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Barbecuing on a plank made of wood or salt

Wooden planks – Photo: RÖSLE

Meat, fish or vegetables cooked on planks of aromatic woods has been a topical theme among barbecue fans for years. Actually it is an old tradition that one adopted from the Red Indians of North America. The method has become slightly more modern in the meantime – and new materials are also used: In addition to planks made of wood, there are meanwhile some made out of salt.

The family business from the Allgäu, RÖSLE; offers salt planks for example. These are natural products, which can be used several times – also in the oven. Unlike wooden planks, these should be heated before use. Ingredients such as prawns, scallops, filet or poultry cook particularly well on the salty plank. The salt enhances and intensifies the aromas of the foods. After use, the food residues are simply carefully scraped off the planks. It is not recommendable to rinse them in water because this leads to the salt dissolving faster.

Also among the BBQ expert RÖSLE’s collection: Aromatic planks made of cedar and alder wood. They can be used several times and they come in two universal sizes: The one is more square-shaped for steaks and other pieces of meat, the other is elongated for fish. Wooden planks are soaked in water for at least two hours before each usage so that they swell up all round. This enables the flavourings contained in the wood to evaporate when heated and thus lends the grilled food a smokey spiciness. It furthermore prevents the risk of the wood catching fire on the barbecue. Planks are especially suitable for foods that react rather sensitively to direct heat from the barbecue and which tend to dry out quickly, for example lean types of meat, seafood and fish or vegetables like asparagus.

Salt planks – Photo: RÖSLE


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RÖSLE is an exhibitor at spoga+gafa 2017: Hall 07.1, Stand B011

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