Serves: 5
Yes, You Can Bake On The Grill.
A thick, heavy-gauge baking pan will provide even heating. Go for cast iron, a stainless steel pan lined with aluminum, or a disposable, heavy-gauge aluminum baking pan. If you're baking pastries, place the baking sheet atop an inverted jelly roll pan (a cookie sheet with a 1-inch lip) on the cooking grate for an extra cushion of air to help prevent burning. And never use glass baking dishes on a grill--they can shatter. "Ovenproof" and "fireproof" are two different things. All of the recipes for baking on the grill in this chapter call for the temperature of the grill to be kept at 350°F, or as close to that as possible. So, be sure to monitor your temperature gauge and adjust the heat accordingly.
Make The Switch.
All of the recipes for baking on the grill in this chapter can be adapted to baking in the oven: Follow the same instructions and timing, just set the oven at 350°F. If you'd like to adapt your favorite dessert recipe for the grill, set your grill up for Indirect Medium heat for recipes that are baked between 325°F and 375°F. Use a thermometer to check the internal temperature of the grill before you place the dessert on the cooking grate. For best results, monitor the grill's temperature throughout cooking time. (About the only thing you can't convert to baking on the grill is a soufflé, which requires a more airtight environment to rise properly. What, you don't think you'd even try it? We know of at least one wacky chef who has!) It may take a little practice to get this conversion thing down to a routine, but isn't your favorite recipe worth the effort?
Burn Off Dinner.
Once you've taken dinner off the grill, calculate how long you'll need to enjoy it and how long it will take for dessert to cook. Factor in a meandering conversation under the stars. In between you should do a burn-off and, if you're grilling on charcoal, that means adding more briquets and allowing them to ash over.
Charcoal Grillers:
Remove dinner from the grill. Remove the cooking grate and place on a fireproof surface. If you've been using smoking woods, remove any remaining chunks or chips and place them in a metal bucket full of water. Add another layer of briquets and, after 5 minutes, replace the cooking grate and grill lid, keeping all vents open. Once the residue burns off the cooking grate and the smoking stops, brush the cooking grate thoroughly with a brass grill brush. If you're going to change cooking methods (i.e. from Direct to Indirect), arrange the briquets now. Important: Give the coals a few more minutes to get a decent ash coating--it will prevent any charcoal flavor from permeating your dessert.
Gas Grillers:
Remove dinner from the grill. If you've been using smoking woods, remove any remaining chunks or chips from the smoker and place them in a metal bucket full of water. Turn all burners to High. Once the residue burns off the cooking grate and the smoking stops, brush the cooking grate thoroughly with a brass grill brush and adjust the burners for the temperature and cooking method in the dessert recipe.
Don't Want To Use A Recipe?
Just drizzle grilled fruit with honey or top a bowl of ice cream with hot grilled fruit chunks.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This _Dessert On The Grill: Sweet Endings recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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