Baked Brie

Chef,
Here's one from Chubby that I've cooked a lot and everyone loves it
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Maple Planked Brie

Here is an excerpt from an article I wrote for The Cooks Kitchen in January 2007 titled Plank Cooking - New Idea For An Old Method.

For the last several months, I’ve really been getting back into plank cooking. It all started a couple of days before Thanksgiving when a guy on the next bar-stool asked me if I was doing anything new and different for the big meal. My reply was “I always try to do something different, but it’s not a good idea to try something new when you are cooking for guests.” Well….Thanksgiving morning I broke that rule.

An inspiration from a cookin’ buddy by the name of Evans Tabor reminded me to think outside the box. He and his wife have perfected a wonderful brie appetizer cooked on a grilling plank. Evans signs on under the name of Chubby on The Big Green Egg Forum so I had seen some photographs and read praises from folks who have sampled this treat at some of the Eggfests. Here is the Tabors’ recipe. (In my photograph below, I have made slight modifications with respect to the colors of bell peppers used. I also used some parchment paper to insure easy removal since I was not serving this one on the plank).




Maple-Planked Brie with Garlic and Roasted
Peppers – Evans “Chubby” Tabor


Ingredients

1 maple plank, soaked (at least 4 hours)
2 small wheels brie (1/4 lb. each)
1/4 cup olive oil
6-8 cloves of garlic, chopped
2 green onions, finely chopped
1 red bell pepper , roasted, peeled, seeded and finely chopped
1 jalapeno pepper, seeded and minced (optional)
2 Tbs chopped fresh thyme
2 Tbs balsamic vinegar
Black pepper and salt to taste

Procedure

Preheat grill to 400 degrees.
Scrape rind off top of each wheel of brie to expose cheese and set aside.
Heat olive oil in saute pan (or cast iron skillet) and add garlic, cooking until softened but not browned.
Add green onions, peppers, thyme, vinegar and saute for 5 minutes, stirring occasionally.
Remove from heat and salt & pepper to taste.
Place the maple plank on direct grill and listen for it to “pop” (about 8-10 minutes).
Divide the pepper mixture evenly on top of brie wheels and place on plank.
Close lid and bake for 8-10 minutes until cheese begins to melt…
Serve with slices of crusty bread or crudites.

planks and toppings are not really required unless you want to. all you need is some heat to melt the brie some and some nice crusty bread

I have also done the Chubby Brie and have wrapped the bottom of the plank in aluminum foil to keep the smoke flavor down and then just serve on the plank. Works for POYAMS also.