Cooking on a plank is the simplest way to infuse your food with the subtle taste and aroma of smoke. Barbecue experts Karen Adler and Judith Fertig present 25 easy planking techniques for all types of food, from fruits and cheeses to meat and poultry.
Recipes include Griddle-Planked Brie with Amaretto-Peach Chutney and Cranberry Conserve, Garlic and Rosemary–Slathered Planked Pork Chops, Plank-Roasted Pears with Blue Cheese, and Planked Salmon with Herbed Mustard Slather, each accompanied by a color photo of the finished dish. The authors also offer guidance on which types of plank will best complement each dish, as well as instructions for planking both indoors and out. This little guide is packed with helpful tips, and the lay-flat spiral binding makes it even more user-friendly. With just a board and this book, you’ll be planking like a pro in no time!