IF YOU’VE SEEN ME at a competition or on TV, you’ve likely noticed a cigar in one hand and a drink in the other. A good cocktail is essential to a good barbecue. The drinks in this chapter make for the perfect end to a delicious cookout—or a good beginning to whet your appetite. My mother-in-law’s sun tea (see here) and our family’s Mint and Cilantro Limeade (see here) will be refreshing while you spend a hot summer day by the smoker. On the other hand, if you’re looking for a kick, you’re going to want to try my Smoked Old-Fashioned (see here). Yes, smoked.
I’m all about big flavors in food, and I don’t skimp when it comes to desserts. We’ve got Grilled Plantains With Rum-Butter Glaze (see here), Montgomery’s Moonshine Peach Crumble (see here), and Smoked Chocolate Bread Pudding With Bourbon-Caramel Sauce (see here) here to bring the meal home. The best part: You’ll use your smoker for all of these recipes. That’s right, dessert on the grill!
Wrap up your meal in style. And honor me by lighting up a cigar on the porch while you’re at it.
Montgomery’s Moonshine Peach Crumble
MY ELDEST DAUGHTER makes wonderful crumbles and cobblers, with this one being no exception. She came up with this after touring a distillery. Cinnamon moonshine swirled with the berries and vanilla makes a delicious base for the spiced crumble on top.
• Makes: 12 servings
• Prep time: 10 minutes
• Total time: 1 hour 10 minutes
INGREDIENTS
PEACH FILLING
¾ cup granulated sugar
¼ cup cinnamon moonshine
2 teaspoons vanilla extract
½ teaspoon lemon juice
¼ cup cornstarch
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon salt
2¼ pounds frozen sliced peaches
CRUMBLE TOPPING
¾ cup all-purpose flour
¾ cup old-fashioned rolled oats
½ cup salted butter, softened, plus more for pan
½ cup packed light brown sugar
¹/³ cup finely chopped pecans
¹/³ cup finely chopped walnuts
DIRECTIONS
1. Prepare the Peach Filling: Combine 4 cups water, sugar, moonshine, vanilla, and lemon juice in a medium saucepan over medium heat. Whisk in cornstarch, nutmeg, cinnamon, and salt. Bring to a low boil, and cook for 2 minutes, stirring constantly, until sugar is dissolved.
2. Add peaches, and reduce heat to a low simmer. Cover and cook, stirring occasionally, until mixture is syrupy, 7 to 8 minutes.
3. Transfer mixture to a buttered 13-x-9-inch baking dish, and cool for at least 15 minutes.
4. Meanwhile, make the Crumble Topping: Preheat oven to 350°F. In a bowl, combine all crumble ingredients, and mix with your hands, rolling the mixture between your fingers to make a crumbly texture. Sprinkle over cooled peach filling.
5. Bake until browned and bubbly, 40 to 50 minutes. Cool for 15 minutes. Serve warm.
Quick Tip
If you have fresh peaches on hand, use 3 pounds to account for the pits and skins.
Grilled Plantains With Rum-Butter Glaze
THIS DISH WAS A RESULT OF MY TRAVELS across South America, especially my time spent in Colombia. I prepared this as part of a spread I made as a thank-you to my hosts. It’s simple and straightforward. I love both plantains and bananas, but plantains done right are a guaranteed win.
• Makes: 6 servings
• Prep time: 10 minutes
• Total time: 30 minutes
INGREDIENTS
4 tablespoons salted butter, softened
3 tablespoons light brown sugar
3 ounces spiced rum
6 ripe plantains, peeled and split in half lengthwise
2 tablespoons canola oil
Salt
Black pepper
Cayenne pepper (optional)
DIRECTIONS
1. Combine butter, sugar, rum, and 3 tablespoons water in a small saucepan. Cook over medium-low heat, stirring constantly, until sugar dissolves. Continue cooking, stirring occasionally, until sauce thickens to the consistency of a light syrup, 10 to 15 minutes. Remove from heat, and let cool.
2. Preheat a grill to 300°F. Place plantains on a baking sheet, brush with canola oil, and sprinkle with salt, black pepper, and, if desired, cayenne.
3. Place plantains on grill, cut sides down; cover and cook for 5 minutes.
4. Flip plantains, brush with sauce, and cook until they have distinct grill marks, 5 to 7 minutes.
5. Let rest for 5 minutes before serving.
Smoked Sweet Potato Pie
THIS RECIPE IS A COLLABORATION among me and my oldest daughters. It’s a classic sweet potato pie with a sweet and smoky finish. It takes longer to make, but it’s worth it.
• Makes: 8 servings
• Prep time: 15 minutes
• Total time: 3 hours 30 minutes
INGREDIENTS
3 large sweet potatoes (2½ pounds)
Vegetable oil
1 teaspoon kosher salt, plus more for potatoes
3 large eggs
½ cup granulated sugar
½ cup packed light brown sugar
½ cup unsalted butter, melted
¹/³ cup whole milk
¼ cup heavy cream, plus more for brushing
2 tablespoons maple syrup
1 tablespoon vanilla extract
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 (9-inch) premade pie shell
Sweetened whipped cream
DIRECTIONS
1. Prepare and preheat a smoker to 250°F. Wash and dry sweet potatoes, then poke all over with a fork. Rub with vegetable oil, and season lightly with salt.
2. Place sweet potatoes directly on grates in smoker; cover and cook until soft and skins begin to collapse, about 2 hours. Transfer sweet potatoes to a baking sheet, and cool completely.
3. Preheat oven to 350°F. Remove and discard potato skins; place flesh in a large bowl. Beat sweet potatoes until smooth using an electric mixer (you should have about 2 cups).
4. Add eggs, next 9 ingredients (through nutmeg), and 1 teaspoon salt to potatoes. Beat until smooth, scraping down sides of bowl several times. Pour into pie shell, and smooth top. (There may be a little filling left over.) Brush edges of crust with a little heavy cream.
5. Bake pie until set, 55 to 60 minutes. The pie will still have a slight wiggle to it, but a wooden pick should come out mostly clean. Let pie cool completely on a wire rack. Serve with whipped cream.
Koko’s Sun Tea
MY MOTHER-IN-LAW, AUDREY—we call her “Koko,” the Meskwaki name for grandmother—was a sun tea lover. She was a pro at making it, too! Her sun tea was golden and crisp. My daughters added a twist to her already great tea with homemade simple syrups. Note: Be sure you wash your pitcher thoroughly before use, and don’t let the tea steep for more than three to four hours, as the water hasn’t been boiled to kill any bacteria. (Using filtered water instead of tap water helps with this, too.)
• Makes: 16 servings
• Prep time: 5 minutes
• Total time: 3 hours 15 minutes
INGREDIENTS
8 English breakfast tea bags
4 Earl Grey tea bags
1 gallon spring or filtered water
½ cup Honey Syrup
½ cup Citrus Syrup
DIRECTIONS
1. Place tea bags in a gallon-size jar, and fill with water; place cover or cap loosely on jar. Place jar in direct sunshine. Steep tea for 3 to 4 hours.
2. Remove and discard tea bags. Sweeten tea with Honey Syrup and Citrus Syrup to taste. Serve over ice.
Honey Syrup: Cook 1 cup water and ½ cup honey in a small medium saucepan over medium heat until blended, stirring occasionally, 3 to 5 minutes. Remove from heat, and let syrup cool before use.
Citrus Syrup: In a medium saucepan, stir together 1½ cups water, 1 cup sugar, and peel from 1 lemon and 1 orange. Bring to a boil, and cook until sugar dissolves, stirring occasionally, 3 to 5 minutes. Remove from heat, discard peels, and let syrup cool before use.
Sugar Creme Pies
• Makes: 2 pies (6 to 8 servings each)
• Prep time: 10 minutes
• Total time: 5 hours
INGREDIENTS
1½ cups sugar
2 tablespoons cornstarch
½ teaspoon kosher salt
2 cups half-and-half
2 cups heavy cream
2 teaspoons pure vanilla extract
2 (9-inch) premade pie shells
Ground cinnamon
DIRECTIONS
1. Prepare and preheat a smoker, grill, or oven to 350°F.
2. Whisk together sugar, cornstarch, and salt in a medium pot (off heat) until combined. Whisk in ¼ cup half-and-half to make a thin paste. Whisk in heavy cream and remaining half-and-half until smooth.
3. Cook over medium-low heat, stirring constantly, until thickened, 2 to 3 minutes. Remove from heat, and stir in vanilla. Pour filling into pie shells.
4. Place pies on smoker; cover and cook until top begins to turn golden brown, about 45 minutes. Transfer to a wire rack, and sprinkle with cinnamon.
5. Cool 1 hour, then place in refrigerator and chill at least 3 hours to set filling. Remove from refrigerator, slice up, and enjoy.
Plan Ahead
If you use frozen pie shells, allow them to thaw at room temperature while you prepare the filling.
Mint and Cilantro Limeade
NEED A REFRESHING DRINK? This limeade is full flavored and herbal with a crisp citrus tang. I like to make mine a little less sweet (for those who can’t be playing games with the sugars).
• Makes: 12 servings
• Prep time: 20 minutes
• Total time: 25 minutes
INGREDIENTS
1 cup fresh cilantro leaves
1 cup fresh mint leaves
2 cups fresh lime juice, plus 2 sliced limes for serving (20 to 22 limes)
½ cup fresh lemon juice (3 to 4 lemons)
2 cups Simple Syrup
DIRECTIONS
1. Muddle cilantro and mint in a pitcher until lightly ground. Stir in lime and lemon juices.
2. Add Simple Syrup and 3 cups water. Mix until combined. Stir in sliced limes and ice. Serve over ice.
Simple Syrup: Combine 2 cups sugar and 2 cups water in a small pot over medium heat. Bring to a simmer, reduce heat to medium-low, and cook, stirring constantly, until sugar is dissolved, about 2 minutes. Remove from heat, and let cool. Store in refrigerator for up to 1 month, or freeze for longer storage.
Smoked Old-Fashioned
BOURBON IS A CLASSIC adult beverage for me, and although I do like to keep it simple, I sometimes like some smoke in my drink. The splash of amaretto is a nod to my oldest daughter.
• Makes: 1 serving
• Prep time: 5 minutes
• Total time: 5 minutes
INGREDIENTS
A few small wood chips
1 orange peel strip
1 large ice cube
2 ounces bourbon or rye whiskey
2 teaspoons Simple Syrup (see recipe, see here)
1 ounce amaretto
3 dashes Angostura bitters
DIRECTIONS
1. Place wood chips on a heatproof surface, such as a baking sheet. Carefully light wood chips on fire, and, once smoldering, place orange peel next to chips. Turn an old-fashioned glass upside down over wood chips and orange peel to trap the smoke. After a minute, remove glass, and place a large ice cube inside.
2. Place bourbon, Simple Syrup, amaretto, and bitters in a cocktail shaker. Fill shaker with ice. Cover and shake for 1 minute. Strain into ice-filled glass. Add orange peel, and serve.
Smoked Chocolate Bread Pudding With Bourbon-Caramel Sauce
I’VE MADE THIS AS AN ENTRY for the dessert category at different competitions—chocolate and smoke go amazing together. I grew up on bread pudding and have always loved it. This recipe isn’t overly sweet, and the texture of warm, soft bread is a fave of mine.
• Makes: 12 servings
• Prep time: 15 minutes
• Total time: 1 hour 30 minutes
INGREDIENTS
BREAD PUDDING
1½ cups heavy cream
12 ounces bittersweet chocolate, chopped
3 large eggs and 3 egg yolks
½ cup plus 3 tablespoons sugar
2 teaspoons pure vanilla extract
1 teaspoon Himalayan pink salt
1 pound challah, cut into 1-inch cubes (roughly 12 cups; remove crusts, if desired)
Butter
BOURBON-CARAMEL SAUCE
2 cups sugar
½ cup bourbon
1 tablespoon light corn syrup
1 cup heavy cream
WHIPPED CREAM
2 cups heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
DIRECTIONS
1. Prepare and preheat a smoker to 325°F.
2. Prepare the Bread Pudding: Pour heavy cream into a small saucepan, and heat until warm. Place chocolate in a bowl, and pour warm cream over it. Stir until chocolate is melted and mixture is blended.
3. Once chocolate mixture has cooled slightly, whisk in whole eggs and egg yolks, sugar, vanilla, and salt until smooth.
4. Place bread in a buttered 3-quart smoker-safe baking dish. Pour chocolate cream mixture over bread, and press lightly to evenly soak bread. Let stand for 15 to 20 minutes.
5. Place baking dish inside a slightly larger smoker-safe baking dish, and add ½ inch water to larger pan to create a water bath.
6. Place baking dish in smoker; cover and cook until a butter knife inserted into center comes out clean, 45 to 50 minutes. Transfer baking dish out of water bath to a wire rack to cool.
7. Prepare the Bourbon-Caramel Sauce: In a medium saucepan, combine sugar, bourbon, corn syrup, and ½ cup water over medium heat. Cook, without stirring, until syrup is amber colored, about 6 minutes. Remove from heat, and stir in heavy cream. Return to medium-low heat, and cook, stirring with a heat-resistant spatula, for 3 minutes. Cool to room temperature (sauce will thicken further as it cools).
8. Prepare the Whipped Cream: Beat together all ingredients with an electric mixer until soft peaks form. Serve bread pudding with sauce and whipped cream.
