Peach Melba Planked Brie

• 2 (4 1/2 ounce) wheels brie cheese (rondelles)
• 12 pint fresh raspberry
• 12 cup bbq peach and bourbon barbecue sauce
• 2 teaspoons chopped fresh thyme
• black pepper, from the grinder

1. You will need One BBQ Grilling Plank (oak, maple or cedar).
2. Preheat the grill to medium-high (450 F/230 C).
3. Place the Brie wheels evenly spaced on a pre-soaked plank.
4. In a medium bowl, combine the raspberries, Peach and Bourbon BBQ Sauce, fresh thyme, and season to taste with freshly ground black pepper.
5. Spoon the berry mixture evenly on top of the wheels (rondelle) of brie cheese.
6. Place the planked Brie on the grill and close the lid.
7. Bake for 10 15 minutes, checking frequently to see that the plank has not caught fire.
8. If it does, reduce grill heat and use a spray bottle of water to douse the flames.
9. Carefully open lid and check the cheese.
10. It is ready when the sides are bulging and rind is golden brown.
11. Take care not to leave it until the cheese bursts or the liquid insides will run off the plank and into the fire.
12. Such a waste.
13. Remove Planked Cheese from the grill.
14. Serve on the plank.
15. With covering of your choosing protect your table from the hot, charred plank.
16. (I usually have a second plank to set the hot, charred plank on it.
17. ).
18. Serve with freshly baked and sliced baguette and/or crackers and plenty of napkins.

wheels brie cheese, fresh raspberry, barbecue sauce, thyme, black pepper

Taken from www.food.com/recipe/peach-melba-planked-brie-307670 (may not work)