Smoked Bourbon Brie

Smoked Bourbon Brie

Hey Bourbon lovers! This crowd-pleaser will have you using your grill or smoker to make a melty, sweet, and savory appetizer. Want to add some smoke flavor? Throw 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. Place the pouch over those hot coals and watch the smoke rise. You will want to serve this dish hot off the grates, so if your guests will be grazing for several hours, set the pie tin on a warming tray or on top of an electric griddle set on low. This will keep the Brie and glaze loose and melty for those toast and apple slices!

Ingredients

  • 8 oz brie cheese wheel
  • 1 1/2 cups packed brown sugar
  • 1 cup bourbon
  • 1 cup chopped walnuts
  • 2 Tbsp. oil
  • Pinch of salt

Equipment

  • Basting brush
  • Tin pie plate
  • Serrated knife
  • Cutting board
  • Grilling basket or tin foil
  • Tongs
  • Serving knife
  • Serve with bread, apples, crackers or pita chips

Directions

  1. Create a 2 zone fire or preheat grill to 325 degrees F.  You will use both the direct and indirect heat for this recipe.
  2. Slice bread into 1/4 inch rounds.
  3. Brush both sides with oil and set aside.
  4. Place walnuts into grill basket or create a foil boat and coat walnuts with oil and a pinch of salt.
  5. Remove the top white rind from the brie cheese wheel and discard the rind.
  6. Place cheese wheel in center of pie tin.
  7. Stir together brown sugar and bourbon allowing it to start to dissolve. Stir a few more times.
  8. Your grill should be warm enough to set the walnut basket over direct heat. Toast for 10 minutes rotating and stirring to prevent burning.
  9. Pour brown sugar and bourbon mixture over brie.
  10. Top the glazed brie with the toasted walnuts.
  11. 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.
  12. 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.
  13. Serve immediately with crackers, apple slices, toasted bread rounds or pita chips.


TIP:

  • If you're feeding more people, buy a 13 - 16 oz brie cheese wheel.
  • Want to add smoke flavor? Throw 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.
  • Toss or soak apple slices in some watered down lemon juice to keep them from browning.
  • 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.
  • 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!
  • Working over the direct fire may be hot. Use a pair of leather or heat resistant gloves to protect your hands and forearms.
  • If you are using a charcoal grill, create a two zone fire. If you are using a propane grill, turn up the heat on one side and keep the other side at a lower temperature. If you are using a pellet grill, set your temperature to 325 degrees F.

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