Plank Cooking

Does anyone have any recipes for plank cooking, either on a bbq or in the oven?



Here is one for Salmon from Kraft. I haven’t tried it yet, and if I fix it I will probably soak the plank in wine overnight, as well as use wine to baste it with. Chablis works well.


Salmon (Grilled Cedar-Planked)

Recipe Rating:
Prep Time: 10 min
Total Time: 35 min
Makes: 8 servings

1 untreated cedar plank (14x7x1 inch)
1/2 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped sun-dried tomatoes
1 Tsp. vegetable oil
1 salmon fillet (2 lb.), 1 inch thick, skin removed

IMMERSE the plank in water, placing a weight on top of the plank to keep it submerged. Soak at least 4 hours or overnight.
PREHEAT the grill to medium heat. Mix dressing, parsley and tomatoes; set aside.
BRUSH top of cedar plank with oil; top with salmon. Place on grill; cover grill with lid.
GRILL 10 minutes. Brush with dressing mixture; continue grilling 10 minutes or until salmon flakes easily with fork.

Cooking Know-How

UNTREATED cedar planks, which are sold for this purpose, can be found at most specialty food stores or some grocery stores. During cooking, check periodically to make sure that the plank is not on fire. Since the plank can ignite when exposed to flames, it is best to keep a spray bottle of water close at hand if needed to extinguish any flames.

Salmon can also be grilled on a sheet of foil instead of the cedar plank.
Nutrition (per serving)
Calories 170 Total fat 6g Saturated fat 1g Cholesterol 60 mg Sodium 280 mg Carbohydrate 3g Dietary fiber 0g Sugars 2g Protein 23g Vitamin A 6%DV Vitamin C 6%DV Calcium 2%DV Iron 6%DV

On tv a week or so here they had a man doing plank cooking. He has a cook book out all cooking on a plank.
The one that looked good to me is he had did a brie on it .I believe he soaked the plank for 1 hour and did the brie on a grill for 15 or 20. I can find the info on his book if you need.

Cedar Smoked Brie with Roasted Peppers & Garlic

This is a wonderful and easy way to impress your guests with a smoky flavored wheel of Brie. The Indians in the Pacific Northwest discovered cooking on western red cedar over 100 years ago. Cooking a brie (with your favorite topping or the one listed below) on the grill on a cedar plank turns it into a centerpiece of oozing delight, as the topping melts down into the brie and the smoldering cedar plank keeps it warm during the appetizer hour.

Approximate Number of Servings: 8-12

1 Tasty Timber Grilling Plank
6 inch Brie wheel
1 entire head of garlic peeled
1 green onion
1 roasted & peeled red pepper
2 tbls. ea. of black pepper, fresh thyme and Balsamic vinegar

To make the Roasted Garlic & Pepper Topping, place the peeled garlic cloves in a small pan with 1/2 C. olive oil, cook on low till garlic gets soft and a little brown (about 20 min.). Drain and let cool. In a food processor, mince together the garlic, green onion, roasted red pepper, fresh thyme, Balsamic vinegar, and black pepper.
Place a soaked Tasty Timber Jr. Grilling Plank on a medium high grill for 2-5 minutes or until you hear it start to pop and crackle. Cut the top skin off the Brie then place on the plank. Cover the top of the Brie with the topping (pile it on liberally) or use your favorite relish or brown sugar topping. Grill on medium high heat (maybe with other yummy veggies). Cook till the Brie begins to melt, serve with crackers. DONT LEAVE GRILL UNATTENDED, as the plank only needs about 10-20 minutes. Monitor and remove from grill JUST BEFORE it looks like it is going to ooze out the side. Serve in the middle of a platter surrounded with bread or crackers. Enjoy!

I have more - what are you cooking?

WOW! Thanks y’all. This is a great start. Yes kellyburk, if you have the info on the book, that would be great if you could send it and kitchen witch, we do a lot of chicken, shrimp and steak, but I am open to anything. Also pelam5160, that wine soaked plank sounds good to me. I am going for salmon tomorrow.
Thanks again,


Cedar Planked Herb Chicken

This is a very simple and fast recipe. The cedar plank adds a smoky flavor to an already yummy combination of herbs on chicken or turkey breasts (thighs are ok too). The herbs can be varied according to taste. This recipe creates a pesto-like herb combo that is lovely for any occasion. Be creative with the presentation at the table by serving in the center of a heated dinner plate or arranged on the smoldering plank in the middle of the table. The smoldering cedar smell will give your guests the signal that dinner is ready! Enjoy.

Number of Servings: 6-8

1 pre-soaked, Tasty Timber Cedar Plank (Large or Jr.)
4-6 double breasts or 2-3 lbs of chicken thighs

Herb Mixture
1 tbsp. Olive oil
1 minced clove of garlic
1 tbsp each of chopped basil, oregano and parsley
a pinch of pepper
1/2 C grated parmesan cheese

Mix herbs and oil with the cheese in a food processor for 10-15 seconds; place chicken on a pre-soaked plank; coat the chicken with this herb mixture; place plank on a pre-heated grill, cook 40-50 min. over medium heat or until done. Use a spray bottle of water to extinguish any flames on the plank during cooking. Enjoy!

Cedar Planked Veggies

There are many veggies that taste great when grilled on a cedar plank: asparagus, zucchini, and sweet peppers are our favorites. This can be as simple as marinating the veggies to be grilled for 15-30 mins. in your favorite salad dressing, (just a basic oil based Italian will do nicely.) Planked veggies will bring a wonderfully smoky flavor to the veggies and additional color and excitement to your table. We serve them right on a smoldering plank to give a fun effect and it keeps them warm during your dinner. Have fun!

Number of Servings: 6-8

1 pre-soaked, Tasty Timber Cedar Plank (Large or Jr.)
Assorted veggies - colored bell peppers, zucchini and asparagus

Marinade (or Italian salad dressing)
1/2 C. olive oil
1/4 C. red wine vinegar
juice of 1/2 lemon
1 tbsp. Dijon mustard
pinch of fresh herbs

Cut veggies into large chunks. Marinate veggies for 15-30 min. then place on pre-soaked plank, place plank on a pre-heated grill on medium high heat, cover and cook for 30-60 min. or till done. Use a spray bottle of water to extinguish any flames on the plank during cooking. Keep the veggies away from the edges of the plank so they don?t burn. Serve immediately. Enjoy

Planked Filet Mignon with a Blue Cheese Cobbler

This is a very unique dish. The cedar plank adds a smoky flavor to a wonderful combination of meat, bacon and blue cheese. Be creative with the presentation at the table by serving them in the center of each heated dinner plate or arranged on the smoldering plank in the middle of the table. The smoldering cedar smell will be the calling for your guests that dinner is served!

Number of Servings: 6-8

1 pre-soaked, Tasty Timber Cedar Plank (Large or Jr.)
12 slices of bacon (2 for each filet)
6-8 Filet Mignon steaks, trimmed
2 tbsp. BBQ Rub
¼ C. Bourbon
2 tbsp. olive oil ¼ C. chopped fresh herbs (Parsley, sage, rosemary and thyme)
1 tbsp black pepper
¼ lbs. crumbled blue cheese
1 small onion diced
2 tbsp. balsamic vinegar
1 C. croutons
Salt and pepper to taste

Cook the bacon in a frying pan until ½ way cooked, then use a paper towel to dry off excess fat. Let cool. In a small bowl whisk together the BBQ rub, bourbon, olive oil, 2 tbsp. of the herbs and black pepper. Wrap the bacon strips around each filet, securing with a toothpick. Drench each steak with the sauce then seal in a container with plastic wrap and refrigerate for at least 2 hours, no more than 4 hours.
To make the cobbler topping, in a bowl combine the crumbled blue cheese, onion, the remaining herbs and the balsamic vinegar. Smash up the croutons lightly and fold them gently together into the blue cheese mixture. Form into patties the same size as your filets, cover and set aside.
Pre-heat grill to high heat, place the plank on the grill, cover and pre-heat the plank for 3-5 minutes, until the plank begins to crackle and smolder. Open the lid carefully and arrange the filets on the plank. Close the lid and cook for approx. 10 min. Turn the steaks and cook for another 5 minutes. Now place one patty of blue cheese topping on each steak and cook for another 5 min., until the topping develops a crust. Use a spray bottle of water to extinguish any flames around the plank during cooking. Take the smoldering plank directly to the table and place on a heat-proof trivet. The plank will add excitement to the meal and keep the filets warm while serving. Enjoy!

Our grocery store (Hannaford) sells the cedar planks during the summer for BBQ’S , not sure about the winter time. Here is a copy of the recipe they suggested with the plank.

Cedar Cilantro Salmon

cedar plank, pre-soaked in water 4 to 6 hoursolive oil3plum tomatoes, coarsely chopped1/4 cupgreen onion, finely chopped2 Tbsp.fresh squeezed lime2 tsp.sugar2 clovesgarlic, minced1/4 tsp.salt, divided1/2 tsp.Pepper4 (6 oz. each)salmon fillets red and yellow bell pepper slicesDIRECTIONS:
In a medium glass bowl stir together first 7 ingredients (1/8 teaspoon salt) until well combined. Keep chilled. Prepare grill to medium heat. Brush one side of plank with olive oil. Sprinkle pepper and remaining salt on fillets and place on oiled plank. Set plank on grill rack and cook for approximately 8 minutes each side or until fish flakes easily when tested with fork and is opaque (not shiny). Place each fillet on a plate on top of one cup tomato mixture and garnish with bell peppers as desired. Proper internal temperature for food safety should be 155 degrees Fahrenheit.

Servings: 4.

Tip: Planks are available at Hannaford for the barbecue season.