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

GRITS & SAUSAGE CASSEROLE

  Date: January 02, 2013
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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.
Recipe Source:
Alt image
Big Green Egg Cookbook

Big Green Egg Cookbook:

Stone-Groung Grits & Sausage Casserole - Page 232
Grill:
Alt image
Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • 9 x 13" Glass Casserole Dish
  • BGE Plate Setter (Legs Down)
  • 1/2" Copper Plumbing T's Shims
  • Wicked Good Weekend Warrior Lump Charcoal