Cedarplankporkloin Recipes

Steps:

• Soak cedar grilling plank in water to cover 2 hours, keeping it immersed.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Open vents on bottom and lid of charcoal grill.
• Stir together mustard, honey, rosemary, zest, and 1/2 teaspoon each of salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.
• Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving.

Steps:

• Soak the cedar plank in water for at least 2 hours and up to 12.
• Preheat the oven to 325 degrees F (165 degrees C), or see Footnote for grilling instructions.
• Place the salmon on the plank, skin-side down. In a small bowl, stir together the sesame oil, brown sugar, dill weed and sesame seeds. Stir in just enough water to make it liquid. Season with pepper and soy sauce if desired. Spoon the mixture over the salmon so it is fully coated.
• Bake for 30 to 40 minutes in the preheated oven, until the fillet can be flaked with a fork.

Steps:

• Immerse plank in water, placing a weight on top of plank to keep it submerged. Soak 4 hours.
• Heat grill to medium heat. Mix barbecue sauce, teriyaki sauce and orange zest until blended. Reserve half the barbecue sauce mixture for serving with the cooked meat. Brush top of plank with oil; top with meat. Place on grate of grill; cover with lid.
• Grill 1 hour or until meat is done (145°F), turning and brushing with remaining barbecue sauce mixture for the last 20 min. Remove meat from grill; cover loosely with foil. Let stand 3 min.
• Transfer meat to cutting board. Discard plank. Cut meat into thin slices. Serve with reserved barbecue sauce mixture.

Steps:

• Notes: Soak the planks for at least 2 hours in water prior to grilling. If the sides of the Cedar Plank start flaming -- spray the edges only with water (spray only the plank-do not water spray the Pork Chops).
• Combine the salad oil, BOU Cube and Worcestershire sauce. Blend well in a blender for approximately 45 seconds.
• Place the pork chops in a rectangular pan - Pour the BOU flavored oil over the chops & top with bay leaves. Turn the chops over to assure they are totally coated - Marinate 3-4 hours.
• Remove from the marinade. Drain lightly & season both sides liberally with java rub.
• Place seasoned pork chops on the warmed Green Egg Cedar Plank down the center.
• Set the Cedar Plank on the grill over a medium high to high heat. Cook the pork chops to an internal temperature of 130-145˚F. Check temperature at 15 minutes. Serve & enjoy!

Steps:

• Start with an untreated cedar plank (14x7x1 in). Make sure the plank is untreated. Immerse the plank in water and soak for at least 4 hours. You may have to weigh it down with a can.
• Preheat grill to medium heat. Using a brush, brush one side of the plank with oil. This will help prevent food from sticking to wood. Top the plank with meat, place on center of grill. Close the lid.
• Grill 1 hour or until meat thermometer inserted into thickest part of meat registers 150 degrees F.
• Check back occasionally to ensure plank doesn't flare up.
• You can brush with barbeque sauce during last 20 minutes of grilling time if desired.
• Remove from grill, cover loosely with foil. Let stand 10 minutes until internal temp reaches 160 degrees F. Disgard plank.

Steps:

• Soak a cedar grill plank in water for at least 1 hour and up to 4 hours. Preheat the grill to medium.
• Mix the rice wine vinegar, maple syrup, soy sauce, ginger and garlic in a medium bowl. Slowly drizzle in the olive oil, whisking constantly, until emulsified. Reserve 1/4 cup for the salad dressing and set aside. Pour the remaining mixture over the salmon and let marinate in the refrigerator for 15 minutes.
• Meanwhile, place the soaked cedar plank in the center of the preheated grill. Close the lid and let the plank heat until you hear it start to crack, about 15 minutes. Place the salmon fillets, skin-side down, on the plank. Season with 1/2 teaspoon salt and a few grinds of pepper. Close the lid and cook until the salmon is opaque throughout and large flakes break off when flecked with a fork, 15 to 20 minutes. Remove the plank from the grill and serve the salmon from the plank (the fish will slide right off with a metal spatula, leaving the skin behind). Discard the plank.
• While the salmon is cooking, add the coleslaw mix, almonds, sesame sticks or wonton chips and the reserved dressing to a large bowl and toss until well combined. Serve alongside the salmon.

Steps:

• Soak a cedar plank in water overnight. (Weigh it down with cans or something else heavy to keep it submerged.)
• Heat grill to medium, and brush grates clean. Season pork with salt and pepper.
• Place pork on soaked cedar plank. Grill pork on plank over direct heat with lid closed (the grill should reach 425 degrees on a grill thermometer), until an instant-read thermometer inserted into the center of the pork loin reaches 138 degrees, 50 to 55 minutes.
• Remove pork from plank and let rest for at least 10 minutes before slicing. Serve warm or at room temperature with salsa.

Steps:

• Immerse the plank in water, placing a weight on top of the plank to keep it submerged. Soak at least 4 hours or overnight.
• Preheat grill to medium heat. Mix barbecue sauce, teriyaki sauce and orange peel until well blended. Remove half of the barbecue sauce mixture; set aside for serving with the cooked meat.
• Brush the top of the cedar plank with oil; top with meat. Place on grate of grill; cover with lid.
• Grill 1 hour or until meat thermometer inserted into the thickest part of the meat registers 150 degrees F, turning and brushing with the barbecue sauce mixture for the last 20 minutes of the grilling time. Discard any remaining sauce used for brushing. Remove meat from grill; cover loosely with foil. Let stand 10 minutes until the internal temperature is 160 degrees F. Discard cedar plank. Cut the meat into thin slices. Serve with the reserved barbecue sauce mixture.