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Grilling & Cooking Planks

Soak it…..Plank it…..Eat it!

HOW TO PLANK


INSTRUCTIONS/DIRECTIONS FOR USE:
Soak it! Soak your planks for 1-2 hours before use.
As an alternative to water try using diluted wine, beer or apple cider.
Plank it! Heat the planks at medium high for 5 minutes on the grill (or on tin foil in the oven). Place your food of choice on your Superior Planks. Cover the grill (or close oven).
Cook until done – this is no fine science.
Eat it! Enjoy this unique eating experience with friends and family.
Plank cooking is a healthy and fun way to prepare food. We recommend grilling with them because it is the optimal way to take advantage of the delicious, smoky flavor that they impart. The oven is a good alternative to using the bar-be-que grill. If you use the oven it is important to remember to line it with cooking foil to make cleaning up a cinch.
It is important to remember that cooking with planks is not an exact science. Each plank is unique product of nature and will react differently to heat. Do not be alarmed if if the boards cup or bow as they begin to smolder. Should they ignite simply dowse down with a spray bottle.
Rough Cooking Times:
Planking your food is not a fine science – there are many variables including type of food, thickness, shape and whether you are planking fresh or frozen items. None-the-less we have included rough breakdown for planking times for a variety of commonly planked items – do remember it is intended as a guideline and these are not hard and fast rules. Always ensure food is thoroughly cooked before consuming we want every planking experience to be a great one.
Side of Wild-caught Alaskan Salmon:
Mahi-mahi:
Shrimp: Make sure the shrimp is ‘jacketed’ fresh or frozen shrimp. Please never use shelled or pre-cooked shrimp as they are not suitable to be planked – they lose too much moisture and are adversely affected.
Scallops:
Oysters: Leave the oysters in their shell and remove when they start ’spitting’.
Chicken Breasts:
Steak:
We always recommend buying wild-caught seafood form sustainable fisheries and free-range chicken, pork and beef.
Storage: Of course the planks never expire, just keep them clean and dry.

Soak it…..Plank it…..Eat it!

DIRECTIONS FOR USE:

Soak it! Soak your Superior Planks for at least 1-2 hours before use. Preferably longer if you can. Letting them soak over night is optimal.

As an alternative to water try using diluted wine, beer or apple cider.

Plank it! Heat the planks at medium high for 5 minutes on the grill (or on tin foil in the oven). Place your food of choice on your planks.

Cover the grill (or close oven). Keep the grill/oven closed whilst cooking, steaming and smoking occurs.

Cook until done – checking occasionally. Let the plank work it’s simple magic!

Eat it! Enjoy this unique eating experience with friends and family.

smokeyAbout Planking

Plank cooking is a healthy, fun & easy way to prepare food. We recommend grilling with them because it is the optimal way to take advantage of the delicious, smoky flavor that they impart. The oven is a good alternative to using the barbecue grill. If you use the oven it is important to remember to line it with cooking foil to make cleaning up a cinch.

It is important to remember that cooking with planks is not an exact science. Each plank is a unique product of nature and will therefore each react differently to heat. Do not be alarmed if the boards cup or bow as they begin to smolder. Should they ignite simply douse down with a handy spray bottle.

Rough Cooking Times:

There are many variables in planking, such as type of food, thickness, shape. Nevertheless we have included a rough breakdown for planking times for a variety of commonly cooked items. Remember this is intended as a guideline. There are no hard and fast rules. Always ensure food is thoroughly cooked before consuming.

Side of Wild-caught Alaskan Salmon: Place salmon, skin side down, across 3 pre-soaked planks. Do not flip over at anytime as the skin will stick to the planks. Carefully use two spatulas to remove the whole side of pure (now skinless) fish onto a large presentation plate. A planking classic!  Cook time: 45-55 minutes

Asparagus: An easy choice. Just loosely pile on a plank and let the plank do its work. Cook time: 10-15 minutes.

Portobello Mushrooms: A great choice for Vegetarians & Vegans. Portobello mushrooms are big and can be flipped like a burger. Cook time: 20-30 minutes.

Mahi-mahi: Works very well. This white fish soaks up the smoky flavor particularly well. Cook time: 30 minutes.

Wild-caught Shrimp: Make sure the shrimp is ‘jacketed’ fresh. Never use shelled or pre-cooked shrimp as they are not suitable for planking. They lose too much moisture. Cook time: 20-30 minutes.

Scallops: These turn a light tan color and their moisture remains intact due to the all over pellicle layer. Remember to turn over once. Cook time: 25-35 minutes.

Oy oy oyOysters: Leave the oysters in their shell. Remove when they start ’spitting’. Cook time: 30 minutes.

Chicken Breasts: Needs no flavorings as will tan all over. Cut into thinner strips to reduce cooking time. Cook time: 30 minutes.

Steak: The thicker the steak the longer the cooking times. Cut into strips to enjoy in the Native American fashion. Cook time: 20-45 minutes.

We always recommend buying wild-caught seafood from sustainable fisheries, free-range chicken, pork and beef and non-GM vegetables grown without the use pesticides or additives.

Storage: Of course the planks never expire, just keep them clean and dry.


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