Grilled Brie is a simple appetizer that looks impressive at any barbecue party or get together.
I skipped #BBQWeek yesterday. I planned to have another post up for another event. That didn’t happen. I didn’t make the squash chips like I planned this weekend. You’ll just have to stay tuned to see what I’m talking about. It’s definitely worth it!
I tried to make this recipe earlier this week. It was a total fail. And I was going to try it again yesterday, but the Brie I had was no good anymore. It wasn’t THAT old, but it was a different type of brie I’ve never had before. That brie is a combination of Brie and Gorgonzola from what I read on the package. I’ll have to find that again because it sounds divine.
So, the other day when I got home I texted the hubs to bring me a new wheel of brie that I grilled up last night. I also asked him for some diet tonic water. The picture I had in my head of him reading that part of the text message was almost spot on. He texted me a photo and said something to the effect of who knew they made diet tonic water! I said, “I did! I’ve purchased it when my legs start cramping real bad.”
Did you know that there’s an ingredient in tonic water that helps prevent muscle cramps? Not entirely I’m sure. But it definitely lowers the number and intensity of them. And since I woke up the other night with a searing Charlie horse in my inner thigh muscle (almost muscles because the left leg started to join the party). With all the walking I’ve been doing with the new job it was a matter of time.
It’s something I don’t think about until that happens and I say, “Oh yeah! I forgot! I should get some to drink.” Tonic water was quinine sulfate in it. People have been using it for years to treat nocturnal leg cramps. Quinine sulfate decreases some type of excitability and increases muscle refractory rate. Basically, it calms the legs down, I think? However, some with bleeding issues might want to take note. Quinine sulfate increases bleeding and can affect heart rate rhythms. Just so ya know.
There’s you’re little health tip of the day.
Oh, so the other brie failed because it wasn’t hot enough in the center. I thought for sure that 5 minutes per side would make it all nice and gooey inside. Had the shots all set up. I took some photos of those grill marks and the topping. Then I cut into it expecting to have that money shot with the oozing cheese. Nope. Not even gooey around the edges! So, back to square one on that.
It was a shame that I had to eat that failed attempt. I couldn’t very well put it BACK on the grill already cut open. That would make a mess not even I could clean up. And I can clean up almost anything. I have burned the crap out of a new sauce pan with crusted on caramel type stuff in the bottom and the hubs didn’t even know when I finished.
Those were brand new pans and I just KNEW he would be so pissed at me.
So, the hubs got me a new wheel of brie. I’m just glad it’s readily available where he works and can pick it up for me when I need it. I remember back in the day when you had to go to the specialty cheese shop to pick some up. Yes, I have that Monty Python skit running through me head right about now.
I’m sure you probably can find it locally, too. And you might be able to find a craft cheese maker locally. I think we have one? I haven’t really checked. I know there’s some local cheese makers, but not makers of brie. Whole Foods probably knows. Or Wegmans. I feel like they’re my go to for cheese lessons and tastings.
Who else could drop a whole paycheck and either cheese counters? *rasises hand*
This year for #BBQWeek I’ve been trying to grill everything. Oops. I accidentally typed everyone. Sometimes, my typos are hilarious. And sometimes they make people wonder about me.
Anyway. This year I’ve been trying to grill everything instead of making things you could take to a barbecue. I shared grilled pineapple mai tai cocktails earlier along with the grilled Italian sausage kabobs. I have to say, those leftover kabobs make an amazing salad for a quick dinner when you’re exhausted and starving. And you don’t want to wait 30 minutes to grill the GYNORMOUS chicken breasts in the package you bought.
Yes, I probably could have split them and cut the time and serving sizes in half. But, remember, I was exhausted and my mental faculties were not about me that night. And I had this impending doom training to speak at coming up. Me. The new person. To speak to a room full of people who have been there longer then me about a topic.
I’m sorry, what?
Yeah, so I’ve been there like less than a month and I got pulled in to present because one of the presenters was ill. Oooookay. And it was such a cluster. But, I’m not going to start venting about this new job so early. I have to give it time before I can be my snarktastic self there.
So, that’s quite a few reasons why I wasn’t thinking straight. The only thing I was thinking about was those sausage kabobs in the fridge. I thought about how delicious they would be on some romaine with some cheddar cheese shreds, a few pieces of torn bread, and a mustard vinaigrette. Just saying. In case you decide to make those kabobs and have leftovers. They make a great Panzanella salad.
Yes, eventually I will be speaking about this grilled brie.
I don’t know why I thought about grilling brie. Probably because I had 2 wheels in the fridge. Both of which were no good so they got tossed. I hate that. At least the failure didn’t go to waste. It became part of dinner and snack at work the next day.
But this one? This one was perfect when I sliced into it. I grilled this one for 5 to 6 minutes per side. But I must say that this wheel is about 4 inches wide and about an inch tall. If you’re is taller you might want to cook it a little longer.
I wondered how you could tell when it’s ready. Well, if when you go to flip it after about 5 minutes or so it should start to feel a little soft on the inside. After the second set of 5 minutes the brie looked swollen. And when I tried to pull it off the grill with the tongs, I thought it was going to explode.
I thought I had apricots, but I didn’t. I found the figs which were DIVINE! Especially when I drizzled the whole thing with honey. That was the icing on the brie. And when I sliced into this one, it was perfectly soft and gooey inside. I couldn’t help but snack on it while I was grilling up some pork chops.
You really should try grilling a wheel of brie. Whether for a barbecue or just because, it’s truly delicious. Feel free to top yours with whatever you like. The red topping is a red pepper and onion chutney I had in the fridge. I thought about the strawberry chutney I have, but decided on the figs. Because I love figs.
Have you had grilled brie before?
- 1 wheel of brie
- 1 tablespoon olive oil
- Toppings of choice (dried figs, apricots, nuts, honey, chutney, pesto, hot pepper jelly)
- Preheat the grill for indirect heat to 450.
- Brush the brie with the olive oil.
- Grill 5 to 7 minutes per side on indirect heat.
- Use a spatula, remove from the grill and place on the serving plate.
- Top with your choice of toppings. I used dried figs and honey.
- Balsamic Three Bean Salad by Jolene’s Recipe Journal
- Berry Ice Box Cake by Back To My Southern Roots
- Boozy Bourbon Cupcakes by Cookaholic Wife
- Caesar Cole Slaw by Palatable Pastime
- Grilled Brie by A Kitchen Hoor’s Adventures
- Grilled Chicken Wings with Carrot Habanero Hot Sauce and Blue Cheese by Karen’s Kitchen Stories
- Grilled Halloumi Over Hummus by Culinary Adventures with Camilla
- Grilled Steak with Guajillo Pepper Chimichurri by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Homemade Watermelon Lemonade by Daily Dish Recipes
- Lemon Dill Tortellini Salad by Cindy’s Recipes and Writings
- London Broil Sandwiches by The Freshman Cook
- Parsley Chive Butter by Family Around the Table
- Roasted Strawberry Chipotle BBQ Sauce by Food Above Gold
- Watermelon Mint Moscow Mule by Sweet Beginnings