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 lightly smoke it to add to 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 cast iron is the perfect way to create a cheese dip and to enhance and elevate your dipping experience.
Jump to RecipeSmoked 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.
Ingredients
- brie (an 8 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.
- 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.
- Remove brie from grill once the cheese has started to melt and serve immeditatly.
