Posted 20 hours ago

Cedar Grilling Planks - 12 Pack

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About this deal

When the weather doesn't play ball, try using under the grill for that delicious smoked bbq taste without getting wet! Plank grilling totally beats out the standard woodchip routine because the skin of your fish (or chicken or veggies) directly contacts the charred plank. Simply soak the planks in water overnight then place a piece of fish or meat and then let the barbecue do it's work. During her tenure, she poured her love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club.

While the barbecue is getting started, place your favourite fish – like salmon or trout – on the wood plank. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. However they may be able to wheel the pallet in to a suitable garage or outbuilding if access allows. While the wood plank is warming up, its aroma, flavour and aftertastes (natural essential oils that are present in the cedar wood) infuse into the dish which you are cooking. Our smooth grilling wood made of red cedar infuses a smokey and mildly sweet flavour into fish, pork, or chicken.Simply pre-soak the 100% untreated natural cedar planks in cold water for at least one hour before use to ensure consistent burn and smoke. When the food is finished, rinse the cedar barbecue plank thoroughly with water and scrape off any food residue.

Grilling sides of salmon is where a lot of plant cooking starts but there are few limits to what you can cook this way, we love cooking neck fillets of lamb or mutton nailed to these cedar plank boards too, or even beef skirt steak. Brush the glaze evenly over the salmon flesh, brushing some of the glaze between the individual servings. Use these Cedar Grilling Planks for an unbeatable smoky aroma Ideal for flavouring your meat and fish.These natural cedar wood planks are quickly becoming an essential BBQ accompaniment, injecting flavour and helping create a texture to your barbecued meat, halloumi and fish that you’ve never been able to achieve in the past. Most of these should be on hand as part of your barbecuing gear, while others should be on hand just in case anyway.

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