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Smoked Hominy Grits

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  • Smoked Hominy Grits

    This is something I came up with a while back and decided to add some smoke. I started with hominy corn in the can.


    I washed the starch off and spread evenly in a tray and smoked for about a hour.


    After that I put it in the freezer and let it harden up about 45 minutes. Then into a food processor pulse till I get as close to grits as possible. I then cooked with chicken stock until reduced to then consistency of grits added cheese, cream and butter.


    I love these. Very tasty if you like grits you will love these.
    Thanks for looking
    sigpic
    Weber 22.5 kettle
    Smokin in the Smokies
    Here's to swimmin with bowlegged women.
    Jerry

  • #2
    that will get it done!
    Sunset Eagle Aviation
    https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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    • #3
      I bet that was damn good
      Craig
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      • #4
        It sound tasty aight!!

        But why not just use grits? Hominy grits, read the package.
        Mark
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        "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
        Smoked-Meat Certified Sausage Head!

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        • #5
          Originally posted by Mark R View Post
          It sound tasty aight!!

          But why not just use grits? Hominy grits, read the package.
          The flavor is so much better that it's worth the trouble to make these
          sigpic
          Weber 22.5 kettle
          Smokin in the Smokies
          Here's to swimmin with bowlegged women.
          Jerry

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          • #6
            Interesante!

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            • #7
              Originally posted by Blue Dog BBQ View Post
              The flavor is so much better that it's worth the trouble to make these
              Okay!
              Mark
              sigpic


              "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
              Smoked-Meat Certified Sausage Head!

              Comment

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