History of Cedar Planks

The cedar we buy is kiln dried, Western Red Cedar. Its origins are the Pacific Northwest and Northwest Canada. Even though there are many different types of cedar none of them impart the flavour like Western Red. The histories of the board dates back to Native Americans but some believe that it dates back to the Scandinavian method of cooking fish. People have been cooking on wood for hundreds of years and in the United States especially it is one of the hottest methods of gourmet cooking right now.

Native Americans have used wood particularly Cedar for centuries. Cedar wood when used for cooking actually becomes a spice. They would attach meats directly onto a slab of wood and lay it against hot stones or the outside of the fire ring. Native Americans did not have anywhere near the wide variety of spices available to them that we have today.

About the trees

All our wood is 100% organic Western Red Cedar. It is a renewable resource. The trees are cut in the wild but are re-planted after they are logged out.

Manufacturing Process

When the timber arrives at the plant it has been cut into lengths, planned down to our desired thickness and then kiln dried.

Our supplier then takes the cedar, cuts to shape and inserts the juice tracks. Then they are branded one at a time. From there the packaging is applied and the boards are sent through a heat shrink tunnel and boxed.

Our boards are the only ones that have been health tested by The National Food Safety Commission in the United States.

Example Recipes

Herbed Chicken Tenderloins

Ingredients

• Chicken Tenderloins/Chicken Breast
• Garlic Powder to taste
• Salt/Pepper to taste
• Favourite herb seasoning as required
• 1 egg beaten
• 1 pre-soaked untreated cedar plank

Directions

1. Soak cedar plank in cool tap water for 1 - 2 hours before start time.
2. Preheat oven to 170C Degrees
3. Lightly spray plank with olive oil
4. Beat egg and add a little water
5. In another bowl mix together seasonings
6. Dip chicken into egg mix and roll in herb mixture
7. Sear chicken in a hot pan for 1 minute each side before placing on plank
8. Place plank in centre of oven
9. Slide in oven tray on rack below plank
10. Cook for 35 minutes or until done

Grilled Salmon Fillets With Balsamic Glaze

Ingredients

• 1 Untreated Cedar Plank, soaked in cool tap water for 1 – 2 hours before start time.
• 6 5-6 Oz. Salmon Fillets
• Olive Oil
• GLGCO Sweet & Spicy Fish Cure

Balsamic Glaze

• ½ Cup Balsamic Vinegar
• ½ Cup Dry White Wine
• 2 Tablespoons Fresh Lemon Juice
• 2 Tablespoons Dark Brown Sugar, packed

Directions

Coat salmon fillet generously with GLGCO fish cure and let stand for 45 minutes.  Completely rinse in cold tap water just before grilling.

Combine first four ingredients in medium saucepan.  Boil until reduced to 1/3 cup (about 17 minutes).  Season glaze to taste with salt and pepper.  Glaze can be made up to one week ahead.  Cove and refrigerate; re-warm over low heat before using.

Brush cured salmon lightly with olive oil; sprinkle with salt and pepper.  Place in preheated oven 170C degrees for 20-25 mins or until fish easily flakes.  Transfer salmon to platter; drizzle with warm Balsamic Glaze; serve immediately.

Makes 6 servings.