Pecan Smoked Brie With Apples

What can I say? Melty brie, warm apples, and a light smoke flavor... my mouth is watering just remembering it. Sometimes the simplest things are the best.

Last weekend, my parents came to visit and Dad and I decided to conquer some baby-back ribs. The ribs were amazing, but this brie was a real find. A delicious brain wave settled on me, and I pulled a wheel of cheese and some apples out of the fridge.

How was it? Suffice it to say - we will be having this again ASAP.

Step 1: Prep the brie
Step 2: Coals and smoke
Step 3: When to pull it
Step 4: Unwrap the present

Step 1 Prep the Brie

Brie is a mild, creamy (delicious) cheese with a soft rind. You'll want a whole wheel of it, since we're going to be heating it up until it melts. If you start with a wedge, it's just going to run out into the grill. I decided to use a pie-pan for my brie - moral support, you know. If you want, you can use a piece of foil, but you'll want to pull it before the rind breaks or you may lose your cheese.

Drop your brie (rind and all) into the pie pan and add several apple wedges. If you're in the mood, try a few handfulls of cracked pecans.