I cedar-plank salmon on the grill quite frequently. So when my local Home Depot had planks on sale (4 boards for $2.09), I kinda stocked up:
I have used planks to cook other types of food as well - like steak. My goal with this cook was to not screw up this wonderful piece of boneless ribeye. Salt and Pepper only:
Bisbee gets the call. Royal Oak lump in the Smoke and Sear. I plan to use the Griswold pan to sear the steak and to cook the mushrooms. Pan is preheating:
Cooking directly over the heat. The plank protects the steak from burning while imparting a nice cedar flavor. Basically, I am cooking it indirectly to get the internal temp within 10 degrees of target:
Finishing off the steak in the cast iron. The hot pan ensures even browning with a nice crust:
Cooking the mushrooms in the "fond" of the steak while it rests on indirect side:
I made it a goal this summer to prefect the "old fashioned" cocktail. The first use of the name "Old Fashioned" for a Bourbon whiskey cocktail was said to have been at the Pendennis Club, a gentlemen's club founded in 1881 in Louisville, Kentucky. I have been trying different bitters, sugar cubes and whiskeys. My breakthrough is the stuff in the plastic bottle - liquid gold. I am getting very close to achieving my goal......
All plated up. Cedar planked ribeye with salt and pepper, sauteed mushrooms, grilled sweet corn, and a lump of buratta with olive oil, Maldon sea salt, and pepper, washed down with old fashioned experiment #42.
Whew! Did not screw up the ribeye.....
Winz