By Karen Adler
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Extra info for 25 Essentials: Techniques for Planking
METHOD Prepare an indirect fire in your grill, with a hot fire on one side and no fire on the other. For a charcoal grill, soak 1 cup wood chips in water for at least 30 minutes and place directly on the hot coals when ready to plank. For a gas grill, place ½ cup dry wood chips in a smoker box (or wrap chips in aluminum foil and poke holes in the foil) and place over direct heat in the back of the grill. Pat the peppadews dry with paper towels. With a small spoon, fill the peppadews with goat cheese.
Because the plank may catch fire, we prefer to use a grilling plank, not a baking plank. SUGGESTED PLANK: 1 oak, cedar, or alder grilling plank, soaked in water for at least 1 hour INGREDIENTS HERBED MUSTARD SLATHER � cup Dijon mustard � cup mayonnaise � cup chopped fresh herbs, such as parsley, chives, and mint Zest and juice of 1 lemon 1 1½-pound skinless salmon fillet 1 teaspoon olive oil Kosher salt and freshly ground black pepper NOTE: Slathers are great to use when timing (or attention span) is an issue.
Garnish with the additional corn mixture, cilantro sprigs, and lemon wedges. Technique 15: Smoke-Planking Whole Fish CEDAR-PLANKED CHAR WITH WOOD-GRILLED ONIONS SERVES 4 Small whole fish like trout, char, walleye, bass, and even lake perch are excellent for planking, especially smoke-planking. They get the flavor of the wood plank on one side and a burnished golden color and smoky flavor on the other. An indirect fire is used to slowly cook the whole fish through. Char, in flavor and texture a cross between trout and salmon, is best planked whole.
25 Essentials: Techniques for Planking by Karen Adler