Emeril Lagasse has one of the tastier ones. Try it out from this page on his web site;
https://emerils.com/125749/cheesy-fried-grits
Ooooh That’s Good!
Foster J
Will you grill for your holiday dinner?
I know that people love to grill for Thanksgiving in the USA. How about for Christmas, Hanukka or Ramadan?
What will you be grilling on 2018 winter holiday season. Hit me up in the comments and I will publish the results, right here at Outdoor Cooking World.
Drunken Ears
(Corn on the Cob, Rolled in Butter and Cooked in Beer)
This is a recipe that works equally well on the grill or in a smoker. The use of an aluminum foil boat is the key to keeping the corn tender, and will protect it from over cooking.
- 6-12 Frozen Ears of Corn on the Cob.
- 6-12 medium cooked strips of Bacon (1 for each corn boat)If you’re afraid of uncooked bacon, cook it for 10 minutes in a skillet on low, long enough to cook it through, but not so long that it becomes brittle.The Rolling Sauce…
- 3/4 to 1 Cup Melted Butter
- 1 Teaspoon Garlic Salt
- 1-2 Teaspoon Sugar
- 1/2 Teaspoon Tabasco Hot Sauce
- 2 Tablespoons Worcestershire
Top with…
- an aromatic Beer
- Chili Powder (sprinkle a little on top of each ear, after the boats are ready).
- Pepper to taste
At the market, look in the frozen food section and grab a bag of pre-cut frozen corn on the cob. If you want to use fresh corn, shuck it and chill it for an hour or two. Make an aluminum boat with the sides tall enough to hold the corn and allow you to nearly cover it with the beer.
Add all the seasonings to the melted butter and mix well in a shallow bowl or cooking dish. Take the frozen corn and roll it 4 to 6 times in the mixture. The frozen corn will solidify the butter and create a solid coating on each ear of corn.
Place in aluminum boats. Place a strip of bacon on top of each ear. Place the corn boats on the grill. Fill each boat to the 3/4 point with beer. Be careful you don’t “wash off” the seasoning with the beer. Top with a light sprinkle of chili powder.
Cook for 20-30 minutes on a hot grill, or smoke cook them for 120 minutes if using a smoker.
This is a very tasty side dish. Don’t waste the juices that are created as the corn boils lightly in the boat. Indeed, pour it over the main cut or on the side, for an extra delicious sauce.
Blast from the Past
About Twenty years ago we made a few great cooking challenge videos. Here is one of my favorites featuring the best co-host around, Mr. George Vrattos. Enjoy The Chef Merito VS McCormack Spicy Steak seasoning challenge. Old School fun from back in the day…
Oh My Goodness, Here is another great Smoker Bag recipe – Beef Done Tender
Beef Done Tender from a Smoker Bag
Cooking a brisket or a large roast can produce mouth watering, juicy and more importantly tender slices of meat.
The trick is to use a roasting bag safe for an oven. To use one on the grill, try a Finnish style version with embedded wood chips. It will add the smoke flavor to the roast without overpowering the rest of the grill.
INGREDIENTS:
2 – 1/2 pounds of beef brisket or roast
SEASONING RUB
2 teaspoons salt
2 teaspoons sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
For a SEASONING BLEND
2 – 3 Tablespoons Worcestershire Sauce
1 teaspoon sugar
DIRECTIONS FOR SEASONING RUB; Mix all of the above seasonings. Rub the surface of the meat covering any remaining fat. Place the meat into a smoker bag. Seal the bag and cook for the same amount of time as a covered roast.
DIRECTIONS FOR SEASONING BLEND; Simply blend in a mixing bowl and coat both sides of brisket or roast. For more information on smoker bags, look up http://www.savu.fi/in_english.iw3
Attributed to: Savu and Williams (US Distributor of Finnish smoker bags)
Baked Grits solve the problem with folks that don’t like runny grits
Breaking News! Do you ever ask people if they like grits and the answer is no, not if they are runny?
Sara Moulton has the solution to this problem – bake ’em with cheese –
Check this article out from the Observer-Reporter
October Specialty, Pork from a Smoker Bag
A smoker bag is a very popular tools for many cooks in Finland. In the winter when the winds and the air are forbidden and cold, too cold for an outdoor grill, folks in Finland take advantage of smoker bags. Here is a recipe for pork.
INGREDIENTS:
- 2 pounds pork loin roast or chops
- 1 teaspoon salt
- 1/8 teaspoon of black pepper
- 1/8 teaspoon of dried thyme leaves (crushed or crumbled)
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon dried basil leaves
DIRECTIONS: Mix the above seasonings and rub them all over the meat. Place the meat in a smoker bag, seal it and cook based on a timeline for oven based roasting.
Where can you find a supply of smoker bags? Take a look at this Finnish manufacturer’s website at http://www.savu.fi/in_english.iw3 . They have a series of great smoker bag recipes you might enjoy.
Grilled Lobster on the Split
Bring that grill up to high heat, slather a nice amount of lobster butter on the halves and grill quickly no more than a few minutes and you will be in happy lobster land.
INGREDIENTS:
- 4 lobsters
- 1 cup butter
- 1/4 cup coral lobster roe
- your favorite seafood seasoning. For a New England hint I use Old Bay. For a Louisiana flair I use Tony Chachere’s Original Creole Seasoning.
DIRECTIONS:
Slice the lobsters from head to tail, right down the middle.
In a mixing bowl, place softened butter (no need to melt it) and fold in about a quarter cup of red coral lobster row. Spread this lobster butter liberally on top of the lobster meat. Season with your favorite seafood seasoning.
On a hot grill lay the lobster halves down and keep a sharp eye out for signs of over cooking. Lobsters should all be done in less than 2 or 3 minutes.
Attributed to: A love for our voracious little orange scavenger friends of the deep.
Tournedos of Steak Rossine
Find four nice fillet steaks and ask your butcher to tie them in rounds to form 4 tournedos. To keep the outermost layer of meat moist, pin a single strip of bacon around the tournedo with toothpicks or skewers.
INGREDIENTS:
4 fillet steaks tied in rounds
4 eggs
5 large mushrooms (chopped coarsely)
2 Tablespoons seasoned or plain breadcrumbs. I prefer Panko breadcrumbs by Kikkoman
4 large steak tomatoes
Chopped parsley for sauce topping
Sprinkling of your favorite mixed herbs
1 oz butter (melted)
Salt and pepper to taste
DIRECTIONS:
Cut the tomatoes in half. Scoop out the center portion. Chop this up with breadcrumbs, parsley and herb seasoning mix add melted butter. Season with salt and pepper to taste. Put this mixture back into the tomato skins. Grill over medium heat on top of a grill pan or grilling skillet. When soft move to the side of the grill to make room for the tournedos.
Cook the steaks on top of the grill pan until done as desired. While timing the steaks fry the mushrooms in butter until tender. Add eggs and fry in a normal skillet on top of grill or range.
When steaks are done. Remove the string and top each with a stuffed tomato. Add a heap of mushrooms and press down to create a shallow spot to place a fried egg on top and center. Serve to your amazed and hungry guests.
Rib Eyes Galore!
You gotta love this. That is Stacy Zuelly, assistant Professor of animal sciences at Purdue University. She runs a BBQ boot camp. I just love the huge smile on her face as she prepares to slice off one of my absolute favorite grill cuts.
photo by Tom Campbell, Purdue Agricultural Communication