Smoky Brie Spread Recipes

SMOKED BRIE

Steps:

• Soak the wood chips in water 1 hour, then prepare your grill for smoking. See instructions below.
• Lay out the cheesecloth on a work surface and brush with olive oil. Place the cheese in the middle and top with the bay leaves. Wrap the cheesecloth tightly around the cheese and tie closed with kitchen twine. Set the cheese, herb-side up, in the disposable pie pan.
• Once the grill reaches 250 degrees F, place the pan with the cheese on the cooler side of the grill. Close the grill and let smoke until slightly golden, about 20 minutes. If using a gas grill, turn off the flame and let the cheese sit, covered, 10 more minutes (this is not necessary if using charcoal; it imparts more smoky flavor). Remove from the grill and unwrap.
• Make a smoker box. Drain the wood chips and transfer to a small disposable aluminum pan (about 4 to 6 inches); cover tightly with foil. Poke 6 holes in both the foil and the bottom of the pan using a paring knife.
• How to set up your charcoal grill:
• Fill a chimney starter with briquettes; stuff the bottom with newspaper, ignite and let burn until the flames die and the coals are ashy. Dump the coals onto one side of the grill's bottom grate.
• Nestle the smoker box in the coals; put the top grate in place. When the chips start smoking, cover with the lid, closing the vents halfway, and heat the grill to 250 degrees F (use an oven thermometer if your grill doesn't come with one).
• Position the food on the cooler side of the grill (indirect heat). Close the lid and smoke as directed, adding more coals as needed to maintain the heat.
• How to set up your gas grill:
• Preheat the grill to medium high on one side; leave the burners off on the other side.
• Place the smoker box on the grate over the flame. When the chips start smoking, reduce the heat to low, close the grill lid and heat to 250 degrees F.
• Position the food on the cooler side of the grill (indirect heat). Close the lid and smoke as directed, adjusting the heat as needed to maintain a grill temperature between 225 degrees F and 250 degrees F.

SMOKED BRIE WITH ROASTED PEPPERS & GARLIC

Steps:

• Prepare "Egg" for high heat (375°F) cooking.
• Remove rind from top of wheel of brie. Set aside.
• Heat olive oil in saucepan over medium-high heat and add the garlic.
• Reduce heat to medium-low and simmer garlic until softened and beginning to color. approximately 15-20 minutes, being mindful not to scorch the garlic.
• Remove saucepan from the heat and and transfer garlic to small bowl to cool.
• Reserve two tbsp of the garlic-infused oil. The remaining oil can be saved for future use.
• Add green onions, roasted red pepper, thyme, balsamic vinegar, 2 tbsp of the infused olive oil and black pepper.
• Season with salt and mix thoroughly to incorporate. (This mixture can be made a day in advance and kept refrigerated).
• Spread garlic and pepper mixture over the top of the brie.
• Place soaked plan on grill, close lid and cook for 10 minutes or until the plank beings to crackle and smoke.
• Place cheese on plank, close lid and cook for 10-12 minutes or until the brie begins to melt.
• Remove plank and brie from grill.
• Serve with bread or crudités.

SMOKY BRIE SPREAD

Steps:

• Place bacon in food processor or blender and process until finely chopped.
• Add remaining ingredients and process until smooth.
• Refrigerate until ready to serve.