The culinary capabilities of outdoor barbecue grills go well beyond meat. Charcoal fires -- with an infusion of wet fruit-wood smoking chips -- make the perfect ovens for preparing sweet dessert cobblers made from fresh fruit and with a smoky, rustic flavor profile. A good charcoal grill, wood chips and the right kind of charcoal and fire help make a flavorful conversation piece to top off any backyard cookout.
Pre-Grilling Preparation
Step 1
Dump the apple wood chips in a small plastic bowl, and fill the vessel with enough water to either float or submerge all chips. Let the chips soak until grilling time -- at least one full hour.
Step 2
Toss the apple wedges, raspberries and pear cubes into the large plastic mixing bowl, and gently mix in the lemon juice and brown sugar, coating all fruit. Refrigerate the mixture for at least an hour.
Step 3
Remove and set aside the cooking grate, and set up the charcoal grill for indirect heat with a lit pile of coals on either side of the charcoal grate and a coal-free zone in the grill's center. Keep all grill vents open wide for maximum air flow.
Step 4
Remove and set aside the Dutch oven lid as it won't be needed for cooking the cobbler. Grease all inside Dutch oven surfaces with a thin layer of shortening.
Step 5
Dump the fruit mix into the greased Dutch oven, and smooth it into a level layer on the bottom of the oven.
Step 6
Pour the vanilla cake mix powder atop the fruit mix, and smooth it into a level layer. Cut the butter or margarine into three 1-tbsp. pieces, and arrange the pieces in the shape of a triangle -- with each piece about three inches apart -- atop the center of the cobbler.
Smoke-Grilling the Cobbler
Step 1
Remove the wood chips from the water and toss half of them on one pile of lit coals and the other half on the other pile of lit coals, and place the cooking grate back into position.
Step 2
Place the Dutch oven in the center of the grill over the coal-free zone, and close the grill lid.
Step 3
Cook the cobbler -- keeping the grill lid closed -- for about 40 minutes, until the vanilla cake mix browns and bubbles up with syrup.
Tips and Warnings
- Avoid constant opening of the grill to check your cobbler during cooking. This releases heat and smoke levels, taking away from the flavor and extending the cooking time. Stay away from liquid fuel charcoal starters as these potentially add unwanted flavor to the cobbler as it cooks. Instead, use charcoal chimney starters or electric starters. Don't skip the wood-soaking step. Wet wood chips produce more smoke, which imparts more flavor. Use a fruit-based wood for dessert preparation on the grill as these produce a milder smoke than hickory or mesquite -- which better complement meat.
- Never handle hot Dutch ovens, grill vents or lids without wearing protective grilling mitts or gloves.
Things You'll Need
- 4 handfuls apple wood smoking chips
- Small plastic bowl
- 3 apples sliced into wedges
- 2 pears cubed
- 1 pint fresh raspberries
- Large plastic mixing bowl
- 2 tbsp. lemon juice
- 1/4 cup brown sugar
- Charcoal grill
- Natural lump charcoal
- Charcoal chimney starter or electric starter
- Vegetable shortening
- 1 box vanilla cake mix
- 3 tbsp. butter or margarine
- Cast iron dutch oven
References
- Barbecue Bible: Direct vs. Indirect Grilling
- "BBQ USA"; Steven Raichlen; 2003
- Barbecue Bible: The Art of Smoking
