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Cedar-Planked Whole Wheat Pizza (on 6"x12" Natural Oval Cedar Planks) 
1) Stretch the dough to the size of plank 2) Start the plank on a char-broiler until it starts to smoke 3) Place a lid over the entire
plank to enhance the smoke 4) Place plank and pizza in a convection oven for
approximately 15 minutes.
** The bottom of the pizza will be a bit moist due to the
build up of steam from the natural wood tubers
running through the wood** 5)Because of the moisture on the bottom of the pizza, place
on pizza stone for 2 minutes.
The crust will become very crispy. 6) Present the pizza on the
Cedar Plank |
These Recipes can be prepared using either Chips or Chunks. Soak Chips & Chunks in water for about an hour before using. On a charcoal grill, chips and chunks can be put directly on coals just before cooking. On gas grills, place chips in foil or metal chip box on grill off to one side. Chunks can be placed directly on cooking grill as well. If using a smoker, follow manufacturers directions.
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DownEast Pork Ribs 
You don't need to be a grilling pro to serve up some delicious Country Sesame Ginger Pork ribs. With this bullet proof recipe you will be the BBQ King of your neighborhood.
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Add 1/2 cup apple cider vinegar to ginger sesame dressing. Marinate pork ribs overnight. Ginger Sesame dressing is available at most food stores
- Soak Maine Wild Apple chips or chunks in water for two hours
- Fire up your propane or charcoal grill. If you are using a charcoal grill, toss the chips or chunks right on the charcoal when it is ready to cook. If you have a propane grill, put chips or chunks in your smoker box or punch holes in the bottom of an aluminum pie plate to hold the chips. Set on burner element.
- Notice that when the chips begin to smoke, begin grilling your country pork ribs. Grill for two minutes on each side. Close cover and continue to cook for 15 minutes. Baste frequently with ginger sesame dressing.
- Garnish with apple slices and enjoy! It is that simple!
Things You'll Need
- Maine Wild Apple chips or chunks
- Country pork ribs
- Ginger sesame dressing
- Apple cider vinegar
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Nut Wood Smoked Pork Loin
5 - 7 Pounds boneless pork loin (trimmed)
4 ounces Spinach Leaves
6 each Yellow peppers
6 each Red peppers
1 ½ pounds Whole pork tenderloin (trimmed)
1 ½ pounds Pork Stuffing
Wine Sauce
After trimming and butterflying the pork loin, season pork loin evenly with ground white pepper, crushed mustard seed and kosher salt. In order, layer evenly over the pork the blanched spinach, roasted and skinned yellow peppers, and the stuffing. Lay the already pan-seared or BBQ'd pork tenderloin on a bed of roasted red bell pepper. Layer another layer of roasted red bell pepper on top of the tenderloin so that it is completely covered. Then place the tenderloin down the center of the pork loin. By bringing one side over the other, fasten stuffed loin with skewers . Place in smoker using favorite Maine Grilling Woods nut wood(Roast for 45 - 60 minutes at 350 degrees). Slice and serve with Wine Sauce. Yields 8 to 10 portions Smoked Corn On The Cob -Wild Apple
6 to 12 ears of corn with husks on
1/2 cup olive oil
1 bunch finely chopped green onions (including tops)
Gently pull back the husks on the each ear. Remove the silk but not the husks. Place the ears in a large pot and cover with water. Let sit for several hours. Remove from water and brush each ear of corn with olive oil, then sprinkle about 2 teaspoons green onion over. Cover corn with husks. Repeat with each ear of corn.
Prepare smoker using Wild Apple chunks. The ears of corn will need to smoke at 225 degrees F for about 1 1/2 hours.
When done smoking, remove husks and eat.
 
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Zesty Salmon -Golden Birch or Cedar
1 tsp of garlic powder - 3 cloves of garlic (sliced thin)
1cup soy sauce - 1/2 cup of Worcestershire sauce
1 cup brown sugar - ½ cup non- iodized salt
2 cups water in a large bowl.
For about a 20lb to 25lb salmon or to taste.
Use about 1 1/2 cups of water for a 20 lb fish and then use 3 pans of Golden Birch chips or White Cedar Chips in the smoker. (Use Chunks if you use a gas grill) If you like a zesty hot flavor add some hot sauce of your choice. Dissolve ingredients together in the large bowl, load in salmon or fish and cover. Refrigerate 3 to 5 hours. Rinse in cold water- (pat dry) and sprinkle lightly with course black pepper.
Smoke in smoker for about 8 to 12 hours.
Rosemary Prime Rib Roast
Yield: 8 servings - 1 (8 pound) prime rib roast
Dry rub seasonings - Crushed rosemary leaves
Place dry rub seasonings over entire roast surface. Grill roast in smoker with cherry chips(indirect heat) for 3 to 4 hours at 200 to 250 degrees F or until a meat thermometer indicates 140 degrees F (for medium-rate). Sprinkle with crushed rosemary leaves 3/4 of the way through the cooking time.
Hot Smoked Buffalo Wings -Black Cherry
8 Pounds fresh chicken wings - salt- cayenne pepper
3/4 Cup butter - 1 1/2 Cups Hot Sauce of your choice
Sprinkle the chicken wings liberally with salt and cayenne. Put into the smoker at 200 degrees for three hours smoking with black cherry chunks. If you want the skin crispy, grill them for a few Remove wings from smoker and cut apart the "drumstick" and wing sections discarding the wing tips. Combine the butter and hot sauce in a sauce pan and heat until steaming. Pour the sauce over the wings and enjoy Return to Maine Grilling Woods Home Page
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Seafood On Natural Oval Alder Plank
Here is a 5-Star presentation from a back porch grill that will impress even the most discerning pallet. Give it a try to see how easy it is to elevate your grilling experience.
Steps
- Select a 6"x 12" natural oval Alder plank. Soak the plank(s) for about two hours in water.
- Ingredients per plank: 1/4 lb fresh tuna steak, 1/4 lb 40 ct fresh shrimp in the shell, 1/4 cup scallops, Sesame Ginger salad dressing, olive oil, red and yellow peppers, alder chips or chunks
- Lightly oil the plank to prevent sticking
- Arrange tuna, shrimp, and scallops on the plank. Add pepper strips for color.
- When grill is ready, remove tuna steak and sear lightly on both sides. Return it to the plank
- Generously drizzle sesame ginger dressing over the seafood.
- Add alder chips or chunks to charcoal or to your smoker box for propane grill.
- Place plank directly on the grilling surface. Shut lid. Cook for approximately 20 minutes.
Serve on the plank for a sensational WOW factor!
You can experiment with different wood varieties for your own unique presentation. Be careful to only use the milder wood smoke so not to overpower the seafood. Oak, Beechnut, and Sugar Maple are good choices
If you do not feel like grilling, place the plank on a cookie sheet and cook in your oven broiler or toaster oven. Sensational!
Old Fashioned Planked Steak
1 steak 2 inches thick
Duchess potatoes, Various kinds of cooked vegetables,
Butter, Chopped parsley, Salt,Paprika
Trim the fat and make outline of the steak even. Sear it on both sides on a hot griddle or pan, using no fat. Cook fifteen minutes, turning frequently. Oil a heated Black Cherry plank, place the steak on the plank and arrange border of Duchess potatoes around it. Arrange other cooked vegetables, such as stuffed tomatoes or green peppers, small boiled onions, peas, string beans and cubes of carrot or turnip, around the steak, also, so that the board is entirely concealed. Place the plank in the oven until the potato border is browned and all the vegetables are heated through. After removing it from the oven, spread the steak with butter into which has been rubbed finely chopped parsley, salt and paprika. Send to the table upon the plank.
Tips
For an added flavor enhancement, just add cedar chips or chunks to your charcoal or with a smoker box on your propane grill.
You can accomplish the same thing in your oven's broiler or toaster oven. Just place plank and salmon on a cookie sheet.
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Back to Basics Plank Roasting
Nothing could be easier than plank roasting right in your oven. Just soak the planks in water for about an hour, then rub the planks with olive oil. Season steak, pork, ham, chicken, fish or vegetables with your favorite seasoning...or just salt & pepper! Place on plank, and then put the plank on a cookie sheet and set it in your oven and broil. Serve right on the plank and your are an instant gourmet chef!
Plank Preparation: Soak planks in water for one hour and then brush with olive oil. Place plank on aluminum foil directly on grilling surface. If oven roasting, place plank on cookie sheet.
Place meat, fish, poultry etc. on the planks
Even if you have difficulty boiling water, this is a bullet proof recipe for a truly gourmet entree that will surely bring you accolades from family and friends.
Ingredients
- Natural Black Cherry oval plank(s)
- Fresh tuna steak
- Montreal Steak seasoning
- Tomato wedges
- Halved fresh mushrooms
- Onion wedges
- Olive oil
- Black Cherry wood chips or chunks
- Lemon wedge
- Butter
- Soak planks in water for two hours or more. Lightly oil planks to prevent sticking.
- Rub Montreal Steak seasoning into steak on both sides. Place on hot grill briefly to show grill marks.
- Place steak on on plank and surround with vegetables
- Put chips or chunks directly on the ready charcoal or in a smoker box for you propane grill.
- When the wood begins to smoke, place planks on grilling surface and shut the lid. Close all air vents. Cook for 10 minutes.
- Put a pat of butter directly on the steak and serve on the plank with a lemon wedge garnish! Now, how easy is that?
- If you do not have a grill or do not feel like grilling, just put the planks on a cookie sheet and pop into your broiler.
- You may substitute beef for tuna with the same fantastic results.
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White Cedar Planked BBQ Salmon
8 Salmon 6 oz Fillets, Skinless
2 White Cedar planks, soaked in water for 4 to 6 hours
Crust Mixture
Mix together the following:
1 cup fresh dill, chopped
1/2 cup shallots, chopped
2 cloves garlic, chopped
2 green onions, chopped
Preheat grill to high. Sprinkle BBQ seasoning on salmon. Combine together all ingredients for the crust mixture and spread generously over the flesh side (not skin side) of each fillet. Season soaked planks with sea salt and place on grill, close lid and heat for 3 to 5 minutes until they start to crackle and smoke. Carefully lift lid and place salmon fillets on hot planks, skin side down. Close lid and plank-bake salmon for 12 to 15 minutes for medium doneness. Check periodically to make sure that planks are not on fire. Use spray bottle to extinguish any flames. Squeeze lemon over fillets. Carefully remove planks from grill and transfer salmon to serving platter.
Salmon on Natural Oval Cedar Plank
Select the appropriate size natural oval cedar plank. The one pictured is 6"x18" but a 6"x12" is usually sufficient for most fillets. Soak the plank in water for at least two hours to reconstitute the plank to its natural state, rather like a dehydrated vegetable.
- Rub a light coat of olive oil onto the plank to prevent sticking.
- Lay salmon fillet or steaks on plank with the skin down
- Mix 1/4 cup maple syrup, two tablespoons soy sauce, one teaspoon garlic powder,and the juice of 4 lemon wedges.
- Pour 2/3 mixture over salmon. Arrange spent lemon wedges on fillet
- Place the plank directly on grilling surface of ready to cook charcoal or propane grill.
- Close grill cover and cook for approximately 20 minutes or until done to taste.
- Drizzle remaining sauce on salmon and serve on the plank.
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Grilling Plank Roasted Chicken
Soak maple grilling planks in water, marinade or wine for at least one hour. Bring the coals in the barbecue grill to the white-hot stage. Prepare the chicken for grilling by cleaning out the giblets, etc from inside the chicken and wash well under running water. Pat dry.
When the coals are hot put the grilling planks on the grill. Place the chicken on the plank. Cover the grill and check after fifteen minutes.
When chicken is done the skin will be black and the interior temperature 180' F.
Cooking time may vary depending on the size of the chicken, how wet the grilling plank was and the heat of the fire. Allow 30-45 minutes.
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Jamacian Pork
· 2+ tablespoons Jamacian jerk seasoning
· 2 tablespoons vegetable oil
· 2 pork tenderloins
Combine the jerk seasoning and the vegetable oil according to the label directions to make a paste-like marinade. Coat the tenderloins and cover them tightly and refrigerate them for 2 to 3 hours. Smoke on apple wood planks over medium heat for 30 minutes. Check for doneness. Serve them sliced thin with cilantro garnish and black beans and rice.
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Division of Lexington Outdoors, Inc. 33 Lakeview Street, Lincoln, Maine 04457
207-794-8232 sales@lexingtonoutdoors.com |
