Simple yet sophisticated, cedar planking is an easy grilling technique. The wood plank adds a smoky and woodsy flavor to meats, vegetables and especially seafood.
Executive Chef Doug Paine of Bleu Northeast Seafood in Burlington, Vermont is currently cooking Cedar Plank Roasted Whole Trout with Malt Vinegar, Rhubarb and Dandelion Cole Slaw. A delicious recipe that uses everyday ingredients, Cedar Plank Trout pairs exceptionally well with a farmhouse style saison beer.
But you can start small. How about grilling oysters?
RECIPE: WOOD GRILLED OYSTERS
1. PREPARE the grill with hard wood. Apple, oak or maple is recommended for flavor. Charcoal or gas will also work, but it won’t have the same smoky aroma.
2. PLACE the oysters on the grill with the cup side down. Grill them for about 5 minutes or until they open.
3. USE tongs to remove oysters from the grill and place them on a towel carefully, so as to not spill the juice inside.
4. ALLOW oysters to cool for a few minutes, then remove the top shell. A paring knife may be needed to cut the oyster from the shell.
5. SPRINKLE with the grated horseradish and spoon a few drops of vinegar on top. Enjoy with a beer. The two dozen oysters will disappear quickly.