I have had the quick white grits and they were way better than Quaker Old Fashioned I usually buy. A friend's wife made some awhile back when I was visiting them. And I recently saw Glen Roberts on a documentary about food brought to the US from Africa by slaves on Netflix - he was talking about Carolina Gold rice. I didn't know about Anson Mills - I probably was pouring a glass of bourbon when they mentioned the company.
Perusing old threads and saw this. OMG. As a "properly raised southern girl" I love grits, and would never cook quick cooking ones, as my grandma would haunt me forever. I bought from a local mill till they closed, and resigned to amazon since. Ordering coarse white grits right now, thank you! Oh, btw, with a couple handfuls of shredded cheese at the last minute, and a sprinkle of Slap Ya Mama or Zatarain's, grits will change your life! Thanks
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Happy to have contributed to your deliquency, ecowper.
Seeing all those beans on your countertop there makes me smile because I know I'm in good company.
My collection is nestled on a shelf in my pantry, sorted by reds, whites, and others, with the older beans of the same type in front of the rest of their kind so they get used first.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
This Flavorful North India Style Vegetarian Main Dishes Recipe of My Annoying Opinions Blog makes Rancho Gordo Dried Heirloom Eye of Goat Beans savory and smug.
I did end up making BBQ beans with these, and they were great. The only thing different I'd do is soak them in salted water for a few hours since the skins were a bit tough even though the beans were perfect. Other than that, they're basically better kidney beans. I'll definitely pick up more.
I’m about to join the crowd. I didn’t "join the club" but do receive an order yesterday. 2types that ecowper & fzxdoc recommended & some black beans. We shall see.
So the other problem with these guys is that they sent a coupon with the club shipment for free shipping for anything over $10 but I have a limited time to use it. So there will be a least 2 more bags ordered soon. I can see that this is going to be a problem...
That's exactly why I have 38 bags of RG beans on my pantry shelf. We RG Bean Club members get a free shipping coupon for the current quarter with every Bean Club shipment. It contributes to my bean-buying deliquency.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
I found this recipe for royal corona’s …. Unfortunately, I was already cooking Alubia Blanco’s as white beans and ham. So, it will be another week before I cook these beans. But I can’t wait.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
So, my wife asked me what kind of people are in this Pitmaster Club. Everything was going great with my answer: Oh all kinds, a basic cross-section of society. You've got doctors, lawyers, pastors, cross-dresser[s], mechanics, woodworkers, lots of retirees, musicians, ... She didn't blink or even raise an eyebrow until I said there is one group I can't explain. There are these bean junkies. And they cook them on the stove!
Outside tools:
22" Weber kettle (2x)
Santa Maria grill attachment
2-burner Camp Chef Explorer propane stove
Temperature tools:
ThermaWorks Smoke
ThermaWorks ThermaPen Mk4
Inside tools:
36" Viking gas range
Anova sous vide
Lodge cast iron skillets, griddle, dutch ovens - several
Stupid expensive but very beautiful cast iron gifts for my wife - 4x
Other tools & accessories:
Buck Chef knife and serrated knife
Victorianox Fibrox Pro Chef knife - 3x
Cave Tools Metal Meat Claws
​​​​​​Meathead's book: The Science of Great Barbecue and Grilling
Well, we applied for membership to the bean club. It appears that it's 12-14 months to get a shot at an invitation. However, you can entertain yourself for some time by perusing the pleadings posted by desperate folks in the reviews!
Good luck! I was on the waiting list for three years. I signed up just after fzxdoc started this thread and I got just recently got my first shipment. Now to get creative with some beans.
After being on the waitlist for a while, before Covid so 2 yrs +/-, I just today got the email with my code. Just joined the quarterly club and added a few more beans to the order. I’m in! Now practicing the secret handshake.
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