An original grilling recipe from Megan Day, Barbecue champion and co-owner of Burnt Finger BBQ
Megan Day of Burnt Finger BBQ has always been a taste maker around the BBQ Capital of Kansas City. But you may have noticed her in some extra special appearances on TV lately. She’s been a guest on NBC’s The Today Show a few times, even for Super Bowl Sunday when her Smoked Ribs went head to head with the classic Cubano Sandwich with Hoda and Jenna as the judges!
What she has in store for us today is a Burnt Finger BBQ original, but is actually easy to make, even for the newest grill enthusiast. So grab that pie plate and meet us outside for this savory and sweet dip that will elevate any get-together!
Ingredients
- 8 oz Brie cheese wheel
Select a 13-16 oz. Brie cheese wheel for a larger group - 1 1/2 cups packed brown sugar
- 1 cup Bourbon
- 1 cup chopped walnuts
- 2 Tbsp. Oil
- Pinch of Salt
- Serve with toasted bread, apples, crackers or pita chips
Equipment
- Basting brush
- Tin Pie Plate
- Serrated knife
- Cutting Board
- Grilling basket or tin foil
- Tongs
- Serving knife
Instructions
- Create a two-zone fire or preheat grill to 325 degrees F.
- You will use both the direct and indirect heat for this recipe.
- Slice bread into 1/4 inch rounds. Brush both sides with oil and set aside.
- Place walnuts into grill basket or create a foil boat and coat walnuts with oil and a pinch of salt.
- Remove the top white rind from the Brie cheese wheel and discard the rind. Place cheese wheel in center of pie tin.
- Stir together brown sugar and Bourbon allowing it to start to dissolve. Stir a few more times.
- Your grill should be warm enough to set the walnut basket over direct heat. Toast for 10 minutes rotating and stirring to prevent burning.
- Pour brown sugar and Bourbon mixture over Brie. Top the glazed Brie with the toasted walnuts.
- Place pie tin over indirect heat and begin to toast your oiled bread rounds over the direct heat side. Flip rounds until toasted golden brown or desired grill marks appear.
- Allow the Brie to cook for approximately 20 more minutes. Watch for bubbling and the for the Brie to start oozing. That will be your clue to remove the pie tin from the heat.
- Serve immediately with toasted bread rounds, crackers, apple slices or pita chips.
Tips:
- Add smoke flavor by adding a few pieces of apple or cherry wood on the hot coals or poke holes in a tinfoil pouch and fill it with wood pellets and place over those hot coals.
- When grilling the bread, work in small batches of 6 or 7 at a time. They will crisp up quickly, so turn them often to keep them from burning.
- Toss or soak apple slices in some watered-down lemon juice to keep them from browning.
- If your guests will be grazing for several hours, set the pie tin on a warming tray or electric griddle set on low. This will keep the Brie and glaze loose and melty!
Grilling Tips:
- Charcoal grill – create a two-zone fire.
- Propane grill – turn up the heat on one side and keep the other side at a lower temperature.Pellet grill – set your temperature to 325 degrees F.
- If you are unsure of your grill’s ambient temperature, cut a potato in half and stick a thermometer probe threw the potato so the tip comes out on the other side. Place the cut side of the potato on the indirect side of the grill and see what the tip is reading for the temperature inside your grill.
- Working over the direct fire may be hot. Use a pair of leather or heat resistant gloves to protect your hands and forearms. And use heat resistant tongs, the longer the better.
