Any part of your meal can be barbecued to perfection. Take a look at this creative appetizer recipe by Jamie Purviane in his newest cookbook, Weber's Smoke:
Ideal Grill: Charcoal
Smoke intensity: Moderate
Prep time: 20 minutes
Cooking time: about 10 minutes
Special equipment: 1 untreated cedar plank, 12 to 15 inches long and about 7 inches wide and 1/2 to 3/4 inch thick, soaked in water for at least 1 hour
Serves: 4 to 6
What You'll Need:
Chutney Ingredients:
- 2 teaspoons vegetable oil
- 2 tablespoons minced yellow onion
- 1/2 teaspoon minced garlic
- 2 teaspoons peeled, minced fresh ginger
- 1/2 cup cherry preserves
- Ground cinnamon
- Crushed red pepper flakes
- 1 wheel (8 ounches) Brie cheese
- 1/4 cup sliced almonds, toasted
- Baguette slices or crackers
What You'll Need to Do:
- In a small, heavy-bottomed saucepan over medium heat, warm the oil. Add the onion and cook, stirring often until golden, about 5 minutes. Add the garlic and stir until frangrant, about 30 seconds. Stir in the ginger, preserves, a pinch of cinnamon, and a pinch of red pepper flakes and bring to a simmer. Reduce the heat to very low and cook for 3 minutes. Transfer to a bowl to cool.
- Prepare a two-zone fire for medium heat (350 to 450 degrees F).
- Brush the cooking grate clean. Place the soaked plank over direct medium heat and close the lid. After 5 to 10 minutes, when the plank begins to smoke and char, turn the plank over.
- Set the Brie in the center of the plank and cook over direct medium heat with the lid closed, until the cheese softens and the rind turns a pale golden brown, about 10 minutes. Use a wide spatula to transfer the Brie to a serving plate.
- Spoon half of the chutney over the cheese and top with the toasted almonds. Serve with bread or crackers and the remaining chutney on the side.
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