Recipes to enjoy!
Cooking with planks and wraps is painless.
In fact, it is much like cooking in your oven.. The only difference is that you want either your plank or your wrap to be sufficiently soaked in liquid to create a steam process that holds in the natural juice of your foods. Just make sure you keep the lid closed and the temperature consistent like you do in the oven.
It is suggested that you soak planks in warm to hot water. This provides a much deeper soak and can reduce the amount of time required. For our larger planks, you can find plastic containers online or at many variety stores such as Fred Meyer and others. The key is the warm to hot liquid and keeping the plank completely submerged.
BBQ vs Grilling
Grilling is fast and over direct heat. BBQing is slow and over indirect heat. With planks and wraps you start over direct heat just long enough to get the plank/wrap smoldering then move to the indirect side of the grill and close your lid. If the recipe calls for 400 degrees, keep your burners at the level needed to maintain that temperature. Again, with the lid completely closed. Best to use a meat thermometer when cooking fish (145 degrees internal), and chicken/beef/pork (165 degrees internal).
It is important to understand what you should expect from cooking on wood planks and/or in cooking wraps. Think of them as just another cooking surface but yet this surface adds this wonderful subtle smoky flavor enhancement to your food. But planks and cooking wraps actually do much more. They protect the food from charring or drying out. They also provide this steam process that naturally holds in the natural juices of the food. - and in the case of Kelly Craig, we offer the widest array of product and flavors to choose from.
Let's Get Cookin'
Cedar Planked Ricotta Cheese & Tomato Pizza
1/2 cup Ricotta Cheese
1 cup shredded Mozzarella
1/4 cup chopped parsley
2 cloves of garlic minced
1 large tomato thinly sliced
1/2 cup fresh pesto
1/2 jar of marinated artichoke hearts
1 spray bottle with water
1 12" pre-made pizza crust
1 large cedar Family Griller plank by Kelly Craig
Rub cooking surface of plank with olive oil then place in hot water for 1 hour keeping plank completely submerged. While plank is soaking, turn on oven to 250 degrees and place pizza crust on pan and put in oven to slightly brown then remove and set aside, Turn on grill and heat up to 450 degrees. Heat ricotta cheese for 30 seconds in microwave then put crust on plank and spread cheese on top of crust.. Top with Mozzarella cheese and tomato slices. Then sprinkle evenly with parsley and minced garlic. Add one tsp of pesto on top of each tomato slice along with one artichoke heart.
Turn burners on one side of grill to off and others down to medium. Place plank over indirect heat side of grill, close lid.
Make sure you keep lid closed and maintain 450 degrees. Cooking time will vary by grill but typically you would cook for 15 to 18 minutes till cheese is completely melted and edges of crust are slightly browned. MORE PIZZA RECIPES HERE
Click here for more Pizza Recipes....
Ken's Cedar Planked Salmon Sensation
2 T Sea Salt
2 T Brown Sugar
1 T Granulated Garlic
1 T Dried Basil
1 T Paprika
1 T Dried Tarragon
1 T Dried & Grated Lemon Peel
1 Sprig of fresh rosemary
1 6-8 oz Salmon Filet
1 Kelly Craig cedar/alder blended plank
Soak plank in hot water for 1 hour keeping plank completely submerged. Lightly towel dry when done then rub cooking surface with olive oil. Preheat grill to 450 degrees. Mix first seven ingredients together in bowl and place salmon on place and cover with mixture then place rosemary on top. Turn burners down to medium and place plank over direct heat for a minute or two just to get the plank smoldering then move over indirect heat, close lid keeping temperature at 450 degrees. Cook for about 6-8 minutes till salmon is 145 degrees in center of thickest portion. then remove and enjoy. MORE FISH RECIPES
Click here for more fish recipes
Honey Glazed Cedar Planked Salmon
1 whole salmon
1 T sea salt
1/2 t freshly ground black pepper
1/4 t dry mustard
1/2 c honey
1/4 c balsamic vinegar
1 Kelly Craig Gourmet Salmon plank
Extra-virgin olive oil
Bed of fresh herbs
Soak the Kelly Craig cedar plank in warm to hot liquid for a good hour keeping it completely submerged. This can be done the prior day and we suggest soaking more than one at a time then placing the extras in a plastic bag in your freezer for another day. (Then next time when you are ready to BBQ, just remove and thaw and you’re good to go).
Preheat your BBQ to about 450 degrees.
Cut about halfway through the salmon flesh every couple of inches to allow glaze to sink in. In a small bowl or cup, mix the salt, pepper, and dry mustard. In a medium microwave bowl, heat the honey in the microwave for 30 seconds. Remove and mix in balsamic vinegar. Brush the top of the salmon (not the skin side) with the melted butter. Then season with the mixed spice. Brush with the honey-balsamic mixture, leaving some for later.
Turn your BBQ down to medium and after brushing the cooking side with olive oil place the soaked plank with salmon topped with herbs on cooking side over the direct heat for about 2 minutes until it begins to smoke and lightly char on the edges. Move plank to indirect heat side of the grill and cook the fish for about 6-8 minutes (depending upon thickness) basting periodically with honey-balsamic mixture keeping the lid closed as much as possible till done. (Use meat thermometer - 145 degrees at thickest point is ideal)
Remove the salmon to a platter and serve. MORE FISH RECIPES HERE
Click here for more fish recipes
Stuffed Jalapenos on Family Griller
2 center-cut bacon slices
4 oz cream cheese, softened (1/2 cup)
4 oz fat-free cream cheese, softened (1/2 cup)
1 oz extra-sharp cheddar cheese, shredded (1/4 cup)
1/4 c minced green onions
1 tsp fresh lime juice
1/4 tsp kosher salt
1 small garlic clove, minced
14 jalapeño peppers, halved lengthwise and seeded
2 T chopped fresh cilantro
2 T chopped seeded tomato
1 Family Griller Plank by Kelly Craig
Soak plank thoroughly for 1 hour in warm to hot liquid keeping plank submerged. Preheat grill to 450 degrees.
Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan; drain on paper towels. Crumble bacon. Combine crumbled bacon, cheeses, and next 4 ingredients (through garlic) in a bowl, stirring well to combine. Divide cheese mixture evenly to fill the pepper halves.
Remove plank and lightly towel dry. Rub cooking side of plank with cooking oil. Then place peppers (cheese side up) evenly on cooking side of plank. Turn burners down to medium and place plank on grill over direct heat for about 2 minutes (till plank is lightly charred on edges and beginning to smoke). Move plank to indirect heat side of grill then close lid for about 6 minutes until bottoms of peppers are charred and cheese mixture is lightly browned. Place peppers on a serving platter. Sprinkle with cilantro and tomato.
To test if done, insert a knife into the side of a pepper. It if pierces easily, the peppers are done. MORE OTHER RECIPES
Family Planked Sausage and Zucchini medley
Two large zucchini cut into ¼” circles
1 red bell pepper cut into strips
1 yellow bell pepper cut into strips
1 sliced medium sized onion
2 sausage links (chicken, italian, pork…)
1 Kelly Craig Family Griller Plank
Soak plank for 1 hour in warm to hot water keeping plank completely submerged while preparing the above vegetables. Preheat grill to 450 degrees. Then remove plank from liquid and lightly towel dry and spray cooking side with cooking spray or rub with olive oil. Turn grill down to medium, place plank over direct heat for about 1-2 minutes till smoking then move to indirect heat side of grill. Then place vegetables evenly on top of cooking side of plank. Quickly brown sausages on direct grill till brown on all sides (about 3-4 min) then move to plank and close lid and cook for 6-8 minutes till vegetables are slightly soft. Remove plank from grill and serve.
You can vary this recipe by using the Kelly Craig cedar/alder-blended plank or the Kelly Craig cherry/maple-blended plank.
Sausage Stuffed Mushrooms Smoked on Cedar
4 T olive oil
1 1/2 lbs whole mushrooms
1 lb ground med. Italian sausage
2 large shallots, minced
2 large garlic cloves minced
1/4 c dry sherry
1 large egg
1/2 c bread crumbs
1/2 c grated Parmesan
1/4 c heavy cream
1/4 c packed minced Italian parsley
Salt and ground black pepper
1 Kettle plank by Kelly Craig
Preheat grill to 450° on one side of grill
Soak plank thoroughly in warm to hot liquid keeping plank completely submerged for 1 hour. Remove mushroom stems leaving a well in the cap for stuffing. Mince the stems and set aside.
Heat 2 T of olive oil in a large skillet over medium-high heat. Add the sausage and cook until golden brown (8 to 10 minutes) using a wooden spoon to crumble into small pieces. Use a slotted spoon to transfer the sausage to a large mixing bowl. Do not drain the fat from the skillet.
Reduce heat to medium then add the shallots to the sausage fat and cook until softened (3 to 4 minutes). Add the garlic and sherry and let simmer for 1-2 min. Add the minced mushroom stems and cook until tender, 5 to 7 min. Add to sausage.
Stir the egg into the shallot-sausage mixture, then add the bread crumbs, Parmesan, cream, and 3 T of parsley to the bowl. Stir until well combined. Season filling with salt, and freshly ground pepper. (You want the mixture to be a little saltier than you think necessary since the mushroom caps will mellow out the flavor.)
Remove plank from water and lightly towel dry then rub cooking surface with olive oil. Then fill mushroom caps generously with mixture with spoon and place on cooking surface of plank. Then turn grill down to medium and place plank over direct heat for about 2 minutes till plank begins to smoke. Then move plank to indirect heat side of grill, close lid and bake for 20 minutes, until hot and golden. Transfer to a serving platter and garnish with the remaining parsley and additional Parmesan. Serve while warm
Click here for smoked vegetable recipes...
Click here for smoked vegetable recipes...
Orange Chicken Tenderloin in Apple Smoked Wraps
4 squares of 5.5” x 7" KC apple smoked wraps
1/4 cup orange marmalade
1 T fresh grated ginger
1/2 tsp minced garlic
1 lb chicken tenderloins
1/4 cup soy sauce
1/2 T grated orange peel
1/2 T rice vinegar
Moisten the apple smoked wraps with only a light mist spray on each side (do not soak them) then get your string nice and moist. Then Mix all ingredients, except chicken. Marinate chicken in sauce for 45 minutes. Place chicken tenderloins on wrap and secure with string. Heat grill to 400 degrees. Place on foil just outside of direct heat of grill and cook for 12-15 minutes depending on size. Mix separate marinade mixture and use for dipping sauce if desired.
Serve on plate in wrap. OTHER SMOKED WRAP RECIPES
Click here for more Smoked Wrap recipes...
Click here for more Smoked Wrap recipes...
Apple Smoked Beer Can Chicken on Plank
1 Kelly Craig BBQ Drop, Soak & Smoke (apple)
1 (4-pound) whole chicken
1 tsp olive oil
2 tsp chili powder
2 tsp brown sugar
1 tsp ground cumin
3/4 tsp salt
1/2 tsp black pepper
1 Kelly Craig Beer Butt Chicken Plank
1 (12-ounce) can of beer (Dr. Pepper or apple juice can be substituted)
Open beer can and pour out 25% of beer then place can in hole in center of plank then soak plank in water keeping plank portion completely submerged (1 hour).
Preheat grill to medium-high (450 degrees).
Remove giblets and neck from chicken, and discard. Starting at the neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine oil and next 5 ingredients (through black pepper) in a bowl. Rub spice mixture under loosened skin and over drumsticks and breasts; let stand 20 minutes.
Place Drop Soak & Smoke into 1 cup of hot water
After preheating, turn the left burner off (leave the right burner on). Pierce the bottom of a home-made aluminum foil tray 8-10 times with the tip of a knife. Place foil tray over direct heat and add soaked chips for about 2 minutes till starting to smolder. Then move to indirect heat side of grill. Remove soaked plank with beer can. Then holding chicken upright with the body cavity facing down, place chicken over beer can and use legs to form tripod. Place plank over direct heat for about 2 minutes till plank begins to smolder then move over indirect heat, close lid and let cook for 1 ½ hours or until chicken reaches 165 degrees internal.
Remove plank with chicken and can to a cutting board very carefully and let stand 10 minutes. Then remove chicken, discard can, carve and serve. MORE BEER CAN CHICKEN RECIPES HERE
Click here for more Beer Can Chicken recipes...
Family Plank Italian Chicken with Vege’s Meal
6 T balsamic vinegar
½ cup zesty Italian dressing
1 ¼ lbs. of chicken thighs (breasts)
2 heads of fresh broccoli
1 cup of baby carrots
½ pint of cherry tomatoes
1 tsp Italian seasoning
3 T olive oil
½ tsp of garlic powder
Fresh parsley for garnish
Salt and pepper to taste
1 Family Griller from Kelly Craig LLC
Soak plank in warn to hot water for 1 hour keeping completely submerged.
Preheat BBQ to 400 degrees. Then mix vinegar with Italian dressing. Put 1/3 cup of mixture in large plastic bag and add chicken. Coat completely and place in refrigerator for 1 to 6 hours. Chops broccoli and cut carrots in half then place on plank and cover with olive oil, Italian seasoning, garlic, and salt & pepper to taste.
Remove soaked plank and lightly towel dry then spray cooking side with non-stick spray or olive oil. Place plank over direct heat for about 1 minute to start to smoke. Then move to indirect side of grill and add seasoned broccoli and carrots, close lid and cook for about 15 minutes keeping BBQ at 400 degrees. After 15 minutes, move vegetables to each side of plank and place chicken thighs next to each other down the middle of the plank then brush with 1/3 cup of the vinegar and Italian dressing mix. Then close lid still maintaining the 400 degrees and cook for 15 to 20 minutes till the chicken is at 145 degrees internal at thickest point.
When done, remove and serve over white rice.
Family Plank Honey/Garlic Chicken with Vege’s Meal
1 ½ tsp garlic
½ tsp dried oregano
½ tsp dried basil
1 Tsp Dijon mustard
2 T Honey
2 T Brown Sugar
2 T butter unsalted
Salt & pepper to taste
8 Chicken thighs (or 4 chicken breasts)
12 oz. Green beans frozen
2 Tsp fresh parsley
16 oz. red potatoes quartered
3 Tsp olive oil
1 Family Griller Plank from Kelly Craig LLC
Soak plank in warm to hot water for 1 hour keep completely submerged.
Mix together glaze ingredients in bowl and set aside with ½ each in two separate bowls. Place potatoes in another bowl and top with 1T olive oil and salt & pepper and stir. Then place one layer on each side of planks leaving room for chicken in the middle. Put plank over direct medium heat to starts to smoke. Then move over indirect heat and add chicken down the middle then add green beans to side of potatoes and brush with the remaining glaze then close lid maintaining the 400 degrees and let cook for about 1 hour till chicken is 165 degrees internal at thickest point.
Remove and serve.
Bacon Bomb Cooked on Maple /Cherry Plank
12 strips of thick bacon
2 lbs of ground sausage
4 slices of pepper jack cheese
4 slices of deli ham
Your favorite BBQ rub
1 Kelly Craig maple/cherry cooking plank
Begin by soaking plank in warm to hot liquid for 1 hour keeping plank completely submierged.
Place sheet of wax paper on counter surface. Take 6 strips of bacon and place side by side across sheet. Then lift up end of strip 1, 3, 5 and lay down a strip in the opposite direction then place strips 1, 3, and 5 back down over the top of first strip. Then pick up strips 2, 4, & 6 and do the same with another strip forming a lattice work of bacon. Once done, place sausage over top and pat down and shape to fill entire top of square lattice work of bacon. Then top with rub seasoning then place cheese and ham over the top and season a bit more with rub.. Then take one end and roll entire loaf up into a tube. shape. Turn on one side of BBQ grill, close lid and heat to 350 degrees.
Remove plank from liquid and lightly towel dry. Then place Bacon Bomb on cooking surface of plank then place plank on indirect heat side of grill, close lid maintaining 350 degree temperature and cook for 1 hour or till 165 degrees internal.
Remove from BBQ, and let rest for 5 minutes then slice and serve.
Family Plank Steak and Fries
4 Russet potatoes cut into long wedges
2 T olive oil
4 cloves of garlic minced
1 tsp of Italian seasoning
½ cups of Parmesan cheese
Salt & pepper to tase
2 Tsp of fresh parsley
1 Family Griller plank from Kelly Craig LLC
Soak plank in warm to hot water for 1 hour keeping plank completely submerged.
Place potato wedges in bowl and add olive oil, garlic, Italian seasoning, and Parmesan then salt and pepper to taste. Gently toss to combine and cover wedges then place on cooking side of plank. Place plank over direct heat for about 1-2 minutes just till plank begins to smoke. Then most to indirect side of grill and close lid. Cook for 20-25 minutes keeping grill at 400 degrees. Season steaks with salt & pepper and place over direct heat and cook 4-5 minutes on each side till done to your liking keeping plank on grill with lid closed as much as possible. Pierce potato wedges to make sure they are done.
Then remove steaks and plank and serve.