Smoked Brie Appetizer

[Ray Crick]

Years ago I read a post here about smoking brie cheese as an appetizer. I have made it many times and finally have learned how to post pics.

The recipe is posted in the Appetizer section of this Forum.


Here is the prep work

ready to go on the grill or smoker

After cooking

The "Dr Q" is because this was made for my dentist (a great friend) and his last name starts with a Q.

This is always a big hit. Enjoy.

Ray

 

[Mike Coffman]

Great looking brie Ray! What type of wood did you use and at what temp and how long did you smoke it? Thanks

 

[Bill Freiberger]

I saw this recipe here years ago and have made it many times. It's really good. But more important, it's a great combination of simple and impressive.

Bill

 

[John Solak]

Very nice!!

 

[Tony R]

Looks good, I like it

 

[Ray Crick]

Great looking brie Ray! What type of wood did you use and at what temp and how long did you smoke it? Thanks

Mike - see the recipe under "Appetizers". I used apple wood at 375 to 400 degrees. And I have done this on the smoker as well as on my gasser.

Ray

 

[michele p]

Beautiful!!

 

[Geir Widar]

Very nice. I've made this myself several times, and sometimes using sour cherry jam, and they come out great.

 

[Paul Kastner]

Cheese looks perfect.

 

[Kim Drana]

Nice...this has to go on my To Do list!

 

[Andy Beers]

Looks perfect

 

[Jon Des.]

That's outstanding. I need a wheel of Brie.