Let's Talk BBQ

Other Cooking Equipment => Cast Iron & Campfire Cooking => Topic started by: Willy on April 21, 2015, 07:17:52 PM

Title: Braised Short Ribs and Cheese Grits
Post by: Willy on April 21, 2015, 07:17:52 PM

This is my version of Rhee Drummon's recipe. This is outstanding I humbly suggest you give it a try. This is how I did it.

First about half a pack of Bacon chopped small and in the CI until crispy

(http://i46.photobucket.com/albums/f138/bill_schultz/bill_schultz002/Cooks%20III/DSC00663_zpsyjzrqzvi.jpg)

Remove the crisp pieces, leave the fat and add about three TBSP of EVOO, Salt and Pepper your Short Ribs, roll in flour and brown nicely in the CI

(http://i46.photobucket.com/albums/f138/bill_schultz/bill_schultz002/Cooks%20III/DSC00664_zpstdlj9snd.jpg)
(http://i46.photobucket.com/albums/f138/bill_schultz/bill_schultz002/Cooks%20III/DSC00665_zpsydnqkrhi.jpg)

Remove the meat and add chopped carrot, half an yellow onion and saute, towards the end add about two large cloves of garlic diced

(http://i46.photobucket.com/albums/f138/bill_schultz/bill_schultz002/Cooks%20III/DSC00666_zps2jzwksz3.jpg)

Add a 1/4 cup of good red wine, I used 1.5 32 Oz beef stock containers to just come to the top of the meat in this CI. Add your meat back in, add a sprig or two of fresh Sage, and I used a tbsp of dried Thyme. Add your cooked Bacon to the mix. Then on the Genny for two hours at 350

(http://i46.photobucket.com/albums/f138/bill_schultz/bill_schultz002/Cooks%20III/DSC00667_zps5twir73j.jpg)
(http://i46.photobucket.com/albums/f138/bill_schultz/bill_schultz002/Cooks%20III/DSC00668_zpsorecjxes.jpg)

One cup of Old Fashioned Grits, four cups of water, bring to a boil and cover and let simmer slowly for twenty minutes. Grate about a cup and a half of good Sharp Cheddar. Take three eggs in a bowl and whisk them. When the Grits are done and creamy take about two TBSP of the hot Grits and pour them into the eggs while whisking to temper the eggs.
Add half a stick of butter and mix till melted, add your eggs and cheese and mix in well. Add a TBSP of Cayenne Pepper and a TBSP of diced Garlic and mix in as well. Pour into a Pyrex or similar bowl and let cool at room temp. Twenty minutes or so before dinner put in a 350 oven to heat up. The texture is not like any Grits you ever had.

(http://i46.photobucket.com/albums/f138/bill_schultz/bill_schultz002/Cooks%20III/DSC00670_zps8oozc0ow.jpg)
(http://i46.photobucket.com/albums/f138/bill_schultz/bill_schultz002/Cooks%20III/DSC00671_zps3keor9ri.jpg)

After two hours on the Genny they are fall apart tender and the scent is incredible

(http://i46.photobucket.com/albums/f138/bill_schultz/bill_schultz002/Cooks%20III/DSC00673_zpslknurivz.jpg)

One of the best meals I have ever had.

(http://i46.photobucket.com/albums/f138/bill_schultz/bill_schultz002/Cooks%20III/DSC00678_zpsjaanjwbm.jpg)

Title: Braised Short Ribs and Cheese Grits
Post by: Pappymn on April 21, 2015, 07:45:56 PM

Great looking plate of food. Short ribs are hard to beat

Title: Re: Braised Short Ribs and Cheese Grits
Post by: RAD on April 21, 2015, 07:57:30 PM

Plate me - really plate me. That looks outstanding. OMG Good :P

Title: Re: Braised Short Ribs and Cheese Grits
Post by: HighOnSmoke on April 21, 2015, 08:02:54 PM

Awesome ribs and grits Bill!

Title: Re: Braised Short Ribs and Cheese Grits
Post by: CDN Smoker on April 21, 2015, 08:14:07 PM

My Wife is a big fan of Rhee, I will show this to her.

Plate looks fantastic ;D

Title: Re: Braised Short Ribs and Cheese Grits
Post by: muebe on April 21, 2015, 10:16:17 PM

Wow!!!

Title: Re: Braised Short Ribs and Cheese Grits
Post by: drholly on April 22, 2015, 12:00:57 AM

Oh boy that looks good. I wish I lived next door and could drop in for a plate.

Since I don't, I've bookmarked it and will make it myself.

Thanks for the great instructions and pictures!

Title: Re: Braised Short Ribs and Cheese Grits
Post by: Smokin Don on April 22, 2015, 01:53:23 AM

That's a WOW!!! I would love that plate!!! Don

Title: Re: Braised Short Ribs and Cheese Grits
Post by: sliding_billy on April 22, 2015, 02:23:39 AM

Great looking meal.

Title: Re: Braised Short Ribs and Cheese Grits
Post by: akruckus on April 22, 2015, 02:51:26 AM

Great meal!

I know this might be a dumb question, (no such thing as a dumb question, just stupid people asking questions :P ), why the eggs in grits? I make polenta and have never added eggs.  Is it a grits only thing? flavor/texture thing?  Thanks.

Title: Re: Braised Short Ribs and Cheese Grits
Post by: Willy on April 22, 2015, 09:34:51 AM

Quote from: akruckus on April 22, 2015, 02:51:26 AM

Great meal!

I know this might be a dumb question, (no such thing as a dumb question, just stupid people asking questions :P ), why the eggs in grits? I make polenta and have never added eggs.  Is it a grits only thing? flavor/texture thing?  Thanks.

Not sure my friend, I believe there are more than one reason taste and texture wise. I will tell you I have eaten Grits all over this country including cheese grits once before. Never had any this good. I highly recommend it.

PS,  I added something in the original post up top but should mention it here as well. After you blend all together well pour into a Pyrex type bowl and let cool. Twenty minutes or so before dinner put in a 350 oven and heat up. Texture is not like any other Grits I had before

(http://i46.photobucket.com/albums/f138/bill_schultz/bill_schultz002/Cooks%20III/DSC00672_zpslecboovo.jpg)

Title: Re: Braised Short Ribs and Cheese Grits
Post by: akruckus on April 22, 2015, 11:31:49 AM

Looks good, I will have to give it a shot!

Title: Re: Braised Short Ribs and Cheese Grits
Post by: N. Ontario Smoker on April 22, 2015, 12:15:59 PM

That looks delish.....bookmarked.