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JULY 2019 / SOUTHERNLIVING.COM
118
H OW-TO
Master
the Plank
Four steps for
infusing seafood, meat,
and veggies with
wood-fired flavor
SOAK
Place the plank in a baking
dish filled with water. Top
with a heavy glass to keep
it submerged. Soak 1 hour.
CHAR
Set the saturated plank on
a hot unoiled grill. Allow
the plank to char on 1 side,
about 3 minutes. Flip it,
and then place the food
on the charred side.
GRILL
Close the grill lid, and let
the food cook, covered, as
directed. Don’t touch or flip
it once it is on the plank.
CLEAN
Use a scouring pad and
hot water to scrub off any
food residue. Do not use
soap. Allow the plank
to dry completely before
reusing it. μ
FAST & FRESH
Perfect Summer Party Dip
A cross between salsa verde and guacamole that’s almost as easy as opening a jar
GRILLING GEAR
Holy
Smoke!
An eco-friendly
new charcoal
Athens, Georgia-based Fire
& Flavor makes all-natural
charcoal that’s sustainably
harvested from almond and
olive trees. Both give a woodsy
aroma to grilled and smoked
foods, with no added chemicals.
Charred Tomatillo-
Avocado Salsa
ACTIVE 10 MIN. - TOTAL 15 MIN.
MAKES 1 CUP|
Place 2 unpeeled medium
garlic cloves on unoiled grill
grates over medium-high
heat (400°F to 450°F). Grill,
covered, until charred and
softened, about 2 minutes.
Remove from grill. Place 1
lb. husked fresh tomatillos;
1 medium-size ripe avocado,
halved lengthwise; 1 small
white onion, cut into 4 wedges;
and 1 medium jalapeño chile on
unoiled grates. Grill, covered,
until charred and tender, about
4 minutes. Remove from grill;
cool 5 minutes. Remove
and discard garlic skins and
jalapeño seeds. Transfer all
ingredients to a blender. Add
1 cup fresh cilantro leaves,
2 Tbsp. fresh lime juice, 1 3/4
tsp. kosher salt, 1 tsp. ground
cumin, and 1/4 tsp. black pepper.
Process until nearly smooth,
about 30 seconds.
LUMP CHARCOALS,
Almond or Olive
Wood, $35 for
an 8-pound bag;
fireandflavor.com
