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Smoked Cheese Grits

John Setzler

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This weeks' video comes from Chris Lilly's "Fire & Smoke - A Pitmaster's Secrets" cookbook:
If you want to ROCK your breakfast table, or rock your table for any other meal where GRITS would be an appropriate dish or side dish, you MUST try this recipe!  
Smoked Cheese Grits:
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
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!
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I've never been a big fan of traditionally prepared grits.  But after watching that cook, John, I'm ready to rethink the whole concept.  Thanks, John.  That was interesting and eye-opening.  :woot:  :woot:


Thanks Jack :)


Grits are one of my favorite breakfast foods and I'm serious when I say that this recipe has re-defined how I think about grits.  All my grits up until now have been rather bland and I just dindn't know it!

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