Thanks Keith, The finished post giving details of how I cooked it will be on my food-mag blog in the morning. Such a great way of cooking food on a BBQ. Cheers Marcus
Finally managed to read the article, was there much of a transfer of oak flavour? I've never used the technique so have no idea.(about lots of things really )
glad you got to have a look, the food mag people had a look and couldn't see any issues with it. you don't get the oak transferring flavour to the meat directly, it's more the bottom of the plank charring and smoking, and the moistness (love that word) of the plank helping stop the meat dry out, there really is something else that it gives, though i'm not sure, but it is sooo good. Cheers Marcus