Categories: cheese balls, dips
Ingredients
- 1 cedar plank, soaked in water for at least an hour
- 1/2 cup apple or pecan wood chips, soaked in water and drained
- 1 10.5 oz. goat cheese log
- 1/4 cup KC Masterpiece Kansas City Classic barbecue sauce
- 1/4 cup apricot preserves
- 1 baguette cur into 1/2 inch thick slices
Directions
- Set up two-zone fire for indirect grilling by situating charcoal on only one side of grill, leaving other side of grill void. heat grill to 225 degrees.
- Sprinkle wood chips on heated charcoal. Place soaked plank on void side of grill and place goat cheese on top of plank. Cover grill.
- While cheese is smoking, combine barbecue sauce and apricot preserves. Mix well.
- Using insulated gloves, remove cedar plank with cheese from grill. Place cheese on serving platter and top with apricot barbecue sauce. Serve with baguette slices or crackers.