Best Smoked Brie With Roasted Peppers Garlic Recipes

BAKED BRIE WITH GARLIC AND RED PEPPER

Steps:

• Into a small skillet measure the olive oil and add the garlic. Warm the skillet over medium low heat for 5-10 minutes, stirring occasionally. The garlic should be softened but should not brown. Add the bell pepper and continue to cook for another 2-3 minutes.
• Remove skillet from heat. Stir in the lemon juice, mustard, black pepper, salt and parsley.
• Place the brie on a rimmed baking sheet. (See my note in Instruction #7 about using a heatproof skillet.) Using a fork, poke holes all over the top surface of the brie. Allow the fork to go all the way to the bottom of the cheese but do not pierce the bottom rind.
• Pile the red peppers with garlicky olive oil onto the top surface of the cheese. Use a spatula to scrape every last drip of flavored oil onto the cheese. Set aside for 15 minutes, allowing the garlic oil to drip through the holes you've made in the cheese. (You can marinate it in the refrigerator for longer, even overnight. If doing so, cover with plastic wrap before refrigerating).
• If using BBQ: Preheat BBQ to 350°F and prepare for indirect grilling. Once BBQ is heated, place the cheese-pan on the grill, being sure that it is over indirect heat (i.e., that the heat is not directly below the pan). Put the cover of the BBQ down. If using oven: Preheat oven to 350°F Once oven is preheated put in the pan of cheese.
• Bake/BBQ for 15 minutes. If the brie is bulging at the sides and soft to the touch on top, it's ready. If it's not soft and bulging, bake/BBQ for another 5-7 minutes but check on it every minute or so (you want to catch it at the bulging stage not at the oozing-all-over-the-pan stage).
• It's nearly impossible to move the brie onto a serving plate once it's soft and gooey, therefore I used a 6" cast iron skillet and served directly from it. Place the pan of cheese on top of a heat-proof pot holder or trivet. Warn Guests: Pan is HOT. Serve with slices of French bread and/or water crackers. Red grapes would be a nice addition, too.

SMOKED BRIE

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.

BAKED BRIE WITH ROASTED GARLIC

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off bulb. Brush with 1-1/2 teaspoons oil; sprinkle with rosemary. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. , Meanwhile, cut the top fourth off the loaf of bread; carefully hollow out enough of the bottom of the bread so cheese will fit. Cube removed bread; set aside. Place cheese in bread. , Cool garlic for 10-15 minutes. Reduce heat to 375°. Squeeze softened garlic into a bowl and mash with a fork; spread over cheese. Replace bread top; brush outside of bread with remaining oil. Wrap in heavy-duty foil. , Bake for 45-50 minutes or until cheese is melted. Serve with toasted baguette, grapes and reserved bread cubes.

SMOKED BRIE WITH ROASTED PEPPERS & GARLIC

Steps:

• Prepare "Egg" for high heat (375°F) cooking.
• Remove rind from top of wheel of brie. Set aside.
• Heat olive oil in saucepan over medium-high heat and add the garlic.
• Reduce heat to medium-low and simmer garlic until softened and beginning to color. approximately 15-20 minutes, being mindful not to scorch the garlic.
• Remove saucepan from the heat and and transfer garlic to small bowl to cool.
• Reserve two tbsp of the garlic-infused oil. The remaining oil can be saved for future use.
• Add green onions, roasted red pepper, thyme, balsamic vinegar, 2 tbsp of the infused olive oil and black pepper.
• Season with salt and mix thoroughly to incorporate. (This mixture can be made a day in advance and kept refrigerated).
• Spread garlic and pepper mixture over the top of the brie.
• Place soaked plan on grill, close lid and cook for 10 minutes or until the plank beings to crackle and smoke.
• Place cheese on plank, close lid and cook for 10-12 minutes or until the brie begins to melt.
• Remove plank and brie from grill.
• Serve with bread or crudités.