Gloss Cookbook Shelf: Technique for Planking

Did you know that you could get a Ph.B degree? Well, Karen Adler and Judith Fertig do – they have Doctor of Barbecue Philosophy degrees from the Kansas City Barbecue Society’s Greasehouse University (my high school guidance counselor never told me about that one).

Adler and Fertig, barbecue experts who have written 24 cookbooks – 13 on the subject of barbecuing, are the brains behind 25 Essentials: Techniques for Planking.

Planking is, simply put,  cooking with a wooden plank, which lends a distinct, smoky flavor to your food. You choose a hardwood plank from any online or grocery retailer, soak it in water for at least one hour before cooking, place your food on the plank and place the plank on your grill or oven rack.

I’d never used a plank before because I thought they were grill-only tools, but oven roasted salmon on a plank is about as simple and delicious as it gets.  This book takes a technique that might intimidate a casual cook and makes it sound simple and accessible for anyone.

In the book,  Adler and  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.