The trick is to smoke the meat and not make the meat smoke
GRILLED CORN PUDDING
Date: May 24, 2014 Favorite:Desserts Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The first step was to grill some corn on the cob using direct high heat. The intent was to get some char on the corn.
This “low calorie” Southern recipe used The grilled corn kernels, all-purpose flour, 6 Tbsp of sugar, 1 1/2 sticks of butter, 7 eggs, heavy cream, baking powder, cinnamon & brown sugar.
The butter is melted and the heavy cream is added.
The pan is removed from the heat and the eggs, sugar, baking powder and all-purpose flour are added next.
The corn kernels are added next and the mixture gets poured into a 13” x 9” casserole pan.
The BGE was set up for indirect grilling using the Adjustable Rig. The AR had the pizza stone at Level 1.5, a sliding oval rack at level 4.5 for the grate temp probe and an 18” grid at Level 6.
At the midpoint after the mixture had partially formed I rotated the dish 180 degrees and was topped with a cinnamon and brown sugar mixture.
After about 30 minutes the pudding is done. The top is browned and the mixture is pulling away from the side of the dish.
The pudding was served warm and was totally amazing, totally decadent and totally filling.
A small piece went a long way, Several people braved a second piece and didn’t eat supper or any other meal that day.
The bottom was nicely brown and had a slightly crispy texture.
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I recently picked up the eBook version of Chris Lilly's Fire & Smoke, and if this first recipe I made from it is any indication I am going to like this cookbook a lot. The recipe was simple enough. You grilled some corn to the point of charring it and them removed the kernels. These were combined with some butter, heavy cream and egg plus flour, sugar and baking soda to make a custard like affair. The batter was poured into a baking dish and indirect grilled for 30 minutes. Just to keep the "low cal / low fat" theme of this recipe going, midway through baking it you topped the dish with a brown sugar and cinnamon mixture. The resulting pudding was a wonderful mixture of sweet and savory and was dense and filling as you might imagine after seeing the ingredients. People were having seconds all the while saying they were way too full and shouldn't be doing it.