By Karen Adler
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Additional info for 25 Essentials: Techniques for Planking
If you want to buy wood for planking at the lumberyard, choose untreated pieces of hardwood. Do not use resinous wood like pine and fir or chemically treated wood, because resin and chemicals are not safe for consumption. We recommend untreated, seasoned alder, apple, hickory, maple, oak, pecan, walnut, and Western red or Northern white cedar, cut to the dimensions that best fit in your grill. com) carry the largest variety of wood planks. " Also see the Resources ([>]) for additional plank vendors.
Visual appeal is very important when cooking a medley of vegetables, so create your own sensational mixture. SUGGESTED PLANK: 2 cedar or oak grilling planks, soaked in water for at least 1 hour INGREDIENTS 1 large russet potato, peeled and quartered 1 large sweet potato, peeled and quartered 1 parsnip, peeled and cut into 2-inch pieces 1 large red onion, quartered 6 large cloves garlic, peeled � cup olive oil 2 tablespoons chopped fresh rosemary Kosher or sea salt and freshly ground black pepper NOTE: This recipe can easily be divided in half if you have a grill that is too small to accommodate two planks at the same time, or you can stagger the cooking.
Companies and organizations may purchase books for premiums or resale, or may arrange a custom edition, by contacting the Marketing Director at the address above. Book design by Elizabeth Van Itallie Photography by Joyce Oudkerk Pool Food styling by Jen Straus with Jason Wheeler We'd like to thank the good folks at Monterey Fish Market, whose beautiful seafood is highlighted in the photos in these pages. com. 10 9 8 7 6 5 4 3 2 1 TO OUR FAMILIES, who gather around the dinner table for special occasions or just because Acknowledgments FROM KAREN AND JUDITH: Thanks to Ted Reader, who wrote Sticks and Stones and inspired us with his planked Brie; to Ronnie Shewchuk, who wrote a great book called Planking Secrets and has been a good barbecue comrade; to Mary Ann Duckers, whose sharp eye helps us with the editing; to Lisa Ekus, for her friendship and business acumen that help us through thick and thin; and to The Harvard Common Press, our publisher.