Photo credit: rick browne
by rick broWne
i introduced this recipe to national television with a live appearance on Live! with Regis and Kelly in 2001. since then, i’ve repeated the demonstration of this fun dish on the oday Sho , FOX & Friend , CBS Good Morning, and many of the country’s largest daytime Tv stations. People Magazine once called me the “godfather of beer butt chicken,” an accolade i love.
Serves 6 - 8 8–10 large egg whites 1 teaspoon cream of tartar 1 cup granulated sugar 1 (1 pound) large sara lee pound cake, thawed
1 (8-ounce) jar raspberry or apricot jam (or other favorite)
3 klondike ice cream bars (your favorite flavor or a mix of flavors)
1 (8-ounce) jar chocolate-mint fudge sauce 1 small bunch fresh mint leaves, for garnish chocolate sprinkles, for garnish
Wrap a 12-inch square, 1/2-inch thick wooden plank in 2 to 3 layers of heavy-duty aluminum foil.
get a good, hot (600 to 700 degrees) fire going in a grill or smoker. if you use charcoal or briquettes in a grill, use enough to cover the bottom of the grill pan. if you use a gas grill, turn all the burners to high.
using an electric mixer, whip together the egg whites, cream of tartar, and sugar into a very stiff meringue, so that when you pull the beaters away, sharp points stand up. refrigerate the mixture until ready to use.
set the foil-wrapped plank on the counter. use a sharp, serrated knife to cut the pound cake in half horizontally, and lay one half on the foil.
spread the jam on each half of the cake. Place the klondike bars on the bottom layer of the cake, then cover it with the top layer.
using a rubber spatula, completely cover the cake on all sides with meringue, being sure to spread the meringue all the way down to the foil all around the cake. if you leave any gaps between the meringue and foil, the ice cream may melt and spoil the dessert.
continued on next page.
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