MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 06-28-2015, 10:14 AM   #1
JMSetzler
Babbling Farker

 
JMSetzler's Avatar
 
Join Date: 04-25-11
Location: Valdese, NC
Default Smoked Cheese Grits


Here's a recipe from Chris Lilly's Fire & Smoke cookbook that I whipped up on the Kamado Joe grill this weekend. I must say that it has re-defined what grits are to me!

Smoked Cheese Grits:

Ingredients:

1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
1 1/2 cups quick (5-minute) grits (not instant)
1 1/2 sticks (6 ounces) unsalted butter
8 ounces grated sharp cheddar cheese (I used extra sharp)
4 ounces grated muenster cheese
1/3 cup whole milk
3/4 tsp worcestershire sauce
3/4 tsp hot sauce (I used Sriracha)
3 eggs, lightly beaten

Directions:

Preheat your grill to 350°F and set up for indirect cooking with a light smoke wood for flavor and aroma.

In a saucepan, add 5 cups of water and then add the salt, black pepper and garlic powder. Bring to a boil. Once boiling, add the grits and stir to remove any lumps. Reduce the heat to low, cover, and cook for 7 minutes, stirring occasionally until the grits start to thicken.

Remove from the heat, add the butter, cheeses, milk, worcestershire sauce, and hot sauce and mix completely. Let sit uncovered until the grits are no longer hot to the touch then mix in the beaten eggs.

Pour the mixture into a 10-inch cast iron pan. Place the pan on the grill and cook for 50-60 minutes or until the grits have browned across the top. Remove from the grill and let cool in the pan for 10 to 15 minutes.

Serve HOT!
JMSetzler is offline   Reply With Quote




Reply

Tags
cheese, grits, KAMADO JOE, smoked, Video

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 04:42 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts