Cedar Board History

                                      Oh the cedar tree! 

                                                   If mankind in his infancy had prayed for the perfect substance

                                                   For all material and aesthetic needs,

                                                   an indulgent god could have provided nothing better.       Bill Reid

    Western Red Cedar is nature’s gift to the world.  This type of cedar is found in British Columbia along its coastal regions and southern interior valleys.  The first nations people have long utilized the cedar tree for everything from transportation and shelter to clothing, tools, and cooking.  Locked within the fine soft grain of Western Red Cedar is high concentration of aromatic oils.  When cedar is heated through grilling, baking, or on the open fire pit as in traditional methods, these oils are released into the air and impart a unique and delicious smoky flavor to your meat or vegetables.       

Cooking methods

 Blue Springs Cedar Boards are a Untreated Kiln Dry product.  We hope that you enjoy the special taste that cooking with Western Red Cedar will bring to your meal.

No matter what cooking method you prefer the first step is the same:

Remove the wrapping from your Blue Springs Cedar Board and rinse the board with clean water

Immerse the board in clean water for 3-4 hours before use. You may need to place a weight on your board to keep it submerged; a soup can does the job quite nicely.

Barbecue Cooking

Pre heat the barbecue to medium heat, and place your board directly on the grill.

Brush your board lightly with Olive oil or a Vegetable oil which ever you prefer, and place your meat or vegetables on top of the board.  Keeping the lid closed (checking occasionally) allows the cedar board to work its magic.

Keep a spray water bottle on hand at all times.  Your Cedar board should smolder not catch fire

Tip: if you are using a 3 burner BBQ turn the middle burner off.

Tip: when cooking meat or fish try adding vegetables to the board 5-10min before cooking is done

Oven Baking

Move the oven rack to the center position

Pre heat the oven to 450 Fahrenheit, higher temp may cause the board to smoke. Lightly oil the topside of your Cedar board (Olive or Vegetable oil).   Place your favorite meat, fish or vegetables on the board and place in the oven. On the rack below place a cookie sheet to catch any dripping for the board. Cook until desired doneness and serve on the plank for added sparkle to your meal.

Tip: Some chiefs say there is more flavor if you preheat the board for 10 min., try both ways and let us know what you think.

Campfire Cooking

           When preparing the board for the fire.  You will need to place nails or wood screws every 2” around the outside of your board.   Place the fish (skin side down) or meat on to the board and secure it with light picture framing wire (note picture above).  Construct your fire pit so that there is a firm base to support the board 6-8” above the embers.   Once the fire is started, let it die down to a bed of embers before the fish is placed over the fire. 

Cook until fish flakes cleanly with a fork or meat is cooked to desired doneness.

Blue Springs Cedar Campfire boards a full 1”thick by 5 ½ ” or 7 ½”.   Wider Boards are available upon special request from your local dealers.

Tip: It is easy way to marinade using a zip lock bag.  Place the fish, meat, or veggies inside. Pour the marinade in and close, it is easy and clean. Just turn the bag over to evenly cover the ingredients.

Cleaning your Blue Springs Cedar Board

After use, you can clean your plank (if it is not burned) to use again.  To do this, use hot water only (no soap.) Scrub all food and juices off.  Wrap in plastic and place in the deep freeze for future grilling or baking.

         Salmon Marinade With Dill

2 tablespoons light brown sugar
2 1/2 tablespoons balsamic vinegar
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
1/2 cup chopped fresh dill

This recipe makes enough for 4 - 4 1/2 LB tail piece of salmon, butterflied. Sprinkle brown sugar and vinegar on open piece of salmon. Close up salmon, cover and refrigerate, 12-24 hours. One hour before BBQing, open the salmon and rub with mixture of olive oil, salt, pepper, and dill on the flesh side.

FOR BEEF, POULTRY, PORK, FISH

1 small garlic clove; crushed
1/4 teaspoon coarse salt
1/2 teaspoon Dijon mustard
2 teaspoons lemon juice
1/4 cup olive oil
1 teaspoon red wine vinegar
1/4 teaspoon freshly ground pepper

Mash the garlic and salt together in a small bowl, with the back of a spoon. Stir in the mustard and lemon juice. Whisk in the olive oil, vinegar, and pepper. Makes about 1/3 cup

 1 serving

Lemon Marinade for Salmon

Juice from 2 lemons

2tbsp of Brown sugar

1tbsp of fresh chopped Basil or Savory

1/3 cup olive oil

Salt & pepper to taste

Mix all ingredients together and pour marinade in a large zip lock bag with salmon.

Marinate for 2hrs turning filet over every 30min

Darlene’s Favorite

1 cup of brown sugar

½ cup water

½ cup vinegar

½ cup ketchup

1 teaspoon dry mustard 

1 small chopped onion

You may add a little cornstarch if you like to make the marinade a little thicker, as it is a thin marinade.  If you do, you will have to cook it first, to thicken, then cool.

Kevin’s Favorite

1 cup of light olive oil

¾ cup of soy sauce

juice from 1 lemon

2 garlic cloves finely chopped

1 small red onion finely chopped

½ cup brown sugar

1/3 cup of scotch whiskey

Mix all ingredients together, (excellent for salmon or steak)  pour marinade over fish or meat  and marinade for 2 hours or longer.

Earl’s Favorite

2tbsp butter melted

2tbsp lemon juice

2tbsp tomato ketchup

1tbsp Worcestershire sauce

2-3 cloves chopped garlic

2tbsp-minced onion

1tbsp brown sugar

½ tsp dry mustard

1tsp salt

Pork Roast

Soak your cedar board for 3-4 hours.  Preheat the grill to medium heat or the oven to 450fahrenheit.  Lightly brush the top of the cedar board with olive oil to help prevent sticking. Place the roast on the cedar board and put in the center of the grill and close lid.  Check occasionally to make sure that the cedar board does not flare up.  Grill to desired doneness, during the last 20min of grilling brush on your favorite BBQ sauce.  When done remove from grill, slice and serve on the plank if desired.  Remember to place the board on a warming rack, it will hold the heat and remain warm for some time..