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“Grilling on a plank perfectly captures the essence of Pacific Northwest flavor,” says chef Greg Atkinson, author of Entertaining in the Northwest Style. Originating with the region’s native people who roasted salmon on aromatic cedar and alder planks, natural wood oils and moisture add subtle flavor while keeping grilled foods succulent and tender. This natural cooking method is now popular worldwide for fish, meat, and poultry—even pizza and fruit!
Use only untreated wood planks for grilling. Different woods offer distinct flavors. Select a signature style or try them all.
Grilling planks are easy to use and versatile, their smoky flavor enhancing a wide variety of foods from herb-stuffed trout and salmon to new potatoes, corn on the cob, London broil, scallops, and more. Whether you cook with gas or charcoal, the following tips will ensure delicious results.
Judith H. Dern is an independent writer living in Seattle, WA, who adores cedar plank–grilled Copper River salmon.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information in this article may or may not be supported by scientific studies. Information expires September 2008.
