Brie cheese on cedar plank

Unknown

My brother told me about a placing a whole wheel of brie cheese on a cedar plank and smoking it.[p]I can't seem to find details ie what temperature to cook at, how long, etc.[p]Thank you in advance.[p]The Hatchling.

Salmon

The Hatchling,[p]Here is one of my favorites, I does not give a temp but I'd say fairly warm 350 degrees or more.[p]Here is a recipe for a great brie cheese with roasted garlic and peppers. I obtained this from a cookbook called Sticks & Stones by Ted Reader and Kathleen Sloan.[p]1 maple plank, soaked ( I used cedar)
2 small wheels brie (1/4 pound each.)
2 heads garlic, seperated and peeled
1/2 cup plus 2 tbsp olive oil
2 green onions finely chopped
1 red bell pepper, roasted, peeled, seeded and finely chopped
2 tbsp chopped fresh thyme
2 tbsp balsamic vinegar
2 tsp coarsely ground black pepper.[p]Preheat grill to high.
With a sharp knife, scrape rind off of the top of each wheel of brie to expose cheese, Set aside.
Heat 1/2 cup oil in a small saute' pan and add whole cloves if garlic. Reduce heat to medium and simmer garlic in oil until softened and beginning to color, about 20 minutes. Remove from heat and, using a slotted spoon, transfer garlic to small bowl to cool. Reserve garlic flavored oil for anothe use. Mash garlic cloves using the back of a fork. (I skip all that non-sense and just toss in a teaspoon or two of store bought minced garlic in a jar). Add green onions, red pepper, thyme, balsamic vinegar, 2 tbsp olive oil and black pepper. Season with salt to taste, Spread garlic and pepper mixture over tops of of brie wheels (I heat the mixture on the stove first). Place soaked plank on grill, close lid and bake for 10 minutes or until it begins to crackle and smoke. Being careful of smoke, opne lid and place cheeses on plank. Close lid and plank-bake for 10 to 12 minutes until cheese begins to melt and bubble. Remove planked cheese from grill. Serve with slices of crusty bread, flat bread, or crudite's, (I kinda like Ritz crackers myself).[p][p][p]Rick

J Appledog

The Hatchling, I usually use Camembert. Cut off the top rind and coat with pesto. Put on smoking hot plank and cook until it starts to ooze. I serve with crackers and candied figs. JCA

QBabe

Salmon,[p]That sounds fantastic! Being a big fan of roasted garlic, I'd just roast some on the egg instead of browning it on the stove, but to each his/her own![p]Thanks for sharing!
Tonia
:~)