In olden times, you knew you were in trouble if a ship captain ordered you to walk the plank, but today the connotation has shifted. Instead of walking the plank at sea, chefs are talking about grilling seafood on the plank, a tradition for centuries in Alaska communities. A plank is quite simply a piece of flat wood which is placed directly on the grill and serves as a buffer between the seafood and the open flame. Check out these Wild Alaska Seafood Plank Grilling Tips.
Where does the project begin? As in many things in your life, it will entail heading out to the local hardware store for some wood. If you aren’t in the mood to get your hands dirty (they won’t get that dirty) or doing the work on your own, a lot of gourmet food stores sell planks nowadays, as they are becoming extremely popular as an alternative to standard grilling. The fact that you can buy simple wood in a hardware store and be ready to use it for cooking tells you just what plank grilling is all about. It isn’t about fancy spices or technology.
For this reason, Wild Alaska Seafood Plank Grilling Tips begin with the wood itself. Classic woods like cedar and oak are the best choices because of the flavors with which the seafood becomes imbued during grilling. Once you have your piece of wood cut to a size which will work for your grill – and also, if you like, for the dinner or picnic table – you soak it in water for at least one hour (though no more than two). Once this process is complete, you take out the wood and dry it with paper towels. Oil should be added to the cooking side so the seafood grills evenly.
Next, you get your grill fired up as you typically would. Most people offering Wild Alaska Seafood Plank Grilling Tips recommend going light on the seasonings when you cook. Let the plank make its impact, or add some big flavor on the plank itself, as in green onions when you are grilling salmon. Whatever your approach, this style of cooking will be a big hit.