OK, polenta if'n you want to be fancy:
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How Do You Like Your Grits?
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Club Member
- Jul 2016
- 1405
- Bacliff, TX
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Motovlogging for the freedom of old Hippies...
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Home of Brutus Ten!
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Somewhat runny, sitting in a whole stick of melted butter, and enough black pepper to keep the fly's away.
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Shrimp grits are awesome!!!!!
Cheese n bacon, sometimes with jalapeños, are prob my most frequent method...
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what doesn't go with cheese n bacon
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Ahhhh, dahcopilot Th Eternal Question, indeed!!!!
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ditto, lots of butter and bacon greade in them!
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Club Member
- Nov 2015
- 4688
- The Great State of Jefferson
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24X40 Lone Star Grillz offset smoker
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Bradley cabinet smoker (Pepper Gomez)
36" Blackstone griddle (The Black Beauty)
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Thermoworks Smoke and Thermapen.
Gourmet dinnerware by PJ Enterprises
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Bein a Northerner, haven’t had but 2 or 4 times in my life & have not been impressed. They are ok, but wouldn’t go out of my way for em. Maybe just hadn’t had prepared right.
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Add some grated cheese--parm or gruyere are my faves.
Give this a try: https://www.seriouseats.com/recipes/...ts-recipe.htmlLast edited by Willy; June 27, 2018, 09:30 PM.
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Competition Pitmaster & Moderator
- Jul 2014
- 2031
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Backyard Jambo, T1000 Woodmaster, MAK 2 star, 14" & 22" WSM, 2x 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Ranger, RecTeq Bullseye, GMG Davy Crockett; Original Grilla and others I'm not remembering!
Cook stiff with cream and seasonings. Slice into 1/2" slabs and pan fry with butter. Serve under shrimp cooked with red & yellow bell pepper long slices, sweet onion long slices and a good shot of pork glaze. Water chestnuts add a nice crunch, if you want.
I've done Grits Balls on the grill and won money! Photo below.
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Club Member
- Aug 2017
- 7558
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Primo XL
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I guess technically I'm typically preparing polenta. I like it whipped so that it has a creamy texture.
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Like good BBQ, good grits starts with buying the right product. Also, like good BBQ, grits cooked low and slow are worlds better than that stuff you cook in 5 minutes.
Anson Mills in South Carolina has the best grits you’ll ever eat. They might take take a good hour or so to cook, but they’re worth it. Just be sure you add lots of butter, a splash of cream, and salt and pepper to taste. Life changing.
I strongly recommend the pencil cobb grits and the course antebellum grits. The course grits, when done properly, have the texture of creamed corn. Unreal.
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