Experiments in planking

We may be a little behind the popular kids, but David and I took the plunge and tried planking the last couple of weekends.
It started with a trip to the local home improvement store. Why, David reasoned, buy a one-foot piece of cedar for $6 at the grocery store, when you could get 10 feet for $10 from the Depot?
He just cut appropriate lengths and soaked them in water overnight (to avoid the plank and our dinner going up in flames).
Our first planked meal was a salmon fillet. I made a simple glaze of equal parts Dijon mustard and maple syrup. Half was applied before cooking and half midway through. Grilling time was about 20 minutes.

Dijon-maple glazed cedar-planked salmon.

We ate it hot off the grill for dinner with a spinach salad with a maple-Dijon vinaigrette and cold the next day for lunch with new potato salad and raw vegetables.
Simple, but sublime. This will be regular on our grill from now on.

Rosemary Dijon cedar-planked prime rib ready for grilling.

We decided to up the ante for Round 2 with prime rib. I whipped up a glaze of Dijon, red wine vinegar, olive oil, half a grated onion, two cloves minced garlic, a pinch of cayenne, cracked black pepper and lots of dried rosemary.
The glazed roast was placed on a bed of fresh rosemary (from my garden, of course) and roasted on the barbecue for about 1-1/2 hours.
The results were mixed. The glaze was a winner, but the smoky flavour somehow negated the richness you expect from this cut of beef. Not worth a repeat visit in my books.

Rosemary Dijon cedar-planked prime rib ready for the plate.

Still, we happily ate it with barbecued potatoes tossed with olive oil and oregano and stir-fried green beans (from the garden) and red pepper. Leftovers went into a Japanese-inspired soup (recipe to follow at a later date).

Japanese-inspired prime rib soup.


One thought on “Experiments in planking

  1. Pingback: On board: Planked pork | GrowCookEat

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