This is an appetizer that the Pittmans' customers rave about. The original recipe, Barbecued Marinated Brie from Jane Rodmell's Best Summer Weekends Cookbook, is intriguing not only because it's BBQ'ed but also because of the method for infusing the cheese with flavor. My brother and his wife have adapted the recipe for their restaurant (I'm not giving out their secrets!). I have adapted it differently for my kitchen, mainly in finding an infusion method that involves less marinating time so I can serve this to short-notice guests. Note: I'm giving instructions for baking as well as for BBQ-ing. Technically this should serve 6 people. I routinely make it for 4 and there's rarely any left. If there are leftovers, your Sunday morning omelet will thank you.