Plank grilling is a unique way to prepare your seafood.
It is not hard to do and allows for very easy cleanup.
It brings out smoky flavors in the fish, giving it a taste different from other types of preparation.
It first started in the Pacific Northwest when the natives would plan festivities to give thank to the wild salmon that returned each summer to the nearby rivers.
The natives would use big planks over open fires to grill the fish and eat them during the festivities.
Today, plank grilling is popular at homes and in restaurants.
If you want to use a plank at home, planks made of cedar, maple, hickory, or alder can be bought in various stores.
To get the plank ready for cooking each time you use it, you should soak it in water for at least one hour in order to avoid burning it on the grill.
If you would like to add some more flavor to the plank you can throw in salt, white wine, or berry, citrus, or apple juice to the water.
For brand new planks only, you should heat your grill and toast each side of the plank for about a minute.
This adds to the smoky flavor of the wood, and also protects it.
When your seafood has been prepped and the grill is preheated, place the food on the plank and then the plank on the grill.
Keeping the lid closed during grilling will maintain the smoky flavor and make sure the fish is grilled all the way through.
The fish does not have to be turned if it is on the plank.
When the fish is done you can serve it to your guests right on the wood! This makes for super easy clean up, since it doubles as a serving dish or a plate, if the planks are small enough.
When it is time to clean the plank, you should rinse it well with soap and water and then let it dry.
You can reuse planks a few times before they are no good.
Now you are all set to enjoy plank grilling in your home!