It recently occurred to me that I have neglected the basics- what does Outdoor Gourmet produce and how the heck do you use ‘em? So, here is a rather hodgepodge explanation of each of our sustainably produced products.
Our mainstay and best-selling product is the classic Western Red Cedar Grilling Plank, so let’s start there…
Western Red Cedar Grilling Planks (accept no substitutes) -
Plank cooking is an indirect heat method of grilling which uses a wet, relatively thin piece of wood to infuse food with moisture and flavor, while protecting the food from direct heat. This method of cooking is primarily done on the grill, but you can use planks in the oven or even the microwave.
The first thing you have to do is soak your plank- an hour or two prior to grilling will work just fine, but a longer soak time permits the plank to absorb more moisture. This allows for more cedar-infused water vapor to be released during the grilling process.
Depending on what size of plank you have, soaking can be the most difficult part of the process, as most kitchens are equipped with nothing larger than a 13 x 9 Pyrex baking pan.
Larger soaking receptacles that most people have available include…
-Kitchen sink, freshly cleaned
-Cooler
-5 gallon bucket with lid
- Food Service Container
Once you have your soaking vessel, make sure your plank(s) remain submerged. This may require you to weight it down. Feel free to be creative with this step.
Next, place you food on plank and close grill lid and let cook for recommended time. No flipping, turning, or tweeking is needed. It’s that easy.
So, What is plank-able? Well, I have found that you can plank just about anything from brisket to brie, but the classic pairing is cedar and salmon.
Hardwood Grilling Planks
We also produce planks in four other “flavors,” which are actually hardwood species, but for simplicities sake, we’ll call ‘em flavors.
Each wood type has it’s own, distinct flavor profile. In order from most robust to most delicate-
Cedar: Spicy, fragrant, and full-bodied
Hickory: Smoky and savory
Cherry: Subtly and fruity
Maple: Soft, round, and slightly sweet, like maple syrup
Alder: Delicate and earthy
These planks work just like the cedar planks, except for a slightly longer soak time- if you can remember, overnight is best.
Skewers
Have you ever put a mushroom on a bamboo skewer and then tried to flip it… turn, turn, turn. You’re flipping, but the mushroom is not. Well, let the mushroom flip you off no more. Our skewers are flat. Just give them a quick soak in water before you use them and you’ll never go back to this round skewer nonsense again!
Have you ever put a mushroom on a bamboo skewer and then tried to flip it… turn, turn, turn. You’re flipping, but the mushroom is not. Well, let the mushroom flip you off no more. Our skewers are flat. Just give them a quick soak in water before you use them and you’ll never go back to this round skewer nonsense again!
Your standard wheel of semi-soft cheese is 5 inches in diameter. Our 7 x 7 Maple or Cedar Outdoor Gourmet Fromagier line give you a little wiggle (and dribble) room on either side. These Cedar and Maple cheeseboards add delicate, smoky flavor to Brie, Camenbert, Gouda, Mimolette... I could go on and on. They also work wonderfully on fruit and make for a beautiful presentation.
Cedar Grilling Wraps
Soak our paper-thin 8 x 8 cedar grilling wraps in water, beer, wine, or anything that you want your delicate food to taste like and blam- you're a wrap star. These cedar papers protect the most delicate of foods from scorching on the grill. We even include all-natural fiber twine to tie up all loose the loose ends.
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