Not so much a recipe as a suggestion for deliciousness, this is incredibly simple. It is always fun to experiment with new things, so this month I thought I would try something a little different from sausages and steaks on the BBQ. Try this at your next summer soiree for something just a little bit fancy. Roasting the grapes brings out their natural sweetness, a great complement to the smokiness of the warm brie.
This recipe uses the smoker with the hood down – if your BBQ doesn’t have a smoker you could improvise by placing the soaked wood chips in a heat-proof dish on the grill at a low heat.