off the plank, especially when doused with the included mouth-watering blended spice rub, will have your guests flocking to the table! Slightly smoked fresh salmon served on the cedar grill plank with wilted spinach or a side of baby leeks is the ultimate in stylish and sophisticated outdoor cooking. Try it today!
Cedar wood is the top choice for aromatic cooking, infusing meat, fish, and vegetables with an inviting, smoky flavour. The planks allow seafood, chicken, vegetables and more to roast slowly, absorbing their own juices and any added herbs and spices for an inimitable smoky flavour. It’s simply not necessary to add any fat or oil because the moisture from your plant ensures the food is moist and flavourful without compromising on taste or nutrition. The planks are cut specifically to fit into a regular-sized sink for easy soaking, ideally for at least 30 minutes. Cleaning them up is easy; simply wash, leave to dry, and return to the party!
Impressing family and friends with your outdoor cooking talents couldn’t be easier. Pre-heat your barbecue to a medium-high heat (400°F-425°F / 200°C-220°C), place the soaked plank onto the grill and close the lid for just a couple of minutes until the plank starts to emit fragrant smoke. Place your food on the hot plank, re-close the lid, and follow the temperature guide in your recipe. If a flame should flare, simply keep a spray bottle handy or douse it with water as needed and return to cooking. The plank can be used as a unique serving platter, but be sure to use tongs or oven mitts to protect yourself from the extremely high temperature when removing. To dispose of the plank, crumble the flavoured wood onto charcoals when cool for additional smoky flavour!
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