How To make Backyard's Jalapeno Cheese Grits
2 qt Water
12 oz Quick grits
1/2 lb Butter
2 Jalapenos, diced, remove
- seeds for sissies. 1 md Red bell pepper, diced
1 md Poblano pepper, diced
1 md Onion, diced
1/2 lb Cheddar cheese, grated
1/2 lb Monteray Jack, grated
4 Eggs, beaten
Salt, to taste Bring water to a boil. Add grits and simmer for 5 minutes. (For thinner grits, add more water.) Set aside. Melt butter in a large skillet over medium high heat; add peppers and onion. Saute until tender, about 5 minutes. Add to grits, along with cheeses. Add eggs and season with salt. Pour into a 2-quart
casserole and refrigerate until ready to cook. Bake in a preheated 350 degree oven for 25 minutes, or until set. Serve immediately.
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Here is one of the most enjoyable recipes I like making. Stuff your Sausage Roll with whatever you like, the possibilities are endless. I went for a Stuffed Jalapeno one, but be creative. Just make sure you wrap your creation in a Bacon Weave, as it looks and tastes great.
Ingredients:
2 pounds of Sausage
8oz Cream Cheese
1 cup of Cheese (I used Cheddar)
3 Jalapeno Peppers, diced
2 Tablespoons of your favorite BBQ Rub
Your favorite BBQ Sauce
Start by mixing the softened Cream Cheese with the diced Jalapenos and Cheese. Sprinkle with BBQ Rub. Place the cream cheese mixture on a sheet of plastic wrap and roll into a log shape. Refrigerate for 30 minutes. This can be done the day before to save time.
On a piece of parchment paper flatten the Sausage. It should be in a rectangle shape and around a half inch thick. Season with the BBQ Rub. Unroll the Cream Cheese mixture and place in the sausage.
Use the paper to gently lift and roll the Sausage to cover the Cream Cheese mixture. Use your hands to mold the Sausage around to ensure it is completely covered.
Make you Bacon Weave on parchment paper. Place the sausage on the bacon and gently roll the sausage into a log shape. The Bacon should completely cover the sausage. Season with some more rub.
Cook on your Pit Barrel or other Smoker till it reaches an internal temperature of 155-157 degrees. At that point brush with your favorite BBQ Sauce.
Continue to smoke until internal temperature hits 165 degrees. Rest for 15-20 minutes before serving. Enjoy!
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Bring some of that charred Poblano flavor into your old-fashioned grits! This is the recipe for hotter, better and tastier cheesy poblano grits. Whatever you have in mind this weekend, a delicious spin on grits that includes smoky flavor and melted cheese is bound to give your friends something to talk about! Charred directly on coals, cubed and blended into a creamy, rich grit mixture… You’re going to love it!
What would you pair this recipe with? Any tasty ideas under your sleeve? Share them with the FOGO community.
Click here to get the details:
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Mountain Man Breakfast | Hearty Breakfast Casserole
This is one of the breakfast I used to cook on ranches quite a lot, it will last all day, hope yall enjoy and like and share the videos. #onepotmeal #cowboycooking #KentRollins Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter:
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Kent's Authentic Salsa
Bertha Cowboy Stove:
Apron
12-inch Deep Dutch oven
Enamelware wood spatula
Kent's Original Seasoning
Rode wireless mic:
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Editing: Andy Mercs
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