BBQ Recipes

As published in Heat & Smoke

Buy any good, white mould cheese presented in a circular, wooden box. Any good French camembert will do the job, and deliver a ton of flavour.

Ingredients:

• white mould cheese
• fresh garlic
• red wine
• fresh thyme
• baguette

Method:

Remove the lid and/or plastic film over the cheese, slice a couple of cloves of fresh garlic into spiked chards and press them into the surface of the cheese.

Sit the box on a square foil and wrap it so the foil comes about 1cm up the sides of the boxing, making a seal.

Pour a couple of glugs of red wine onto the cheese and pop a sprig or two of fresh thyme on top.

Place cheese on a trivet in the middle of a hot grill for about 15 minutes, or until it starts to froth on top.

Remove from grill and allow it to rest for a few minutes.

Serve with freshly sliced baguette.

Looking for other Bob Hart recipes? See them all at Bob Hart barbecue recipes.

*Heat & Smoke by Bob Hart is available to purchase via HeatandSmoke.com. Also visit www.australianbarbecueacademy.com to find out how you can register for Bob’s private masterclasses (classes book out well in advance, so be quick).

**Photo credit Dean Cambray.