Dessert on a Grill? Crazy but true!!!

Dessert on a grill…a great idea but can it be done?  With the Big Green Egg…..Hells Ya!

Page 247 of the Big Green Egg Cookbook shares the secret of Bananas Foster: “This classic banana dessert, first prepared by Paul Belange at Brennan’s Restaurant in New Orleans, is traditionally served over vanilla ice-cream.” It is usually prepared at the table-side. At the end of the preparation, the banana liqueur and rum are ignited, making for a dramatic presentation.”

I didn’t have a dutch oven, save for what we keep under the bed sheets, so I used a steel wok that I use on the grill for just such occasions.  Took no time at all to cook these bananas – we substituted banana liqueur for Malibu (thanks to a friend who left a bottle at ours…why?  No one really knows…)

Here’s the recipe:

  • 8 tbs unsalted butter
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 4 bananas, peeled and sliced
  • 1/4 cup Malibu coconut rum
  • 1/4 cup  dark rum (from the Philippines!)
  • Honeycomb Vanilla ice cream to top (we got ours from the homemade ice cream shop “The Daily Scoop” down the street!)

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