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Planking Secrets: How to Grill with Wooden Planks for Unbeatable Barbecue Flavor

Our Price: $13.57
List Price: $19.95
Your Save: $ 6.38 ( 32% )
Sales Rank: #260806 (lower is better)
Availability: Usually ships in 3 to 5 weeks
Manufacturer: Whitecap Books
Written By: Ron Shewchuk
Avg. Customer Rating:

EAN: 9781552857618
ISBN: 1552857611
Manufacturer: Whitecap Books

Planking Secrets: How to Grill with Wooden Planks for Unbeatable Barbecue Flavor Description

Tips, tricks and recipes for a sizzling new trend.

Planking is the hottest new trend in backyard grilling. Grilling on wooden planks allows the food to be saturated with the flavors from the barbecue and wood, creating a unique dish. Planking Secrets is the best, and most practical, step-by-step guide to an ancient cooking technique that uses modern grilling equipment.

This comprehensive cookbook features more than 80 recipes, including tempting appetizers, tasty side dishes, meaty main courses and delectable desserts. From classic cedar-planked salmon and maple-planked pork loin to more exotic dishes like planked swordfish kebabs and planked pears

with an ice wine reduction, the author shares some of his secrets of successful plank-cooking.

Planking Secrets also includes:

Plank-cooked menus for any occasion
An overview of the history and lore of plank cooking
Music to plank by
A sourcelist for good-quality cooking planks and ingredients.

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Planking Secrets: How to Grill with Wooden Planks for Unbeatable Barbecue Flavor customer reviews:

Not the best book for planking

I didn't find this book to be very useful. It isn't very good for the very thing it is intended -- planking!

The planking techniques it suggests are the exact opposite of what most other planking recpicies recommend. That is, you should never place a plank directly over fire for an extended period of time. No matter how long you soak it ahead of time, it will eventually catch fire.

Wood burns! Duh!

best planking cookbook I've seen

I was motivated to write my first Amazon review ever after reading another by Mr. Griffo.

His concern is misinformed.

There is virtually no risk of fire spreading off the barbecue when putting a soaked plank on open flames while cooking. Indeed, that is the art and science of planking.

I've given several copies of this books to friends far more skilled on the grill than I. Reviews are 100% positive.

Every dish we've tried has been excellent. He's both a great cook and entertaining writer.

Five stars from this reviewer. Though I like Shewchuk's "Barbecue Secrets" cookbook even better.

The best plank grilling book by far.

I own several plank grilling books ("Sticks and Stones", "The art of Plank Grilling", "The Plank Grilling Cookbook", and "Planking Secrets"). I also own Steven Raichlen's "Beer-Can Chicken and 74 other offbeat recipes for the grill" and have read his discussion of plank grilling there.

"Planking Secrets" is by far the best of the lot. The discussion of the history, science, and technique of plank grilling is second to none, and the recipes are the best I have ever tried. Every time I cook a recipe from this book I get rave reviews. Just tonight I cooked a maple-planked chateubriand with a coffe/cocoa/cinnamon/pecan/pepper rub from page 154 that was so good it left everyone literally speechless. If you are going to try plank grilling you simply have to own this book. The Author clearly knows just about everyone who is anyone when it comes to fine foods, because some of the best in the business have contributed recipes and techniques to this book.

I don't think Mr. Griffo, who gives this book a negative review, knows what he is talking about. As noted, I have read several books and a lot of internet discussion and I see a pretty even split between the two camps. It is telling that this book has the best recipes and many were contributed by well-known professionals who clearly respect the author and his methods. My guess is that they know more than Mr. Griffo.

This is a great book, buy it.

Not bad at all.....except for the "folksiness"

Last year I bought 3 books on plank grilling as I really wanted to try this method of cooking. It is really kinda of a neat cooking method, actually. And the food does acquire the smoky flavor, the fragrant characteristic of the wood used, and does typically turn out more juicy/moist etc.... so I am sold on the method.

So now for a few words about the book(s): I just left 2 fairly negative reviews for the other 2 books for various reasons, primarily the recipes. This book, I have to say, is different. The recipes are actually pretty good! I have tried about half a dozen to a dozen of the recipes and the results were almost uniformily good (to great!). The flavors meld well together, there are no outrageous/incongruous ingredient combinations as in one of the other books, and recipe themes are respected (i.e. an Asian themed recipe will have the recquisite Asian themed ingredients and not try to "out-do" itself by an addition of something out of left field). One reason is that Mr. Shewchuk carefully adapts many of the recipes from well established chefs who, in turn, concentrate on the cooking and not on cookbook writing for a commercial return.

All in all, I like this book. The only reason I didn't give it a perfect 5 stars is because, alas, Mr. Shewchuk's folksy, apron/cowboy hat demeanor is sometimes irritating. A little bit of decorum and seriousness for the task at hand would have been better. Cooking should be fun, not silly.

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