The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Planking

Thu Jan 10, 2019

Souvlaki Wings

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Souvlaki Wings

For our next installment of Wing Month we'll see how I learned to stop worrying and love the marinade. See, I'm fan of crispy wings, and once I picked up the baking powder trick from Kenji at Serious Eats for getting extra-crunchy skinned wings on the grill, I've used that method and haven't looked back. The only problem with doing that is that it has limited my flavoring options to dry components before cooking and then the introduction of wet components only in the finishing glaze, leaving me unable to use marinades as an alternative. Out of the five recipes that will comprise this Wing Month though, three use a marinade, representing a change of pace for me, but the results spoke for themselves, like in these souvlaki-flavor wings.

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Thu Mar 22, 2018

Greek-influenced Planked Zucchini Boats

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Greek-influenced Zucchini Boats

A few years back I received a set of grilling planks and took up this unique method of cooking directly on top of wood. I kept using that same batch of planks over and over again to make things like flounder with cilantro-lime butter, mustard-crusted pork tenderloin, meatloaf, and more, until the wood was so worn out it was rendered unusable. I've let planking fall to the wayside recently, but about a month ago, the folks at Wildwood Grilling sent me a care package filled to the brim with planks and wood wraps, and that ignited a stroke of new recipe ideas on how to use the subtle woodsy flavor planks impart, starting with these Greek-influenced planked zucchini boats.

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Thu Sep 18, 2014

Planked Figs with Pancetta and Goat Cheese

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Figs with Pancetta and Goat Cheese

I'm creeping into the mindset that planking is b.s. Well, at least the flavor enhancement part is. Wood flavors food through smoke, and with little to no smoke created when planking, there is little to no benefit in that area, at least in my (changing) opinion. However, I do see a distinct advantage to planking in the realm of convenience—the plank can serve as a great medium for delicate or small foods that would otherwise be difficult to grill, plus it then makes an attractive serving dish (assuming you didn't scorch it to death) that adds the aura of outdoor grilling. So when approaching this recipe for figs with pancetta and goat cheese, I saw the plank as almost essential to be able to grill and serve these small delicious fruits with ease.

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Tue Feb 4, 2014

Planked Chicken Quarters with Lemon and Herb

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Planked Chicken Quarters with Lemon and Herb

Whenever the cold and/or snow has decided to give me a break the past month, I've spent my time outdoors trying to get a killer basic rotisserie chicken. As much as I love the delectably skin and juicy meat of a rotisserie bird, I'm a man who loves big flavor in his food and would trade subtlety for excess on most occasions. That's one reason these planked chicken quarters with lemon and herb were one of my favorite chicken dishes to date—you get that chicken flavor, but the acidic lemon and fresh herbs bring it to heights that makes a comparatively plain chicken dish pale in comparison.

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Wed Jan 2, 2013

Planked Meatloaf

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Planked Meatloaf

New Years resolutions be damned! I ended the year a healthy 10 pounds lighter than I started it, so instead of resolving to eat better and shed extra weight, I'm going to take full comfort in gut busting winter fare. What says that better than meatloaf? Yes, nearly two pounds of sheer meat in a towering loaf with a sweet glaze is just the perfect meal where excess far outweighs nutritional value and, most importantly, tastes awesome.

More and recipe after the jump >>