Plank Cooking
This episode features a unique method of cooking that dates back to ancient times using shaped pieces of cedar wood. In this instance, the cooking tools have been custom created for the Cooking with Angus Campbell show by Great Lakes Grilling. After a brief lesson on the history of this method of cooking, Chef Angus discusses its advantages before a practical demonstration.
First, the importance and instructions for soaking the wood are discussed. Chef Angus explains several different methods of cooking using the planks, from roasting to grilling – all of which can be done with various types of cedar boards.
The lesson begins with marinated walleye fillets that are put on special cedar planks with wire guards that enable the cuts of meat to suspend over the grill where they’ll be roasted and cooked by the plank of wood.
Another dish prepared with the cedar planks on a barbeque grill is beef tenderloin steaks. After explaining the parameters necessary for cooking red meat on cedar planks, the tenderloin is combined with green beans, asparagus and carrots and a warm sauce. Blue cheese ice cream tops the grilled, planked steak.
Another barbeque dish prepared with cedar plank cooking is a cured duck breast. A salad of arugula and blood orange are combined with a vinaigrette that tops the grilled, planked duck breasts.
Using a bigger entrée board, a pork tenderloin is subjected to plank cooking. Chef Angus demonstrates preparing the dish by first seasoning the pork with garlic, butter, rosemary, olive oil, white seasoning, and maple syrup. Also illustrated is the process of laying out he accompanying potatoes and carrots with the pork tenderloin that will form the rest of the dish. When the dish is pulled from the oven, it is ready to be garnished and topped with a sauce before being carved and served.
Finally, the episode concludes with pieces of walleye that are placed on a special wood plank cut to later fit on a serving plate for table service. After cooking, the walleye cuts are topped with baby carrots, asparagus, mashed potato from a piping bag and a basil sauce.
Grilling with Planks
Plank Grilled Walleye