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Unread 02-21-2007, 03:50 PM   #7
thirdeye
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Join Date: 01-14-06
Location: At home on the range in Wyoming
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Curt,

Planking is a good idea. I've been getting back into plank cooking since the holidays. The planked brie started it but almost all of the seafood just keeps getting better and better. It's almost impossible to screw up unless you catch the plank on fire.

So for the class the benefit is not only a an easy cook and a great flavored product but the presentation is wonderful....

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