JMSetzler
Babbling Farker
[ame]http://youtu.be/iP4BJVphJdE[/ame]
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!
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!
