Prepare Big Green Egg or other grill for grilling at medium high heat 350 degrees F (18 degrees C).
Andouille Sausages (1 lb)
on grill and cook until internal temperature reaches 165 degrees F (73 degrees C) about 30 minutes, turning as needed.
Chicken Broth (16 fl oz)
to boil over medium high heat and stir in
Polenta Grits (1 cup)
. Reduce heat to low and simmer the grits for 20-30 minutes or until thick, stirring often. Stir in
Parmesan Cheese (1/4 cup)
Cream Cheese (1/4 cup)
and keep warm until ready to serve.
Jumbo Shrimp (1 lb)
on both sides with the
Killer Hogs Hot BBQ Rub (2 Tbsp)
Remove the sausage from the grill and slice in half lengthwise then chop into small pieces. Place a cast iron skillet on the grill and add the sausage and 1 Tablespoon of bacon drippings. Brown sausage for 2-3 minutes on all sides.
Garlic (3 cloves)
Italian Flat-Leaf Parsley (1/4 cup)
Scallions (1/4 cup)
and sauté for a couple minutes. Add
Worcestershire Sauce (1/3 cup)
Juice, stir to combine and melt in the
Butter (1 cup)
a little at a time.
Place seasoned shrimp on grill for 1 1/2 minutes each side. Add shrimp to the iron skillet and toss to coat. Cook the shrimp in the sauce for 1-2 minutes and remove from the grill.
Spoon the grits onto a large plate or platter and ladle the shrimp and sauce over the top. Garnish with
Scallions (to taste)
Wright® Brand Smoked Bacon (6 slices)