planking it all - liquid gas grills

Brie with peaches and blueberries.
Ted Reader is famous for cedar board salmon.
Jack Daniels. Drink, garbage
The talking chef wrote more than a dozen cook books, and in 1995, he hosted his own TV show and appeared on countless other shows because he first published his salmon slice recipe, bake on the soaked cedar board.
As a product developer at Loblaws', Reader was working on the recipe, when his cedar salmon recipe became a big hit for the barbecue recipe the president chose, which sold more than 150,000 copies.
A lot of backyard grills have been repeating this recipe since then.
But the reader did not stop there.
Then he continued to cooperate. write the best-
Selling sticks and stones: the art of barbecuing on boards, vines and stones.
Now, the big man with thick hair and smelly mouth admits to having 105 barbecues, and he is playing new tricks on the boards.
So thick board
Baked mashed potatoes, chicken thighs with Japanese chili stuffing, or cheesecake? Reader's just-
Published recipes, Napoleon's daily gourmet pallet barbecue (
Porter books for $40
During the barbecue, it was filled with food you never imagined.
He also used wooden boards to make boxes and made shepherd's pie and brownie cakes on the grill.
He developed something he called the "Holy Wood board" in which he drilled holes, thus creating a reservoir full of water, beer, cider or wine.
During the long slow wood board cooking, the liquid keeps the food moist.
Then there is a vertical board with holes for skewers.
Cooking on boards originated on the Pacific coast, and the sea will tie a full salmon between two cedar boards, and then slowly bake on a bonfire with hot coal.
It attracts modern chefs because it is a very simple way to cook food that is full of smoke and complexity.
It's easy to clean up without flipping or flipping.
"In the past, you had to take care of smokers all day to get amazing smoke," said a recent reader in Montreal who carried 1,500 of cigarettes
Kilograms Napoleon barbecues with him from his hometown of Paris, Ont.
"Planking offers the punch and taste that is not available for regular barbecues.
This is a hot, fast way to smoke.
You put the board up and do nothing.
"One of his favorite recipes for the new plate roast book is honey and fresh fruit Brie.
Another is mashed potatoes with cheddar cheese.
For pure excessthe-
Best food for "Plankie"
A mixture of cream, chocolate and marshmallow.
Charcoal king works with Charcoal and gas grill.
But the reader says he prefers the gas grill because they maintain a consistent temperature and provide excellent fuel control.
He used to board under the heat, but now he also tends to slow down.
Cook on a lower flame at a temperature hovering between 300 degrees Fahrenheit (150 C)
And 350 degrees Fahrenheit (180 C).
In addition to the Cedar now available in hardware stores and supermarkets, he used maple, oak, apple and pecan boards and even long cinnamon sticks or thick crosses
Slices of unpeeled fresh pineapple.
He found that soaking the board in wine, beer or juice gives a different flavor.
"The point is to create some space between fire and food.
The biggest problem with the barbecue is that it has a dry heat of 100.
You need to provide a little extra water.
"Planking did that," the reader explained, riding no less than five courses on a board barbecue demonstration at a bookstore in Westmount.
Readers say that as long as you pay attention to some basic rules, there is no problem with the board: make sure the board is made of natural untreated wood.
Never cook with processed wood.
N use regular boards (
About 3/4 inch thick)
Suitable for food cooked in 20 to 60 minutes such as salmon, steak and rubbing.
But thick boards (
More than 1 inch thick)for slow-
Roast veal, leg of lamb or whole fish.
Soak the board in cold water for at least an hour and up to four hours for the best flavor and smoke.
Put the heavy stuff on the wood and keep it under water.
Keep the lid closed as much as possible to reduce heat and smoke loss.
N Preheat the grill with the lid off, then place the board on the grill and let it heat for about five minutes and the lid off until the board starts to break and smoke.
Then put the prepared food on it.
To add flavor, season with coarse sea salt, black pepper and/or fresh herbs.
Please carry a squeeze bottle or spray bottle with you to put out the fire.
Reduce the temperature or turn off the burner if the board is lit.
Lift the lid and extinguish the flame.
Wear goggles or safety glasses.
N remove the hot board from the grill using heavy objects
Work pliers with long handles and set them on a pre-prepared raw board or baking tray to prevent the tables and countertops from burning.
Transfer the food to the plate and soak the hot board in a bucket of cold water for at least 30 minutes before throwing it into the garbage.
Ssemenak @ thegazette. canwest.
From the supermarket to the Canadian Tire and hardware store, the Cedar grill is easy to find at comedar Planks.
They usually come to two 15-or 16 -
$3 inch board per pack. 99 or $4. 99.
There is a cheaper option.
Home goods stores such as Home Depot and Renault sell cedar fence boards.
They are also 6 inch wide.
For example, a 8 feet-long fence of West Red Cedar costs $8.
Wood shop on Langevin & Forest, Pie IX Avenue.
North end of Montreal
If you cut it yourself, or find a handyman you know to do it, you'll get six boards, about $1. 36 each. (
Usually, the shop offers cutting service, which increases the cost per cut. )
In addition, the cedar board of langzhiwan and the forest is one
Inches thick make it impossible for them to catch fire.
Lumberyards are also an important source of other types of wood, including pecans and maple trees.
They also sell thick plates (
2 inch thick)
This is great for long slow plans.
It is very important to make sure that the wood you buy for planting is undisposed.
Always ask the salesperson to determine.
Langevin & Forest is located at 9995 Pie IX Avenue.
Near industrial Avenue. Call 514 322-
9330, or to www. langevinforest. com.
After your bribrie, enjoy the marshmallow BBQ dessert and there's nothing that Ted readers won't like.
Here are some of the recipes in his new book, Napoleon's daily gourmet board barbecue (
Porter books for $40.
This is a whole-
This is a seasoning mixture that is very suitable for all kinds of barbecue food.
Make a big batch and use it all summer. 1/2 cup (125 mL)
Paprika1/4 cups (50 mL)
3 tablespoons of chili powder (45 mL)
Spoon Salt2 (30 mL)
2 tablespoons of ground coriander (30 mL)
2 tablespoons of garlic powder (30 mL)
2 tablespoons of white granulated sugar (30 mL)
2 tablespoons of Indian curry powder (30 mL)
Mustard1 tablespoon dry heat (15 ml)
1 tablespoon of freshly ground black pepper (15 mL)
1 tablespoon dry basil1 (15 mL)
1 tablespoon dry thyme1 (15 mL)
1 tablespoon of ground cumin (15 mL)
In a large bowl, mix all the ingredients together.
Transfer to a tightly sealed container for up to six months in a cool and dry place.
Brie spread with peaches and blue berries is delicious.
I like to sprinkle chopped pecans on it.
As we all know, readers will sprinkle a little rum or liqueur in the fruit.
1 thin cedar board (
About 6 inch/15 cm long)
Soaked in water-cooked peaches, very thin, 1/2 pints (250 mL)
2 tablespoons of fresh blueberries or blackberries (30 mL)
1 teaspoon of honey (5 mL)
Chopped fresh thymefresh ground black pepper, taste 1 round of brie cheese, about 5 ounces (125 g)
1 French stick, preheat the grill to medium fire.
Put peach slices, berries, honey, hundred miles and black pepper in a small bowl.
Place the Brie on the board and top with a fruit mixture.
Place the board on the grill and cover it.
Bake the cheese for 15 to 18 minutes until it turns golden brown outside and is a bit puffy.
Remove the board from the grill and let the cheese cool for a minute or two.
Serve immediately with sliced French sticks, a few large spoons and a large number of napkins. Planked Bacon-
Chicken thigh wrapped in his signature BBQ sauce
Which is sold under the world famous brand)in this recipe. But any good-
Excellent chicken and bone sauce.
1 cedar board, soak 8 boneless and skinless chicken thighs 2 tablespoons with clear water (30 mL)
Barbecue seasoning bone powder (
See the recipe above)8 slices thick-
Jack Daniel's 1/2 whisky (125 mL)gourmet-
Preheat the grill to medium heat.
Apply evenly to the chicken thigh with seasoning spices.
Roll up your thighs tightly like a jelly roll, starting with the narrow end of each thigh.
Take a slice of bacon and lay it on a flat working surface.
Wrap the bacon tightly on the chicken thigh.
Repeat with the remaining thighs.
Place the chicken thighs evenly on the board.
Place the board on the grill and cover it. Plank-
Roast chicken for 15 to 30 minutes, check once in a while to make sure the board is not on fire.
At the same time, mix Jack Daniel with the barbecue sauce. Baste bacon-
Wrap the chicken thighs fully and cook for another 10 to 15 minutes so the meat is sticky.
Remove from the grill and serve immediately.
Proof that anything can be boarded.
This sticky dessert contains everything: cream cake, nuts, marshmallow and Oreo cookies.
If you can't find the cream cake, you can use the 1/2 Moon or vanilla meatloaf of vanilla Vachon, or a similar commercial cake.
1 cedar board, soaked in 8 or equivalent to 3/4 cups with clear water (175 mL)
Chocolate hazelnut biscuit, mashed into chunks1/2 cups (125 mL)
S1/4 cups mini marshmallow (50 mL)
Roasted chocolate toffee to mediumlow heat.
Put the cake on the board.
Apply evenly to the top of the cake with nuts.
Sprinkle with Oreo cookies, marshmallow and chocolate candy.
Place the board on the grill and cover it.
Heat the cake for 15 minutes until the marshmallow turns golden and everything is heated.
Remove from the grill and serve immediately with a large glass of milk.