SMOKED BRIE
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 3
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.
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Nyimah Robinson
[email protected]This smoked brie recipe is easy to follow and the results are delicious. I highly recommend it!
mdmunna Islam
[email protected]I'm not a fan of brie, but I loved this smoked brie recipe. The smoky flavor really elevates the cheese.
Maheshika Kombalathara
[email protected]This recipe is a must-try for brie lovers. The smoked brie is rich, creamy, and smoky. It's the perfect appetizer for any occasion.
megan Sloane
[email protected]I was disappointed with the smoked brie. It was too dry and the flavor was bland.
Ni Emzy
[email protected]This recipe is a keeper! The smoked brie was creamy and flavorful, and the presentation was beautiful. I can't wait to make it again.
Prodip Biswas
[email protected]The smoked brie was a bit too smoky for my taste, but my friends loved it. I'll try using a milder wood next time.
Malik Baqir
[email protected]I followed the recipe exactly and the smoked brie turned out perfectly. It was a bit more difficult than I expected, but it was worth the effort.
Rijan Saru
[email protected]This recipe is a game-changer! I've never had smoked brie before, but now I'm obsessed. It's the perfect combination of smoky and creamy.
Miraj Hassan
[email protected]Smoked brie is my new favorite appetizer. It's so easy to make and always a hit with guests. I love the smoky flavor and the creamy texture.
Nobuhle Madlala
[email protected]Easy and delicious! The smoked brie turned out perfectly. I served it with crackers and fruit, and it was a crowd-pleaser. Thanks for sharing this recipe!
Emmanuel Atsu
[email protected]Brie-lliant! This smoked brie recipe was a hit at my last party. The smoky flavor paired perfectly with the creamy brie, and the presentation was stunning. Will definitely be making this again!