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Smoker, Appetizers | |
| 1 (14) oz Brie Cheese Wheel 2 Packages Prosciutto Slices Peach Jalapeno Rib Glaze (Kos’Mos BBQ) Honey Killer Bee Dry Rub (Kos’Mos BBQ) Candied Jalapeno Slices (Optional Sixth Day Snacks) you could substitute peach jelly for the rib glaze and use your favorite dry rub. | |
| Set Smoker to the 300. Unwrap the Brie Cheese and set aside. Using the Prosciutto slices cover the entire wheel and make sure there is no open spots exposing the cheese. Using the Peach Jalapeno glaze, pour onto the outside of the prosciutto. Use a brush to coat the entire wheel in this glaze. Take the dry rub and spread all over the glaze ensuring no glaze is left uncovered. Place into the Smoker to smoke for 45 minutes at 300 degrees F. Remove from the smoker and place onto a cutting board. Tip: Whatever place you choose to cut this cheese open, keep in mind it will ooze cheese everywhere. If you want to garnish the top of this cheese with candied Jalapeno Slices you won’t regret it! Serve with different kinds of chips, crackers, and bread. Enjoy! | |
Excellent | |
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