Brie is a cheese I often see on a cheese board but it’s very versatile. I especially love it in its smokey cheesy gooey form when it comes straight out of the smoker. Yes, that’s right, you can lighty smoke it to add its already amazing flavors. It’s a great appetizer for holidays, family get togethers, or just anytime you need a cheese fix. Smoking it in a cast iron is the perfect way to create a cheese dip to enhance and elevate your dipping experience.
Smoked brie is a really easy recipe that can be elevated with a little smoke from the Bison Grill and Bull Lump Charcoal. If you’re not a fan of smoke don’t despair you can also make this recipe in your standard Bull Grill and still enjoy it’s cheesy goodness.
The rind is edible and although I love brie I’m not a huge fan of the rind so I always remove a little of the top and bottom.
Although I’m a big fan of the bacon, bell pepper, and cranberries combination you can definitely change the toppings. Some other great ideas that go with smoked brie are crumbled sausage, black garlic, raisins, honey, bee polled, or nuts.
Smoked brie makes a great topping or a dip for bread, pork rinds, or chips.
The Bull Sweet Heat BBQ Rub is the perfect addition to our smoked brie.
Smoke Brie & Cranberries
Ingredients
- brie (an ounce wheel)
- bacon, cooked
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/2 cup fresh cranberries
- 1 tsp Bull sweet Heat BBQ Rub
- 1/4 cup macadamia nuts chopped
Instructions
- Cut the top and bottom of the rind off the brie (it’s edible but I prefer to cut it off.) Score the brie to form wedges but don’t cut completely through the cheese.
2. Place brie in a cast iron pan and season with Bull Sweet Heat BBQ Rub. Top with bell peppers, cranberries, nuts, and bacon. Place cast iron pan on Bull Bison Grill or Bull Gas Grill on low heat (200 degrees or under) for 10-15 minutes.
3. Remove brie from grill once the cheese has started to melt and serve immediately.
