Baked Brie with Chutney and Crisp Bacon

The NFL Gameday Cookbook will help you satisfy the hungriest fan from preseason to the Big Game! Ray Lampe, better known as Dr. BBQ, has put together 150 easy-to-make, lip-smakin’ recipes perfect for your game day crowd.



  • 1 large Granny Smith apple, diced
  • 1 medium onion, diced
  • ½ red bell pepper, chopped
  • ½ cup sugar
  • ⅓ cup cider vinegar
  • ¼ cup water
  • 1 tbsp balsamic vinegar
  • 1 tbsp minced garlic
  • ¾ cup chopped dried apricots
  • ½ cup raisins
  • 2 tsp grated peeled fresh ginger
  • 1½ tsp mustard seeds
  • ¼ tsp mustard seeds
  • ¼ tsp cayenne
  • ¼ tsp salt
  • One 16-ounce round brie
  • 12 slices bacon, cooked crisp and chopped
  • Crusty bread or crackers, for serving


Set the EGG for direct cooking without convEGGtor at 350°F/177°C; add the cast iron dutch oven to the EGG to preheat.

To make the chutney, combine the apple, onion, pepper, sugar, cider vinegar, water, balsamic vinegar, and garlic. Cook for 15 minutes, and continue cooking until the mixture thickens slightly and becomes syrupy for about 35 minutes. Remove from the heat and cool. This can be made the day ahead and refrigerated.

Set the EGG for indirect cooking with convEGGtor at 350°F/177°C.

Place the Brie on a Baking Stone or an aluminum-foil pan. Heap the chutney over and around the Brie. Cook, covered, for 15 minutes, or until the Brie begins to melt. Top with the chopped bacon. Serve with crusty bread or crackers.

Makes 8 servings

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