There are so many great things about cooking outside, and especially when it means firing up the grill and making some great food for your friends and family. There’s also something special about the flavor we get from outside cooking methods, especially when we’re chasing a bit of that smokiness.
Of course, nothing beats an actual smoker when going for that smokey flavor, but oak planks can take your grilling one step closer to that beautiful smokey taste. Planking with oak will give you a big, bold, smokey flavor that matches well with beefier, gamier foods, and also gives you a stunning plating option that can go straight from the grill to the table. The best part of it all? Cooking with oak planks couldn’t be easier.
Preparation
It doesn’t take a seasoned grilling veteran to realize that wood catches on fire, and oak planks used for cooking aren’t any different. This is why an essential part of the process is to soak your planks before you throw them on the grill.
30-60 minutes of soaking should be enough to get them ready for use, but a lot of recipes might call for longer soaks; some people swear by soaking overnight. Another important detail is that, while you can soak your planks in water and this is perfectly effective, you can also use other liquids such as wine or spirits. This will ultimately be up to you, the recipe, and what flavor you want to be passed into your dish, but a flavored soak might benefit from a longer soaking period.
Of course, once it comes time to actually grill, you’ll have to preheat your grill. Do this without the plank, since preheating with the plank on the grill will likely dry out the wood in the process, and the soak will have been for nothing. Also, cooking on oak planks happens over indirect heat, so make sure to preheat accordingly: the charcoal all to one side, or some of the burners left off.
Grilling Using Oak Planks
At this point, the hard work is already taken care of. Grilling is pretty much the same as you normally would, just keep the plank on indirect heat and your food on top of the plank. One small but important difference is that you might want to keep a spray bottle of water nearby. Your pre-soak should keep the wood from catching on fire, but just in case, a few spritzes should take care of any problems.
Heat, of course, can affect wood, and your plank might bow in a bit after a bit. With bigger items like fish or steak, this shouldn’t be an issue. For smaller things like vegetables, however, this might lead to them rolling off the plank. This isn’t a big deal, but if you want to avoid pesky rolling vegetables, let the plank bow in a bit and flip it over before placing your vegetables on top.
The last important thing to keep in mind is that the indirect heat, naturally, will mean that your food is cooked a bit more slowly, so give it a few more minutes than you would normally. A great benefit of planking is that it naturally gives you a wider window of leeway before drying out your food, so you can add these few extra minutes without worrying too much. If you need a sear, remember to do this directly on the grill before or after cooking depending on your recipe.
Plating and cleaning up
Once you’ve finished cooking, plating is one of the best parts of planking. Simply take the plank from the grill to the table, and you’re done! There’s something about a juicy cut of meat served on top of a charred slab of wood that never fails to turn heads.
Once you’ve finished using the plank, remember, you can reuse it a few times! Two to four uses is the sweet spot. Scrub it down with water (not soap) and air dry it before putting it in an air-tight container to store until next time.
As you can see, using oak planks in your grilling is just a matter of a few simple changes that end up delivering a dining experience that is elevated on every level, from preparation to presentation and eating.
Here’s a quick review of all of the steps:
- Soak your plank for at least 30-60 minutes.
- Preheat your grill with a spot ready for indirect heat.
- Place your food on the plank and your plank on the indirect heat.
- Grill as you would usually, keep a spray bottle nearby.
- Plate up and enjoy!
- Scrub the plank with water (no soap) and store it in an air-tight container for future use.
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