UK BBQ Mag Spring 2016 - Page 7

Plank cooking next to an open fire originates from Native Americans, cooking salmon fillets on large cedar planks to preserve natures bounty.

They certainly knew how to cook salmon well, as this is one of my favourite outdoor cooking methods and gives great results.

Choose your plank

My favourite planks for salmon are maple and cherry. But there's plenty of good planks available oak, cedar and apple. Please don't use softwoods such as pine or any unkown offcuts.

Soak your plank

A dry plank will catch fire quickly, so soak your plank for a couple of hours, this also helps keep the food juicy. I usually opt for water here and save the beer for drinking.

Oil your plank

I find a little olive oil brushed onto where I place the fish helps to stop any sticking.

Place your food on the plank, it doesn't matter if the food goes over the edge, just be wary that these bits might crisp up a little.

Get cooking

You can then place the plank with the food straight onto your BBQ grates, or on the hearth of your wood fired oven, safe in the knowledge that your delicate fish is going to come out in one piece.

See over for a simple smoky whisky and honey glazed planked salmon recipe.



Cooking on a plank of wood is a great way to cook delicate foods such as fish, we give you the lowdown on this technique.