Plank-Grilled Scallops: A Taste of Summer on Wood The sizzle of the grill, the smoky aroma of wood mingling with the briny scent of the sea – it all transports me back to childhood summers spent on the coast. My grandfather, a seasoned fisherman and backyard grill master, always had a trick or two up … Read more
Plank Baked Rainbow Trout: A Taste of the Pacific Northwest The scent of cedar and the subtle sweetness of perfectly cooked fish… It takes me back to childhood summers spent on Puget Sound. My grandfather, a seasoned fisherman, would often prepare rainbow trout this way after a successful day on the water. We’d gather around … Read more
Maple Mustard Plank Salmon The scent of cedar and the sizzle of salmon on a hot grill – it’s a combination that instantly transports me back to summer evenings spent with family around the lake. My grandfather, a true grill master, always had a plank of wood soaking, ready to impart its smoky goodness to … Read more
Maple Planked Salmon With Spice Rub: A Taste of the Outdoors The first time I tasted salmon cooked on a maple plank, it was at a summer barbecue in the Pacific Northwest. The air was thick with the scent of pine and woodsmoke, and the host, a seasoned fisherman, pulled a perfectly cooked salmon fillet … Read more
Wakeman’s Bourbon Brown Sugar Plank Grilled Salmon The scent of cedar smoke, mingling with the sweet tang of bourbon and brown sugar, always takes me back to summer evenings on the lake. We’d gather around the grill, the sunset painting the water in fiery hues, as the tantalizing aroma of planked salmon filled the air. … Read more
BBQ Salmon on Wet Plank: An Ode to Coastal Flavors The first time I tasted salmon prepared this way, I was on a camping trip along the Pacific Northwest coast. The air was thick with the scent of pine and saltwater, and the crackling campfire seemed to hum with ancient stories. Our guide, a wizened … Read more
The Planked Carp Paradox: A Culinary Contradiction My grandfather, a man of few words and even fewer culinary affections, always swore by one method of preparing carp. “It’s the only way to make it palatable,” he’d grumble, a twinkle in his eye betraying a secret amusement. He’d march out to his woodshop, returning with a … Read more
BBQ’d Beer Can Chicken on a Wet Plank: A Smoky Symphony The memory is etched in my mind: summer evenings at my grandfather’s farm, the air thick with the aroma of wood smoke and something distinctly savory. He’d be out by the old brick barbecue, tending to a chicken propped up on a beer can, … Read more