Carolina Shrimp & Grits

Jonny Rotisserie · 11-14-2010, 01:15 PM

This week’s Throwdown category is "Deep South". I considered grilling up a hot dog or a McRib or something and claiming terroir since I was going to be cooking it in the Deep South, but then I thought that would be a poor reflection on my southern roots. So I endeavored instead to create one of the most classic deep south dishes of all time: shrimp & grits.

I started out by roasting garlic. Once that was ready to squeeze out, I mixed it with the shrimp. The shrimp were marinated in butter, lemon, Cajun spices, saffron, Turkish paprika and black pepper.

Here are the grits and the peeled, roasted garlic:

I have yet to get a Dutch oven, so I just threw the yellow stone-ground grits in a pot on the coals of my fancy new fire pit. I was using good ol’ southern hickory and pecan wood.

Once those were on their way, I combined the shrimp and roasted garlic in one Spitmate basket and I filled a second Spitmate with…wait for it….collard greens and fat back! I also tried putting some of the shrimp on the Squeezeloc skewers to see if it made any difference.

Once the shrimp was ready, I combined it and the roasted garlic plus some grated cheddar and jack cheese in with the grits. Time to eat!

The view is Lake Murray, in the heart of South Carolina. I didn’t have any fresh mint handy to make a real mint julep, so instead I decided to serve my dish with Coberg eggnog (please do not anyone attempt to claim that there is a better eggnog in America. There isn’t.) in a Carolina Gamecock cup to celebrate USC going to the SEC title game for the first time ever.

Deep South enough?

Here’s my entry pic:

---Jonny Rotisserie

Phrasty · 11-14-2010, 01:46 PM

Never EVER seen a better looking plate of grits!!! Looks awesome! I can almost smell it!

Cheers

landarc · 11-14-2010, 02:21 PM

Nicely done, and making grits look good in a photo is no simple thing.

smokemaster1 · 11-14-2010, 02:40 PM

That's a wonderful meal. Grilled collards, incredible!!!!! Love your fire pit.

Johnny_Crunch · 11-14-2010, 02:44 PM

I like everything I see!

bluetang · 11-14-2010, 02:46 PM

That is truly a thing of beauty!

Mark Stanton · 11-14-2010, 02:55 PM

Wow that looks good!

BlueHowler · 11-14-2010, 03:31 PM

Man o man! I love shrimp and grits and could eat collards everyday. Yours look awesome.

Try making a mint julep with fresh basil. It ain't as real as one made with mint but tasty none the less.

jeffjenkins1 · 11-14-2010, 07:18 PM

Is berry nice!

Jeff

cowgirl · 11-14-2010, 07:27 PM

Oh wow!!! Looks sooooo good, dang... wish I were there. lol

bigabyte · 11-14-2010, 09:27 PM

I would love to get a plate of that!

The pics look really good!

Phubar · 11-15-2010, 06:32 AM

I want to try those gritsz of yours!

deguerre · 11-15-2010, 10:02 AM

Oh Yeah. That's Deep South alright. I want some now Jonny!

wnkt · 11-15-2010, 08:42 PM

Very nice!!

leanza · 11-15-2010, 09:07 PM

Just fantastic. Just fantastic. I love looking at great Southern food.

11-14-2010, 01:15 PM	#1
Jonny Rotisserie On the road to being a farker Join Date: 03-30-10 Location: Wandering Around North America Downloads: 0 Uploads: 0	Carolina Shrimp & Grits This week’s Throwdown category is "Deep South". I considered grilling up a hot dog or a McRib or something and claiming terroir since I was going to be cooking it in the Deep South, but then I thought that would be a poor reflection on my southern roots. So I endeavored instead to create one of the most classic deep south dishes of all time: shrimp & grits. I started out by roasting garlic. Once that was ready to squeeze out, I mixed it with the shrimp. The shrimp were marinated in butter, lemon, Cajun spices, saffron, Turkish paprika and black pepper. Here are the grits and the peeled, roasted garlic: I have yet to get a Dutch oven, so I just threw the yellow stone-ground grits in a pot on the coals of my fancy new fire pit. I was using good ol’ southern hickory and pecan wood. Once those were on their way, I combined the shrimp and roasted garlic in one Spitmate basket and I filled a second Spitmate with…wait for it….collard greens and fat back! I also tried putting some of the shrimp on the Squeezeloc skewers to see if it made any difference. Once the shrimp was ready, I combined it and the roasted garlic plus some grated cheddar and jack cheese in with the grits. Time to eat! The view is Lake Murray, in the heart of South Carolina. I didn’t have any fresh mint handy to make a real mint julep, so instead I decided to serve my dish with Coberg eggnog (please do not anyone attempt to claim that there is a better eggnog in America. There isn’t.) in a Carolina Gamecock cup to celebrate USC going to the SEC title game for the first time ever. Deep South enough? Here’s my entry pic: ---Jonny Rotisserie __________________ Auspit, Spitmate, Rib-o-Lator. Fire Fishin' Pole. www.AuspitBBQ.com

11-14-2010, 01:46 PM	#2
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	Never EVER seen a better looking plate of grits!!! Looks awesome! I can almost smell it! Cheers __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

11-14-2010, 02:21 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Nicely done, and making grits look good in a photo is no simple thing. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

11-14-2010, 02:40 PM	#4
smokemaster1 Full Fledged Farker Join Date: 10-11-09 Location: Germany. I'm not German. Just live here. Downloads: 0 Uploads: 0	That's a wonderful meal. Grilled collards, incredible!!!!! Love your fire pit. __________________ IMBAS Certified MOINK Baller. WGA, WBS, 2x - UDS & WSM on Wheels,

11-14-2010, 02:44 PM	#5
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	I like everything I see! __________________ J Crunch

11-14-2010, 02:46 PM	#6
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	That is truly a thing of beauty! __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

11-14-2010, 02:55 PM	#7
Mark Stanton is one Smokin' Farker Join Date: 07-25-09 Location: Southside of Houston, Texas Downloads: 0 Uploads: 0	Wow that looks good!

11-14-2010, 03:31 PM	#8
BlueHowler is one Smokin' Farker Join Date: 07-28-10 Location: Centennial, Colorado Downloads: 0 Uploads: 0	Man o man! I love shrimp and grits and could eat collards everyday. Yours look awesome. Try making a mint julep with fresh basil. It ain't as real as one made with mint but tasty none the less.

11-14-2010, 07:18 PM	#9
jeffjenkins1 is Blowin Smoke! Join Date: 03-01-08 Location: Akron, OH Downloads: 0 Uploads: 0	Is berry nice! Jeff __________________ You do what you have to do, so you can do what you want to do! Right now I am working on doing what I want to do! Ole Hickory Ultra Que 2 Primo Oval XL NB American Gourmet offset smoker UDS Turkey Fryer Told you I would get a signature.........

11-14-2010, 07:27 PM	#10
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Oh wow!!! Looks sooooo good, dang... wish I were there. lol __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

11-14-2010, 09:27 PM	#11
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I would love to get a plate of that! The pics look really good! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

11-15-2010, 06:32 AM	#12
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	I want to try those gritsz of yours! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012

11-15-2010, 10:02 AM	#13
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Oh Yeah. That's Deep South alright. I want some now Jonny! __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

11-15-2010, 08:42 PM	#14
wnkt is One Chatty Farker Join Date: 06-08-06 Location: Upstate South Carolina Downloads: 0 Uploads: 0	Very nice!! __________________ Chargriller Super Pro with side firebox ------ I'd like to be remembered as one of those "larger than life" people, but as I'm only 5'6" I just work on being wider than life. (Pedro Moura Pinheiro, a funny guy)

11-15-2010, 09:07 PM	#15
leanza Babbling Farker Join Date: 05-26-07 Location: Southern California Downloads: 0 Uploads: 0	Just fantastic. Just fantastic. I love looking at great Southern food. __________________ Tom

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