Grilled pineapple takes on new depth when paired with a crackle of black pepper and a spoonful of mezcal-laced whipped cream. The heat caramelizes the fruit’s sugars, while the mezcal adds a smoky edge to the cool cream. It’s a simple dessert that balances sweet, spicy, and smoky in every bite.

What: Grilled pineapple has been part of my barbecue repertory since I wrote The Barbecue! Bible. So how does the preparation translate to the griddle? I’m delighted to report that you get the same smoky-sweet-caramelization, the same succulent flesh—with a lot less risk of flare-ups. In the following recipe, black pepper cranks up the heat, while mezcal adds the smoke.

What else: When buying whole pineapple, look for fruit with a yellow or golden rind: it will be sweeter than those with green rinds. To save time, you could use pre-peeled and pre-cored pineapple. Again, a bright yellow color indicates sweetness. Mezcal is a Mexican cactus spirit with a pronounced smoky flavor—the result of roasting agave hearts in a fire-heated pit.

Peppered Pineapple with Mezcal-Whipped Cream Recipe

The post Peppered Pineapple with Mezcal-Whipped Cream appeared first on Barbecuebible.com.

Grilled Strawberry Shortcake

The post Grilled Strawberry Shortcake appeared first on Barbecuebible.com.

• East-West Shrimp Cocktail
• Chipotle Ribs with Drunken Salsa
  

The post Planet Barbecue Banana Split appeared first on Barbecuebible.com.

Smoked Bacon-Bourbon Apple Crisp

The post Smoked Bacon-Bourbon Apple Crisp appeared first on Barbecuebible.com.

• Wood-Grilled Gazpacho with Serrano Ham Crisps
• Pearl District Spiessbraten

Our last dish is a custard. The Spanish call crema catalana; for the French it’s crème brulee. It belongs in Planet Barbecue thanks to the use of live fire to burn its sugar topping to a candy crisp crust. The only thing that could make it better? A soulful blast of wood smoke. I give you torched, smoked crème brulee.

Serves: 6
Method: Direct grilling
Advance preparation: At least 6 hours for chilling the custard

The post Smoked, Torched Crème Brulee appeared first on Barbecuebible.com.

By Martine & John White

See also:

• Solo Stove ‘Pi’ Smoky Pumpkin Pie
• Martine’s Gluten-Free Pie Crust

The post New England-Inspired Maple Syrup Whipped Cream appeared first on Barbecuebible.com.

By Martine & John White

See also:

• Martine’s Gluten-Free Pie Crust
• New England-Inspired Maple Syrup Whipped Cream

Smoked Pumpkin Pie

The post Smoked Pumpkin Pie appeared first on Barbecuebible.com.

By Martine & John White

See also:

• Solo Stove ‘Pi’ Smoky Pumpkin Pie
• New England-Inspired Maple Syrup Whipped Cream

The post Martine’s Gluten-Free Pie Crust appeared first on Barbecuebible.com.

• Wood-Grilled Chorizo with Pickled Onions, Cheese, and Chimichurri
• Smoked Lobster Tacos with Bacon “Tortillas”

Recipe courtesy of Susie Bulloch (HeyGrillHey.com)

The post Smoked Apple Crisp with Caramel Drizzle and Smoked Whipped Cream appeared first on Barbecuebible.com.

Other Recipes from Episode 403: The Breakfast Grill

• Twice-Grilled Vegetable Frittata
• Project Fire Breakfast Pizza

The post Grilled Maple-Bacon Cinnamon Rolls with Maple-Bourbon Frosting and Apple-Pecan Relish appeared first on Barbecuebible.com.