Whisky Roasting Boards – Cook in Wood

Whiskey grilling boards are a unique and sophisticated addition to any outdoor kitchen, perfect for those looking to infuse their food with deep, authentic flavours. These boards are crafted from recycled whisky barrels, giving them a smoky, caramelised flavour profile that transforms each dish into a memorable culinary experience. Here are the features and benefits of these boards, along with some tips for their optimal use.

Whisky Barrel Enriched Dining Experience

Whisky griddle boards bring a unique and robust smoky flavour that can only be derived from the whisky barrels in which they are made. For years, these barrels have contained whisky, absorbing its complex aromas and flavours. When used in cooking, these boards slowly release these essences into the food, creating an incomparable gastronomic experience. It’s not just about smoking; it’s about infusing each mouthful with the rich, multi-faceted notes of whisky, which can include hints of vanilla, caramel, oak, and spice.

Unique Aromatic and Sensory Contribution

The use of whisky grilling boards not only enhances the flavour of the food, but also enriches the culinary environment with an intoxicating aroma. By placing the board over the fire, the heat activates the essential oils and aromatic compounds impregnated in the wood, filling the air with a sweet, smoky perfume. This aromatic environment not only enhances the grilling experience, but also anticipates the taste pleasure to come, making the act of cooking a multi-sensory experience.

Versatility in Food Preparation

Although whiskey grilling boards are often associated with cooking meats such as ribs, steaks and chicken, their versatility goes far beyond that. These boards are equally effective for grilling seafood, such as salmon or shrimp, where the smoky flavour perfectly complements the freshness of the fish. In addition, vegetables, such as asparagus, peppers, and courgettes, take on a smoky flavour that makes them a main dish in their own right. Even fruits such as pineapple or peaches can benefit from the caramelised touch that these boards provide, adding a new dimension to desserts.

Sustainable and Environmentally Friendly Method

These boards represent an environmentally friendly option as they are made from recycled whisky barrels that would otherwise be discarded. By giving these barrels a second life, waste is reduced and sustainability is promoted. In addition, although the first use of the board provides the most intense flavour, they can be reused for a more subtle smokiness in subsequent kitchens, extending their lifespan and minimising the need for additional resources.

Cooking Process Optimisation

For best results when using whisky grilling boards, it is essential to follow a proper preparation process. It is recommended to soak the board in water for at least one hour before placing it on the grill. This step allows the wood to moisten, which not only prevents the board from burning too quickly, but also ensures a more controlled and prolonged release of flavours. When cooking, start by placing the board directly over the fire to seal in the juices and caramelise the surface of the food, then move it to an indirect heat zone for slower, more even cooking. This technique ensures that the flavours of the whisky deeply infuse the food as it cooks to perfection.

Applications in Other Culinary Contexts

Although these boards are primarily designed for grilling on grills, their use is not limited to this context. Whiskey grilling boards can also be used in conventional ovens, providing a distinctive smoky flavour in the preparation of roasts, fish and baked vegetables. In addition, they can be used in outdoor fireplaces or fire pits, extending their benefits beyond the grill and allowing creative chefs to explore new ways of using these tools in a variety of culinary settings.

Presentation and Packaging as Elements of Distinction

Each pack of whisky grilling boards generally includes three boards, each weighing approximately 500 grams, presented in packaging that reflects their quality and origin. This packaging not only protects the boards, but also provides detailed information about their provenance and use, highlighting their exclusivity and commitment to sustainability. These boards are an excellent gift option for grill aficionados or home chefs who appreciate high quality kitchen tools.

Re-use and Care of the Planks to Extend their Useful Life

While whiskey grilling boards are most effective when first used, they can be reused with proper handling. After each use, clean the board with a soft brush and warm water, avoiding harsh detergents that may affect the flavour in subsequent uses. Store the board in a dry, well-ventilated place to avoid mould or warping. With proper care, the boards can provide several uses, each with a more subtle smokiness that adds layers of complexity to different types of dishes.

Guide to Prolonging their Lifetime

Here I provide a detailed step-by-step guide to properly clean and care for your whisky griddles, ensuring they maintain their quality and prolong their lifespan.

Step 1: Immediate Cleaning After Use

After using the roasting board, it is essential to clean it as soon as possible to prevent food residue from sticking to the surface and to preserve the flavour of the wood.

1. Allow the board to cool: Before handling the board, allow it to cool completely. Handling the board while it is still warm can be dangerous and can also affect the integrity of the wood.
2. Remove food residues: Use a wooden or plastic utensil to gently scrape off any food residue that has stuck to the board. Avoid using metal utensils that may damage the surface.
3. Wash with lukewarm water: Rinse the board with lukewarm water, making sure to remove all food debris. Use a soft bristle brush to clean the surface, making sure to get into all the grooves of the wood. Avoid completely submerging the board in water to prevent the wood from absorbing too much moisture and warping.

Step 2: Avoid Using Harsh Detergents

To protect the taste and integrity of the wood, it is important not to use harsh detergents or scented soaps.

1. Use only water or a mild soap: If necessary, use a mild, unscented soap. Harsh detergents can leave residues that will affect the taste of the wood in future uses.
2. Rinse thoroughly: Be sure to rinse the board thoroughly after using any type of soap to completely remove any residue. Excess soap can damage the wood and alter the flavours in the next firing.

Step 3: Complete Drying

Drying the board properly is crucial to avoid mould growth and deformation of the wood.

1. Initial drying: Use a clean, dry cloth to remove excess water from the surface of the board. Avoid rubbing hard to avoid damaging the wood.
2. Air drying: Place the board in a dry, well-ventilated place to air dry completely. It is preferable to keep the board in an upright position to allow air to circulate freely around the entire surface.

Step 4: Proper Storage

Proper storage prolongs the life of the plank and maintains its ability to impart flavour.

1. Storage location: Store the board in a dry, well-ventilated place, away from sources of moisture or extreme heat, such as cookers or ovens. Moisture can cause warping and excessive heat can crack the wood.
2. Avoid direct sun exposure: Keep the board out of direct sunlight to prevent drying and cracking.

Step 5: Reuse with Caution

Although the first use of the plank is the most intense in terms of flavour, reuse can offer a lighter smokiness, ideal for other types of preparations.

1. Check the condition of the plank: Before reusing the board, inspect it for cracks or warping. If the plank is in good condition, it can be reused for other grilling sessions.
2. Soak before each use: For each use, soak the plank in water for at least one hour before placing it on the grill. This helps prevent it from burning and ensures that it continues to release its flavours effectively.

Step 6: Occasional Reconditioning

To keep the plank in top condition, you can occasionally treat it with oil.

1. Apply mineral oil: After several uses, consider applying a light coat of food-grade mineral oil to the board. This will help keep the wood moisturised and prevent cracking.
2. Allow to absorb: Let the board absorb the oil for several hours, then wipe off the excess with a clean cloth.

Specifications

• Material:
  • Wood from reused whisky barrels– Made from barrels that were previously used to age whisky, retaining the distinctive flavours and aromas of their previous life.
• Rich, smoky and caramelised: The boards bring a distinctive flavour that enhances the taste of seafood, poultry, meats and vegetables, providing a unique culinary experience.
• Food compatibility: Ideal for grilling seafood, poultry, meats and vegetables, infusing a smoky, complex flavour to foods.
• Instructions: Immerse plank in water, place on grill over direct heat for 10 minutes, then move to indirect heat and cook for another 10 minutes or until food is cooked. Recommended for optimum flavour on first use.
• Weight: Each board weighs approximately 500g.
• Pack of three: The boards are sold in a pack of three, offering a sustainable option to enhance the flavour of meals.
• Multiple use: Although technically reusable, the best fresh wood flavour is obtained on first use.

Recipe for Smoked Salmon on a Whisky Board with Lemon and Fresh Herbs

Ingredients:

• 1 whisky grilling board, soaked in water for at least 1 hour.
• 1 salmon fillet, approximately 1 kg, with skin on
• Sea salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons of extra virgin olive oil
• 2 to 3 slices of lemon
• 1 clove garlic, finely chopped
• 1 tbsp fresh dill, finely chopped (you can use parsley or coriander if you prefer)
• Optional: a pinch of smoked paprika for an extra kick of flavour

Instructions:

Step 1: Prepare the Grill and Platter

1. Soak the board: Place the whiskey grilling board in a bowl of water for at least 1 hour before you start cooking. This will ensure that the plank does not burn quickly and releases its smoky flavours evenly.
2. Preheat the grill: Preheat your grill to medium heat. If using a gas grill, leave a portion unlit for an indirect heat zone. If using a charcoal grill, move the coals to one side to create an indirect cooking area.

Step 2: Prepare the Salmon

1. Season the salmon: Pat the salmon fillet dry with paper towels. Then lightly brush the fillet with olive oil on both sides. Sprinkle with sea salt and black pepper to taste.
2. Add flavour: Rub chopped garlic over the salmon. Place the lemon slices directly on the fillet and sprinkle fresh dill on top. If you like an extra smoky touch, add a pinch of smoked paprika.

Step 3: Cooking the Salmon on the Whisky Board

1. Place the plank on the grill: Once the grill is hot, place the soaked plank over the direct heat area. Leave it on the grill for about 5 minutes or until it starts to smoke.
2. Cooking the salmon: Transfer the salmon to the hot plank, skin side down. Move the plank to the indirect heat zone on the grill. Cover the grill with the lid and allow the salmon to cook for 20 to 25 minutes, depending on the thickness of the fillet. The salmon is ready when it flakes easily with a fork.

Step 4: Serve

1. Remove from grill: Carefully remove the plank from the grill. Let the salmon rest on the plank for a few minutes to allow the juices to redistribute.
2. Presentation: Take the plank directly to the table for a spectacular presentation. Serve the salmon with a fresh salad, grilled asparagus or baked potatoes to complete the meal.

Tip: This smoked salmon on a whisky board pairs beautifully with a crisp white wine, such as a Sauvignon Blanc, or a craft beer with hints of citrus to bring out the flavours of the lemon and herbs.