The trick is to smoke the meat and not make the meat smoke

CORNMEAL DROP BISCUITS WITH SAGE

  Date: January 23, 2016
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I was looking for a hearty roll or biscuit to have with the CHUCK ROAST IN FOIL I was having this day. These buttermilk style biscuits fit the bill nicely and were actually a bit easier to make than a dough based recipe. The biscuits used a batter and were dropped from a scoop (or in this case measuring cup) like a cookie. The recipe on the website even had a link to a taste test of the best cornmeal. To my surprise the brand I used placed dead last. I am now using the winner and it is better quality and costs less. You could really taste the corn flavor.The liquid protion of the batter used cold buttermilk mixed with room temperature melted butter which did an interesting thing. The butter clumped leaving semi-solid chunks of cold butter which released flavor and moisture into the batter. These rolls spread more and rose less than expected, but regardless of the shape they had great flavor and texture. After hearing the positive comments even the non-bread lovers tried and loved these biscuits.
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  ICORNMEAL DROP BISCUITS WITH SAGE*.

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Grill:
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Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • Zero Tare Kitchen Scale
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone (Level 1.5)
  • BGE S-S Grill Grid (Level 6)
  • Jelly Roll Pan
  • BBG-Digi Q Pit Controller
  • Thermapen Super-Fast Thermometer
  • Ranch-T Lump Charcoal