With a new cookbook out — “Rodney Scott’s World of BBQ” (Clarkson Potter) — award-winning pitmaster and author Rodney Scott dishes on every aspect of barbecue, including, of course, some stellar recipes. For this one, he recommends using artisanal stone-ground grits because they have a chewier texture and richer flavor than commercial grits.
And don’t think of this grits dish as a breakfast-only option; it’s great for lunch or dinner too, he says.
Pork and Grits
Serves 6
For the cheese grits:
4 cups whole milk
2 cups stone-ground yellow grits (Anson Mills or similar brand)
1 stick (4 ounces) unsalted butter, cut into 4 pieces
1 cup freshly grated cheddar cheese (not pre-grated)
1 tablespoon Diamond Crystal kosher salt
1 teaspoon Texas Pete hot sauce
For serving:
1½ pounds chopped, pulled or sliced barbecued pork
½ cup Rodney’s Sauce
½ cup store-bought pork skins, crumbled
Directions
Make the cheese grits: In a Dutch oven or large saucepan, combine the milk and 4 cups water and bring to a simmer over medium-high heat. Stir occasionally to prevent the milk from scorching. Slowly pour in the grits and stir with a whisk so they don’t clump together. Reduce the heat to medium-low and cook, stirring occasionally to prevent the bottom from burning, until the grits are fully cooked and tender, 1 hour to 1 hour 30 minutes.
Stir in the butter and cheddar. Season the grits with the salt and hot sauce.
To serve: Spoon 1 cup of cheese grits into each bowl or plate. Top with 4 ounces of barbecued pork, a splash of Rodney’s sauce and some crumbled pork skins.
— From “Rodney Scott’s World of BBQ” by Rodney Scott and Lolis Eric Elie (Clarkson Potter, $29.99)
