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

GRILLED CORN PUDDING

  Date: May 24, 2014
  Favorite: Desserts
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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.
Recipe Source:
Alt image
Fire It Up
Fire & Smoke:
Grilled Corn Pudding - eBook
Grill:
Alt image
Big Green Egg
Indirect Grilled:
Using Big Green Egg Kamado Cooker
Gear:
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone
  • CGS AR Sliding Oval Grid
  • CGS-Rig Extender
  • CGS- Sliding D Grid
  • Maverick ET-733 Remote Read Thermometer
  • 1/4 Sheet Pans x3
  • Cookie Scoop
  • 1/4 Sheet Pan S-S Cooling Rack
  • Wicked Good Weekend Warrior Lump Charcoal