Most every type of meat known to man has been smoke-cooked over the years, from fish and chicken, to BBQ ribs and brisket – we have all seen the big smokers pouring out mounds and mounds of smoke for hours at a time all just to make the meat taste better! Low and slow is the old saying we hear on the cooking show competitions.
Ever tasted hickory smoked gouda or oak smoked cheddar cheese? Some like it and some don’t. How about smoked fruit? My guess is you never have even heard of that before. I am hear to tell you if you ever want to make your taste buds work over time – you have to plank some cheese or different fruits on a cedar plank. The good news is it does not take hours to cook either – I like to call cedar plank cooking “Turbo Smoking” because you get that same great smoky flavor of twelve hour cookfests in just minutes.
Many different fruits can be cooked with cedar planks; a couple of my favorites are pineapple with a brown sugar rum sauce, pears with melted gorgonzola cheese in the center, or try apples and peaches too. You will have a mouth-watering experience hard to forget.
Brie cheese is the easiest and most common cheese to plank because everyone is already used to heating it up before serving it. By cooking brie cheese with a plank you take a cheese that normally is very mild tasting and give it just enough of a twist that your guest will wonder what you did to make it taste so fantastic. Many times you will find that once a cheese is warmed it takes on a completely different flavor profile. Experiment and try your own favorites too – cheddar, swiss, and gouda all make excellent choices.