Cedar Grilling Planks

Barbecuing is all about flavor, so why not try something new in that department? Well, it's not really new; cedar planks were used for centuries by tribes in the Great Northwest to slow-grill fish over an open fire because it keeps the moisture in, and imparts a delicious, smoky-sweet flavor to any food you throw on the grill. Ideal for low-carb grilling since no fatty sauces are used. Simply soak the plank for at least half an hour (in water, wine, vinegar, even apple cider), season your food and place the whole thing on the grill. Untreated Western red cedar planks can be reused many times. You get four, each 11-5⁄8"x5-1⁄4"x7⁄16" thick.