Grilled Cedar Plank Pork Loin Recipes

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:

• 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:

• 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:

• Place cedar plank in a bowl full of water; soak for 3 hours.
• Cut sea bass into 8 equal portions. Pierce it with a fork and place it in a resealable plastic bag with marinade. Let marinate for 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place fish on the cedar plank and then on the second rack of the preheated grill. Cook, turning fish every 3 minutes until moist and flaky, about 10 minutes.

Steps:

• Combine brown sugar, chili powder, cumin, salt, and pepper in a bowl. Sprinkle over fillets. Arrange fillets 1 inch apart on the soaked cedar planks.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Place planks over the cooler section of the center of the grill, turning the thickest sections of the salmon closest to the fire.
• Cover and cook until an instant-read thermometer inserted into the thickest parts of the salmon reaches 135 degrees F (57 degrees C), 30 to 35 minutes. Remove from grill and let salmon rest on planks, 5 to 10 minutes.

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:

• 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.