Indirect grilling
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Indirect grilling is a
While placing the food to one side of the fire places the food further from the heat source and thus reduces the intensity of the radiation, the food is still exposed to direct radiation from the fire. Other variations of indirect grilling place a physical barrier between the food and the fire. One method is to place a plank or an unperforated tray on the grill as a base upon which to cook. If the plank is made from wood and is soaked before grilling, the wood can then be used to impart flavor to the food. Another method of indirect grilling is to place a physical barrier such as a pizza stone between the fire and the food. The heat rises from the fire around the edges of the barrier and then circulates around the food. Most brands of kamado style outdoor cookers have accessories known as heat deflectors which can be placed above the fire and below the food grate.
In the 1990s it became popular to stand a chicken on an open can of
Plank cooking
Plank cooking, also referred to as planking, is the technique of
Planks can be put directly over open flames, or stood on edge and faced towards the flames (the Finnish method), either method infuses the food with the natural oils and moisture found in the woods adding flavor.
Since the 1990s professional chefs in North America have experimented with expanding the list of foods prepared on planks beyond salmon and wild meats, to also include a variety of meats, poultry, vegetables, cheese, fruits and even pizza. For years, restaurants have kept the tradition alive by serving salmon cooked on planks. But more recently, as pre-cut boards have become widely available, chefs and home cooks across the continent have been experimenting with cooking on planks.
Besides roasting over an open flame, planking can also be used in an oven, for breads and pastries as well as savoury dishes.
Plank cooking has been the subject of parody.[3]
Canadian TV chef Ted Reader is a noted proponent of plank cooking.
See also
References
- ^ Raichlen, Steven (2006). "Barbecue Basics". Archived from the original on 10 February 2014. Retrieved 28 February 2014.
- ^ "Beer Can Chicken, Myth or Fact?". The Naked Whiz. Retrieved 2015-02-02.
- ^ Carmelized Muskrat Onaplank (Muskrat On A Plank). Recipe via Meal-Master (tm) v8.04. Online at http://www.recipesource.com/misc/weird/00/rec0010.html
Further reading
- Black, Cary (2005). Zen and the Art of Cooking Beer-Can Chicken. Red Owl Publications. ISBN 0-9754279-1-1.
- Raichlen, Steven (2002). Beer Can Chicken and 74 Other Offbeat Recipes for the Grill. New York: Workmans. ISBN 0-7611-2016-5.
- Riches, Derrick (May 7, 2018). "Indirect Versus Direct Grilling". About.com. Retrieved 8 February 2019.