This backyard favorite is sure to please family and friends at your next barbecue. Best of all, it’s easy to prepare while your cooker is warming up for the main course.
- 1 cedar plank
- 1 quality brie wheel
- 3 medium ripe peaches, halved
- 1/2 cup pecan pieces
- 1/4 cup of unsalted butter
- 4 tablespoons of granulated sugar
- pinch of cinnamon
- Canola Oil
Prepare your cooker for direct cooking. Soak the cedar plank in water for about an hour. Melt butter in a small saucepan, add sugar, cinnamon and pecan pieces. Stir until pecans are well-coated. Pour pecan mixture onto a piece of aluminum foil, loosely fold foil over to cover pecans. Poke a few small holes in the top of the aluminum foil and place over to the side. Cut peaches in halves and remove pits. Brush peaches with oil and put over to the side. Place the cedar plank on the grill and when it starts smoking, place the brie wheel on the cedar plank taking care not to break the outer skin. Add pecan pieces in aluminum foil and peaches to the grill and cook meat-side down. Cook both for about 3 – 4 minutes or until peaches turn golden brown. Cook brie until it starts to melt. Remove peaches and cut into small pieces. Serve with baguette slices.
When grilling brie, select a high-quality cheese wheel. Lower quality brie wheels have higher levels of oil and melt faster. The slower it takes for your brie to melt the more smoke it can absorb adding another level of flavor to your appetizer.
