Find Litehouse Foodservice on TwitterFind Litehouse Foodservice on LinkedIn

St. Patrick's Day Corned Beef

  • Serves 8-10
  • Prep 30 min + 1-8 hours soak time
  • Ready-In 4 hours + 1-8 h soak time
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

St. Patrick's Day Corned Beef

Happy St. Patrick’s Day! My beef has been "corning" for the past four days and now it's show time! But first... A brief, yet corny history:

Ingredients

1 Large Outdoor Gourmet Cedar Grilling Plank, soaked for 1-8 hours.
4-5 lb. corned beef (you don't have to cure your own. Store-bought is just fine.)
2 Guinness... for cooking purposes. More for drinking purposes.
3 bay leaves
1 tablespoon coriander seeds
2 whole allspice
3 medium turnips
8 unpeeled medium white-skinned and red-skinned potatoes
6 medium carrots, peeled
4 medium onions, peeled, and halved lengthwise
2 medium parsnips, peeled, cut into 2-inch lengths
1 1-pound head of cabbage, quartered
Loaf of Irish Soda Bread, sourdough would work in a pinch.

Directions

First: Place corned beef in very large wide pot. Add Guinness and enough water to cover by 1 inch. Toss in the bay leaves, coriander seeds, and allspice. Bring to a boil, then reduce heat to medium-low, cover, and simmer until beef is tender, about 2 1/4 hours and remove from pot. Note: If you corned your own beef like I did, give it a quick rinse, then cook.
Then: Add turnips and all remaining vegetables to liquid in pot; bring to boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes.
Next: While your veggies are simmering, heat grill to medium heat (350-400°) and place grilling plank on grill 1-2 minutes prior to adding brisket. Then place the beef on the grilling plank, close grill lid and allow to cook for 20 to 25 minute, checking periodically.
Finally: Remove from grill, slice thinly. Using slotted spoon, serve veggies with corned beef and Irish Soda Bread. Crack another Guinness and enjoy!

Salmon Wrapped Sea Scallop on a Cedar Grilling Plank

  • Serves 3
  • Prep 1 hour
  • Ready-In 1 hour 15 minutes
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Salmon Wrapped Sea Scallop on a Cedar Grilling Plank

When things start to heat up in life, it's time to heat up the grill because using cedar grilling planks is quick, easy, and best of all, creates NO dishes.

Ingredients

3 Salmon Wrapped Sea Scallop (Salmon, Scallops, Crushed Red Pepper Flakes)
Green Onions
Basil Butter
Salt / Pepper

Directions

First: Soak Outdoor Gourmet Cedar Grilling Planks in water for 1-8 hours; the longer the better.
Next: Preheat grill to Medium-High (400°), and place Salmon Wrapped Scallop on plank, top with butter and garish with onion and basil.
Then: Close lid of grill and allow to smoke and smolder for about 12 minutes.
Finally: Carefully remove plank and entree from grill and enjoy on a paper plate. Doing dishes is so overrated.

Other Recipes Using These Products

Planksgiving Turkey on a Cedar Baking Plank

  • Serves 8-10
  • Prep 8 hours
  • Ready-In 12 hours
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Planksgiving Turkey on a Cedar Baking Plank

Want to do something different and delicious with the turkey this time? At Outdoor Gourmet we like our turkey brined, baked and finished on an extra thick plank for some great flavor.

Ingredients

Turkey Brine:
6-8 quarts homemade stock (enough to cover the turkey)
2 cups coarse sea salt or kosher salt
2-3 bay leaves
4-6 sprigs fresh thyme
2 teaspoons whole black pepper corns
1 tall can Pabts Blue Ribbon

Herb Infused Butter:
1lb Good quality unsalted butter; we used local hand rolled Amish butter
Fresh thyme
Fresh sage
Fresh rosemary
6 cloves garlic
Sea salt

Cedar Planked Turkey:
1 Free-range turkey
1 Large cedar baking plank (1'' thick)
3lbs Walla Walla Sweet Onions
2 lemons
-Or-
Your stuffing of choice

Directions

For Turkey Brine:
Bring stock to a boil. Add salt and let dissolve. Remove from heat and add herbs. Refrigerate.

For Herb Infused Butter:
Bring butter to room temperature. Add herbs. For round pats roll butter in plastic wrap and refrigerate. Cut into rounds. For stars put butter in a pastry bag and pipe directly onto chilled tray or cookie sheet.

Cedar Planked Turkey:
First: Remove neck and giblets from body and rinse the bird.
Second: Place turkey in plastic bag with brine. Secure bag so that the turkey is completely submerged in brine. Refrigerate at least 8 hours.
Soak: 1’’ Cedar or maple baking plank in water for at least 8 hours.
Next: Take turkey out of the brine, rinse and pat dry.
Then: Stuff with onions and lemons, or your favorite stuffing.
After that: Push herb butter firmly between the skin and the breast. Press down skin for even butter distribution. Coat the skin lightly so it browns. Cover. Roast: at 375°F for at least 2 hours (time depending on weight.) *Preheat grill to high.
Plank: Transfer turkey to soaked 1’’ thick plank and place on hot grill. Keeping an eye out for flames, plank grill turkey until the thickest part reaches 160° on the meat thermometer.
Rest: Remove from grill when a rich brown color is attained (see above.) Let stand for 20 minutes before serving.

Maple Planked Pork Chops

  • Serves 2
  • Prep 10 minutes + 1-8 hours plank soak time
  • Ready-In 31 minutes + plank soak time
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Maple Planked Pork Chops

This delicious yet unique pork chops recipe would be perfect for date night!

Ingredients

2 bone-in pork chops (6-8oz each)
1 maple grilling plank
1/3 c. India Pale Ale
¼ c. maple syrup
¼ c. balsamic vinaigrette 

Directions

Soak. Soak Outdoor Gourmet grilling plank in water for one or more hours, the longer the better. Use something heavy to weigh the plank down as it soaks to keep it completely submerged.
Reduce. Make glaze by reducing beer, maple syrup and vinegar on the stovetop until it thickens to half its original volume.
Sear. Preheat grill to 400ºF. Place the pork chops on grill bone down and cook for 3 minutes. Sear the pork chops for 1-2 minutes on all sides.
Grill. Place pork chops on the maple grilling plank and baste with beer and syrup reduction. Close lid (to keep in the flavorful smoke) open only to baste pork chops. Cook for 15 minutes or until the meat reaches the internal temperature of 160ºF.
Enjoy. Let pork rest for three minutes before serving with your favorite accouterments.

Lemon Basil Planked Chicken

  • Serves 3-4
  • Prep 10 min + 2-8 hours soak time
  • Ready-In 35 min + soak time
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Lemon Basil Planked Chicken

This chicken is good to eat as an entree, on top of a salad, or with pasta.

Ingredients

1 cedar or alder Outdoor Gourmet grilling plank, soaked for 1-8 hours before use, (the longer the better.)
2-3 Large chicken breasts
4 tbs. Chopped fresh basil
Zest and juice of 1 lemon
1 tbs. minced garlic
Dash of olive oil
Salt and Pepper to taste

Directions

First: Marinade chicken in the other ingredients for 2-8 hours.
Then: Preheat the grill to medium.
Next: Place chicken on the planks and add to grill.
After That: Grill chicken for 15 minutes, or until the juices run clear.
Finally: Serve with lemon.

IPA Cedar Planked Chicken

  • Serves 4
  • Prep 10 minutes +3.5 hours soak time
  • Ready-In 35 min + soak time
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

IPA Cedar Planked Chicken

Sometimes it’s okay to diverge away from the directions. In this case, beer is used instead of water to soak a Cedar plank in to season a baked chicken.
 

Ingredients

Four boneless and skinless chicken breasts                                                                                                          Litehouse Polynesian Marinade # 13838                                                     
2 IPA Beer of choice (This recipe uses Lagunitas IPA)

Directions

Marinade your chicken breasts in the Litehouse Polynesian marinade for 1-2 hours. Remove the plank from the beer, place it on the grill, pre-heat the grill to about 350 degrees, and allow enough time for the plank to warm up (5-10 minutes).

Many traditional plank instructions call for soaking the Western Red Cedar plank in water for 1-2 hours. This recipe opts to soak the plank in beer and chose Lagunitas Brewing Co India Pale Ale (IPA) for about 3 ½ hours, which we were planning on pairing with the chicken. Make sure to add some weight to the plank to keep the plank submerged (such as the empty beer bottle, or fill the bottle with water for additional weight). The smoking cedar wood and IPA beer added amazing complexity to an already savory chicken dish.
Place the chicken directly on the grill to sear it for 1-2 minutes on high heat on both sides to help lock in the moisture and give it that classic grilled appearance. Baste the plank with more beer to add a little more flavor just before placing the chicken on the plank. Just be careful not to let too much beer spill off the plank or the grill will start flaming up. Spray some PAM or lightly apply olive oil to prevent the meat from sticking to the plank. Once the chicken is seared, remove the chicken from the grill and place it on the plank, close the lid and let it cook for an appropriate amount of time (15-20 minutes).
A few minutes before removing the chicken from the plank, baste the chicken with polynesian bbq and allow it to finish off the chicken. Remove from the plank and it’s ready to serve! To complete this delectable meal, serve up a side salad, quinoa, and steamed broccoli. And of course pair the dish with the same beer used for soaking the plank – Lagunitas IPA.
 

Other Recipes Using These Products

Hickory Planked Great Range Bison Burger

  • Serves 3-4
  • Prep 10 minutes + plank soaking time
  • Ready-In 30 min + soak time
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Hickory Planked Great Range Bison Burger

Labor Day is the send-off to all things summery on the grill. Blah Blah Blah....  Gimme a  cheeseburger... with fries!  Well, let's healthy-that-up a touch with Hickory Planked Great Range Bison Burger and Zucchini Fries with Bill Baron's Hickory Smoked Salt & Pepper Rub.

Ingredients

1 Outdoor Gourmet Hickory Grilling Plank
1 lb. Ground Great Range Bison Burger or high quality ground beef
1 egg 
2 cloves garlic
1/4 c. Bread Crumbs 
1 1/2 Tsp. Bill Baron's all Natural Hickory Smoked Salt & Pepper Rub

Directions

First- combine all ingredient’s in a large bowl, if they aren't sticking together properly add an
egg.
Second- Shape into 3-4 burgers.
Then- Add to plank, grill on high for 15-20 minutes.
Finally- Serve with your favorite burger toppings and enjoy!

Hickory-Smoked Bison Burger

  • Serves 3-4
  • Prep 10 minutes + plank soaking time
  • Ready-In 30 minutes + soak time
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Hickory-Smoked Bison Burger

If you don't have bison available, beef or lamb will work just great!

Ingredients

2 Hickory grilling planks
1lb lean ground bison
4 cloves of garlic, chopped
1/4 c. parmesan cheese, grated
1 tsp. Worcestershire sauce
1/4 c. sun dried tomatoes, chopped

Directions

First- combine all ingredients in a large bowl, if they aren't sticking together
properly add an egg.
Second- Shape into 3-4 burgers.
Then- Add to plank, grill on high for 15-20 minutes.
Finally- Serve with your favorite burger toppings and enjoy!

Other Recipes Using These Products

Hickory Planked Rack of Lamb

  • Serves 3-4
  • Prep 10 minutes + 1-8 h plank soak time
  • Ready-In 26 minutes + soak time
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Hickory Planked Rack of Lamb

Here is a festive, wintery, Christmas-Eve-Feast-worthy dish, made on a plank!

Ingredients

1 rack of lamb
1 Outdoor Gourmet Hickory Grilling Plank, soaked over night (the hardwoods need to soak longer than the cedar.)
Rub and/or marinade of your choice
I used...
- pinch of coarsely ground salt and pepper
- fresh rosemary, minced
- a splash of soy sauce
- 2 TBS. honey
- 3 TBS. fresh lime juice
- one hot pepper, minced
- Instantly Fresh Ginger 

Directions

First: Preheat grill to high heat. Pat rack of lamb dry, wrap foil around exposed portion of bone to prevent unattractive burning to the tips. Rub with salt and pepper. Mix remaining ingredients to brush on meat.
Next: Sear rack on grill for about 45 seconds on each side, then turn heat to low. Place soaked plank on grill and place seared rack on plank. Bush soy, honey, ginger, lime mixture on the meat and cover with foil to retain moisture in the meat.
Then: Let roast on plank for 10 minutes or internal temperature is 120 for rare meat. Remove carefully from grill and let juices set for 5 minuets.
Finally: Remove foil and enjoy!

Grilling Plank Maple Salmon

  • Serves 4 (Depending on filet size)
  • Prep 5 minutes
  • Ready-In 20 minutes
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Grilling Plank Maple Salmon

A wonderful sweet and saucy flavor that absorbs the unique character the maple plank that it's grilled on.

Ingredients

1 large salmon filet
1 11.75 x 5 Maple Grilling Plank
brown sugar or real maple syrup
salt and coarsely ground pepper
2 cloves minced garlic

Directions

Note: Leave salmon whole or cut into serving size portions.
First: Sprinkle salmon filet with brown sugar or real maple syrup. Season to taste with salt, coarsely ground pepper and garlic.
Second: Place filet on the grilling plank, skin down.
Next: Place plank and filet on a preheated grill and close lid. Cook filet for 12-15 minutes per pound. The plank will smolder, creating smoke. That’s what gives the salmon its wonderful taste. If flame occurs, douse with spray water bottle.
Finally: When the salmon is cooked to your liking, serve it at the table on the grilling plank. Place on a cutting board or platter and serve by sliding a spatula between fish and skin.