Recipes

Amanda Wikoff

Apple Pies on a Cedar Grilling Plank

Apple Pies on a Cedar Grilling Plank

Apple pie is a classic American dessert that lends itself to baking on a grill. A gentle savory and smoky finish brings the sweet and sour of the apples and the subtle saltiness of the Filo together in one bite. These little “pies” are very quick and easy to grill, and have only a fraction of fat/calories of traditional pie...and they taste like apple pie! Cook Time: 40 minutes Servings: 2 Ingredients: 1 Cedar 5x11 Grilling Plank 1 Apple 1/4 cup Oats 1 tsp. Cinnamon 1 tsp. Nutmeg 1 Tbs. Brown Sugar 1 Bottle of Beer Directions: Soak cedar grilling...

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Amanda Wikoff

How to Grill Perfect Planked Salmon

How to Grill Perfect Planked Salmon

This is the definitive planking recipe! A Northwestern favorite is, and will always be Wild Salmon grilled on a Western Red Cedar Grilling Plank. The grocery list for this recipe is short. Ingredients: 1 Cedar Grilling Plank  Wild Caught Salmon  Brown Sugar  Garlic Salt + Fresh Ground Pepper So, how does plank cooking actually work? The salmon is cooked and picks up the cedar flavor in two ways: Steam: When the soaked plank is placed on the hot grill, it releases an aromatic steam which infuses the salmon with a fresh cedar flavor. Smoke: Wood + Heat = Smoke. In this...

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Amanda Wikoff

Game Day Chicken Wings on Alder Grilling Planks

Game Day Chicken Wings on Alder Grilling Planks

Game day is for grilling, but it's also for watching the game. Never miss the biggest play when you've got alder planked chicken wings on the grill. May the best team win. Ingredients: 2 Large Alder Grilling Planks 3 lbs. Chicken Wings, tips removed ½ cup honey ¼ cup soy sauce 3 tbs. curry ketchup (or plain ketchup with ½ tsp. curry powder added) 2 garlic cloves, minced 1 tbs. melted butter 1 tbs. Sriracha Blue Cheese Dressing Celery Carrot Sticks Directions: Soak alder grilling plank in water for at least an hour. Preheat grill to 375ºF. Mix together honey,...

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Amanda Wikoff

Bacon Wrapped Filet Mignon on a Hickory Grilling Plank

We topped our 4 oz. Filet Mignons with Bleu d'Auvergne (a really high butterfat bleu cheese) and fresh cracked pepper, then wrapped them in thick-cut bacon. We paired that with a glass (or two) of Cabernet Sauvignon and served on a bed of greens. Use your own favorite bleu cheese, side, or wine to make this delicious dish your own.Ingredients: 2 Wildwood Grilling Outlet Hickory or Red Oak Grilling Planks 2 Tenderloin Steaks or Filet Mignons, 4 oz. each 2 pieces Thick-Cut Bacon 2 oz. blue cheese of your choice Sea Salt Olive Oil Fresh cracked black pepper Toothpicks Directions: Soak...

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