By Karen Adler
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Extra info for 25 Essentials: Techniques for Planking
Larger braziers on legs range from open kettledrum braziers to fancy catering braziers often called country club grills. If you want to plank on one of these, it can be done by tenting the planked food with an aluminum pan turned upside down to cover the plank and food. There is a greater chance of flare-ups, so have your water bottle ready. OVEN. Plank in the center of a 350° to 500°F oven. Use a meat thermometer to gauge desired doneness. The Plank SOAKING THE PLANK. Submerge the plank in water for at least 1 hour, in either a wide, deep sink or a large rectangular plastic or stainless steel container.
For a dual-heat fire, mass two-thirds of the hot coals on one side of the grill and one-third of the hot coals on the other side. For an indirect fire, stack all the coals on one side of the grill and have no fire on the other side. Or, if you're using a long plank that fits better down the middle of your grill, consider center-planking: Bank hot coals on each side of the grill and have no fire down the center of the grill. The heat will be more even, but your plank may catch on fire more easily, so keep a spray bottle of water close by.
Drizzle with olive oil and season with salt and pepper. Place the planks on the indirect side of the grill and close the lid. Plank for 15 to 20 minutes, or until the tomatoes have burst their skins and the herbs have frizzled. OVEN-PLANKING: Preheat the oven to 400°F. Place the planked tomatoes in the middle of the oven and oven-plank for 15 to 20 minutes, or until lightly browned and hot. Technique 9: Planking Root Vegetables CEDAR-PLANKED ROOT VEGETABLES SERVES 4 Who knew that root vegetables could taste so good?