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Cedar planked Brie is nothing new here at Wildwood. It’s one of our favorite recipes. But this recipe from our friend Paul Sidoriak (he’s the grillmaster behind grillingmontana.com) is surely something special. Enveloping cheese in a shell of puff pastry is already a clear winner in our books, but adding the delicious smoke flavor of Cedar is pure genius. Try out this recipe at your next dinner party and impress friends and family.

Total Time: 15 minutes
Servings: 4 – 6

Ingredients:

  • Wildwood Grilling 5x11″ Cedar Plank
  • 1 Brie wheel
  • 1 package Puff Pastry, frozen
  • 1 Apple, cored and thinly sliced
  • 1 Pear, cored and thinly sliced
  • 2 cups Strawberries, cored and halved
  • 1 cup large Blackberries
  • 1 Egg
  • 1 tsp. Water

Chef's Tip

When applying the egg
wash to the puff pastry,
avoid letting it pool. Make
sure to have even coverage.

Directions:

  1. Soak the Cedar plank in warm water for 20 minutes to 1 hour. Make sure that the plank is submerged by weighing it down.
  2. Let the puff pastry sit at room temperature for up to 30 minutes. Gently unfold the sheets.
  3. Preheat your kamado to 400°F (or temperature listed on puff pastry package). Prepare for raised indirect cooking.
  4. Place a sheet of puff pastry on wet Cedar plank and position the Brie wheel on it. Cut around the Brie, leaving approximately 1⁄4 inch extra around the Brie wheel, for the bottom crust.
  5. Cut another puff pastry to the same size for the top crust.
  6. The, cut a 1-inch wide strip of puff pastry for the sides. Make sure it’s long enough to go all the way around.
  7. Pinch the bottom, top and strip of puff pastry together, creating a uniform pastry shell. Set aside.
  8. Create an egg wash in a small bowl by whisking the egg and water together. Brush on top and sides of puff pastry shell.
  9. Place plank on your kamado grill and cook as directed in the puff pastry directions (typically 20 to 25 minutes, or until the pastry is golden brown and airy).
  10. Carefully remove the Cedar planked Brie from the grill. Serve it on the Cedar plank and add fruit.
  11. Enjoy!

Paul Sidoriak has been creatively cooking on the grill since about the age of 10 when he and his mom cooked a pizza outside because it was too hot to cook in the kitchen. He hasn’t considered putting down the barbecue tongs since.

This recipe is excerpted from Exclusively Kamado by Paul Sidoriak (2015), reprinted with permission from Ulysses Press.

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