Serves: 4
Total Calories: 100

1 breadfruit (3 to 4 pounds)
4 tablespoons butter, salted (1/2 stick), for serving
salt and freshly ground black pepper for serving

1. If using a charcoal grill (direct method), preheat it to high. When ready to cook, nestle the breadfruit in the coals, raking the latter around it to cover as much of the fruit as possible. Cook the breadfruit until the skin is charred and the flesh is very soft. This will take 40 to 60 minutes, depending on the size and ripeness of the breadfruit. To test for doneness, insert a metal skewer the breadfruit should be soft in the center.

If using a gas grill (direct method), preheat to medium. When ready to cook, place the breadfruit on the hot grate and grill until the skin is charred and the flesh is very soft (see above for timing and test for doneness).

If using a gas grill (indirect method), preheat to medium-high. When ready to cook, place the breadfruit in the center of the grill, away from the heat, and roast until well browned on the outside and soft in the center, 1 to 1 1/2 hours. (I prefer the direct method, because you actually char the skin, but the indirect method requires less intervention.)

2. To serve, cut or break the breadfruit into wedges and trim away the burnt part. Spread a little butter over the breadfruit, season with salt and pepper, mash with a fork, and eat.

Serves 4 to 6

Nutritional Facts:

Serves: 4
Total Calories: 100
Calories from Fat: 100

More Recipes from the The Barbecue Bible Cookbook:
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