Imagine, if you will, catching your salmon or bagging your wild game - store bought is okay - and cooking it on a cedar plank over hot coals of a fire or barbeque pit. The cedar imparts a delicate smoky flavor to the meat that is just scrumptious.

The plank not only makes great tasting meat/fish, but it keeps the drippings on the plank and off the grill. You can serve the finished product on your plank and then toss it in the trash bin or burn it in your fire. Give it a try today.

• Soak the plank in water for about 2-4 hours.
• Start your grill and bring it up to temperature
• Lower heat
• Season meat with Johnny's Seasoning salt
• Place meat on plank and plank on grill
• Cook on low heat until done - no turning required
• Just before taking meat off the grill increase heat until the cedar just starts to smoke
• Remove from heat and serve immediately