Tag

meat

Cedar Planked Lamb Chops With Mint Gremolata

Lamb Chops with Mint Gremolata Smoked in a Natural Wood Wrap

By Cedar Plank Recipes, Meat, Recipes

It goes without saying that you simply can’t go wrong with the lamb and mint combo. According to the theory of food pairing, lamb and mint are a scientific match. Mint is rich with branched-chain ketones, which are chemically related to lamb’s BCFAs and have similar, though not identical, aromas. But all we really care about is that it tastes good, right?

These cedar plank grilled lamb chops not only look great but taste fantastic too with the subtle smoky flavour of cedar wood. Gremolata is a zesty Italian herb sauce that gives a flavourful boost to the meat. It’s made with simple ingredients and an olive-oil base and keeps for up to 10 days in the fridge. You can whip it up in less than 5 minutes!

Cedar Planked Lamb Chops with Mint Gremolata – serves 4

You’ll need:

  • 1 large cedar plank
  • 4 small lamb chops
  • 3 cups of fresh mint
  • 5 cloves of garlic
  • salt & pepper

Step 1:
Soak the cedar plank in water for one hour, keeping it immersed.

Step 2:
Preheat grill to 200°C.

Step 3:
Make the gremolata by blending mint, garlic, salt and pepper.

Step 4:
Coat the raw lamb chops on their sides with rub.

Step 5:
Grill it on the plank with the lid closed until medium rare. The meat should reach an internal temperature of 60°C). Keep a spray bottle of water handy for flare-ups.

Step 6:
Remove from grill and serve with a sprinkle of fresh mint.

As for a drink to go with this, the absolute best pairings for lamb are found in red wines such as a rich cabernet sauvignon, a classic Bordeaux, or Chianti. A good gewürztraminer or even a buttery chardonnay will make a fine addition to the meal as well. Any leftover gremolata can be swirled into soups, spooned over fish, chicken or eggs, on roasted veggies or on your avocado toast.

July 20, 2021
Beef Sirloin Steak Smoked

Beef Sirloin Steak Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Meat, Recipes

If you think cedar plank grilling is just for fish, you’re wrong. If you love a good steak from the barbie, then we’ve got a feeling that cedar plank cooking will soon become your favourite way to grill. Try it with a juicy and succulent cut of meat and this easy recipe! The plank grilling and spice rub gives the steak some beautiful smokiness, a little heat, and a whole lot of flavour.

Cedar Planked Beef Sirloin Steak – serves 2

You’ll need:

  • 1 large cedar plank
  • 1 large or two smaller pieces of beef sirloin steak
  • 1 tbsp brown sugar
  • 1-1 ½ tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ¼ tsp cracked pepper
  • 1 tbsp olive oil
  • ¾ cup BBQ sauce, divided

Step 1:
About 1 to 1½ hours before you’re ready to grill the steak, combine the sugar and seasonings, then rub the mixture onto both sides of steak. Refrigerate until ready to grill.

Step 2:
Heat the grill to high heat and grill the steak 2 min. on each side, then remove from grill.

Step 3:
Remove plank from water; brush the top of the plank with oil and top it with the steak. Place on grill grate over indirect heat and cover. Make sure you have reduced the grill to medium heat as you don’t want the plank to catch fire and your beautiful steak to burn to crisp. Keep a spray bottle with water handy in case there’s a flare up.

Step 4:
Grill for about 15 minutes or until the steak is medium done, brushing with ¼ cup of barbecue sauce after 10 minutes. Remove the steak from grill and discard the plank. Cover your steak loosely with foil and let it rest for 5 minutes.

Step 5:
Cut the steak across the grain into thin slices and serve with the remaining barbecue sauce.

The list of side dishes you can serve with this is literally endless. Here are some of our favourite pairings: cheesy scalloped potatoes, garlic butter mushrooms, perfect mashed potatoes, baked potatoes, roasted broccolini, balsamic roasted baby carrots, kumara fries, or crusty garlic bread. A nice cold beer or glass or red doesn’t go amiss with a good steak either. Enjoy!

July 20, 2021
Asian Pork Tenderloin Smoked on a Natural Wood Plank

Asian Pork Tenderloin Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Meat, Recipes

This tender, juicy Asian Pork Tenderloin is marinated then grilled on the plank to perfection. It’s easy to do and only takes about 30 minutes, and the result is a grilled pork tenderloin that everyone will be raving about. The easy Asian marinade gives the pork so much flavour, and the smokiness of the Cedar wood takes it to the next level.

The tenderloin comes from the loin area of the pig which is located between the shoulder and back legs. It is one of the most lean and tender cuts of pork, which makes it one of the healthiest options, too. It’s loaded with protein, vitamin B6, and other goodness while having less than 10 grams of fat. In fact, i’s as lean as skinless chicken breast.

Cedar Planked Asian Marinated Grilled Pork Tenderloin – serves 4

You’ll need:

  • 2 pork tenderloins, trimmed
  • 1 large CedarWorks Grilling Plank
  • ½ cup hoisin sauce
  • ¼ cup rice wine vinegar
  • ¼ cup brown sugar
  • 1 tablespoon sesame oil
  • 2 large garlic cloves, crushed
  • 1½ tsp fresh grated ginger
  • some red pepper flakes (optional, to taste)

Step 1:
Soak your cedar plank in water, fully emerged, for at least one hour.

Step 2:
In a small saucepan combine all sauce ingredients and cook them over medium heat for about 5 minutes. Remove the pan from heat and let the sauce cool slightly. Set aside ½ cup of the sauce for serving and place the rest in a large zip lock bag.

Step 3:
Add pork to zip lock bag and marinate the meat for 15-30 minutes. While the pork is marinating, preheat grill to medium-low heat or 150°C. Remove pork from bag and discard remaining marinade.

Step 4:
Place the soaked plank on the hot grill, close lid, and allow to heat for 3 minutes. Flip the plank and place the marinated pork on the heated side of plank. Grill with lid closed for 15-20 minutes, or until pork reaches an internal temperature of 65°C.

Step 5:
Remove the pork and plank from grill. Allow the pork to rest for 5 minutes then slice and serve with reserved sauce.

Pro tip: If you want to speed up the cooking, the pork can be seared directly on the grill for 2 minutes per side and then transferred to heated plank.

Pair the pork tenderloin with grilled vegetables and potatoes, kumara or white rice. You can add some shredded carrots and radishes or any vegetables of your choice but keep it fresh and plain. There’s no need for a lot of seasoning as the dish is already packed with flavour from the meat. If you want to add spiciness, just add a teaspoon or more of Siracha.

July 20, 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