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Jaccard Cedar Planks, Pre-Soaked, Single Portion Size
Jaccard Cedar Planks, Pre-Soaked, Single Portion Size
2 each
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About
Details
Ready 2 Grill Pre-Soaked Cedar Planks. Legendary quality since 1962. From the package to the grill in seconds; not hours. No need to soak before use. Easy way to add savory, smoky flavor. Great with fish, scallops, beef, chicken, vegetables & more. Saves Time: Eliminates need to soak plank for up to 2 hours before use. The Only Grilling Plank that Doesn't Need to be Soaked Before Grilling! Jaccard's innovative, patent pending design saves time and eliminates the mess and fuss of soaking your grilling plank for up to 2 hours before use. Now with Jaccard's Ready 2 Grill Pre-Soaked Cedar Planks, you can go from the package to the grill in seconds, not hours. Jaccard's high-tech packaging keeps the plank moist and grill ready. No fuss - no mess to clean-up; no need to use the kitchen sink or find a large enough container to soak the planks. No need to use a heavy or bulky item to weigh down the floating plank during the soak cycle. Grilling food on a cedar plank produces incredibly delicious and juicy results. It all started with the native people of the Pacific Northwest, who have used the plank grilling method for generations to prepare moist and flavorful foods for their festivals. Traditionally, plank grilling required you to pre-soak the plank for up to 2 hours before it was ready for the grill. Now, with Jaccard's exclusive and patent pending Ready 2 Grill Pre-Soaked Cedar Plank, the plank is ready for the grill right out of the package. Ideal for adding flavor when boiling or grilling salmon, scallops, swordfish, sea bass, whitefish, chicken, steaks and burgers. While the most common food cooked on cedar planks is salmon, almost any meat, poultry or vegetable will be more juicy and flavorful when cooked on a cedar plank. For more information on this and other fine Jaccard products, visit our website at www.jaccard.com. Jaccard Corporation, 70 Commerce Drive, Rochester, NY 14623; Toll-Free: (866)478-7373; Fax (716)825-5319. Planks are 100% consumable or recyclable: use it up, burn it in your fireplace, make wood chips for your grill or recycle with yard waste. Planks come from certified sustainable forests in Canada. Assembled and packaged in USA.
Directions
How to Plank Grill Salmon: Heat your gas or charcoal grill to about 350 degrees F or a medium heat-setting. When ready, open plank package and place soaked plank on the preheated grill for 2 minutes, turning once. Lightly toasting the plank on both sides will intensify its smoky flavor and help prevent warping. Season the salmon and lay it skin-side down in a single layer on top of the cedar planks. Cover the grill. Start checking the salmon for doneness after about 12 minutes. Small fillets will cook more quickly than larger cuts. The USDA recommended internal temperature for fish is 145 degrees F. Transfer the salmon on the planks to a cutting board or baking sheet. Use a thin spatula to gently separate the skin from the salmon. Help Hints When Plank Grilling: Keep the grill's lid closed as much as possible to maintain temperatures and maximize smoking. Keep a spray bottle filled with water handy so flames can be extinguished if the plank starts to burn. Using indirect heat method when plank grilling with the lid closed will maximize flavor and minimize flare ups. Planked food does not have to be turned during grilling.
About
Details
Ready 2 Grill Pre-Soaked Cedar Planks. Legendary quality since 1962. From the package to the grill in seconds; not hours. No need to soak before use. Easy way to add savory, smoky flavor. Great with fish, scallops, beef, chicken, vegetables & more. Saves Time: Eliminates need to soak plank for up to 2 hours before use. The Only Grilling Plank that Doesn't Need to be Soaked Before Grilling! Jaccard's innovative, patent pending design saves time and eliminates the mess and fuss of soaking your grilling plank for up to 2 hours before use. Now with Jaccard's Ready 2 Grill Pre-Soaked Cedar Planks, you can go from the package to the grill in seconds, not hours. Jaccard's high-tech packaging keeps the plank moist and grill ready. No fuss - no mess to clean-up; no need to use the kitchen sink or find a large enough container to soak the planks. No need to use a heavy or bulky item to weigh down the floating plank during the soak cycle. Grilling food on a cedar plank produces incredibly delicious and juicy results. It all started with the native people of the Pacific Northwest, who have used the plank grilling method for generations to prepare moist and flavorful foods for their festivals. Traditionally, plank grilling required you to pre-soak the plank for up to 2 hours before it was ready for the grill. Now, with Jaccard's exclusive and patent pending Ready 2 Grill Pre-Soaked Cedar Plank, the plank is ready for the grill right out of the package. Ideal for adding flavor when boiling or grilling salmon, scallops, swordfish, sea bass, whitefish, chicken, steaks and burgers. While the most common food cooked on cedar planks is salmon, almost any meat, poultry or vegetable will be more juicy and flavorful when cooked on a cedar plank. For more information on this and other fine Jaccard products, visit our website at www.jaccard.com. Jaccard Corporation, 70 Commerce Drive, Rochester, NY 14623; Toll-Free: (866)478-7373; Fax (716)825-5319. Planks are 100% consumable or recyclable: use it up, burn it in your fireplace, make wood chips for your grill or recycle with yard waste. Planks come from certified sustainable forests in Canada. Assembled and packaged in USA.
Directions
How to Plank Grill Salmon: Heat your gas or charcoal grill to about 350 degrees F or a medium heat-setting. When ready, open plank package and place soaked plank on the preheated grill for 2 minutes, turning once. Lightly toasting the plank on both sides will intensify its smoky flavor and help prevent warping. Season the salmon and lay it skin-side down in a single layer on top of the cedar planks. Cover the grill. Start checking the salmon for doneness after about 12 minutes. Small fillets will cook more quickly than larger cuts. The USDA recommended internal temperature for fish is 145 degrees F. Transfer the salmon on the planks to a cutting board or baking sheet. Use a thin spatula to gently separate the skin from the salmon. Help Hints When Plank Grilling: Keep the grill's lid closed as much as possible to maintain temperatures and maximize smoking. Keep a spray bottle filled with water handy so flames can be extinguished if the plank starts to burn. Using indirect heat method when plank grilling with the lid closed will maximize flavor and minimize flare ups. Planked food does not have to be turned during grilling.
Common questions
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