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Place the plank in the center of the grill and immediately close the cover. check it after 2 minutes, and as soon as you see the peaks of meringue turning brown, remove the dessert from the cooker.
spoon a generous pool of fudge sauce on each serving plate. With an electric knife (an ordinary knife could crush the meringue and ice cream, ruining the look of the dish), cut vertical slices through the dessert, and put the slices on the plates. garnish with the fresh mint leaves, shake chocolate sprinkles over the meringue, and serve immediately.
Photo credit: rick browne
reprinted with permission from 1,001 Best Grilling Recipes, by rick browne, Agate surrey 2011.
rick Browne, PhB,* is the creator, host, and executive producer of public television’s Barbecue America TV series. Additionally, he hosted Ready, Aim…Grill on the Outdoor Channel for the past two seasons. Rick has authored eleven barbecue and grilling cookbooks including his latest, 1,001 Best Grilling Recipes – the largest (most recipes) barbecue cookbook ever published.
*The Phb is an honorary Doctorate of barbecue Philosophy awarded rick by the kansas city barbecue society, the nation’s largest barbecue organization. he is one of only two-dozen people to have received this award.
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