The alluring aroma of cedar smoke mingling with perfectly cooked salmon. The rustic presentation of food served directly on a charred plank. Plank grilling has become a culinary phenomenon, but does a cedar plank really do anything to enhance the flavor and cooking process? The answer, backed by both anecdotal evidence and scientific principles, is a resounding yes. Let’s dive deep into the world of plank grilling and explore the magic behind this ancient cooking technique.
The Flavorful Science of Cedar Planks
The most obvious benefit of plank grilling is the unique flavor it imparts to food. But what exactly is happening at a molecular level?
Lignin’s Role in Flavor Infusion
Cedarwood, like all wood, is primarily composed of cellulose, hemicellulose, and lignin. It’s the lignin that’s the star player when it comes to flavor. Lignin is a complex polymer that gives wood its rigidity, but more importantly, it contains aromatic compounds – the very chemicals that create the delightful cedar aroma and flavor we associate with plank-grilled food.
As the plank heats up on the grill, these aromatic compounds are released as vapor. The heat then transfers these volatile organic compounds (VOCs) into the food, particularly items like fish, poultry, and vegetables, which readily absorb flavors. This process is not simply a surface treatment; the flavor penetrates the food, creating a nuanced and delicious taste profile.
The distinct flavor is often described as woody, smoky, and slightly sweet. The specific notes depend on the type of cedar used (Western Red Cedar is the most common) and the intensity of the heat.
Beyond Flavor: Moisture Retention
Flavor isn’t the only benefit derived from cedar plank grilling. The plank also acts as a moisture barrier. By placing food on a soaked cedar plank, you create a humid micro-environment around the food as it cooks.
This moisture helps to prevent the food from drying out, resulting in a more tender and succulent final product. This is especially beneficial for lean proteins like salmon, which can easily become overcooked and dry on a grill. The plank effectively steams the underside of the food while the top side is exposed to the grill’s heat.
Smoke and its Flavor Impact
The burning cedar plank creates smoke, another crucial component of the flavor infusion. Smoke contains hundreds of different compounds, many of which contribute to the complex flavor profile of grilled food. These compounds interact with the food on a molecular level, creating new and exciting flavor combinations.
The type of smoke produced depends on the temperature and the amount of oxygen available during combustion. Plank grilling typically produces a relatively gentle smoke, which imparts a subtle smoky flavor without overpowering the natural taste of the food.
Choosing the Right Cedar Plank
Not all cedar planks are created equal. Selecting the right plank is crucial for achieving optimal flavor and safety.
Western Red Cedar: The Gold Standard
Western Red Cedar is widely considered the best choice for plank grilling. It’s readily available, relatively inexpensive, and imparts a distinct and desirable flavor. It is important to ensure you’re using untreated cedar, as chemical treatments can be harmful when heated.
Thickness Matters
The thickness of the plank also plays a significant role. Thicker planks tend to last longer and can withstand higher temperatures without burning through. A plank that is at least 1/2 inch thick is generally recommended. Thinner planks may char too quickly and impart a burnt flavor to the food.
Size and Shape Considerations
The size of the plank should be appropriate for the food you are cooking. It should be large enough to accommodate the food without overcrowding. Rectangular planks are the most common, but oval or round planks can also be used.
Consider the size of your grill as well when choosing a plank size. You want to ensure that the plank fits comfortably on the grill without blocking airflow.
Sourcing Sustainable Cedar
When possible, opt for cedar planks that are sourced from sustainably managed forests. This helps to protect the environment and ensures that this valuable resource is available for future generations. Look for planks that are certified by organizations like the Forest Stewardship Council (FSC).
The Plank Grilling Process: A Step-by-Step Guide
Mastering the art of plank grilling involves a few key steps. Here’s a detailed guide to help you get started:
Soaking the Plank: Hydration is Key
Soaking the plank is a crucial step that should never be skipped. Soaking the plank in water for at least 2-3 hours (or even overnight) allows the wood to absorb moisture. This moisture acts as a buffer, preventing the plank from burning too quickly on the grill.
You can also use other liquids to soak the plank, such as wine, beer, or fruit juice. These liquids can add subtle flavor nuances to the food. However, water is the most common and effective soaking medium.
When soaking, weigh the plank down with a heavy object to ensure that it remains fully submerged. This will allow the wood to absorb the maximum amount of moisture.
Preparing the Grill: Heat Control is Essential
The type of grill you use will influence the plank grilling process. Whether you’re using a gas grill, charcoal grill, or even a smoker, the key is to control the heat.
For gas grills, preheat to medium heat (around 350-400°F). For charcoal grills, create a two-zone fire with the coals concentrated on one side of the grill. This allows you to move the plank to a cooler zone if it starts to burn too quickly.
Clean the grill grates thoroughly before placing the plank on the grill. This will help to prevent the plank from sticking.
Placing the Plank on the Grill: Indirect Heat is Best
Once the grill is preheated, place the soaked plank directly on the grates. Close the lid and let the plank heat up for about 5-10 minutes. You’ll know it’s ready when you start to hear a sizzling sound and see smoke rising from the plank.
This preheating step helps to sterilize the plank and allows it to begin releasing its aromatic compounds.
If you’re using a charcoal grill with a two-zone fire, place the plank on the side of the grill without direct heat. This will help to prevent the plank from burning too quickly.
Adding the Food: Flavor Infusion Begins
Once the plank is preheated, carefully place the food on top of the plank. Make sure the food is evenly distributed on the plank to ensure even cooking.
Avoid overcrowding the plank, as this can lower the temperature and prevent the food from cooking properly.
Close the lid and let the food cook according to the recipe. The cooking time will vary depending on the type of food and the thickness of the cut.
Monitoring the Plank: Preventing Flare-Ups
Keep a close eye on the plank while the food is cooking. If the plank starts to burn or flare up, use a spray bottle filled with water to dampen the flames. You can also move the plank to a cooler zone on the grill.
If the plank is starting to char too quickly, you can place a piece of aluminum foil underneath it to protect it from the direct heat.
Serving and Presentation: Rustic Elegance
Once the food is cooked through, carefully remove the plank from the grill. Serve the food directly on the plank for a rustic and elegant presentation.
Use oven mitts or tongs to handle the hot plank.
The charred plank adds a unique visual appeal to the dish.
Plank Reuse and Disposal: Sustainability Matters
Whether or not you can reuse a cedar plank depends on how charred it is after cooking. If the plank is only slightly charred, you can scrape off any food residue and reuse it a few more times. However, if the plank is heavily charred or cracked, it should be discarded.
Dispose of used cedar planks responsibly. You can compost them or use them as kindling for a campfire.
Beyond Salmon: Expanding Your Plank Grilling Repertoire
While salmon is the most popular choice for plank grilling, the technique can be used to cook a wide variety of foods.
Protein Powerhouses
Chicken, pork tenderloin, shrimp, scallops, and even steak can be successfully plank grilled. The key is to adjust the cooking time and temperature to suit the specific protein.
Vegetable Virtuosity
Vegetables like asparagus, bell peppers, zucchini, and eggplant also benefit from the subtle smoky flavor of plank grilling. Cut the vegetables into uniform sizes and arrange them on the plank.
Cheese, Pizza and Desserts
Believe it or not, you can even grill cheese on a plank. Brie is a great choice; the plank adds warmth and a smoky flavor. Similarly, you can even place a pre-made pizza crust on a cedar plank. The heat will crisp the crust. Try grilling fruit like peaches or pineapples for a smoky dessert.
Debunking Common Plank Grilling Myths
Despite its popularity, some misconceptions surround plank grilling. Let’s debunk a few:
Myth: You Need to Use Expensive Cedar
While high-quality cedar is preferable, you don’t need to spend a fortune. Look for affordable, untreated Western Red Cedar planks at your local grocery store or hardware store.
Myth: The Plank Must be Submerged for 24 Hours
While longer soaking times are beneficial, 2-3 hours is generally sufficient. The key is to ensure that the plank is fully saturated with water.
Myth: Plank Grilling is Only for Seafood
As mentioned earlier, plank grilling can be used to cook a wide variety of foods, including proteins, vegetables, and even desserts.
In conclusion, a cedar plank does indeed do something. It imparts a unique smoky flavor, helps to retain moisture, and creates a beautiful presentation. By following the steps outlined above, you can master the art of plank grilling and impress your friends and family with delicious and flavorful meals.
FAQ 1: Does cedar plank grilling actually impart flavor to food?
Yes, cedar plank grilling does impart a distinctive flavor to food, primarily a smoky, slightly woody aroma and taste. This is because when the plank is heated, the wood’s natural oils and resins are released as vapor. These volatile compounds infuse the food with their characteristic cedar scent and flavor. The degree of flavor imparted will depend on factors like the type of cedar used, the soaking time, the cooking temperature, and the cooking time itself.
However, the flavor imparted is more subtle than that of direct smoking. It’s not a deeply penetrating smoke flavor, but rather a gentle enhancement that complements the natural flavors of the food. This makes it a good option for delicate foods like fish, which can easily be overwhelmed by strong smoke flavors. It is also important to note that the flavor will lessen with each use of the plank.
FAQ 2: What types of wood besides cedar can be used for plank grilling?
While cedar is the most common and widely available wood for plank grilling, other types of wood can also be used, each imparting its own unique flavor profile. Alder wood, for instance, provides a slightly sweeter and milder flavor compared to cedar, making it suitable for fish and poultry. Maple wood offers a subtle sweetness and is good for grilling pork or vegetables.
Fruit woods like apple or cherry can also be employed for plank grilling, adding a delicate, fruity sweetness to the food. It’s crucial to only use untreated, food-grade wood planks. Avoid using softwoods like pine or fir, as they contain resins that can impart an unpleasant taste and may even be harmful. Always ensure the wood is specifically intended for grilling or cooking.
FAQ 3: Why is it necessary to soak the cedar plank before grilling?
Soaking the cedar plank in water before grilling is essential for several reasons. Primarily, it prevents the plank from catching fire during the grilling process. The water saturates the wood, increasing its moisture content and making it less likely to ignite from the heat of the grill. Without soaking, the plank would likely char and burn quickly, potentially ruining the food and the plank.
Moreover, the water-soaked plank steams the food as it cooks. This steaming action helps to keep the food moist and prevents it from drying out, resulting in a more tender and flavorful final product. The steam also aids in the transfer of the cedar flavor to the food. Longer soaking times generally allow for more moisture retention and a longer period of steaming during cooking.
FAQ 4: How long should a cedar plank be soaked before grilling?
The ideal soaking time for a cedar plank is generally recommended to be at least 2 hours, and ideally closer to 4 hours. This allows the wood to become thoroughly saturated with water, minimizing the risk of burning and maximizing the steaming effect during cooking. A longer soak time, even overnight, will not typically harm the plank and can actually be beneficial.
A simple way to ensure the plank stays submerged is to place a weight on top of it in the soaking container. This prevents the plank from floating to the surface and ensures that it is fully immersed. Some people use a pot lid, a plate, or even a heavy can to weigh down the plank. The goal is to ensure uniform water absorption throughout the wood for optimal grilling results.
FAQ 5: What temperature is best for cedar plank grilling?
Medium heat, typically between 350°F and 400°F (175°C to 200°C), is generally considered the best temperature range for cedar plank grilling. This temperature allows the food to cook evenly without burning the plank or drying out the food. Lower temperatures may require longer cooking times, while higher temperatures increase the risk of the plank igniting.
It’s also important to control the temperature indirectly. Place the plank on a portion of the grill that is not directly over the heat source. For a gas grill, this means turning off one or more burners. For a charcoal grill, this means positioning the plank away from the direct heat of the coals. Using indirect heat ensures that the food cooks gently and evenly, allowing the cedar flavor to infuse properly without scorching the plank or the food itself.
FAQ 6: Can a cedar plank be reused after grilling?
Yes, a cedar plank can be reused, but its lifespan is limited. After each use, the plank will become increasingly charred and lose some of its ability to impart flavor. It is generally safe to reuse a plank until it becomes excessively charred, cracked, or starts to fall apart. The number of reuses depends on factors like the cooking temperature and the food being grilled.
To prolong the lifespan of a plank, clean it gently after each use. Avoid using soap, as it can be absorbed into the wood. Simply scrape off any food residue with a spatula and rinse with water. Allow the plank to dry thoroughly before storing it in a cool, dry place. Keep in mind that each subsequent use will result in less pronounced cedar flavor, so it’s best to replace the plank when the flavor becomes noticeably diminished.
FAQ 7: Does cedar plank grilling only work for fish?
While cedar plank grilling is particularly popular for fish, it is not limited to seafood. The technique can be successfully applied to a wide variety of foods, including poultry, pork, vegetables, and even certain desserts. The gentle smoky flavor of the cedar complements many different ingredients and cooking styles.
Chicken breasts, pork tenderloin, and even tofu benefit from the subtle cedar flavor and the added moisture from the steaming action. Vegetables like asparagus, bell peppers, and zucchini can also be grilled on a cedar plank for a unique and flavorful side dish. Experimenting with different foods and flavor combinations is part of the fun of cedar plank grilling. You can also use a cedar plank for things like brie, or even toasting garlic bread.