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Soak the plank in water for at least 2-6 hours.
Try adding white wine, beer or apple cider and fresh herbs to the
soaking solution for a different flavor.
Dry the plank and lightly coat the top surface with
olive oil or vegetable oil. Pre-heat the grill on high for 10 min. with
the lid closed. Adjust the grill temperatures to medium heat and
pre-heat the plank by placing it on the grill for 5 min. Have a spray
bottle of water on hand to extinguish any flames.
Place seafood on the plank, add spices or
sauce according to the desired recipe. Place the skin side down if
fillet is not skinless.
Place Plank on grill. Close the lid and cook according
to your recipe. Do not turn the seafood over on the plank. It will
cook completely with the skin side down. Keep the lid closed to
capture smoke and retain heat. Check briefly every 5 min. for flare-
ups. If a flare-up does occur, reduce the heat and use a spray bottle
of water to extinguish the flames.
Remove the plank from the grill and place in a container
of water, rinse the used plank with soap and water and let dry.
Re-soak for another use is optional. Store plank in a dry, clean
place. It is suggested to reuse grilling planks about 2-3 times.
Courtesy Illinois Department of Agriculture[/vc_column_text][/vc_column][/vc_row]
