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Outdoor > Braai

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My Butchers Block Smoking Planks (Maple) (2 Pack) Loot Price: R126
Discovery Miles 1 260
You Save: R23 (15%)

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My Butchers Block Smoking Planks (Maple) (2 Pack)

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List price R149 Loot Price R126 Discovery Miles 1 260 You Save R23 (15%)

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In stock. We should be able to ship within 24 hours.

My Butchers block smoking planks are used as a versatile cooking method where food is placed on top of a fragrant plank of wood to cook over a heat source. The plank or wood has a characteristic flavor and aroma that it infuses into the food as heat is applied. Plank board Braaing is popular with fish like salmon and others, but planks can be used with other meats, pizza, vegetables, fruits and cheese too. The result is juicy and moist flavour-filled and aroma-rich food.

General

Brand: My Butchers Block
Package Dimensions: 278 x 132 x 22mm (L x W x T)
Categories: Promotions
Kitchen & Home
Outdoor > Braai
Outdoor > Outdoor Clearance
LSN: XFL-LRS-NFH-1
Barcode: 6009879804317

Physical Specification

Depth (mm): 7
Length (mm): 130
Weight (kg): 0.4
Width (mm): 280

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  • Sourced from Sustainable managed plantations
  • Perfect gift for weddings, corporate events, housewarmings, birthdays, or other special days
  • The smoking planks come with full instructions and a tasty recipe in the packaging.
  • Soak for 60 minutes, then place your fish, meat, poultry or vegetables on the plank and place on the preheated grill
  • Can be used once or twice, depending on the heat of your fire or grill

  • Fish: For delicate foods, like many fish, the gentler flavors of woods like cedar and alder are a good match.
  • Chicken or pork: Take a step up to heartier meats like chicken and pork, and medium woods like maple, apple, and pecan will leave more of an impression without being overpowering.
  • Beef or gamier meats: You can bump up the wood flavor even more to heavier-handed options such as oak and hickory.

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Articles

Orange, Nectarine and 5 Spice Duck

Orange, Nectarine and 5 Spice Duck

4 duck leg portions, skin scored

2 Tbsp 5 spice

1/5 cup orange juice and rind

2 star anise

2 tsp Szechuan pepper

150g fresh nectarines, flesh

cup sugar

1/5 cup rice wine vinegar

1 tsp honey

2 Tbsp ginger, minced

2-3 garlic cloves, crushed

1/5 cup Asian sweet chilli sauce

  • Soak maple plank in water overnight or for at least an hour.

  • Rub the duck in 5 spice and salt. Combine remaining ingredients in a pot and bring to boil, simmer until thick sauce is formed, about 20-25 minutes.

  • Render the fat of the duck slightly by placing the breast skin side down in the coolest part of the fire. Baste with sauce constantly.

  • Place braai planks on an open flame for 1-2 minutes on the side you will be arranging and braaing your dish.

  • Once fat has been rendered slightly, move to the maple plank and cover with a kettle braai lid and continue to braai until cooked through. Baste continuously.

  • Rest breasts for 4-6 minutes before serving with remaining sauce.

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Smoked Camembert with Figs & Toasted Pecan Nuts

Smoked Camembert with Figs & Toasted Pecan Nuts

4 mini Camembert

100g fresh figs

200g dried figs

2/5 cup white wine

75g sugar

2 vanilla pods, split and scraped

100g toasted pecans

  • Soak maple plank in water overnight or for at least an hour.

  • Combine dried figs, wine, sugar and vanilla in a pot. Bring to the boil and simmer until jam consistency is achieved ( to test, smear a spoonful on a plate and place in freezer. Once cooled you will be able to see the consistency of your jam)

  • Place braai planks on an open flame for 1-2 minutes on the side you will be arranging and braaing your dish.

  • Arrange camembert on the braai plank and top with spoonfuls of jam and scattered nuts. Cover with a kettle braai lid and continue to braai for about 5-8 minutes.

  • Serve with sliced fresh figs and extra nuts and fig jam.

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