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Our on-line plank store
Please click on any of the images above to view our Jake's Smokin' plank© and if you'd like to purchase it too. We also have a range of smokers, that will be added to in the near future. We are pleased to now have on sale the Pro Q Frontier smoker. You may have noticed that there are more menu options to the left, where you can view our GALLERY to see some of the fabulous foods cooked by this method, or our RECIPES menu, where you can find out which mouth watering recipies are supplied with each plank. Jake's Smokin' Plank© is an aromatic wood that measures 14" x 7" where food is placed upon and cooked/smoked within your barbeque. The benefits? Well, it gives the food a wonderfull smoky flavour while retaining the succulence of the meat, fish or vegatables. You no longer have to turn the food, and you no longer need to watch it cook. Simply lay the plank onto the cooking grill of your hot barbeque and close the lid. Wait for it to smoke, then place your food upon the plank, close the lid and cook for times stated in the instructions.
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CLICK ON IMAGE BELOW TO GO TO THE SHOPPING BASKET
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*Adds a wonderfull smoky flavour to your food* Over 20 recipes included in free recipe booklet* Specially treated carbon neutral grade A aromatic wood* No turning, no burning. just light your barbeque and place the plank on the grill, place your food upon the plank, close the lid and leave until the food is cooked* Re use up to six times* Cook seafood, pork, lamb, beef, poultry, game, vegatables and even frogs legs* Full instruction booklet included, telling of how to use this smoking plank and fabulous cooking technique* Use on any charcoal or gas kettle style barbeque* Meals can be served upon the smoking plank for maximum presentation* Creates an appealing glaze to all foods* You will aquire a cooking skill and technique like no other* Large cooking surface to fit food onto* States cooking times for lots of foods* Get a drink and relax while Jake's Smoking Plank© takes care of your food*
To use Jake's Smokin Plank© all you need is a gas or charcoal barbeque to enjoy resturant quality, gourmet smoked food. However it must have a lid or hood attached to it as in the kettle style barbeque's. Below are the simple steps of how to use Jake's Smokin' Plank©...
1. Soak in water for at least one hour prior to use.
2. Have your barbeque hot and ready.
3. Place Jake's Smokin' Plank© onto the cooking grill of the barbeque.
4. Lightly oil (olive oil or walnut oil) the side faced upwards.
5. Close the lid and cook until completion.
6. There is no need to open the lid or indeed to turn the food.
7. Lift the lid off once the food has cooked (stated in the instructions) and serve the
food in a spectacular fashion upon the hot smoking plank, or onto plates. Enjoy!
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So how does it cook to perfection?
Jake’s smokin’ Plank© can be used on any gas or charcoal BBQ (as long as it has a lid/hood). After reading the instructions you will find that the smoking plank requires very little supervision and attention once the cooking has started, after you have become familar with your barbeque settings ( gas or charcoal).
The smoking plank can be re-used up to six times or more. It is placed onto the hot cooking grill of a gas or charcoal BBQ. The food is then placed directly onto the smoking plank. You then close the lid/hood and cook for a length of time until completion (stated in the guide). There is no need to turn the food or re-arrange it whilst cooking. This can leave the chef free to attend other tasks, such as preparing other food or drinks. The gas flames or the hot coals start to scorch the underside of the Smoking plank, therefore creating a smoky environment within the BBQ. The smoke envelopes, surrounds and penetrates the food. As the food is directly on top of the smoking plank it is virtually impossible to burn as long as the instructions have been followed and the BBQ has been set up correctly. The food cooks in an indirect way, rather like an oven, but of course with the added benefit of plenty of smoke, something the wood chips or chunks cannot achieve. This also means that foods can spend a lot longer in the BBQ if required, such as poultry and pork loins, whereas before they were always prone to burning on the outer flesh, but remaining raw in the middle. The given residual moisture content of the wood also creates a fine steam to accompany the smoke, so the food is kept delicately moist and succulent when cooking, giving perfect results. If the instructions are followed the user will have a perfectly cooked and delicious smoke flavoured food. As the food is placed directly onto the smoking plank this opens up all kinds of new possibilities to foods that can be cooked on a barbeque. Food such as live clams, mussels and razor clams, carrots, asparagus, frogs legs and other small foods can all be cooked using the smoking plank. Whole fish or fillets will no longer come into contact with the grill and direct heat that usually burns them on the outside. To remedy this problem, cooks usually place the fish into tin foil parcels, but this begs the question, why barbeque in the first place? The smoking plank cooks, gives the smoke time to penetrate the food, prevents burning (but allows the food to firm up) and takes less supervision than a conventional BBQ’ing session. More importantly it gives excellent results. Food can also be directly served on the smoking plank, (not for children though!).
Just to clarify the benefits of what Jake’s Smokin’ Plank© offers, firstly there is no need to turn any of the food and requires minimal supervision. Secondly, you can cook foods that have not been possible to barbeque before. Thirdly, as the food will not burn, it has more time to absorb the wonderful aromatic smoke flavour, and finally, unlike any other product that offers a smoke flavour to the food, the smoking plank will only allow the natural loss of moisture to leave the food if the instructions are followed. Hypothetically, if the food was to over dry, the Smoking plank would re-introduce this moisture back into the food by the steam it produces, therefore re-creating the state of moisture equilibrium within the food. As the wood we use is hand crafted from the most dense and finest premium grade “A” stock, with a super smooth finish that stops food sticking to it, coupled with the fact that this smoking plank has the thickness to be used up to six times or more, all goes towards succulent and delicious gourmet smoked food. It is also a carbon neutral product, therefore not harming the environment.
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The original, the best
Only the very finest of woods are chosen and specially treated to give you the ultimate quality that Jake's© insists on.
You will be discovering a different “take” on conventional BBQ’ing. One that will bring succulent gourmet smoked foods, and above all, satisfaction. Those of us whose culinary skills seem to abandon them when cooking outdoors, will be propelled into gastronomic heaven when they use Jakes Smokin’ Plank© In fact they would have to really, really try hard not to achieve excellent results. For those who possess good outdoor cooking skills in abundance, then Jake’s Smokin’ Plank© will take them to another level.
All the recipes have been tried and tested many times to reach a good balance of ingredients and of cooking times. It’s how all good recipes are created.
We want you to think of this as a new way of cooking/smoking and a kind of extension and addition to the cooking facilities you already have in your kitchen. This is the greatest of barbeque products to use on those long balmy summer evenings, but also consider using this smoking plank in different seasons. In winter a healthy meal may be prepared in the comfort of your warm kitchen, then placed onto the smoking plank outdoors. Keep warm indoors whilst the food is cooking on your barbeque, then serve once cooking is complete. In winter months, think of this as an outdoor oven, an oven that infuses the food with a wonderful aromatic woodsy smoke flavour, something simply not possible indoors. So when everyone else is serving Scotch eggs and sausage rolls for their new years party, break the rules and have a barbeque. Imagine how well hot smoked salmon and a fruity mulled wine would be welcomed come midnight! Don’t keep to the straight and narrow, there are no hard and fast rules as to what can be cooked or what time of year to cook it. So whether you shop, gather, hunt or fish for your fodder, there will be a recipe in this booklet for you. Whatever the food, whatever the season, Jakes Smokin’ Plank© technique will be a massive addition to your repertoire of culinary skills, and may just change the way you cook outdoors forever. So think differently about the way you cook outdoors, after all, Jakes Smokin’ Plank© was created with diversity and versatility in mind. Above all, have fun!
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A brief history of the smoking plank
To be absolutely precise, the term smoking plank is a relatively new description of this cooking technique. The native American Indians used to practice a similar method centuries ago. They would split fish, nail them to driftwood and place them vertically just to the side of a roaring fire. They found that not only did the wood lend aromatic qualities and give an amazing flavour to the fish, but it also kept the fish moist whilst it was cooking. They learned, through trial and error, that many woods imparted a very unpleasant taste to the food and that only a few were the exception. These exceptional woods, became the chosen few of the Native American Indians. Nowadays Jake's© has refined the aromatic wood used, specially and naturally treated it to give it a longer life and has given a new and modern angle on an old idea. This method not only imparts the most wonderful woodsy, smoky flavour to the food cooked upon it, but many believe that smoke has a healing and medicinal property. Once you have tried this method, you will understand why this technique has endured many centuries on the Pacific coast of North America.
There are now many well known restaurants in America, renowned for their food, that now serve food that has been cooked on a smoking plank. Many of the finest chefs within America now acknowledge and favour this amazing culinary technique. The most famous restaurants to use this technique are the Seastar restaurant in Bellevue, Washington, offering appetizers and entrées, including mushrooms, salmon and Alaskan king crab all cooked on smoking planks. Angles Restaurant in New York serves roasted vegetables and various meats, again served on a smoking plank. Shaw’s Crab house in Chicago serves Lake superior whitefish with mashed potatoes, all on the smoking plank. Ruffino’s Restaurant in Baton Rouge, Louisiana serves redfish, and you never guessed it, served upon on a smoking plank.
Some of America’s finest restaurants have inspired many outdoor chefs to rethink and recreate some of the most wonderful tasting food you will simply fall in love with. Cooking by this method and technique is not complicated and you do not have to be a trained chef to appreciate what this smoking plank brings to your backyard barbeque. If attention is paid when first using a Jake's Smokin’ Plank© then this will pay in dividends later. You may have a couple of flare ups, don’t worry, you will soon become accustomed to the setting required on your barbeque to give perfect results every time. You will soon be able to sit back, relax, open a beer and let the smoking plank work its magic to take all the heat off you!
Whether this is for a romantic feast, a rowdy celebration or one of those highly treasured family barbeques, when the weather is balmy and the days are long. Everyone needs inspiration, whether you are an artist with oil paints, an artist on the stage or an artist in your own backyard. Let our recipes give you and your guests a really special treat, but above all, be inspired and you too can create mouth-watering recipes to cook on Jake’s Smokin’ plank©. Remember the smoking plank is a very forgiving way of cooking food, so if your guests are not so forgiving, adjust your recipe and try again.
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