Cedar Planked Brie Cheese Video

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Cedar Planked Brie Cheese

Quickie Griller Recipe #9, Cedar Planked Brie Cheese topped with Fresh Raspberries and my Peach and Bourbon Barbeque Sauce, dead easy. What you need is a mini personal cedar plank soaked in water. This is about half an inch thick, 6x6 inches and if you haven’t got a little mini one, you can use a much larger one that’s a 1x6, like that, half inch thick soaked in water for a minimum of one hour. Here’s what you’re going to do. We’re going to take two of these planks and take a wheel of brie, individual. They weigh about 125 grams each. I’d take a little bit of my top secret steak spice. You don’t need much, just a little teaspoon over the top of each one just like this, alright? In a bowl, add a hefty pint of raspberries and we’re going to pour in about a half a cup of my peach and bourbon barbeque sauce. Just mix it up like this. You can mash the raspberries a little. They’ll stay on top of the brie just a little bit easier. Now, we’ve preheated our grill to about 400 degrees, medium to medium high heat. And what we’re going to do is we’re going to hot plank smoke this brie cheese topped with the raspberries and the peach and bourbon barbeque sauce just like this. Pile it up on top, not too much more, very, very simple. Pile it up like that. We’re going to take a little bit of time. If you want, you can just sprinkle it over to top it more, just like this, right off the top, just like that. Preheated grill, open the grill, take your plank and put it directly on the burner. You can hear the sizzle from the moisture in the plank. That’s what you want. You're going to close the lid and this is going to bake for approximately 15 to 20 minutes. You're going to check it periodically so that the plank is not on fire, make sure that the wheel of brie hasn’t exploded and the cheese is oozing all over the place, but we’re going to check on this. We’ll go from there. Alright, let’s just have a look and see what’s going on in here. As you can see, we’ve got a little bit of flaming going on on this plank, so what you want to do is you want to turn your grill down and then you take a little spray bottle of water. I would just take a bottle of water and poke a hole and put the flame out, turn it down low and close the lid. You need to keep the lid closed so that you keep the smoke in because you’re smoking the cheese. Alright, we’re ready to check and see if it’s done. Look at that, you’ve got a nice smoke going on. You can tell when it’s finished when you push in the cheese here on the rind and it’s started to bloom. This is very, very soft. And when you cut it into this, it’s just going to ooze all over the place. Alright, a little flame on that just to frets it out. What I always like to do is take another plank, set it like that so that you don’t burn your cutting table or your work surface. And this is the most amazing hors d'oeuvre you’re ever going to have. You’ve got a barbeque party, you’ve got people coming over the last minute, quick and easy. Cedar planked brie cheese topped with fresh raspberries and my peach and bourbon barbecue sauce is dead easy. You have a little bit of fresh baguette, some extra thyme, just take a little bit of this fresh herb on top, chop it up just nice, sprinkle it all over the top and let the games begin. Look at this, evil. Take a raspberry and make sure you’ve got the sauce, and this is pure barbeque decadence, baby. That’s one step closer to orgasmic.

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Quickie Griller Recipe #9, Cedar Planked Brie Cheese topped with Fresh Raspberries and my Peach and Bourbon Barbeque Sauce, dead easy.

What you need is a mini personal cedar plank soaked in water. This is about half an inch thick, 6x6 inches and if you haven’t got a little mini one, you can use a much larger one that’s a 1x6, like that, half inch thick soaked in water for a minimum of one hour. Here’s what you’re going to do.

We’re going to take two of these planks and take a wheel of brie, individual. They weigh about 125 grams each. I’d take a little bit of my top secret steak spice. You don’t need much, just a little teaspoon over the top of each one just like this, alright? In a bowl, add a hefty pint of raspberries and we’re going to pour in about a half a cup of my peach and bourbon barbeque sauce. Just mix it up like this. You can mash the raspberries a little. They’ll stay on top of the brie just a little bit easier.

Now, we’ve preheated our grill to about 400 degrees, medium to medium high heat. And what we’re going to do is we’re going to hot plank smoke this brie cheese topped with the raspberries and the peach and bourbon barbeque sauce just like this. Pile it up on top, not too much more, very, very simple. Pile it up like that. We’re going to take a little bit of time. If you want, you can just sprinkle it over to top it more, just like this, right off the top, just like that.

Preheated grill, open the grill, take your plank and put it directly on the burner. You can hear the sizzle from the moisture in the plank. That’s what you want. You're going to close the lid and this is going to bake for approximately 15 to 20 minutes. You're going to check it periodically so that the plank is not on fire, make sure that the wheel of brie hasn’t exploded and the cheese is oozing all over the place, but we’re going to check on this. We’ll go from there.

Alright, let’s just have a look and see what’s going on in here. As you can see, we’ve got a little bit of flaming going on on this plank, so what you want to do is you want to turn your grill down and then you take a little spray bottle of water. I would just take a bottle of water and poke a hole and put the flame out, turn it down low and close the lid. You need to keep the lid closed so that you keep the smoke in because you’re smoking the cheese.

Alright, we’re ready to check and see if it’s done. Look at that, you’ve got a nice smoke going on. You can tell when it’s finished when you push in the cheese here on the rind and it’s started to bloom. This is very, very soft. And when you cut it into this, it’s just going to ooze all over the place. Alright, a little flame on that just to frets it out. What I always like to do is take another plank, set it like that so that you don’t burn your cutting table or your work surface. And this is the most amazing hors d'oeuvre you’re ever going to have.

You’ve got a barbeque party, you’ve got people coming over the last minute, quick and easy. Cedar planked brie cheese topped with fresh raspberries and my peach and bourbon barbecue sauce is dead easy. You have a little bit of fresh baguette, some extra thyme, just take a little bit of this fresh herb on top, chop it up just nice, sprinkle it all over the top and let the games begin. Look at this, evil. Take a raspberry and make sure you’ve got the sauce, and this is pure barbeque decadence, baby. That’s one step closer to orgasmic.

Transcription by: Scribe4you Transcription Services