Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Planked Brie on the egg
Options
SmokinTiger81
Posts: 746
Couple of planked Brie topped with raspberry chipotle sauce, blueberries, almonds or pine nuts and tarragon and basil. No cut pictures. They were heading to a baby shower along with grilled pork tenderloins. 
Comments
-
I ran across something like this a few weeks ago. Can you share details? How lomg did you have them in and at what temperature?
They look realky tasty.Edmonton, Alberta - XL & Minimax -
400 degrees for about 15 to 20 minutes direct but on plank so sort of indirect. Left an eighth inch rim around on top and scraped off about an eighth inch deep to hold ingredients
-
Gorgeous!
-
Pretty fancy for a Tiger
looks amazing! Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
The other women will asking their men, "why can't you do that?"
This is a keeper. Thanks for sharing.New Albany, Ohio -
That's just gorgeous!Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
-
-
Here is the link to the original (as far as I know) inspiration for this dish. The only thing I added is hollowing out the top a little, and leaving a rim around it, so I can add the hot pepper raspberry chipotle sauce on top and sauce and the other ingredients stay in place. You obviously can top it a variety of ways, and a quick 15 minute cook for appetizer right before dinner guests arrive.. http://www.nakedwhiz.com/bakedbrie/bakedbrie.htm
-
Right on. Thanks for posting that. I'm going to have to give this a shot! That looks amazing.
-
And I do toast almonds or pine nuts in a skilet on stove to crunch them up a little before assembling the Brie to cook
-
Ahhhh...one of those secret tips. Thanks for the advice.
-
And the main trick is hollowing out the top a little but leaving an 1/8 inch or so rim all the way around so the sauce and toppings all stay on top. And I really like the Rothchild farms red raspberry hot pepper chipotle sauce on top. A little sweet heat
-
Someone's fancy! impressive. Showstopper for sure.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
-
Looks great! Thx for sharing.BGE Large and MiniMax, Napolean 500. Obsessed with rotisserie.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum