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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-07-2013, 12:10 PM   #16
landarc
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DuGuerre sweetens his grits
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Unread 02-07-2013, 12:13 PM   #17
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Being from South Carolina you're supposed to know 2 main things ... grits and seafood. I absolutely HATE seafood (but can stand shrimp), but my fiancee LOVES shrimp and grits.

We went to Charleston for her bday in december and went to a place called Slightly North Of Broad (called SNOBs). She got their shrimp and grits and dubbed it the greatest she's ever had (she gets them EVERYWHERE).

The waitress told us that they had the recipe for them, so we picked it up.

It wasn't the EXACT recipe, but it was pretty dang good. I even had some and thought it was amazing.

Here's the food recipe and insructions

http://onenine3bbq.blogspot.com/2013...-for-snob.html
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Unread 02-07-2013, 12:19 PM   #18
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HA! Cornbread is on a whole different level – fightin words!!!!!!

I grew up on the Alabama coast so most of the State north of 1-65 considered us Yankees. My father when he went on business trips to Atlanta used to bring home tubs of stone ground grits from a mill right at the GA / SC line.

Man was that good eatin.
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Unread 02-07-2013, 12:21 PM   #19
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Quote:
What... they don't have a Waffle House in Tupelo?
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Unread 02-07-2013, 12:21 PM   #20
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Cack adds cream to his grits, he is clearly a Yankee.

For the record, a little cream added to grits or polenta makes them so much smoother.
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Unread 02-07-2013, 12:26 PM   #21
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Quote:
Originally Posted by John Bowen View Post
HA! Cornbread is on a whole different level – fightin words!!!!!!

I grew up on the Alabama coast so most of the State north of 1-65 considered us Yankees. My father when he went on business trips to Atlanta used to bring home tubs of stone ground grits from a mill right at the GA / SC line.

Man was that good eatin.
Guess that makes you from West LA then.

Man. Fresh ground, had to be good.
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Unread 02-07-2013, 12:32 PM   #22
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Quote:
Originally Posted by deguerre View Post
My most humble apologies then. I saw bag and immediately thought packet seeing as how you were a leftie and all...
Do instant grits come in a pouch like instant oatmeal? Also, how'd you know I was lefthanded?
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Unread 02-07-2013, 12:34 PM   #23
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I like a semi stinky cheese in my grits.
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Unread 02-07-2013, 12:47 PM   #24
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Quote:
Originally Posted by John Bowen View Post
HA! Cornbread is on a whole different level – fightin words!!!!!!

I grew up on the Alabama coast so most of the State north of 1-65 considered us Yankees. My father when he went on business trips to Atlanta used to bring home tubs of stone ground grits from a mill right at the GA / SC line.

Man was that good eatin.
I'm guessing you are talking about the old mill that used to be right off I-85 in Hart County Ga. It was located on the side of a large creek named Shoal Creek. It's been gone for many years but I remember it well.
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Unread 02-07-2013, 12:50 PM   #25
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Quote:
Originally Posted by landarc View Post
Cack adds cream to his grits, he is clearly a Yankee.

For the record, a little cream added to grits or polenta makes them so much smoother.
For the record, Cack's FIANCEE adds cream to the grits. She's the grit maker in the house. If I attempted them they'd turn out tasting like a Yank made them
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Unread 02-07-2013, 12:55 PM   #26
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Quote:
Originally Posted by landarc View Post
Cack adds cream to his grits, he is clearly a Yankee.

For the record, a little cream added to grits or polenta makes them so much smoother.
That's why you put butter in them. Cream. Why I oughtta...farkin' Bay Area...no, um. Wait. I'm half first generation Bay Area transplant. Hmmmmm...
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Last edited by deguerre; 02-07-2013 at 01:25 PM..
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Unread 02-07-2013, 12:56 PM   #27
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Anyone ever use magic grits

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Unread 02-07-2013, 01:22 PM   #28
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This is the recipe I like to start with:
http://www.foodnetwork.com/recipes/e...ipe/index.html
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Unread 02-07-2013, 01:39 PM   #29
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Chef Paul Pruhomme (sp) adds a veal sauce over the top. Sounds a little different, but it REALLY works.
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Unread 02-07-2013, 02:02 PM   #30
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Quote:
I'm guessing you are talking about the old mill that used to be right off I-85 in Hart County Ga. It was located on the side of a large creek named Shoal Creek. It's been gone for many years but I remember it well.
I was too young to remember but that sounds like it - we have family all over between Atlanta and Greenville - most living in Okonee County, SC. We get together every once and awhile at Lake Lainer ... when it has enough water.
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