Cedar Plank Grilling is a great trick to have up your sleeve. Grilling on planks has the triple benefits of imparting new flavors, creating great presentations and making the grilling process easier.
Stick with me and I’ll show you what I am talking about.
For all three of the recipes I am going to show you I was using cedar planks from Natures Choice that had been soaked in water for at least an hour.
I use a single layer of lit charcoal evenly distributed across the charcoal grate of a 22.5 inch Weber kettle.
Okay, enough about the setup….on to the recipes!
Cedar Planked, Molasses Brined, Thick Cut Pork Chops
Start with two thick cut pork chops (about a pound each) and brine them in the refrigerator overnight with the following:
- 1 quart water
- 1/3 cup molasses
- 1/3 cup kosher salt
The next day rinse the brine off of the chops, place on a soaked cedar plank and season both sides with black pepper.
Place the planked pork chops over direct high heat in the middle of the kettle.
Now comes the easy part. Close the lid and walk away for 30 minutes.
Let the cedar plank work its magic as the heat from the coals slowly char the underside of the plank and release some wonderful smoke flavors.
After 30 minutes open the lid, brush the chops with a little melted butter and check the internal temperature.
I pulled these chops off the grill when they hit 150F internal. The brine kept them super moist and the flavor profile was outstanding.
The bottom of the cedar plank had a nice char but at no point had it caught on fire.
Cedar Planked Jalapeno Hamburgers
Cedar planking is a great way to add a new twist to a classic hamburger.
I started with two 1/2 pound hamburger patties seasoned with some Montreal Steak Seasoning. They went onto a soaked cedar plank and were grilled just like the pork chops. Single layer of charcoal, both vents fully open.
After 25 minutes the burgers had some great color and an internal temperature of 125F.
Since the lid was off I took the opportunity to add some jalapenos and barbecue sauce.
I put a couple slices of Swiss cheese on top of everything then closed the lid for another 10 minutes until the burgers hit 155F.
These were “hurt yourself” good.
Not only were these burgers delicious but they were also EASY to grill. Because I cooked them on a cedar plank over a single layer of charcoal there were no flare ups from dripping grease. This was a very relaxing “set it and forget it” cook.
Cedar Plank Grilled Crab and Blue Cheese Stuffed Mushrooms
These stuffed mushrooms were simple to make and joy to eat 🙂
Remove the stem and gills from some large portabellas then fill with a mix of 2/3 lump crab and 1/3 blue cheese. Lightly season with a seafood rub like Old Bay, etc.
Place the stuffed mushrooms on a soaked cedar plank and grill them over direct high heat.
After 15 minutes the mushrooms will start to look dried out and a crust will start to form on the stuffing.
This is the time to hit the mushrooms with the Secret Sauce that makes them incredible.
- 2 tablespoons melted butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco
Use all of the sauce to completely coat the stuffed mushrooms. Close the lid and grill for another 10 minutes.
They will come out looking and tasting fabulous.
You can use the large portabellas for an entrée or smaller portabellas for appetizers.
The smaller mushrooms were easier to eat and had a better presentation. The larger portabellas held much more crab meat. Whatever makes you happy 🙂
I hope you enjoyed the recipes and will try adding plank grilling to your backyard arsenal of barbecue tricks.
Now get out there and grill something!