Grilled Rumchata Bread Pudding

Grilled Rumchata Bread Pudding



2 C granulated sugar
5 large beaten eggs
1 C milk
1 C RumChata
2 t pure vanilla extract
3 C cubed Italian bread--allow to stale overnight in a bowl
1/2 C packed light brown sugar
1/2 tsp cinnamon
Optional: peaches or berries

Whisk eggs, milk, Rumchata, sugar and cinnamon in a bowl. Add bread cubes; soak 30 minutes. Butter a sheet of nonstick foil and add the bread mixture; form a packet. Grill over indirect heat, turning a few times, 35 minutes.

Serve warm - great with ice cream too :)

Fireball Whiskey Grilled Pumpkin Pie

Direct quote to BBQ Pit Boys' epic grilled dessert:

Fireball Whiskey Grilled Pumpkin Pie



Ingredients:

Frozen Pie Crusts – 2 (9” each or make your own )

Pie Filling:
Pure Pumpkin – 1 can, 30 oz.
Evaporated Milk – 1 ½ cans, 18 oz.
Eggs – 4
Sugar – 1 ½ cups
Salt – 1 teaspoon
Ground Ginger – 1 teaspoon
Ground Cloves – ½ teaspoon
Cinnamon Whiskey – 6 oz.

Instructions:

1. Bring grill temperature up to 400 degrees Fahrenheit.
2. Follow directions on package of frozen pie crusts.
3. Using a fork, poke small holes all around pie crust.
4. Place pie crusts on grill opposite hot coals for 15-20 minutes. Cover grill.
5. Be sure to follow cooking times on the package of your frozen pie crusts.
6. Remove crusts from grill and reduce heat to 325 degrees Fahrenheit.
7. Crack eggs and put in a mixing bowl.
8. Whisk and combine sugar, salt, ground ginger, ground cloves, pure pumpkin, evaporated milk, and cinnamon whiskey.
9. Thoroughly mix ingredients.
10. Pour mixture to the top of each pie crust.
11. Grill temperature should be 325 degrees Fahrenheit.
12. Place pies on grill opposite hot coals.
13. Cover grill and cook for 25-30 minutes.
14. After 25-30 minutes, remove cover and rotate pies a half turn for even cooking.
15. Cover grill and cook for another 20-25 minutes.
16. Remove cover and check pies for done-ness. Place a tooth pick into center of each pie and remove. If they come out clean, pies are done. If the pie sticks to toothpick they are not done. Continue cooking until you get a clean toothpick. If you don’t have a toothpick, use your Old Hickory knife to check.
17. Set pies on cooling rack to cool down.

Video here

Grilled Cinnamon & Caramel Stuffed Apples

Grilled Cinnamon & Caramel Stuffed Apples



Ingredients:

4 granny smith (or other tart) apple, cored
1 tsp ground cinnamon
2 tbsp brown sugar
2 tbsp butter (melted but not hot)
4 square caramels, unwrapped

Combine cinnamon, brown sugar, and butter. Place cored apple on aluminum foil (that you'll be wrapping it in before cooking), pack core about 1/3 full with brown sugar mixture, add unwrapped caramel, top off core with mixture and pack tightly in the foil.

Place on BBQ or in bonfire for 5-10 minutes. Remove and let cool for a bit before eating - be aware the sugar is REALLY hot.

Enjoy - great if you unpack the foil into a bowl and serve with vanilla icecream.

Dish to Pass: Spicy Crock Pot Homewrecker BBQ Kielbasa

Inspired by: tammileetips.com

Spicy Crock Pot Homewrecker BBQ Kielbasa



Ingredients:

2 1/2 cups Homewrecker BBQ Sauce
2 tsp horseradish mustard
1 tsp hot suace
1 medium onion, finely chopped
1/2 cup bourbon
2 lbs kielbasa cut into 1/2 inch rounds

Instructions:

1. Combine all ingredients in the crock pot
2. Cover and cook on low for 4-5 hours, until sausage is hot

The Spicy Barbecue Kielbasa can be served in a bowl with toothpicks on the side or individually on a plate. These kielbasa are a bit sticky and have quite a bit of sauce. I would make sure you have extra napkins available near them.