Barbecue Grits Bar featuring Razorback Charcuterie and Jalapeno-Cheddar Corn Pup Muffins

Barbecue Grits Bar featuring Razorback Charcuterie and Jalapeno-Cheddar Corn Pup Muffins
Source: Jordan Smith/WBRC
Source: Jordan Smith/WBRC


Buttermilk Lipstick Recipe Links:
Barbecue Grits Bar
Razorback Charcuterie
Creamy Stone Ground Grits
Jalapeno-Cheddar Corn Pup Muffins
Pineapple Mimosa Punch
X's & O's Ice Cubes

Barbecue Grits Bar
Invite the competition to your tailgate…as the main course.

Create an effortless game day feast. Pick up smoked pulled pork from your favorite barbecue joint, sauté smoked sausage & crisp bacon in the skillet.

Organize the Razorback Charcuterie on a platter with an assortment of cheeses that can be stirred into grits made overnight in a slow cooker. Have guests devour the competition before heading over to the stadium.

Creamy Stone Ground Grits

makes 8 to 10 servings

3 cups stone ground grits

12 cups water

5 tsp kosher salt

1/4 cup butter

Freshly ground pepper

Razorback Charcuterie
top crackers or stir into grits for a winning game changer idea

Pulled Pork Barbecue * Bacon * Smoked Sausage
Pimiento Cheese * Shredded Monterey Jack with Peppers * Barbecue Sauce
Spicy Brown Mustard * Scallions * Pickled Okra


Coat a 6-quart slow cooker crock with cooking spray.

Add the grits, the water & the salt.

Gently stir together the ingredients with a whisk to combine.

Cover & cook on LOW 11 hours.

overnight is perfect

Stir in the butter & pepper to taste.

Hold on the warm setting, stirring occasionally.

Stir in your favorite toppings.

Jalapeno-Cheddar Corn Pup Muffins?
makes about 3 1/2 dozen

1 cup whole buttermilk

1/4 cup honey

2 eggs

1 cup ap flour

1 cup plain yellow cornmeal

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/4 cup melted butter

4 tsp minced jalapeno

1 cup shredded Cheddar cheese

1/2 lb hot & spicy sausage, cut into 3/4-inch pieces

Coarse grain mustard

Preheat the oven to 400 degrees.

Whisk together the buttermilk, the honey & the eggs in a small bowl.

Combine the flour, the cornmeal, the baking soda & the salt in a large bowl.

Toss in the jalapeno.
Whisk in the buttermilk mixture until blended.

Whisk in the butter & fold in the cheese with a rubber spatula.

Generously coat 2 {24-cup} mini muffin tins with cooking spray.

Portion about 1 tablespoon of batter into each mini muffin cup.

Place one piece of sausage into the middle of each cup.

I filled 36 of the muffin cups with sausage & left a few without?
delicious both ways... with a pretty domed top?
sprinkle the unfilled corn muffins with a little extra cheese if you'd like to

Bake, in batches, for 13 to 15 minutes or until golden brown.

Let stand in the muffin tins for 3 minutes before removing.

Gently loosen with a paring knife & place on wire racks to cool.

Serve warm with the coarse grain mustard.

Pineapple Mimosa Punch

makes about 3 liters

X's & O's Ice Cubes

1 quart orange sherbet

2 cups orange-tangarine juice, chilled

1 {750 ml} bottle Prosecco, chilled
3 cups pineapple juice, chilled


Prepare the X's & O's Ice Cubes.

Place the blender jar on the base of the Wolf Gourmet Blender.

Add the sherbet & orange-tangerine juice to the blender jar & top with the lid.

Place on the Smoothie setting & push the start/stop button to blend.

allow the mixture to process

the digital clock will perform a countdown
& indicate how much time remains?in the blending process

the digital clock will read:?End
once the blending is complete on that setting

Change to the Manual setting & move the dial to speed 5.

Push the pulse button & blend for 10 to 15 seconds.

Add half of the Prosecco & continue blending on the Manual setting on speed 5

until smooth.

Add the remaining Prosecco to the container.

Stir with a long-handled spoon until well blended.

Pour into a large beverage jar or bowl.
Stir in the pineapple juice.
Float the X's & O's Ice Cubes into the well-chilled punch just before serving.

X's & O's Ice Cubes
makes 10

5 cups fruit juice or fruit-flavored beverage

Place 4 {3-inch} X-shaped cookie cutters into an 8-inch cake pan.
Fill the pan with about 3 cups of the fruit flavored or colored beverage of your choice.

Pour the remaining juice into the 6 cavities of a donut pan.
Freeze each pan 8 hours or until firm.


Dunk the base of the cake pan into the warm tap water to loosen.
Gently retrieve the X shapes & slide the cutters away.
Place back in the freezer to keep firm while you loosen the entire batch.

save the extra frozen juice pieces to flavor other beverages
such as lemonade or iced tea

Dunk the base of the donut pan into warm tap water to loosen.
Use the ice cubes as directed.

Rebecca Gordon
Buttermilk Lipstick