“My, oh, my” is about all we could say when we both took a bite of these grilled corn grits. The talking stopped and the enjoyment began. Creamy grits with fire-roasted corn. The corn adds just a hint of smokiness, a little crunchiness, and even more corn flavor to what are already fantastic corn grits. This is definitely a favorite side dish in our house. You can roast the corn in the oven, under the broiler, if you’d like. You won’t get that nice grilled smoky flavor, but the roasted corn will still add a lot of flavor to the grits. I grilled my corn on a charcoal grill, directly over the hot coals. It didn’t take long and it was well worth the effort.
If it’s not quite corn season where you are, you can use canned corn. Just drain the corn and spread it out on a baking sheet. Place under your broiler and broil until lightly charred, keeping an eye on it as it broils.
Place the corn directly over the fire. Cook, rotating the ears frequently, until all sides are lightly charred. Remove from the grill and let cool slightly before cutting the kernels from the ears.
Add the chicken stock and 3 tablespoons of butter to a medium sauce pan.
Bring to a boil and stir in the milk, salt and pepper.
Continue boiling while whisking in the grits. Add the corn. Cook for 10-15 minutes, stirring continuously, until the grits are creamy. You may have to add more stock or half and half if they get too thick.
Serve topped with the remaining butter and garnished with the sliced green onion.
Chuck roast goes on sale here every so often and since I’m huge fan of smoked chuck, I always rummage through the meat case and find some that has a nice marbling and is the same thickness throughout and rush home to toss it on the smoker. I’ve smoked Cajun chuck roast, Barbacoa-style, and just ‘plain’ ole chuck roast and all were fantastic. This time I decided to go the spicy route and marinate the roast overnight in Goya’s chipotle marinade. The beef took on a wonderful flavor that wasn’t overly spicy but still had a really nice kick. Perfect on a sandwich, and much cheaper than brisket. Smoked chuck roast looks and ‘acts’ pretty much like smoked brisket. It slices well if you prefer yours sliced. It chops well if you’re into that. And it pulls great too. I like mine pulled just like pulled pork BBQ. Mounded high on a bun I’m a very happy guy. Fiery smoked chuck roast makes me happy.
I need more grilled sides like these Asian grilled vegetables. It’s a simple way to make flavor-packed vegetables with little fuss or mess. I use a vegetable grill basket and place it on my grill alongside whatever else I’m grilling, be it burgers, dogs, or whatever. In no time I have the perfect delicious side dish.I used bell pepper, onion and zucchini but really you can use any vegetables you can find as long as they all have the about the same cooking time. If you’re using something that needs longer to cook (like carrots) you might want to steam them a bit first or add them to the basket and let them cook by themselves for a while before adding the remaining ingredients.
Place all ingredients into a large bowl and toss to coat. Let sit for 30 minutes, stirring often,
Transfer ingredients to a grill basket. If you don't have a grill basket tear off a large sheet of foil and add the mixture to the center of the piece. Fold up and seal tightly.
Place onto grill and cook for 5 minutes or until the vegetables start to soften and get a little char on them. Stir and continue cooking until the vegetables are the desired doneness. I like mine to still have a bit of crunch.
I use my Vortex BBQ a few times a week, usually for making a quick batch of wings for lunch for myself. For dinner, though, my go-to dish is ‘fried’ chicken using the same cooking technique as I do for wings. Just batter the chicken (I used bone-in thighs) and onto a hot (and I do mean hot) charcoal grill. In an hour or less I’ve got ‘fried’ chicken without the oil and mess. Crunchy, juicy, and tender. This version of buttermilk fried chicken actually began life as a way of making chicken for another of my favorites, chicken and waffles. Hence the hint of maple syrup. But you don’t need waffles. If you do serve them over waffles, drizzle with a bit more maple syrup just before serving.
Properly braised onions take a little bit of time to make, but oh how they are so worth the effort. Braising them in beer and putting them on smoked sausage sandwiches turns a great sandwich into a fantastic sandwich. The onions are soft, tender, moist and even a bit sweet. You’ll want some crunchy dill pickles to kind of temper the sweetness a bit. Or you could add a pinch or two of red pepper flake or a few shakes of hot sauce to the onions if you want a bit of kick. These beer-braised onions aren’t just for smoked sausage sandwiches. They’re great on regular ole hot dogs too. Or meatball sandwiches. Heck, I’d even pile them up on a Philly cheese steak. They also make for a great replacement for sauerkraut on a Reuben sandwich. Trust me.
I’ve been in a sort of burger ‘rut’ lately, making your standard griddle burgers. Now, they are great, and I will keep making them, but I decided I’d better up my game a bit. So I made a copycat of the Royal Red Robin burger, which I’ve had a few times at Red Robin and have always enjoyed. This copycat is spot-on. It’s a pretty standard burger, but topped with a fried egg. A fried egg can make all the difference in the world to a burger. As does mayonnaise. I wish I’d known that a long, long time ago. Red Robin has a lot of great burgers. For a limited time, years ago, they offered the Mount Vesuvius Burger, which is crazy good and crazy big. But for a simple, flavor-packed burger, the Royal Red Robin burger is the way to go. Just try to not bust your egg like I did!
Here lately I’ve been bound and determined to up my grilled side dish game. It’s been lacking, I admit. Nothing could possibly be easier than these dilly dilly grilled mushrooms. And very few things could be as addictingly tasty. I love mushrooms to begin with, and I’ve always been a fan of dill. Now, I get all that plus buttery goodness and a bit of salty garlic flavors. I like the butter mixture so much that I usually double it, making sure that I get plenty of it down into the gills of the mushrooms as they cook over an open fire. You could actually substitute your favorite herb or spice for the dill for something different. Red pepper flakes are an awesome change. Same goes for oregano, basil or, believe it or not, smoked paprika. You’ll never eat boring mushrooms again.
I do love a big, big batch of smoked bakes beans. And I love beans and weenies. So I was intrigued when I came across this recipe for smoked blueberry beanie weenies. My first reaction was “What? Blueberry?”. Well, you often put maple syrup in beans and on pancakes. And you put blueberry syrup on pancakes… so maybe that’s where the original idea came from? Well, whatever spurred it, I love them. They are a very pleasant change from the usual beans that you’re expecting. Don’t tell anyone that there’s blueberry syrup in these beans. Just sit back and watch the surprise on their faces as they take their first bites. Other than the addition of blueberry syrup, these smoked blueberry beanie weenies are pretty much your standard, awesome beanie weenies. It’s the syrup that’s the surprise. Since the syrup is fairly sweet I wasn’t real shy with the hot sauce. I wanted a little kick to go with the sweet.