The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


jrudnik's picture


Hi everybody,

Last night I was browsing through a few methods for bread on the grill, which I would love to attempt- we cook most of our meals (except for bread) on the grill. I was struck by an "awesome" idea while reading forum posts. What about a pie on the grill, cake? Does anybody have any ideas or suggestions? If I put a large dutch oven on the grill would it mimic the effect of being in a regular oven? Also what about baking in a loaf pan on the grill? Suggestions?? I'd really like to try this.


berryblondeboys's picture

Do some googling there's stuff all over about cooking like EVERYTHING on the grill and go to the library to get some good grilling books. I LOVE Elizabeth Karmel's books and she has desserts too. I have yet to grill bread, but it is 'next' on the to do list for the grill.

jrudnik's picture

Thanks for your suggestion- just saw that recipe on the king arthur website and that's what got me thinking. Glad we are on the same page!

EvaB's picture

Charlie Pudding or as we know in my family a miner's pie.  This should work well on a grill if you can manage to keep the temp fairly steady.

Simple and quick, a heavy dutch oven (I have two enameled cast ones) I use cooking spray to coat the inside, then put in about 2 inches of fruit whatever you have, original miner's pie was rhubarb and baked in a gold pan or dutch oven if the miner was well equiped, rhubarb was known as pie plant and taken by every one when they moved, planted and if moving again, a chunk was taken off the mother plant and moved too.

Make a biscuit dough with some sugar, maby a 1/4 cup extra, nice and short, but make it wet (not for rolling out but for droping) layer it on the top of the fruit, sticking it right to the sides of the pot, put a small hole in the middle, and pour about two cups of water into the fruit (which I forgot to mention should have been rolled in at least 1 cup of sugar) put into the oven with the lid on or off generally I leave mine on, and take it off the last 10-15 minutes to brown the biscuit. Bake at 350-375 F for at least 45 minutes maybe a bit more, the syrup in the bottom boils up and takes bits of the flour and stuff to make a sort of gravy.

Charlie Pudding is what my Northern Cookbook (put out by the Canadian Govt) calls this, I've heard it called cobler, but don't think that's exactly right either. Miner's Pie is the only thing we ever called it until I got that book about 40 years ago.