To clean 'em up do you run them thru the dishwasher w/o using detergent?

Why would I need 12 of these? :\

Seems to me you could use these to bake planked cookies?

nonstopjoe wrote:Are these stamped "Made in China?"

Not made in china but Canada! Where the wood comes from.

These are look very similar to cedar planks I've used before. In the oven, you can get many uses out of them if you soak them in water and then coat them in oil before baking or broiling.

On the grill, you typically get one use to a side, because the "down" side chars quickly. However, if you then save the charred-on-both-sides board and break it up, you're left with some excellent cedar charcoal to mix in with the composite briquettes the next time you grill.

Note: if you are worried about sterilizing your cooking implements, you can always heat the board first and drop the fish on top when it's already toasty (i.e. above boiling temperature).

As others have said, if you want to buy cooking materials from a hardware store, make sure that the wood isn't treated. It is usually sprayed with a variety of chemicals to prevent rotting, weathering, insect burrowing, etc. (Yes, I've gone to a hardware store and asked. Sometimes you can get untreated materials; often, you can't.)

I have made planked Brie many times..... Oh so good I wish I has it now!

zanex wrote:Why would I need 12 of these? :\

why the hell not :D

fathers day, christmas, bdays, graduations, new chef in the family..lots of reasons


http://www.plankcooking.com/
http://www.kraftrecipes.com/cooking-tips/step-by-step/dinner/cedarplankgrilling.aspx
http://www.justsmokedsalmon.com/cookingrecipes.htm


there's tons of websites on how to use em

Greshmahg wrote:Oh, forgot to point out: I get that you (and a lot of people) reuse your planks often, and no harm comes to you. Just like you can usually eat undercooked turkey or chicken and be OK.

Now here's my counterargument: All it takes is one time for you to wish you had NEVER done it before, and vow to never do it again. And really, wood is inexpensive enough to where you don't have to be that stodgy and cheap with it.

I'm also curious as to your statement that you wash the boards. If you wash them in soap and water, your next meal will taste like dish soap....

well you can eat undercooked turkey and chicken and even raw beef(RARE beyond all compare), hell even raw fish(sashimi) but not raw pork. you will regret it. i did.

cobbb11 wrote:So is there anything stopping these from being 12 awesome Woot! branded cutting boards that could last a lifetime?

Omelets made great, exactly what i was thinking of. but seriously, can these be used as cutting boards to go with shun knives

pootietang wrote:Should have saved these for a Woo-Off Killer!

I bet these will be sold out by tomorrow afternoon. I'm getting mine now!

evilbusdriver wrote:Will these ship before the Large Hadron Collider turns on in two hours?
I want to be eating off of one of these as the last thing I do.

Order a set for them - maybe they'll discover a new Cedar Planck Constant.

texastiger wrote:Your fish will get drunk, then eaten.

Seriously, you can put beer, wine, etc in the soaking water. Wouldn't use hard liquior, as you've got a flame issue there.

Soak for at least 2 hours, then put a little oil on top, add spices to the top rub. Heat your grill to 350 - 400, and place soaked, spiced (drunk?) plank on the grill top, and close your grill for 3 to 5 minutes. Open back up, place salmon on the plank, and shut the grill again. Let it go for 12 to 15 minutes (do not flip the fish), and she'll be ready to eat. Try to keep the grill top closed to get a good smoke going inside.

Bon Appetit!

This sounds super delicious!!!! Can't wait to try it!

Heh, the map is pretty telling. West coast (where all the fresh "5 ultimate" salmons are) selling boards like crazy. East coast? Not so much.

eco2geek wrote:Order a set for them - maybe they'll discover a new Cedar Planck Constant.

brilliant

Seeeeriously considering these for my next camping trip.

Greshmahg wrote:Heh, the map is pretty telling. West coast (where all the fresh "5 ultimate" salmons are) selling boards like crazy. East coast? Not so much.

Thats because the east coast are sleeping

does this come with a warranty or not? you know in case it catches fire or something?

Question: Does anyone know how many of these 12 packs I would need to buy in order to line the walls of my closet? It's 12 feet by 9 feet with 8 foot ceilings... I hate moths LOL

Greshmahg wrote:Heh, the map is pretty telling. West coast (where all the fresh "5 ultimate" salmons are) selling boards like crazy. East coast? Not so much.

daniellemiree77 wrote:Thats because the east coast are sleeping

theres some wooters in vermont though, guess they dont sleep?

honestjoe68 wrote:Question: Does anyone know how many of these 12 packs I would need to buy in order to line the walls of my closet? It's 12 feet by 9 feet with 8 foot ceilings... I hate moths LOL

calculation
12x12= 144 in
9x12= 108 in
8x12= 96 i...
A WHOLE F*CKING LOT. probably more than 3 12 packs

I've used the cedar planks from Costco before, and the salmon always comes out great. They sell 10 14"x7" planks for $30, so this like a pretty good deal. I wonder if there's any difference in quality, or is cedar cedar?

a75952 wrote:calculation
12x12= 144 in
9x12= 108 in
8x12= 96 i...
A WHOLE F*CKING LOT. probably more than 3 12 packs

Oh man.. I didn't know there was a limit of three. Oh well I guess I will have to wait until Woot has some Moth Balls! ;)

I swear, you put some catfish on these planks and you'll kiss me in the morning!

Greshmahg wrote:If you're using planks at fairly high temperatures, you're doing it wrong. Planking should be done on medium-low heat. Since a perfect fish is a medium rare fish that will finish heating up after its been removed from the grill (fish = egg. If it's done when you take it off the surface it's overdone when you eat it), you run a risk of pathogens getting in the wood.

Couldn't you just heat the plank up after the fish is removed to kill the pathogens?

LEM- wrote:I've grilled on a plank before - yummy!!!
Back then I had a gas grill only though, these days I grill on charcoals, mostly.

Two questions therefore:

1. Is it suitable for grilling on charcoals, or just on gas?
2. Would there be much difference to just throwing in some cedar wood chips into the grill. Which will give better flavor?

You can use them on either gas or charcoal grills. You get different taste when planking than just throwing chips on the fire.

Greshmahg wrote:...Trust me, you WHERE ARE MY PANTS?! to be in the bathroom in front of the porcelain god and be facing the choice of either your vomit or what's about to blow out your rear end making it into the bowl and the other one making it to the floor. I can tell you from firsthand experience, that's a difficult choice nobody should have to make...

That's when you take a seat and grab the trash can.

tsfisch wrote:OK, straight question:

Can one grill on standard cedar planks obtained from Home Depot? I'm talking real cedar, not treated wood. I have some cutoffs from a project, and if I can just run them through the planer (to smooth them out) and grill on 'em, that would be cool to try.

I do it all the time. Just don't use roofing cedar, they are treated with chemicals.

mshaw006 wrote:Couldn't you just heat the plank up after the fish is removed to kill the pathogens?

Seems like a good idea, though I don't know if it would do the trick. Salmonella dies at between 140-170F, with lower temps requiring longer treatment time (citation needed). Would a nice soap-and-water treatment really result in soap-flavored fish next time out, though? I'd bet that a good soak in water before your next cookout would help get rid of any soap residue, but I'm no, uh, wood scientist. (?)

FWIW, I thought Greshmahg's concerns about salmonella on fish were a bit overblown. But this study seems to suggest it's not unheard of, just relatively uncommon with fish in the US:
http://www.ncbi.nlm.nih.gov/pubmed/10826714

I actually prefer alder, but at this price, cedar will do.

Greshmahg wrote:If you're using planks at fairly high temperatures, you're doing it wrong. Planking should be done on medium-low heat. Since a perfect fish is a medium rare fish that will finish heating up after its been removed from the grill (fish = egg. If it's done when you take it off the surface it's overdone when you eat it), you run a risk of pathogens getting in the wood.

If I were cooking for myself, I might worry about this. As I cook in a restaurant and sadly, people really don't want medium-rare fish, I don't. For my dinner tonight I had about 2 oz raw maguro tuna, 4 oz raw AK King Salmon, and maybe 3 oz. of overcooked Octopus :P

I'm totally disappointed in you, Woot.

Western red cedar is NOT actually a cedar.

It's a member of the cypress family, along with the white cedar (arborvitae) that's common in northern forests east of the Mississippi and widely used ornamentally. The eastern red cedar (usually known as a red cedar in the Eastern US) is actually a species of juniper. None of them are closely related to the famous old world cedars.

Confusing, isn't it?

So sadly, all your allusions to Gilgamesh and the Cedars of Lebanon are quite inaccurate.

It's kinda like saying... Well, I couldn't come up with any decent analogies off the top of my head. Maybe something like selling moccasins as advertised made by real Indians - as in from the subcontinent - but they're really made by Native Americans instead. Except that would make sense, minus either the political incorrectness or just plain stupidity. Take your pick as to which one would have been more likely.

But anyway, I expect better from you.

WOOTASTIC! In today's disposable society something with a Woot logo I can legitimately set on fire! I AM SO IN FOR ONE!!!
But, praytel, what disposable WOOT is next? Toilet paper with the Woot logo? (another great 12-for-Tuesday!)

wbrendel wrote:Can these be used in ovens?

You can also use wooden grilling planks in the oven; placing foil over the plank and the food will help it to cook faster. Remove the foil at the end of the process so that the food can brown

Man I want them cause they say woot, but since they can't be reused I don't know if I'd ever use it... MAN this is hard... I'll give it a little while longer and than most likely buy it.

nonstopjoe wrote:It would seem that food could be served right on the plank instead of a plate?

The boards themselves will be grill-temperature by the time your food is done, so be careful!

These give fish a very nice taste, gourmet meal without the effort.

SBCJester21 wrote:It's from their old outhouse that they tore down last year when they upgraded to indoor plumbing.

Sir, you just made me choke on my raisin bran from laughing!!

I bet this would be great for BBQ ribs. After baking them for a few hours throw them on the plank for twenty minutes or so. I might sear them for a few seconds after that but not for long at all since they're already cooked.

I wouldn't mind 12 cutting boards. Bad idea?

wilcononomous wrote:tempting because of the woot! branded stamp. very tempting

i agree that the stamped wood sounds like a good deal, but is it burned into the wood or some dye that might make the babies sick?