Planked Brie with Cranberry Chutney
1 Wheel of Brie (4 – 6 inches in diameter)
1 Cedar Plank
3 cups Cranberries (Fresh or Frozen)
1.5 cups Maple Syrup
1.5 cups Stubbs Sticky Sweet Bar-B-Q Sauce
1 TBS Stubbs Bar-B-Q Spice Rub
Soak the cedar plank in water for 20 minutes. This will keep the plank from burning on the grill. Set your grill up for direct, medium heat. This will keep the grill temps in the 275 – 325 range. Once the grill gets up to medium heat, add the wet cedar plank to the hot grill and close the lid. Allow the plank to char slightly (About 5 minutes). Turn the charred plank over and set the wheel of brie on the hot side of the cedar plank. Add 1 TBS of Stubbs Bar-B-Q Spice Rub to the top of the brie. Close the lid and let cook for 15 minutes. Keep an eye on the brie to make sure it does not burst.
While the brie is cooking, mix the cranberries, Stubbs Sticky Sweet Bar-B-Q Sauce and maple syrup together and cook over medium heat. Cook for 15 minutes or until all the ingredients are blended well. Once the chutney is hot and starts to thicken, spoon over the brie. The cranberry chutney can be prepared ahead of time and kept in the refrigerator. This also works well with raspberries, blueberries and other sweet fruit.
Once the brie starts to soften (usually about 20 minutes) spoon the cranberry chutney over the top of the brie. Continue to cook for another 5 minutes. Remove from the grill and serve with crackers, grilled baguettes or vegetables. Serve alongside the remaining chutney. Serve immediately.
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