Mediterranean Grilled Veal:  Soak North Atlantic Olive Planks in water for two hours. Rub thinly sliced veal cutlets with olive oil, freshly chopped thyme, salt and crushed black pepper.  Place your veal onto the planks directly on your grill.  Flip your veal every 10 minutes until cooked through. Garnish with ½ lemon and serve directly on the planks.

Apple Buffalo Hot Wings:  Soak Wild Apple Chips or Chunks in water or apple juice for one hour and place directly in the charcoal grill or in a chip box on top of the flames of a propane grill.  Coat the wings liberally with salt and cayenne pepper and place directly on the grill and cover.  Cook mostly through while keeping the cover of the grill closed as much as possible to aid smoking.  Remove the wings from the grill and pour a mixture of ¼ cup butter with ½ cup hot sauce over the wings then place back on the grill until crisped.  Serve with a side of bleu cheese dressing and celery.

Tomato Garlic Shrimp:  Soak Golden Alder Planks in water for two hours and then brush the planks’ surface with olive oil.  Combine ½ cup olive oil, ½ tsp salt, ½ tsp pepper, 1 cup tomato paste, 1tbsp basil and 2tbsp red wine vinegar.  Marinate 2lbs of uncooked peeled shrimp in the mixture for up to 2 hours.  Place multiple planks with the marinated shrimp on your grill.  Cook the shrimp until pink.  Do not overcook.  Garnish with ½ lemon and serve on the planks.

Sherry Cherry Hamburgers:  Soak Black Cherry Chips or Chunks in water and 2tbsp sherry for one hour and place directly in the charcoal grill or in a chip box on top of the flames of a propane grill.  Place ground burgers directly on the grill and cover. For even more cherry taste place fresh cut cherries directly on the meat.  Flip the burgers every 10 minutes, keeping the cover of the grill closed as much as possible to aid smoking.  Season the burgers with salt and pepper to taste.

Lemon Pepper Salmon:  Soak White Cedar Planks in water and 2tbsp lemon juice for two hours and then brush the planks’ surface with olive oil.  Place a salmon filet atop each plank.  Season your salmon to taste with salt, pepper, minced garlic and lemon juice.  Place the planks with your salmon directly on the grill.  Cook until flaky but moist.  Garnish with ½ lemon and serve on the planks.

Mesquite Bourbon Ribs:  Soak Mountain Mesquite Chips or Chunks in water and 2tbsp bourbon for one hour. Marinate separated ribs in ½ cup steak sauce, ½ cup bourbon, 2tbsp Worcestershire sauce, ¼ cup brown sugar and 2tbsp red pepper flakes.  Place soaked chips or chunks directly in the charcoal grill or in a chip box on top of the flames of propane grill and set at 275 degrees until they start smoking. Place ribs on top of the grill and use whatever’s left of the marinade to baste for up to an hour.