Elliott Moss’ Buxton Hall Barbecue’s Book of Smoke is one of my favorite cookbooks. It actually contains more than just recipes, much more, but the recipes are usually very easy to make and yet still fantastic. Smoked grits are about as simple as you can get, but what you do end up with are grits (and I do so love grits) with just a nice hint of smoke. Not crazy overpowering smoke, you want just a hint of it.
One thing I don’t go cheap on is grits. There are a number of small grist mills in Indiana (and in fact my father-in-law once worked in the grist mill at Spring Mill State Park which still operates today here in Indiana) where you can buy freshly ground grits, but you can also find quality grits in the grocery store. My motto is: don’t buy the cheap stuff. Grits are a magical thing and being cheap with them just isn’t necessary. To add even more great smoky flavor I use smoked grits to make my grilled corn grits.
I like smoking things that I haven’t smoked before, like these grits. I’ve also smoked peppercorns, which where a new thing for me too. They also came out great.
Also try my smoked tomato pimento cheese polenta.
- 1 cup grits coarse ground
- Fire up your smoker for 225 F. Use a light or medium wood, such as apple or hickory. Make sure you have a good amount of smoke.
- Spread the grits out 1/2″ deep in a pan and place onto the smoker.
- Smoke for 4 minutes.
- Stir and smoke another 4 minutes.
- Cook grits as you normally would.
Nutritional values are approximate.