GARLIC AND ROSEMARY BUTTER GRILLED BRIE
GRILL: 12 MIN.
- 2 tbs dried rosemary leaves, ground into a fine powder
- 1/2 tsp granulated garlic powder
- 1/2 stick of butter, melted
- 2 16-ounce wheels of brie cheese
- 1 handful of applewood chips
- In advance of grilling, preheat grill to medium-high using the 2-zone cooking method. Wrap wood chips in an 8″ sheet of tin foil, then perforate with a fork or knife. Apply wood packet in back corner of the direct heat-grilling zone.
- Whisk together the melted butter, ground rosemary and garlic, then brush over entire surface of the Brie wheel.
- Once woodchip packet is billowing with smoke, gently place cheese atop the direct heat grilling zone and sear with the grill lid open until char marks are well-defined, 60–90 seconds on each side. Then turn down the grill to low heat and transfer the wheel to the cooler, indirect heat zone to finish cooking—with the grill lid closed smoke the cheese for an additional 8–10 minutes.
- Remove the Brie from the grill immediately. Plate alongside toasted artisan breads, an assortment of cured meats, fresh herbs, fruits and berries, pickled vegetables, and dry roasted nuts.
ESTABLISHING A 2-ZONE GRILLING SURFACE
Heat only one side of the grill, creating one hot direct heat zone and one cooler indirect heat zone. Target grill temperature of 450 degrees Fahrenheit.
Gas 2-burner grill: Turn right side of the grill to high & leave the left side off.
3-burner grill: Turn far right side of the grill to high, the middle to low-medium and the left side off.
4-burner grill: Turn far right side of grill to high, middle right to medium, middle left to low, & leave the far left zone off.
2-Zone Grilling Surface on Charcoal: Ignite the charcoal in a chimney starter. When coals are glowing red, dump coals onto the grill floor. Rake coals, pushing remaining coals to the opposite side of the grill, establishing high-piled 1 hot zone & 1 cooler zone. For every hour of cooking, add a half-stack of coals.
Hardwood Smoker Packs: Tear off 1 8″ sheet of tin foil. Pour a handful of your favorite hardwood chips onto the foil in a mound. Wrap the tin foil around the chips creating a package-of-sorts. With a knife or fork, perforate the top of the packet allowing smoke to billow from the package when the chips are heated.
Excerpted with permission from Char-Broil Grilling for the Family: 300 Delicious Recipes to Satisfy Every Member of the Family