The NFL GameDay Cookbook will help you satisfy the hungriest fan from preseason to the Big Game! Ray Lampe, better known as Dr. BBQ, has put together 150 easy-to-make, lip-smakin’ recipes perfect for your gameday crowd.
So get off the sidelines and get ready to score a culinary touchdown with the NFL GameDay Cookbook!
To make the chutney, in a cast iron skillet on the EGG, or a large saucepan over medium- high heat on the stove top, combine the apple, onion, pepper, sugar, cider vinegar, water, balsamic vinegar, and garlic. Bring to a boil and reduce to a low simmer. Cook for 15 minutes, and continue cooking until the mixture thickens slightly and becomes syrupy, about 35 minutes. Remove from the heat and cool. This can be made the day ahead and refrigerated.
Baked Brie Instructions
Set the EGG for indirect cooking (with convEGGtor) at 350°F/177°C. Place the Brie on a Baking Stone or an aluminum-foil pan. Heap the chutney over and around the Brie. Cook, covered, for 15 minutes, or until the Brie begins to melt. Top with the chopped bacon. Serve with crusty bread or crackers.
Makes 8 servings