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Scallops Smoked on a Natural Wood Plank

Scallops Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Recipes, Seafood

Scallops are just a little bit special. They are one of the ocean’s greatest foody treasures. You typically see them pan seared and while that classic preparation is lovely, plank grilling scallops adds a different dimension of flavour and a delightful smokiness. The best grilled scallops are crisp on the outside and tender on the inside.

This grilled scallop dish is so delicious and looks so fancy, but it is so easy to make! Scallops also serve up heart-healthy omega-3 fatty acids. Our pro tip is to buy the biggest scallops on offer and go fresh over frozen if you can. The bigger the sea scallop, the sweeter it will be.

Cedar Plank Scallops with white wine, herbs and garlic – Serves 4

You’ll need:

  • 2 cedar wood grilling planks
  • 12 scallops
  • ¼ cup dry white wine
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon lime juice

Step 1:
Soak the cedar planks in water for at least an hour. In a large bowl, whisk the wine, oil, thyme, garlic and lime juice together. Add the scallops and gently toss to coat. Let stand 15 minutes.

Step 2:
Place the plank(s) on your grill rack and cook over direct medium heat. Cover and heat 4-5 minutes or until light to medium smoke comes from the plank and the wood begins to crackle as that means it’s ready for grilling. Turn the plank over and place it on indirect heat.

Step 3:
Drain the scallops and discard the marinade or save it to pour over on the vegetables you’re serving with the seafood. If you are preparing vegetables on the side, instead of grilling or roasting, we’d recommend sautéing them over medium-high heat so that the wine can evaporate through the cooking process.

Step 4: Place the scallops on the plank and grill while covered over indirect medium heat for about 10-12 minutes or until they are firm and opaque and until the juices run clear.

Serve this with a side salad with leafy greens for a light and healthy summer meal or sauté some nice veggies to go with it as suggested above. If you like, you can mix this recipe up by wrapping the scallops in prosciutto or bacon. Open a bottle of good wine to pair with it, and you’ve got a fabulous recipe for date night dinner.

July 7, 2021
Salmon on a cedar grilling plank

The Classic Salmon Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Fish, Recipes

When you think Cedar Plank Grilling, you’ll think of salmon. That’s because infusing the sweet, smoky, robust cedar flavour into salmon is the perfect pairing of earth and ocean. The cedar plank and herbs give a smoky, woodsy flavour to the fish while the lemon zest and garlic add a bit of zing.

If you don’t have a grill, no problem. Cedar plank salmon is delicious when cooked in the oven as well.  You may not get the same smoky flavour that the grill provides, but it will take up the woodsy flavour of the cedar plank.

Cedar Planked Salmon with Lemon, Garlic & Herbs – Serves 4

You’ll need:

  • Cedar plank(s) for grilling
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons lemon zest, from 2 lemons
  • 1-1/2 teaspoons finely chopped fresh rosemary
  • 1-1/2 teaspoons finely chopped fresh thyme
  • 2 cloves garlic, minced
  • 4 (6-oz) salmon fillets, skin removed
  • A bunch of lemon wedges for serving

Step 1:
Make the marinade by combining the olive oil, lemon zest, garlic, herbs, salt and pepper in a dish that’s large enough to hold the salmon. Turn the salmon to coat it evenly. Let the salmon marinate for at least an hour before you’re ready to grill.

Step 2:
Soak your cedar plank in a sink or bowl of water for at least one hour, otherwise, it will be more prone to catch fire on the grill. Then, pat dry and place the marinated salmon on the plank.

Step 3:
Preheat the grill to medium-high heat, about 200°C.

Step 4:
Pat the soaked plank(s) dry and place the salmon on top. Place them on the grill grates, close the lid, and let it cook for 10 to 15 minutes or until salmon is done to your liking. Mist the plank with a bit of water if it’s at risk of catching fire. Serve the salmon on a platter with some lemon wedges.

The cooking time depends on the size and thickness of the salmon filet but a good indication that it’s ready is when it easily flakes with a fork. Salmon is delicious, healthy and versatile. This fatty fish can be served with just about anything. From salads and veggies to rice and pasta, you’ve got it covered.

July 7, 2021
Salmon on a cedar grilling plank

Salmon with Mustard Soy Glaze Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Fish, Recipes

If you’re looking for a simple but exciting dinner idea, try this cedar plank salmon with mustard soy glaze and brown sugar as the taste is out of this world. Combining whole grain and Dijon mustards with brown sugar gets you just the right amount of sweetness to acidity. Fresh rosemary adds another layer of deliciousness to this incredible dish.

If you’re thinking about spicing it up, go for it. You could add fresh ginger and minced chilli peppers to the marinade as there’s nothing wrong with a little kick. The same marinade also works well with chicken wings or pork chops, both proteins that are brilliant options for cedar plank grilling.

Cedar Plank Salmon with Mustard Soy Glaze – Serves 4

You’ll need:

  • 4 decent size salmon filets, skin removed
  • 2 medium-sized cedar grilling planks
  • ¼ cup wholegrain mustard
  • 2 tbsp Dijon mustard
  • ¼ cup brown sugar
  • 2 tbsp soy sauce
  • 1 tsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • ½ tsp freshly cracked black pepper
  • ½ tbsp chopped fresh rosemary

Step 1:
Soak your cedar planks in water for about an hour making sure they are fully emerged.

Step 2:
In medium bowl whisk all ingredients for the marinade together. You can save a small amount of sauce for dipping later.

Step 3:
Place the salmon in a shallow baking dish and pour the rest of the sauce over the fish. Allow it all to marinade and soak up all the goodness for about 30 minutes uncovered in the fridge.

Step 4:
Heat your grill to medium, about 200 degrees C. When the temperature is right, place the planks on your grill for approximately 3 minutes, then flip them over and place salmon on top. Close the lid and cook for approximately 15-20 minutes, until salmon is cooked through and still pink inside.

We like to serve this one with roasted root vegetables such as baby carrots, potatoes, beets and butternut squash. If you’re not into that you can try steamed broccoli, bok choy (Chinese white cabbage that’s also known as pak choi), or a fresh cucumber salad. A beautiful white wine goes well with any seafood dish, and this one is no exception. Enjoy!

July 7, 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, Recipes, 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, Recipes

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
Grilled peaches on a cedar plank on the bbq

Peaches Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Dessert, Fruit, Recipes

Who said that cedar plank grilling is for fish and meat fans only? This versatile style of cooking can be used for sweet treats, too! How does peaches with mascarpone, pistachios, and honey with a sweet woodsy flavour sound? If you’ve never grilled fruit before, give it a try.

Grilling fruit is great way to enhance the naturally sweet flavour as the heat from the grill gives the outer edges a beautiful touch of caramelisation. Do it on a cedar plank and you’ll have a delicious dessert that’s easy to prepare with a stunning presentation.

Cedar plank peaches – Serves 8

You’ll need:

  • 4 peaches, halved and pits removed
  • A little oil
  • Your cedar wood planks (soaked)
  • ½ cup mascarpone cheese
  • ¼ cup honey
  • ½ cup chopped pistachio nuts
  • 1 tbsp ground cinnamon

Step 1:

Soak your cedar wood plank for at least 20 minutes and heat the grill or oven to 230 C.

Step 2:

Halve the peaches and remove their seeds. Put the hales on the cedar plank, brush then with a little bit of oil and grill until golden brown. They will be cooked through and nicely smoked in about 30 minutes.

Step 3:

Place them on the dessert plates for serving and place one tbsp mascarpone, a drizzle of honey, 1 tbsp of chopped pistachios and a sprinkle of ground cinnamon on top. It’s that easy.

This dessert is a spectacular finish to a great dinner, and the recipe works well with any type of stone fruit. When those are out of season, you could try it with Nashi pears instead. For a dairy-free version, you can swap out the mascarpone with coconut yoghurt. Deliciousness is guaranteed.

July 7, 2021
Oysters on a cedar grilling plank

Miso Baked Oysters Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Recipes, Seafood

They are an acquired taste but if you’re a fan of oysters stay with me. Then again, this recipe is so good that it could even turn an oyster-phobic around. It’s because they are slathered in miso mayonnaise.

Miso paste is available in most supermarkets and if you can’t find it there you could head to your nearest Asian store. Miso paste is made with fermented soya beans. It’s salty, delicious, and a staple ingredient in Japanese cooking. The texture is a bit like peanut butter and miso can be smooth or chunky. The fermentation process can take from a few weeks to several years.

Mixing mayonnaise and miso and using it as a glaze for grilled seafood is an old Japanese trick called Motoyaki. The rich flavours of the ingredients compliment the sweetness of the baked oyster.

Japanese Miso Baked Oysters – Serves 4 as an appetiser

You’ll need:

  • 8-12 Oysters, shucked, shells reserved if using to bake oysters in ¾ cup Japanese (Kewpie) or regular mayonnaise
  • 2 tbsp Miso paste
  • 1 tbsp Mirin
  • 5 dashes of Tabasco or other hot sauce
  • 2 tbsp fresh lemon juice
  • 1 ½ cup shredded fresh spinach
  • ½ cup shredded cheddar or mozzarella cheese
  • Some wedges of lemon and a sprinkling of parsley and/or paprika for garnish

Step 1:
Pre-soak your Cedar Wood plank, scrubbed the oysters and rinse them well to remove excess grit and potential bugs from the shell, and preheat the barbeque to high.

Step 2:
Set out oyster shells, help them stay upright and stable by placing them on a bed of rock salt.

Step 3:
Mix the mayonnaise into miso paste, then add mirin, hot sauce and lemon juice and stir until well mixed. If you are using regular mayo instead of the Japanese one, add a bit more lemon juice.

Step 4:
Divide the shredded spinach equally between the shells and top it with the oysters. If you are using large oysters, you can cut them into 2-4 pieces each so they are easier to eat. Spoon approximately 1 tbsp miso mayo sauce over each one and then sprinkle with cheese.

Step 5:
Place the pre-soaked plank with the oysters on it on the hot grill. When bubbling there’s a beautiful caramel colour on top, your oysters are cooked. It’ll take approximately 5-8 minutes.

These delicious cedar plank grilled oysters are perfect for pairing with beer and sake. Enjoy, andとんでもない, Tondemonai, you’re welcome.

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, Recipes

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
Indian Spiced Salmon Smoked on a Natural Wood Plank

Indian Spiced Salmon Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Fish, Recipes

Thanks to the addition of the deliciously complex spice blend known as garam masala, this cedar planked grilled salmon dish has a nuanced flavour that takes the salmon to new heights. Cooking the salmon with the skin on helps keep the fish nice and moist and it just gives a better flavour to the salmon when done.

Garam masala is a fragrant, warming spice blend that is often used in Indian cuisine. I think it’s amazing stuff, and it gives an incredible flavour to salmon without overpowering it. You can make it yourself by mixing coriander, cumin, pepper, cinnamon, ginger, cardamom, fennel seeds, cloves, and nutmeg. Or you can save yourself the hassle and buy it ready-mixed from the store.

Garam Masala Cedar Plank Salmon – Serves 4

You’ll need:

  • A well soaked cedar wood plank
  • About 650g salmon fillet, skin on
  • 1 tsp olive oil
  • Pinot noir
  • 2 tbsp brown sugar
  • 1 tbsp garam masala
  • 1/2 tsp salt
  • 1/4 tsp ground ginger
  • 1/4 tsp black pepper
  • 1 – 2 tsp olive oil

Step 1:
Soak the cedar plank in 1 part pinot noir and 2 parts water. Estimate about 1 ¼ cup of pinot noir to 2 ½ cups of water, adjusting your measurements to get the plank fully submerged. Weight the plank down with a bowl if needed and allow to soak for about an hour.

Step 2:
Place the salmon skin side down on a cutting board. Check for any bones and gently remove the ones you spot.

Step 3:
In a small bowl mix together the brown sugar, garam masala, ginger, salt, and pepper.

Step 4:
Drizzle 1 teaspoon of olive oil on the salmon and rub to evenly coat. Sprinkle on a thick layer of the spice mixture. Place the salmon, uncovered, back into the fridge and let it rest at least 20 minutes or up to 4 hours.

Step 5:
Heat the grill to medium – about 175 degrees.

Step 6:
Remove the plank from the soaking liquid, pat it dry, and rub down the top side with 1 – 2 tsp of olive oil. Place the salmon with the skin side down on the top side.

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, Recipes

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