Bryan S asked me to post pictures the next time I made Allingham's Baked Brie.
Here is the brie before being wrapped in the pastry. The filling is a peach chutney



Here in the brie after wrapping. The Dr. Q is because I was taking it to a friend (who is a Dr. Q)



Here is the final product after baking on my Weber Genesis for 30 min at 350 degrees and with apple wood chips added for smoke flavor. It was delicious.



Hope this is what you wanted Bryan.

Ray

This message has been edited. Last edited by: Ray Crick,

WOW, that looks like it was straight out of a magazine!! Beautiful presentation, almost too pretty to eat .
I'll bet it was as delicious as it looks.

That looks incredible Ray! I love brie and will definitely be trying that soon!

Now that's nice! Has Dr. Q commented on it?

Paul

Drooling here!

Oh yes - there was a cocktail party at his house Sunday night and he loved the brie.

Ray

Not sure why it's called Allingham's Baked Brie...I've never baked a brie in my life!

Regards,
Chris

quote:

Originally posted by Chris Allingham:
Not sure why it's called Allingham's Baked Brie...I've never baked a brie in my life!

Regards,
Chris

LOL, shhh, take the credit

Chris,

I apologize. Shortly after I became a member I copied and pasted the recipe below into my files and I thought it came from you (that’s the note I put in my files). Anyway, the baked brie is wonderful and I have done it numerous times. I find it is easier on my gas grill unless I already have the WSM going from cooking something else.

Ray

Original recipe:
Baked Stuffed Brie on Weber

Here's a Brie recipe I baked in the WSM with a little smoke wood. For the filling I used a spicy peach chutney, although salami and smoked mushrooms sound pretty good, too. I used two pieces of pastry and sealed the edges around like a pie.

Baked Stuffed Brie
1 lb. Brie
1 sheet frozen puff pastry
1 egg — beaten
Filling (use one): cranberry chutney, some sliced capacola or Genoa salami, mushroom duxelles, some
sauteed fennel or leek.

Defrost pastry and roll out. Slice Brie in half or in thirds horizontally and put in desired filling. Place in center of pastry and cut off the four corners of the pastry a couple of inches down. Completely wrap the pastry around the Brie, brushing with beaten egg whenever you put the pastry together. Flip the assembly over and place on parchment-lined baking sheet. Brush top with beaten egg. Bake at 400 F
until pastry is golden brown. Serve with water crackers.

I made this Monday night for guests and it was very popular. What a great recipe, I'll definitely be making this again.

Bill

Thanks Bill, glad you enjoyrd it.Whenever I make it, my guests always rave since it is so different and delicious (and easy).

What wood did you use for the smoke flavor?

Ray

I used oak wine barrel chunks.

Bill

Looks great Ray. Thanks for posting the pics for me.

It's hard to tell if you used the whole brie, re-assembled, with the filling in the center or not, from the angle, I'm guessing you did.

I made one very similar to that a few years back that had a blueberry cranberry compote mixture that was quite good as well.

Yes Tom,

I used the whole Brie (1 lb - actually about 14 ounces). Reassembled by putting the top on and then wrapped with the pastry.

Ray

Well, This recipe was so popular at my last party that I've decided to make it again for Thanksgiving.

I'm doing all the cooking outdoors this year. Turkey on the BGE, Brisket on the WSM, Baked Brie and Green Bean Casserole on the gasser, and all the sauces on a pair of Coleman Fuel camping stoves.

I love to cook outdoors.

Bill