BBQ Chicken Wings in Sweet and Sour Sauce on a BBQ Plank

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Chicken Wings in Sweet and Sour BBQ Sauce on a BBQ Plank

 

Cooking on wood is great for making your food moist and tender but another great reason is that the wood puts a natural barrier between your food and the grill so it is really hard to burn your food or for food to fall through the gaps or for flare ups.

 

As one of our customer's said " cooking on wood makes a BBQ God out of any man'  (or woman!), simply because it makes BBQing so easy and you don't burn your food.

 

Chicken Wings are a great example of this, they can so easily get burned on a BBQ, the skin gets stuck to the grill, the sauce gets all over the grill (not fun to clean) and so on.  So, please enjoy our no hassle and great tasting Chicken Wing recipe .

 

Any of the woods can be used for this recipe, but my favourite is Beech as it adds a sweet beechy flavour. Just be careful of the Cedar BBQ Plank as the strong spicy sweet flavour is not to everyone's taste.

 

 

Ingredients
1 kilo chicken wings 1 cup The Roasting Plank Sweet and Sour Sauce     serves 4

1. Place your chicken wings in a large bowl and toss them with The Roasting Plank Sweet and Sour Sauce. Leave to marinate for a couple of hours or overnight in the fridge if you want.

 

2. Preheat your BBQ to a medium heat and put your chicken wings, evenly spaced, onto your pre-soaked BBQ Plank and put onto the grill. BBQ for about 20-25 minutes or until they are fully cooked.

 

Enjoy you moist, tender and sweet and sour Chicken Wings but don't forget the paper towels....they will be sticky.

 

Click here for The Roasting Plank Sweet and Sour Sauce.     

For more information about cooking on wood, please see our website: www.theroastingplankcompany.co.uk                                                

Each BBQ is different and have different cooking times and temperatures, check your manufacturer's instructions for cooking guidelines.

BBQ Stuffed Mushrooms Steamed on BBQ Plank

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Stuffed Mushrooms Steamed on a BBQ Plank

Cooking mushrooms steamed on wood is simply, in my opinion, the best way to eat mushrooms. They absorb the moisture from the wood incredible well, as well as the different flavours of the wood, to make them very moist, tender and tasty but not mushy or slimy.

Even cooking mushrooms simply ( BBQ or in the oven) with a drizzle of olive oil and some salt and pepper, you can enjoy the amazing flavour and texture of mushrooms. I am really looking forward to trying lots of different mushrooms, with their differing flavours and textures, on wood. I'll keep you posted.

Any of the woods can be used for cooking mushrooms such as Oak, Beech and Cherry but, as always, take care with the Cedar because it is very sweet and spicy and the flavour can be too over powering for some. Just a matter of taste.

Ingredients

2 large plate mushrooms, stems removed 3 finely chopped spring onions 1/2 medium sized onion, finely chopped 1 clove of garlic, finely chopped 1 tsp chopped rosemary 1 tsp chopped parsley 1 slice of white or brown bread, crumbed 1 tbsp Parmesan cheese 1 tbsp mayonnaise 1 tbsp grated strong cheddar cheese 1 tbsp cream cheese salt and freshly ground black pepper   optional   2 oz prawns, peeled and deveined and chop into small pieces or 1 smoky bacon rasher, cooked and chopped     serves 2

 

1. Heat some oil in a frying pan and gently fry the onion, spring onion and garlic until soft.

2. In a bowl mix your fried onion mixture with the bread crumbs, cheeses, mayonnaise, herbs and salt and pepper.

3. Divide your mixture up between the two mushrooms and gently fill them up with the mixture. Place your Stuffed Mushrooms onto your BBQ Plank and sprinkle with some parsley.

4. Preheat your BBQ to a medium heat and place your pre-soaked BBQ Plank with the mushrooms onto the BBQ Grill, close the lid and BBQ for 12-15 minutes until the mushrooms are soft and the top begins to brown.

 

 

This is the vegetarian version but you can add the chopped prawns or chopped smoky bacon to the mixture for the meat eaters.

If you want some more information about Cooking on Wood and our other products, please take a look at our website www.theroastingplankcompany.co.uk                                                                                       

Each BBQ is different and have different cooking times and temperatures, check your manufacturer's instructions for cooking guidelines.

Planked Baked Apples

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Roasting Plank Baked Apples

 

This is another traditional recipe that can given a new twist by cooking it on wood. Cedar is an amazing wood because of its sweet and spicyness that compliments fish and seafood so well but also fruit such as apples or pineapples.

I prefer to use the Cedar Roasting Plank or BBQ Plank for Baked Apples because of the amazing flavour of Cedar but any of the woods could be used and all of the woods can be soaked in apple cider or apple juice to add an even greater flavour.

 

 

Ingredients
4 baking apples 1 tbsp brown suger 1 heaped tbsp sultanas or raisins 1 tsp ground cinnamon 1 tbsp runny honey 1 pear, peeled and diced 1 banana, peeled and diced   serves 4

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1. Core the apples, leaving the bottom intact.

 

2. Mix together the brown sugar, raisons, sultanas, cinnamon and carefully fold in the chopped pear and banana with the honey.

 

3. Fill the apples with the mixture.

 

 

 

4. Place the apples into a pre-heated oven ( Gas Mark 5) on your pre-soaked Roasting Plank and bake slowly for 40-45 minutes until the apples are soft and tender but not too mushy.

5. Place the plank onto your table and serve with some ice-cream or custard. 

Don't stop with apples though if you love steamed fruit then you will love cooking on a Cedar Roasting Plank or BBQ Plank - next time try plums or pears.

 

For more information about Roasting Planks, BBQ Planks and Wood Paper visit our website:

www.theroastingplankcompany.co.uk

Planked Meatballs with Spaghetti in Spicy Tomato Sauce

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What a wonderful way to serve a traditional dish, the meatballs are tender and moist and the spaghetti looks fantastic on the wood. We used our Cedar Roasting Plank to give a sweeter layer of flavour to the meatballs and spaghetti but the Oak or Beech Roasting Plank will work very well.

Creating new recipes using a Roasting Plank is great fun but also is taking the old favourites and adding a new twist by cooking it on wood.

 

Ingredients

Meatballs 1 slice of white bread, crumbed 500g beef mince 1 finely chopped medium onion 1 clove of garlic, crushed 4 mushrooms, finely chopped splash of Worcestershire sauce salt freshly ground pepper   Tomato Sauce 1 medium onion, finely chopped 1 clove of garlic, finely chopped 1/2 tsp rosemary 1 tin chopped tomato 1 tbsp olive oil 1-2 hot chilli peppers, finely chopped (optional) salt freshly ground pepper     Spaghetti   serves 6

                

Meatballs

 

1. In a large bowl combine the mince beef, onion, garlic, mushrooms, breadcrumbs, splash of sauce, salt and pepper and , using your hands, combine well.

2. With your hands mould 15 meatballs ( roughly the same size!) and place on your Roasting Plank and into a pre-heated oven (Gas Mark 4-5) for 15-20 minutes or until fully cooked.

 

Tomato Sauce

 

1. Warm up the olive oil in a frying pan on a medium heat and then add the onion, garlic and chilli and cook for about 2-3 minutes until the onion is lightly browned.

2. Add the tomatoes and rosemary and slowly simmer on a low heat for 10 minutes. Stir occasionally and season with salt and freshly ground pepper.

3. After 10 minutes, allow to cool.

 

Spaghetti

 

1.Bring a large pan to the boil and add salt and a splash of olive oil.

2. Add the spaghetti and cook for about 10 minutes until the spaghetti is al dente.

3. Drain and put back in the pan. Add some more olive oil, season with salt and freshly ground pepper.

 Planking

Put your cooked meatballs around the outside of your Roasting Plank, transfer your spaghetti to the middle of the plank and cover with the Tomato Sauce and, if you want, grate some Cheddar or Parmesan Cheese on top.

 

Put your Roasting Plank in a preheated oven (Gas Mark 4-5) for 15 minutes and then place onto the table.

 

 

 

 

 

 

Looks great and tastes even better.

 

 

 

 

 

 

 

 

 

For more wood recipes using our Roasting Planks, BBQ Planks or Wood Paper then take a look at our website :

www.theroastingplankcompany.co.uk

Wood Paper - Cooking with Olive, Chestnut, Pear and Apple

The Roasting Plank Company is all about experimenting with the different flavours of woods and food. I currently have Roasting Planks, BBQ Planks and Wood Paper in four woods - oak (heavier smoke flavour, great for steaks), beech (subtle sweet flavour), cherry ( subtle mild fruity flavour) and cedar (sweet, spicy flavour).

I have tried so many combinations of foods and wood flavours and mostly have succeeded with some lovely recipes (please see website)but some results have been wierd or sometimes really bad. I tried a piece of steak in a Cedar Wood Paper and the result was a sweet tasting steak - not for me but who knows maybe there is someone somewhere who might like a sweet steak! On the other hand I was really pleased with my cheese and wood experiments, I tried some goat's cheese on a cedar Roasting Plank in the oven and result was truly amazing. I got some breadsticks and dipped into my warm, slighty runny sweet,cedar tasting goats cheese. A real discovery.

Yesterday was a wood fun night, a chance to experiment with more woods. I got some olive, pear, apple and chestnut in Wood Paper and tried each one with some white fish, prawns and thin slices of chicken. These foods absorb more of the wood flavours so I can really see how well (or not)they taste. The funny thing about wood is there is no knowing the taste until you try it, the name of the wood or the colour or grain means nothing when it comes to taste.
The results :
Chestnut: very close to oak but not as 'oaky', much subtler taste. I liked this and could see using it when oak would be too heavy a taste. The next step is to try this in a BBQ Plank, unfortunately the tree isn't big enough to make a Roasting Plank.
Pear : I love the idea of pear Wood Paper, but strangely there was really no taste. The food was moist and tender but I really couldn't taste any wood flavour at all.
Apple : now this was a good result, a subtle taste of unsweetened cider. I really like this one and look forward on trying it again with some pork. I'm going to see if I can get this in a BBQ Plank.
Olive : the most beautiful looking wood but not a great taste. It really tasted of earth but in a very bitter way, what a shame because it really looked the best wood on the table.

There are only a few woods that I can make into Roasting Planks and BBQ Planks, it all depends on the size of the tree but there is a lot of wood that can be tried as Wood Paper and I look forward to getting around to trying them all.

Anyone with ideas or suggestions on what to try next ?

If you would like to try cooking on wood then visit my website : www.theroastingplankcompany.co.uk

The Wood Foodie

The Roasting Plank Company at Milton Abbas

Last Saturday I spent the day with my stall at Milton Abbas Street Fair and had a fabulous day. Milton Abbas is a very picturesque Dorset village and every two years they organise a street fair celebrating their rich history. I even had to dress up and that always adds a sense of occasion.

I love having a stall as it is a great way of spreading the word. Cooking on wood is new for most people in the UK and it is fun watching people's reactions as you explain what it is all about. There was one lady from Texas that bought a cedar BBQ Plank because, as she explained, she was used to using planks for cooking at home. You can even buy them in packs at the supermarket in the US and now she was very happy to finally find BBQ Planks in England. However,for the British, it is a totally new and sometimes surprising idea.


I have to choose my fairs or festivals carefully because my products do not suit non-foodies and I have to go to places where there will be people who are interested in the quality of their food and love new tastes and flavours. Milton Abbas had plenty of these people and I had great fun showing how wood can enhance their food and be a fun way to cook.

People are always so surprised that you can cook on wood, generally the first questions is 'doesn't the wood burn in the oven or on the BBQ' which is the logical result of wood and heat! First, I always show the BBQ Plank and Wood Paper soaking in a container and it is always fun to get people to sniff the wood to smell the sweet, spicy smell of the cedar or earthy, oaky smell of the oak. Showing a BBQ Plank or Wood Paper on my portable BBQ with a slice of steak or salmon or kebab of prawns is important to show that the wood doesn't go up in flames and also the smell of the food and the wood is a great selling tool.

Some people get the concept immediately and they start to discuss the different combinations of wood and food and what a great idea it is. Their wood food imagination has been kick started and this is when the fun begins with The Art of Planking and I know I have made a fellow Wood Foodie. Other people love the idea but are still wary as they have never heard of it before and other people don't get the idea at all !

There is still a lot of work to do in order to truly spread the word about cooking on wood but after each fair, market or festival there are always a few more wood foodies about.

See my website www.theroastingplankcompany.co.uk to see where I will be next, come and say hello and try cooking on wood and see if I can make you into a Wood Foodie.