The trick is to smoke the meat and not make the meat smoke
GRITS & SAUSAGE CASSEROLE
Date:January 02, 2013 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 ingredients are gathered: ground sausage, 1 cubed stick of butter, finely sliced chives, salt, pepper, panko, heavy cream, white cheddar cheese, & grits.
The ground sausage is being browned on the front burner while the grits are cooking on the back burner.
The grits are cooked to the point where most of the water has been absorbed. It is time to fold in the other ingredients.
First are the cubes of butter & the finely sliced chives….
They are mixed until fully incorporated.
Next is half of the cheddar cheese.
Last up is the browned ground sausage.
After the sausage was fully combined the mixture is poured into a 13" x 9" casserole dish. The top is levelled off with a spatula.
The other half of the white cheddar cheese was sprinkled on top of the grits.
The last step was to sprinkle some panko (Japanese bread crumbs) on tp of the cheese. Next stop is the BGE which has been pre-heated to 400 degrees.
The Egg was set up for indirect grilling with the plate setter installed legs down. I used 6 plumbing T's to shim the casserole dish up off the platesetter.
The grits took 30 minutes to bake.
The grits cool off for 10 minutes before serving.
Time to eat.
This dish was delicious with a wonderful texture too. The main body was smoothy & creamy with a buttery taste punctuated by little bursts of flavor from the sausage & chives. The top crust had a crunchy texture from the use of the panko.
This was a very rich & filling meal. The recipe said it served 6, the reality was it was more like serves 16.
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
For my first cook of 2013, I chose something a little different. I love grits and this recipe looked like a fun and tasty way to dress up grits. Grits are relatively unknown in my neck of the woods, but I loved them when I had them down south. I had trouble getting the slow cooked stone-ground variety, but I was able to get the so-called quick cook variety which cooks up in 5, not 30 minutes. I tweaked the recipes water to grits ratio to get closer to the directions on the package. Even though it was the coldest day this winter (12 F), the Egg heated up and cooked the casserole as if it was 72 F. The only one affected by the cold was me. The grits were great. The had a nice and creamy buttery texture from the butter and cheese no doubt. The top had a nice little crunch from the panko. The taste was interesting as you got little bursts of flavor from the small pieces of sausage & chives. This was a wonderful way to serve grits.