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Grilled honey coated Camembert cheese with Rosemary

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    Grilled honey coated Camembert cheese with Rosemary

    I really love BBQ, so I'm trying to figure out how I can use fire and smoke not only when cooking meat, but also for starters and desserts.

    Here's an attempt at a good starter. I did it when I was making pizzas on my Big Green Egg this evening. I haven't done that before, but the pizzas turned out great.

    One of the four pizzas I cooked.
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    Makes: 4
    Takes: 20 minutes (10 minute prep, 10 minute cook)

    1 Camembert cheese (4-5 inches in diameter)
    Fresh Rosemary

    Buy a nice camembert cheese, one that is packaged in something that looks like a wooden box. It is important, as we will use it. Remove all plastic and paper wrapping, and place it back into the (bottom) wooden box. Poke 5-8 holes with a knife, and stick small (1 inch long) Rosemary twigs in the holes. Get them as deep as you can. Now riggle honey all over, and place it on the grill (indirect heat). I had mine running at 400° F. Let it sit for 10 minutes, until the cheese has melted in the middle. Now serve it with a couple of spoons and slices of bread, or crackers. Spread some cheese on the bread/crackers, and enjoy it with a good white wine, either a Chardonnay or a Chablis. This is a nice dish to share with friends.

    The Camembert cheese, in its wrapping
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    The cheese, prepped with Rosemary and honey
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    The cheese, on the plate setter in my Big Green Egg
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    And the dish, ready to serve
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