Creamy Sweet Loaded CORN BREAD Made on a Grill - 52 COWBOY Side Dishes from the Grill

The great American staple of Corn Bread "Baked" over an open fire... Well, we are making a few allowances, the open fire is actually my gas grill (Same procedure works for a charcoal grill... or for that matter, this recipe works just fine in a modern oven).

I particularly like this recipe as there are plenty of moistening ingredients (Sour Cream, Greek Yogurt and Butter) to add layers and layers of sweet wetness and flavors.  No dry cornbread here.  Creamy Sweet and loaded with two kinds of cheese and plenty of extras (Onions, Corn (yes, real corn in the cornbread), chives and assorted herbs.  Delicious!

As to making in a grill, there are two tricks... HEAVY BOTTOMED (and side) CAST IRON Skillet, and a closed grill lid, allowing the heat to circulate, turning your grill into a convection oven.  It's easy, delicious, a great tasting Western themed side dish... Plus, if you like makes a fun presentation to serve in the cast iron skillet.

OK... Here's what I did...

Creamy Sweet Loaded CORN BREAD Made on a Grill

Ingredients

• 6 Scallions (Green Onions), chopped, white and green parts
• 1 Can Creamed Corn
• 2 TBS Assorted Mixed dry Herbs (I used Oregano and Thyme)
• 2 OZ Parmesan Cheese, grated
• 4 OZ Goat Cheese, room temperature and diced into small balls
• For the Batter -
• 1 Large Egg, whisked
• 1 Cup Sour Cream
• 1 Cup Greek Yogurt
• 2 TBS Butter, melted
• 1-1/2 Cups Yellow Corn Meal
• 1/4 Cup Flour
• 2 TBS Sugar
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 large Pinch of Salt

Cooking Directions

1. Prepare your grill, indirect heat, coals or gas burners lit on one side, leaving space for the skillet without direct heat under the bottom... may overlap some on the sides, but the main bottom does not have direct heat. (or set your indoor oven for 400 degrees)
2. Use a non stick spray to coat the bottom of a large HEAVY Cast Iron Skillet
3. Combine all of the ingredients for the batter, stirring until fully mixed.
4. Add the remaining flavoring ingredients and stir to mix.
5. Pour everything into the skillet
6. "Bake" or grill with the door (lid) closed for 25 minutes. Checking to test doneness. Center should feel spongy but still a bit tacky. If it jiggles,continue to bake (grill) for another 5 minutes.
7. Allow to rest for 10 minutes before slicing.
8. Serve warm and ENJOY... Maybe with a little Honey!

And this concludes my grilling/smoking day with my son (Army Medic, PFC James Scott... That's my boy!!!)... Back a few days ago I started with my son's very first smoked rack of ribs.  I talked him through making a rub from scratch, prepping the meat (removing the membrane, trimming the fat and bones, applying the rub).  then we moved to an old reliable standard Weber Kettle Grill, the kind most people have or at least your neighbor has.  I wanted to show him that there is no need to buy an expensive smoker.  With just a little bit of knowledge you can get competition/restaurant quality smoked meat at home!

And we did... We also made a glaze to create 3 Killer Racks of Citrus Honey Garlic Glazed Ribs!  In the post I have plenty of detailed photo instructions for turning your standard charcoal grill into a smoker.

Next we made the perfect accompaniment to any smoked meat meal... BEANS!  Now I happen to love my beans.  there is just nothing like a fresh made recipe, using sweeteners (Molasses, Sorghum and Brown Sugar), multiple types of beans (in this case, Cannelloni Beans and Chili Beans), smoked Pork loin fully seasoned for the pork... But I also showed how to set the beans in the smoker to allow them to simmer for hours and even add extra moisture to the kettle to help the ribs stay moist, tender, delicious and have extra layers of flavor... All with a bottle of BEER!

A Nice big pot of Single Wide Trailer Park AWESOME Pork and Beans and BEER!

We also smoked a log of Smoked Italian Sausage.  possibly the easiest thing to smoke/grill as all you do is take loose sausage, form the log, rub with a spice rub (same one you used for the ribs) and smoke for a couple of hours.

Since it takes less time to smoke than the ribs you can make this as a treat for the cooks (we did), save some for breakfast the next morning (we did), serve some with the meal as a side dish (Meat for a side dish... God Bless America... We did that as well).  But we also used some of it as the base for...

A delicious vegetable side dish... Kind of a pizza if you squint hard enough.  This is a great side to make as I showed my son how to finish the ribs.  After 4-5 hours on the grill (smoker), the glaze is finished in the oven in the house for another hour.  This frees up the grill to make these...

Grilled Herb and Sausage Stuffed Zucchini Pizzas!  Once again... Meat as a side dish!

All things considered, add all this to the Corn Bread and you have a pretty good meal...

Thanks Son, it was delicious!

And the beginnings of yet another neighborhood Grill Master once he finishes protecting and settles down to a safe boring life in the suburbs (I hope).

Hamburger Buns, Make your Own - 52 BBQ Tutorials

Let's start with this is not a grilling post... BUT, the hamburgers I will be serving on these buns will be... Blue Cheese sauced, grilled Pineapple Hamburgers.

But this is the figurative Horse that needs to be put before the cart.

Now next I am sure that many of you are thinking what a waste of time to make hamburger buns.  They are cheap, easy to find and honestly no will will comment on the buns once you load up the burger with grilled onions, cheese sauce, pineapple slices and other "Fixins".

I could make the case that these are cheaper than buying store bought... They are but only by pennies.

I could make the case that these take very very little hands on effort that in real time, real effort, it takes more time and energy to drive to the store to buy buns... This is also true, but unless you butcher a cow you probably need to go to the store for the hamburger meat anyway.

I guess it just boils down to preferring my own.  I like the taste of them, I like the fact that I can flavor and season as I like, I like the looks of them with the toasted sesame seeds, garlic flakes and sea salt on the top.  And of course, not to be casually dismissed, it just makes me feel like a cook when I serve fresh made bread in any form.

Besides... How's this for a platter of food... Pineapple Blue Cheese Hamburgers, Potato wedges with a white Cheddar Sauce and for dessert, more grilled pineapple slices.

But first, the horse... Plan ahead and make these the morning of the BBQ (grilling session actually, but that is semantics).  BTW, if you scroll down you will see VERY DETAILED photo instructions on how to make buns... Very Easy.

Hamburger Buns -
a Photo Tutorial Using a Bread Machine

Ingredients

• 3-1/4 Cups Flour
• 2 TBS Butter
• 1 Large Egg
• 1/3 Cup Sugar
• 1 Large Pinch Salt
• 1 Cup WARM (about 105 degrees) Water
• 2-1/4 tsp (one Envelope) Bread Machine Yeast (Sometimes called Quick or instant Yeast)
• 4 tsp Spices (Try an Italian mix of Fennel seeds, oregano and sage or be creative) Optional
• 4 tsp Mix of equal parts Sesame Seeds, Garlic Flakes and Coarse Grind Sea Salt
• 1 additional Large Egg, Beaten for egg wash

Cooking Directions

1. Place all ingredients in your bread machine. Select dough. Allow to run cycle.
2. Dump out onto lightly floured surface. Divide into 8 pieces. With each piece, slap into a bun shape. Usually 4 or 5 slaps will do it.
3. Place on parchment paper covered cookie sheets, cover with plastic wrap
4. Allow to rise about 30 to 40 minutes.
5. Brush with egg wash
6. Sprinkle the sesame/garlic/salt mixture on the top of the wash.
7. Bake in preheated 375 degree oven for 12 to 15 minutes til golden. Cool on wire racks.

And come back tomorrow and I will cover how to Grill PINEAPPLE!!!

And here's your photo tutorial...

Assemble your ingredients (Mise en Place)

I am going to assume I am writing this for someone without a working knowledge of a bread machine, lots of details... Here's the inside.  Non stick, with a little paddle that does all the mixing and kneading.

Just measure and dump in.  be sure the water is warm (about 100 degrees, but not too hot).  This is so the yeast will do it's work.  No need to mix at all.  the paddle does it for you.

Each machine has a menu of duties... just hit menu till you reach the "Dough" setting (mine is #7)

Just takes an hour and a half...

Here's what it look like after just 7 minutes of the machine running.  It whirs around, mixing, then pauses before it starts kneading.

And here it is after an hour and a half...


See how it rises all by itself (there is a little heat unit inside, providing a PERFECT atmosphere for the dough to rise.

We are close to bread, but first, punch the top and it droops back about 1/4th.  This is fine, don't panic, it (and the South) will rise again.


While it took an hour and a half, the only hands on time was assembling and measuring the ingredients...2 minutes.

Bring the dough out.  It will be some hands on now... Form a ball.

Divide into 8 equal portions.

Form these into 8 balls.

Lay these out spaced evenly apart on parchment paper.

You can bake them like this if you like.  I prefer to add toppings.  SO, I do an egg wash (just beat an egg and brush the egg on the bread.


Also, allow the dough to raise again (see, told you), about 45 minutes.

Right before you pop them in the oven, I sprinkle some sesame seeds, garlic flakes and sea salt on the top.  they stick to the egg wash.

Be sure to slap the buns before baking to get flat (but not too flat).

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Just a Sandwich - What to do with a Gallon of Pulled Pork Leftovers - 52 BBQ Tutorials

In the beginning...

Was the Sandwich...

It's time to go full circle with my leftovers.  I started with simple sandwich on a store bought bun (but I did feed 73 people), and then followed with 7 days of leftovers.  7 meals, with pulled pork as an ingredient, but none of them the same.  Kind of a primer if you will on going beyond just a microwave warm up.

But here's the last of my pulled pork leftovers, full circle indeed, and a big hit for poker night...

You can quote me, I admit it,  God is a better omnipotent being than I am.  (S)He created the Heavens and the Earth in 7 days.

But, in the Cul-de-Sac, I am pretty impressed with what I "created" in my 7 days of Pulled Pork leftovers (I'll get to the sandwich in a minute).

Back on Day One, I made a Cottage Pie (some may say, Shepherd's Pie).

Day Two was the "birth" of my now infamous Redneck Cupcakes, pulled pork on the bottom, with a topping of Beer Bread and Provolone cheese!

Day Three I made a spiral stuffed Mushroom Meatloaf (with a bacon wrap.... Pork, wrapped in pork!)

Day Four was appetizer day (but these were so good, we never got to a main course, just ate em up over the stove as we made them), with a pulled pork Quesadilla. 

Day Five... Pizza, Pizza, Pizza!!!  Follow the link for a formula for making your own pizza dough.  I seem to make about 6-8 pizzas every 2 weeks.  just too easy to pull a bit of dough out of the fridge, slap some leftvers on, add cheese and you have a 10 minute lunch.  

Day Six had a Tex-Mex feel with Enchiladas, stuffed with tropical salsa and Spanish rice, while topped with a rich thick cheese sauce (really good)!

Toss in a couple of dishes that used the leftover pulled pork; but I either didn't list on the blog or used as an opportunity to guest post and Bingo Bango Bongo... No numbers, but still a fine use for pulled pork leftovers...

Firehouse Mac "n" Cheese.  A rich thick luxurious 3 cheese macaroni and cheese topped with an amazing caramelized pulled pork!

And finally, breakfast, a fast easy Julia Child style Omelet... So easy that I didn't bother with a post, but just as tasty and just as deserving to be included in this roundup!

I have about a cup left that is sitting in my freezer, waiting for the first nasty- cold- miserable- windy- rainy day of fall so I can make and appreciate a bowl of chili!

But let's get to this sandwich... Dramatic presentation.  Perfect for a special dinner when a simple meal is called for (but you still want to show off).  I make a ton of money off the Dentist that comes to my poker game.  I have to toss him a bone just to get him (and that Dr wallet) to show up week after week.  This was the bone I tossed...

The bread is the only tricky part... I used the formula for Moomie buns.  Easy (use a breadmaker and it takes minutes of hands on effort)....

� 1 c water 
� 2 tbsp butter or margarine 
� 1 egg 
� 3 1/4 c. flour 
� 1/4 c. sugar 
� 1 tsp salt 
� 3 tsp instant yeast 

� Place all ingredients in your bread machine. Select dough. Allow to run cycle. 

� Dump out onto lightly floured surface. Divide into 8 pieces. With each piece, slap into a bun shape. Usually 4 or 5 slaps will do it. Place on greased cookie sheets or your bun pans, cover; rise about 30 to 40 minutes. Bake in preheated 375 degree oven for 12 to 15 minutes til golden. Cool on wire racks. 

I did substitute a cup of Whole Wheat Flour for one of the "regular" flour cups.


Instead of making buns, I made a long tube and formed a circle.  I topped with a bit of my "Sodom and Gomorrah" Sesame/Garlic Salt mix.  Sesame Seeds are a natural, but the mix also includes Garlic Flakes and coarse Sea Salt.  When watching the guys eat, I noticed that many would turn their sandwiches upside down so the topping of salt, garlic and sesame would hit their tongue (home to most of your taste buds) with extra flavor first!

Let's speed this post up...

Follow the Mommie Bun recipe above (breadmachine on dough setting only)

• form into a circle
• do an egg wash (beaten egg, brushed on the top, makes a beautiful golden brown and delicious color, but also aids in the salt mix sticking
• sprinkle generously the salt mix (while I HIGHLY recommend you use the "Sodom and Gomorrah" Sesame/Garlic Salt mix, just using coarse cut Sea Salt on the top would work.
• allow 30 minutes for the dough to rest and rise a bit
• cut a few slits in the top so steam can escape as it cooks
• do all this on parchment paper
• 14 minutes in the oven and bingo bango bongo...

And now, just make a sandwich... Slice the circle of life carefully...


I added...

• A layer of Spinach Leaves
• A layer of sliced Dill Pickles
• A layer of Pulled Pork
• A layer of sliced Provolone Cheese (after this step, I put the whole sandwich under the broiler for just 2 minutes, long enough for the cheese to melt)
• And finally, A layer of Pickled Red Onions.

Me, I'm a pulled pork kind of guy.  But imagine the day after Thanksgiving and serving this bad boy up with a layer of turkey.  Almost worth making two turkeys for just so you can do a week's worth of leftovers!

And it worked.  The Dentist ate, I took him for another $35 and he thanked me as he left...


I love my cul-de-Sac!

 Make the dramatic tableside presentation, and then slice away...

It's just a sandwich.

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest