Wood-plank grilling adds a lush, smoky flavor to foods without the labor-intensive mess of traditional barbecue pits and smokers. Though sales of planks are skyrocketing, there are few resources available that enable backyard cooks to take full advantage of this easy, exciting technique. iThe Plank Grilling Cookbook/i answers this growing need with an extensive array of recipes and helpful advice. Among the inventive offerings are entres such as Tuna with Hoisin-Sherry Sauce, Lemon-Herb Roast Chicken, Meatloaf with Tomato and Red Pepper Sauce, and Sizzling Lamb Fajitas; vegetables and side dishes such as Stuffed Artichokes and Corn Guacamole; and even desserts, from Peach Sorbet to Pecan and Cinnamon Stuffed Apples with Caramel Sauce. This book helps readers choose between the different types of plankscedar, maple, alder, hickory, cherry and oakand also features how-to and safety tips for successful plank grilling.

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Random House Inc The Plank Grilling Cookbook: Infuse Food with More Flavor Using Wood Planks

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