Originally Posted by
Swissaire
I was shown this in Germany, using scallops, salmon, and a thick steak.
Interestingly, one of the planks was soaked in White Wine + water, while the other was soaked in American Bourbon+ water. Both were soaked all morning.
The fish was fantastic as was the steak. Memorable in fact.
Wouldn't the steak end up more like baked or roasted, without much if any exterior char?