Cooking on a plank is the simplest way to infuse your food with the subtle taste and aroma of smoke.
You don’t need a fancy rig, special equipment, or complicated directions to start planking. All you really need is a board and this book. You’ll learn 25 essential techniques, including ＂Plank-Roasting Fish,＂ ＂Center-Planking Fish with a Slather,＂ ＂Smoke-Planking Poultry,＂ ＂Planking Whole Tenderloin,＂ and ＂Planking Chops over Indirect Heat.＂ This book features tempting fare such as Griddle-Planked Brie with Amaretto-Peach Chutney and Cranberry Conserve, Plank-Roasted Pears with Blue Cheese, Cheese- and Herb-Stuffed Planked Portobello Mushrooms, and Garlic and Rosemary-Slathered Planked Pork Chops. Techniques for Planking will have you planking like a pro in no time!
