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First time Planking...oh my!
https://gladerebooted.net/viewtopic.php?f=26&t=2424		 Page 1 of 2
Author:  LadyKate [ Sun Mar 28, 2010 3:01 pm ]
Post subject:  First time Planking...oh my!
Ok, I owe a big thank you to somebody on here...whoever it was that brought up planking the first time and I asked you what it was and you described it to me. Whoever that was. THANK YOU from the bottom of my happy tummy!! They cooked perfectly and tasted so good. I love cedar.


Soaking the planks:
Spoiler:
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Marinating the meat:
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Nitefox is supposed to be starting the grill. He's not. He's playing baseball instead:
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I'm staaaaaaarving!!
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Srsly. Feed me. Fire up the grill. Make the steaks walk the plank. Arrrrrr! I am not a happy pirate!!
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Hooray! They're planking! hee hee!
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And now they are cooked....wish you could smell them. Oh my...
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Nitefox says there's a caption here somewhere, but he'll get back to you on that...
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This tasted sooooo good with the steaks:
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Happy Nitefox!
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Author:  Rodahn [ Sun Mar 28, 2010 4:11 pm ]
Post subject: 
Should you be talking about your first time planking on a Work Safe forum?
Author:  Lenas [ Sun Mar 28, 2010 5:23 pm ]
Post subject: 
I wish to commend you on your choice of beer. Perhaps would not have been my choice for that particular meal, but delicious nonetheless.
Author:  LadyKate [ Sun Mar 28, 2010 5:28 pm ]
Post subject: 
It was actually really really really good with the meal and complemented it well. What would you have suggested instead, Lenas? I'm not real hip on what goes good with red meat and cedar, hahaha!

Rodahn....thats why I put the pics in spoiler tags. ;)

*edit*

PS---I love the beer but can't take credit for the choice...that was all Nitefox.
Author:  Rynar [ Sun Mar 28, 2010 5:45 pm ]
Post subject: 
Bourbon goes well with meat and cedar. It is also awesome to soak the wood in watered down bourbon.
Author:  Rafael [ Sun Mar 28, 2010 5:50 pm ]
Post subject: 
With steak, I would have picked a copper coloured ale such as Pale Ale or maybe a darker single or double IPA which can stand up to the flavor of red meat.

Dark, dark beers such as ambers go with fried dishes or things with cheese the best IMO.

Witbiers such as Blue Moon match very well with non citrus seasoned chickens. The reason being is they have a citrus bite themselves already.
Author:  Kirra [ Mon Mar 29, 2010 1:01 am ]
Post subject: 
That really does look good Kate... Where do u get the plank thingy's? And u need to soak them in bourbon?

Do u think I could do this?

------->me not so good in the kitchen or grilling
Author:  Rynar [ Mon Mar 29, 2010 1:09 am ]
Post subject: 
She broiled them. You can do it on the grill as well, but it's honestly better to do it on a gas grill or over an open fire. Its one think charcoal really isn't that good for.

Another thing you can do if you want to get the cedar flavor and are tied to a hibachi is to get your hands on some cedar wood chips and cut your coals with them, then cover and smoke your grillables.

You can get the cedar planks and chips pretty much anywhere you can buy food or a grill.
Author:  Kirra [ Mon Mar 29, 2010 1:15 am ]
Post subject: 
I have a gas grill, I just wasn't in charge of grilling. But now I am! So, I will try this...
Author:  Micheal [ Mon Mar 29, 2010 2:00 am ]
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Note: In addition to Cedar you can get Alder, Maple, and Hickory that I know of, all of these add different flavors but the same smoky goodness to the meat. I'd stay away from the bamboo planks (haven't seen those for awhile, hopefully they stopped making them). A friend of mine tried them and those of us at the BBQ agreed, they didn't hold a candle to the Cedar ones.
Author:  LadyKate [ Mon Mar 29, 2010 6:42 am ]
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Kirra, we got the planks at Kroger, our local grocery store. We just soaked them in water for about an hour before we grilled.
And yes, Rynar, us amateurs used charcoal and not gas or an open fire, but they still cooked evenly and tasted super good.
A big plus was that we didn't have to flip them or anything...just left them on the plank til they were done.
My point is that you don't have to know a whole lot about cooking to plank a steak and in fact it makes your grilling a lot more fool-proof.
Of course, for those with more experience and knowledge *aka RyRy* I'm sure that things like soaking planks in bourbon and cooking over an open fire and stuff makes it even better.....
Micheal our grocery store had something else besides cedar like red oak or something. It was red something but not alder, maple, or hickory.
Author:  Kirra [ Mon Mar 29, 2010 7:16 am ]
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I shop at kroger! What kind of marinade did u use Kate? And you don't have to flip the steaks? I want to try this today!
Author:  LadyKate [ Mon Mar 29, 2010 7:32 am ]
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Kirra I just mixed together the low-sodium Dale Sauce and some of the thick worcestershire sauce and marinated them in a glass dish while the planks were soaking.
And yeah...no flipping! It was super awesome and super easy. All you have to do is check on them to make sure they don't get too done.
They came out really really good! I would def try it, it super easy and super tasty.
I made some potatoes with it...McCormick makes "potato steamers" that is a packet of seasoning with a microwave bag in it. You can get it in the packet seasoning aisle. I just cubed a few potatos and used the garlic and italian herb one and they complemented the steaks superbly. I would have put some asparagus or some zucchini on the planks as well but no one in my house but me eats veggies.
Have fun! :):)
Author:  Rynar [ Mon Mar 29, 2010 2:59 pm ]
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I'm sorry if you took that the wrong way, LK. I was speaking from the past experience of having friends and family members call me and ask why their food was burned, or not cooked evenly. The problem lied with their timing or the evenness of their heat. You are clearly better at it than them. I just didn't want anyone to ruin their dinner for a lack of grilling savy.
Author:  LadyKate [ Mon Mar 29, 2010 3:36 pm ]
Post subject: 
Its all good, Ry! I did everything except the actual grilling part...Nitefox did that. Maybe he is just a master with the charcoal? I was just trying to point out how easy it was to have perfect steaks with little work, I didn't realize that it was possible to mess it up, haha! :)
Author:  Rodahn [ Mon Mar 29, 2010 5:06 pm ]
Post subject:  Re: First time Planking...oh my!
LadyKate wrote:
Nitefox says there's a caption here somewhere, but he'll get back to you on that...
Spoiler:
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Caption: He knew he had found his soul mate when she told that she was not only into planking, but would hold his meat anytime he wanted.
Author:  Lenas [ Mon Mar 29, 2010 7:14 pm ]
Post subject: 
Here's my suggestion for beer, a nice middle ground between beer and Rynar's bourbon suggestion: Allagash Curieux

Image

Followed by a review from one of the founders of BeerAdvocate
Quote:
Very smooth with a mellow but stiff alcohol character, warming with undertones of vanilla and ripe fruit. The woody character melds well with the hop bitterness and spiciness of the alcohol with a drying bite.

Simply amazing. Amazing within the realm of barrel aged beer let alone doing it with a more delicate Belgian Style Trippel.
Author:  Kirra [ Mon Mar 29, 2010 10:48 pm ]
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Ooo that sounds yummy! Wonder where I can get that..
Author:  Lenas [ Tue Mar 30, 2010 3:34 pm ]
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If you've got a BevMo nearby that'd be my first stop. It's a pricey beer, expect a $15-$16 tag on it.
Author:  Vindicarre [ Tue Mar 30, 2010 3:49 pm ]
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That's per 25 oz bottle.
Author:  Micheal [ Tue Mar 30, 2010 4:14 pm ]
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Dude, $45 for a six-pack equivalence is too much money for beer, IMHO.

Then again, Richard Pryor was right. "Cocaine is god's way of telling you that you have too much money." You can use any other expensive vice in place of cocaine.
Author:  Lenas [ Tue Mar 30, 2010 4:41 pm ]
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It's not a beer that you buy six-packs of, Mike. It's 11% @ 25oz per bottle. That, by itself, is 85% the alcohol content of six Coors Lights.

You only get one at a time, and it's quite enjoyable.
Author:  Kirra [ Wed Mar 31, 2010 7:51 am ]
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I found a liquor store with 100's of beers nearby, gonna look for this one.


Kate! I did steak on the planks! Omg it was awsome! Tasted so good, the only trouble I had was the plank caught on fire (I soaked it in water for about 4 hrs and had a water spray bottle while grilling). The planks edges were pretty charred by time the meat was done. Are the planks one time use only?or should I soak them longer?
Author:  LadyKate [ Wed Mar 31, 2010 8:31 am ]
Post subject: 
The heat was prolly to high on the grill. Should be about 350 and you don't want direct flames on the planks. Charring is normal though from what I hear. Rynar will prolly have better info on this than me.
Glad they tasted awesome! What kind of plank did you use?
Oh and if the planks are not too charred, you can scrub them with water and reuse them up to 2 more times.
Author:  Diamondeye [ Wed Mar 31, 2010 2:28 pm ]
Post subject:  Re: First time Planking...oh my!
That was me that brought up planking the first time. You're welcome!

We did it again last week with our fish again. I used the same planks over, and from all appearances I'll get a lot mroe than just 1 more use out of them.

I prefer charcoal to gas for grilling too, but I have found the trick is to rotate the food around, either in place or by swapping it so that it gets cooked evenly. For example with burgers I will usually rotate them 180 degrees when I'm about halfway to the point where I'd flip them.

I haven't experimented with woods other than cedar yet though, or with soaking in anything but water.
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