BBQd desserts are gaining popularity and this one is an absolute cracker. With the classic flavour combination of peaches cream, but with a slightly smoky BBQ twist.
Follow our super easy step by step guide to make this at home, courtesy of qualified chef Ryan who is also a member of the award-winnig competition team sponsored by Firebrand, Rubbin the Fat BBQ.
BBQ SET UP
Prepare your smoker to reach an internal temp of of 180c/350f. A smoker that allows for a direct sear option is what is needed. Otherwise a kettle style charcoal BBQ will also work fine.
Place the lit charcoal to one side to achieve 2 zone cooking or an indirect grilling set up. As a result, you’ll be able to control the heat needed in each step of the cooking method.
FUEL SET UP
Any of our Lump charcoal range will work well for this recipe, because it gives off a slight smokiness that will enhance the charred peach flavour but won’t be overbearing.
The heat source from the Firebrand lump charcoal will be ample to reach the desired temperature for the recipe.
Use a chimney charcoal starter with a few firelighters underneath to get your Firebrand lump charcoal white hot, before tipping into your BBQ. Usig achimney allows for easy lighting that is quick and even.
Wait 5-10minutes to allow the charcoal to settle and the temperature to come down to the desired range.
A BBQ thermometer is a handy bit of kit to ensure you get to the temp you need if you don’t have a reliable guage on the lid of your BBQ or smoker.
Blog contributed by Chef Ryan of Rubbin the Fat Competition BBQ team. Follow the team and their amazing BBQ adventures on Facebook and Instagram @rubbinthefatbbq
PRODUCT QUICK FIND
Tap on each link to learn more about products that can be used for this cook.
- Napoleon Kettle BBQ
- Firebrand firelighters
- Firebrand Stainless Steel Fire it Up Charcoal Starter
- Lump Charcoal
- Lanes Chocolate Sea Salt Caramel Seasoning