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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 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!

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. Brush 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.

Grilled Cornish Game Hens

  • Serves 4
  • Prep 15 minutes + Overnight
  • Ready-In 1 hour 15 min + overnight
  • 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.

Grilled Cornish Game Hens

The Cornish Game Hen- what makes them different from your everyday, ho-hum chicken? Their size, and that's about it. These tiny fowl (sometimes called poussin or Rock Cornish) are actually a domestic bird, despite the misleading "Game" Hen title and can be bought at pretty much any grocery store. And though they're labeled "hen," both the male and female are used for their meat.

Ingredients

2 Outdoor Gourmet Cedar Grilling Planks, soaked for 1-8 hours; the longer the better!
2 Cornish Game Hens
1 1/2 c. kosher salt, for brine
3 Shallots, peeled
8 Whole cloves of garlic, peeled
2 c. red pearl onions, peeled
Your choice of fresh herbs- I used thyme and rosemary
2 TBS. of butter

Directions

First: Dissolve salt in 2 cups of warm water, place game hens in pot, bowl, or whatever, then fill the rest of your brining receptacle with cold water. Brine thawed game hens in your refrigerator overnight. Now would also be a good time to get your Outdoor Gourmet Cedar or Hardwood Grilling Planks soaking.
Next: Remove game hens from brine, pat dry. Stuff birds with shallots, garlic, pearl onions, and herbs, then rub the game hens skin with butter, salt and pepper.
Then: Place stuffed game hens on soaked cedar grilling plank, place grilling plank on hot grill. Let the grilling plank begin to smoke (approximately 10 minutes), reduce heat to low, or move grilling plank to indirect heat area for slight smoulder. Allow to cook for 40-50 minutes. Check regularly to prevent cooking too quickly. Use meat thermometer (internal temp. 165 F.) to test for doneness in the thickest part of the chicken.
Finally: Carefully remove your birds from the grilling planks, cover with foil and allow to rest for 5 to 10 minutes. Enjoy!

Dry Seasoned Cedar Plank Ribs

  • Serves 3-5
  • Prep 15 min + overnight preparations
  • Ready-In 1h 45 min + overnight preparations
  • 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.

Dry Seasoned Cedar Plank Ribs

Ribs in all their glory with the direct smoky flavor from the grilling planks.

Ingredients

1 rack of baby back ribs (beef or pork)
Your favorite dry spice-salt rub
1 15"x7" hickory grilling plank (or 2 smaller grilling planks, you can cut the rack of ribs to fit.)

Directions

THE NIGHT BEFORE

Trim off silver sinew and excess fat. Place rib rack on foil.
Select dry spice-salt rub and apply liberally to the ribs.
Wrap in foil and place in the refrigerator overnight.
Soak an Outdoor Gourmet Grilling plank in water overnight.
AT MEAL PREP TIME
Pre-heat grill on high.
Place the ribs on the plank and place plank on the grill.
Cover and cook on high for 10-15 minutes to bring the plank to a heavy smoke.
At maximum smoke, turn the barbecue temperature to low.
Continue cooking on low for 40-45 minutes. Be sure the barbecue remains covered. Keep a spray water bottle filled with ½ apple cider vinegar and ½ water. Use this spray to keep the ribs moist while cooking and to douse any flare ups.
After ribs are finished remove and cover with foil and let them “rest” for 5-10 minutes before serving.

Cointreau-Glazed Cedar Planked Salmon

  • Serves 4 - 6
  • Prep 25 mins
  • Ready-In 40 mins
  • 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.

Cointreau-Glazed Cedar Planked Salmon

Sick of just adding lemon onto salmon and calling it good? This sophisticated recipe creates a rich gourmet flavor for your favorite salmon recipe.

Ingredients

3 Large Cedar Grilling Planks
6 (6-ounce) salmon fillets (about 1 inch thick)
1/4 cup maple syrup
2 Tbsp. Cointreau (orange-flavored liqueur)
1 tsp. grated orange rind
1/2 tsp. salt, divided
1/4 tsp. freshly ground black pepper, divided
1 cup orange sections (about 2 oranges)
3/4 cup diced peeled avocado (about 1)
1/4 cup fresh orange juice (about 1 orange)
2 Tbsp. finely chopped red onion
2 Tbsp. finely chopped red bell pepper
1 Tbsp. Instantly Fresh Chives
1 Tbsp. fresh lime juice
Soak grilling planks in water for 1-8 hours; the longer the better.

Directions

Combine syrup, Cointreau, and rind in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 3 minutes). Cool 5 minutes. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon black pepper over fish; brush fish with syrup mixture. Place fillet on the grilling plank, skin down.
 
Place plank and fillet on a preheated grill and close lid. Cook fillet 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.
 
When the salmon is cooked to your liking, serve it at the table on the plank. Place on a cutting board or platter and serve by sliding a spatula between fish and skin.
 
Combine 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, orange sections, avocado, orange juice, onion, bell pepper, chives, and lime juice in a medium bowl; serve with fish.