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Good dessert to bring to bbq?

I need inspiration and recipes!

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  1. I think cupcakes go well at a BBQ, or big cookies. Serving is a snap and there is very little need for extra utensils.

    1. I like Jamie Oliver's Vanilla Baked Fruit. You can make it ahead of time and you can use a mix whateverfruit you want, plums, peaches, rubarb, pears, figs, and in whatever quantity you need. Just wash core, pit, slice the fruit and spread it in a shallow baking dish. Sprinkle w/ vanilla sugar and brandy and bake, 475 until it's soft, about 5 min.

      Serve it with ice cream, sweetened marscarpone cheese, over grilled pound cake. Last time I served it w/ vanilla ice cream I also sprinkled crushed ginger snaps on top for some contrasting crunch.

      1. The strawberry pie recipe from Bon Apetite is AMAZING! I know they have it online, so you can do an epicurious search. But it's light, refreshing, and really delicious with BBQ foods!

        1. Something not too complicated. Brownies or cupcakes? Cookies are good too. I've baked both brown sugar-pecan cookies and pb cookies in the past couple of days ... yum!

          2 Replies
          1. re: Chocolatechipkt

            I agree with brownies or cupcakes. Because there's so much sugar and sweetness in barbecue sauce and its sides, I'd like to see a little salt in the dessert as in a moist chocolate brownie with salted caramel or yellow cupcakes with salted chocolate icing or something along those lines. Perhaps dust them with pink sea salt for color.

            1. re: JungMann

              I was thinking the same thing, BBQ food is already so sweet. For that reason I would choose a fruit-based dessert like a cobbler or better yet shortcake, served with un- or lightly-sweetened whipped cream rather than ice cream. But I'll always eat brownies or cookies, especially with a salty component.

          2. At a July 4th BBQ I did grilled pineapple with rum dulce du leche sauce. Very simple and it was a big hit. http://www.foodnetwork.com/recipes/sa...
            I sliced the pinapple into rounds instead of spears to make it a bit easier to eat, and you can easily cut the sauce recipe in half and still have plenty.

            1 Reply
            1. re: ajs228

              I slice my pineapple and soak it in dark rum (Goslings from Bermuda) overnight. Sprinkle with granualated sugar. 3-5 minutes on the grill. With or without ice cream.

              A watermelon, optional spiked with the liquor of your choice. Vodka, Amaretto , Grand Marnier, Rum. Cut out a square segment a day ahead, scoop out some flesh, pour in the booze and replace the cut out rind. Chill overnight.

            2. Here's a thread on ice cream cookies. Wrap individually in plastic wrap. Of course, you'd need a freezer or rig up something with ice or dry ice (be careful with the dry ice).


                1. This is an interesting dish to serve with grilled/bbq'd meats.

                  Baesook (Korean Peppercorn Pear)

                  3 Nashi (Asian) pears
                  3 tablespoons sugar
                  5 cups water



                  Wash the pears in cold water, peel, and cut into quarters.
                  Remove and discard core sections, then trim all sharp edges.
                  Push 3 or four peppercorns into the surface or each pear section just far enough that they do not fall out.


                  Put sugar and water into a pan and bring to a full boil over high heat.
                  Reduce heat to medium low and add the pear sections.
                  Cook for 10 minutes.
                  Remove from heat and let cool.
                  Transfer liquid and pear sections to a bowl or jar and refrigerate.
                  Serve cold (2 or 3 pear sections covered with juice) in small bowls.

                  For larger amounts, add 1/2 cup water and 1 1/2 teaspoon sugar per additional pear.
                  You can also substitute honey or brown sugar for the sweetener.

                  3 Replies
                  1. re: hannaone

                    Do you remove the peppercorns before serving? I don't think I'd like to bite down on one.

                    1. re: ajs228

                      You can for a milder approach, but it's the cold/hot/sweet sensation that makes the dish. Since the heat of pepper is reduced by sugar/sweet you get bursts of "OMG hot" followed by the pleasant quelling of the sweet pear flesh.

                      1. re: hannaone

                        Actually, I'd be more concerned about cracking a tooth. The pears must soften considerably when cooked, and a hard peppercorn right in the middle sounds like your just asking to bust a filling.

                  2. This southern gal would not consider anything except a fruit cobbler, preferably peach/raspberry. It is simple to make, is best made ahead of time, and serves a crowd. There are tons of recipes on the Web. Here is a condensed version of my personal recipe:

                    Prepare fruit as if for pie (mix cut-up fruit with a little sugar and cornstarch and liqueur if feeling adventurous). Mix in bowl and set aside. You'll need about 8 cups of fruit.
                    1 2/3 cups flour
                    1/3 cup sugar
                    1 tablespoon baking powder
                    ¼ teaspoon salt
                    3 tablespoons corn meal
                    Zest from 1 lemon
                    1 stick butter, frozen and cut into at least 10 pieces.
                    ¾ cups plain yogurt – fat content doesn’t matter. Should be very cold. Yogurt adds acid and moisture.

                    Combine all ingredients except butter and yogurt in a food processor. Pulse briefly to mix.
                    Add butter one small piece at a time, pulsing briefly between each until fully incorporated. Dough should be crumbly and should stick together when pinched.
                    Add yogurt, pulsing between each addition.
                    Transfer to a bowl and use a stiff spatula or your hands to fully mix. Dough will be very sticky.

                    Pour fruit mixture into the baking dish.
                    Using a spoon and your fingers, drop lumps of dough onto fruit. Leave some gaps and be sure to drop to the edges.

                    Place baking dish on a larger sheet pan lined with foil to protect your oven from spillage.

                    Bake for 1hour.

                    Allow to cool for at least 20 minutes before serving.
                    Serve warm or at room temperature with vanilla ice cream.

                    1. Texas sheet cake aka Chocolate Buttermilk Cake


                      keeps very well--actually matures and stays moist for 3 to 4 days if it lasts that long.

                      Serve it in the baking pan/sheet.

                      1. Since the whole meal is so heavy, I would go with fruit for dessert. Take a melon baller and use different kinds of melon. Put in a big bowl with some fresh mint, lemon juice and if you want to be more decadent, put it over some vanilla ice cream or sorbet.

                        1. What about lemon bars ...

                          1. One Big Fat Juicy Completely Ripe Watermelon. With Seeds.

                            1 Reply
                            1. re: Firegoat

                              >With Seeds.

                              yes, absolutely essential for post-dinner entertainment. in the circles i run in, i'm still the acknowledged, record-holding distance seed spitter for my age and weight class.

                            2. Mark Bittman's No-Bake Blueberry Cheesecake Bars are cool, light-tasting (they're not very sweet), and refreshing:


                              1. Tastespotting.com featured a bbq banana with chocolate that we tried with our family at last nights bbq dessert party with a few hungry neighbors.

                                Split banana, with peel on, lengthwise in the middle and stuff with a few pieces of chocolate bar (we used Hershey from leftover s'mores) and place on grill. In 3-4 mins you have this gooey deliciously warm banana chocolate treat. We served them on tin foil wrapped in brown paper to keep hands comfortable. A few people topped the bananas with whipped cream. But they were really good and just enough of a unique treat to become a keeper! Enjoy!

                                1 Reply
                                1. re: HillJ

                                  I've made a version of this with chocolate chips and mini marshmallows. It's fun!


                                2. Are you having bbq (i.e. pulled pork, brisket etc..) or going to a cookout/bbq (steaks, hambugers etc.)?

                                  1. my mom's cobbler, super easy:
                                    3/4 stick butter melted in small, square pan (12x12?) 350 degrees.
                                    mix 3/4 cup self-rising flour, 3/4 cup sugar, 3/4 cup milk.
                                    pour batter into melted butter. don't mix or stir.
                                    add some fresh fruit preserves (mom uses pear preserves), dabbled on top.
                                    bake uncovered for about 45 minutes, to one hour (till golden brown on top).

                                    you might go lighter on the sugar --- maybe 1/2 C, imo is better.

                                    1. I don't think it's possible for there ever to be too many sweets, so chocolate cake (this zucchini one is nice http://www.epicurious.com/recipes/foo...), chocolate chip cookies (jacques torres recipe), or brownies (Nigella's white flecked recipe) are what I usually make for bbqs.

                                      1 Reply
                                      1. re: ketchupgirl

                                        stick with the grilled flavor and grill up some halved or cored apples sprinkled or stuffed with cinnamon & oats & brown sugar and butter. You can also grill peaches & pears.

                                        1. re: garfish

                                          Yes. Banana pudding is a beautiful ending to an outdoor summer meal.

                                          I also always enjoy having the option of watermelon or fresh fruit salad if it's really warm and pudding feels too heavy.

                                          1. re: garfish

                                            Pudding, at a bbq? I wonder how that tradition started. We would only have a pudding in the winter.