Mushroom Balls

Ingredients Prep time: 45 min. 10-12 large size button mushrooms 1 package of bacon cut in half (using smoke bacon will enhance the end result) 250 grams of cream cheese 1 lb of ground beef (80% lean) toothpicks 12 cocktail bocconcini balls Herb Mix 1 tbls ea. chopped fresh basil, thyme and parsley Spice Mix …

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Smokey Eggplant Dip

Ingredients 2 eggplants, halved and brushed with oil 1 head garlic, with top 1/3 removed and brushed with oil 2 shallots, minced 1/4 cup lemon juice 1/4 cup flat leaf parsley, chopped 3 tbsp extra virgin olive oil 2 tsp harissa (spicy North African pepper sauce – adjust to taste) 1 tsp salt Freshly ground …

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Smoked Almond and Pecans

Ingredients 3 cups raw nuts 1 tsp olive oil 1 tsp of rub 1/2 tsp hot sauce Directions Prepare the Keg for direct grilling (without a diffuser) at 200°F. Place nuts in a resealable bag. Add olive oil and shake to coat nuts. Add rub and hot sauce. Shake. Spread on a rimmed cookie sheet …

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Smoked Fish Cornmeal Fritters

Ingredients 3 cups Flaked Smoked Fish 6 garlic scapes, chopped 1/3 Yellow pepper, minced Small bunch minced chives 1/4 cup chopped cilantro 1 chipotle, minced 2 cups flour 1 cup corn meal 2 teaspoons baking soda Salt and pepper, to taste 1 1/2 cups buttermilk 3/4 cup leftover mashed potatoes Directions Combine the flaked fish, …

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  • 1 – 5″ to 6″ Wheel of brie cheese
  • 1/4 cup Quince preserves
  • 1 Baguette, sliced


  1. Line a small cast iron frying pan or other grill friendly vessel with a small round of parchment paper to prevent sticking.
  2. Place the brie in the pan, top it with the quince preserves, and set it on the top rack of a preheated barbecue on MEDIUM/LOW until the cheese is soft and melty, about 10–15 minutes.
  3. Meanwhile, grill the baguette slices until toasted on both sides. To serve, lay the cheese and toasts on a wooden serving platter.

Recipe from Gathering Around The Grill Cookbook