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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-07-2013, 12:10 PM | #16 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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DuGuerre sweetens his grits
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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Thanks from:---> |
02-07-2013, 12:13 PM | #17 |
is One Chatty Farker
Join Date: 10-05-11
Location: Greenville, SC
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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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Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), 60" Weber Genesis E-330 |
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02-07-2013, 12:19 PM | #18 |
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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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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02-07-2013, 12:21 PM | #19 | |
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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Quote:
I have not been hungry enough to eat in the Waffle House here! |
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02-07-2013, 12:21 PM | #20 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-07-2013, 12:26 PM | #21 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
Man. Fresh ground, had to be good.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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02-07-2013, 12:32 PM | #22 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Do instant grits come in a pouch like instant oatmeal? Also, how'd you know I was lefthanded?
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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02-07-2013, 12:34 PM | #23 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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I like a semi stinky cheese in my grits.
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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02-07-2013, 12:47 PM | #24 | |
Full Fledged Farker
Join Date: 10-20-12
Location: Hartwell, GA
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Quote:
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X-Large Big Green Egg-Hatched 12-15-2011, Custom Assassin 28 In Cayenne Red Pearl 9-12-2015 |
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02-07-2013, 12:50 PM | #25 |
is One Chatty Farker
Join Date: 10-05-11
Location: Greenville, SC
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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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Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), 60" Weber Genesis E-330 |
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02-07-2013, 12:55 PM | #26 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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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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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog Last edited by deguerre; 02-07-2013 at 01:25 PM.. |
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02-07-2013, 01:22 PM | #28 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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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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________________ [COLOR=Orange]Outlaw 2860 Porch Model[/COLOR] Lang 84 Deluxe Yoder YS640 Savannah, GA [URL="http://www.facebook.com/yesdearbbq"]Yes, Dear BBQ on Facebook[/URL] Proudly sponsored by Royal Oak Charcoal and [URL="https://www.atlantabbqstore.com/"]The Atlanta BBQ store[/URL] |
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02-07-2013, 01:39 PM | #29 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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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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02-07-2013, 02:02 PM | #30 | |
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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