 Try this for REAL flavor |
| Review Date: May 5, 2009 |
| Reviewer: James R. Wallace, Gold River, CA USA |
| If you want to grill fish, and get a quite unique and different flavor, try these cedar flanks. After using them, if you're not using them frequently I would be surprised. |
Great planks, good price
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| Review Date: November 13, 2009 |
| Reviewer: Cameron, Virginia |
| These are beautiful planks, well made and just the right thickness for the job. The flavor is outstanding, and the price is very reasonable compared to other retailers, such as Williams-Sonoma. |
The VERY best cedar planks
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| Review Date: July 6, 2010 |
| Reviewer: MaryIM, Mesa, AZ |
| These planks are by far superior to any others I have tried. As for the difficulty in soaking them -- I put them on a cookie sheet and there's no problem with the length of the plank. I also place a full water bottle on top, to ensure the plank is submerged. |
Great deal but a bit long
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| Review Date: May 22, 2010 |
| Reviewer: Andrew D. Rodney, Santa Fe, NM United States |
| As others have said, these are a screaming deal for high quality planks for grilling. I would give them 5 starts but they are a tad too long in that finding a large enough pan for soaking was difficult so I had to cut away ΒΌ inch to fit them in a pan with water. But other than that, highly recommended. |
Great for novice plankers
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| Review Date: August 4, 2010 |
| Reviewer: Jody, Northwest Ohio |
We used these planks for our first planking adventure and they worked great! We planked some sockeye salmon filets with a very thick marinade and they turned out magazine-worthy, visually and taste-wise.
We soaked the planks for an hour, seasoned one side on the gas grill for ten minutes, turned the plank with tongs, placed the salmon and sauce on the charred side, put the lid down and left it alone for twenty minutes. Superb! An added bonus was that some stuffed pattypan squash we were cooking on the grill at the same time were infused with a smoky flavor and were the perfect accompaniment to the salmon.
Planking is not a cheap way to cook, though these planks are one of the best values I've found. They are reusable, though the packaging suggests discarding after one use. The plank we used for our salmon turned dark with charred edges, but I'm expecting to get at least one more use from it. These planks are not the thickest I've seen, though they seem to be fairly sturdy. I'd estimate they're about 3/8 of an inch thick.
Planking is not a spur of the moment cooking technique. Planks must be soaked for at least twenty minutes ahead of time, and I'd suggest at least an hour, no matter what the intended food is. The packaging suggests soaking in proportion to the length of time required to cook the food--longer soaking for beef and pork.
This is a great addition to any grilling repertoire and these planks can also be used in the oven, making planking a year round adventure! |
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