grits

Discussion in 'Roll Call' started by grits, Jun 8, 2008.

  1. grits

    grits Newbie

    Just Trying to get started , It's been raining alot in MN.
     
  2. coyote

    coyote Master of the Pit

    send some of the rain my way...01 inches for the year so far..
    Grits eh? we don't get good grits here in NM..have to make my own.
     
  3. flash

    flash Smoking Guru OTBS Member

    What's a grit [​IMG][​IMG]

    We finally got 1 1/2 yesterday and another 4/10th today. It has been very lacking in the Devils Hammock area that I live in.
     
  4. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    What are grits????
    I think you spelled girls wrong!
    Ok just kidding!! Hang in there..!!
     
  5. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  6. lcruzen

    lcruzen Master of the Pit OTBS Member

    Grits with butter, salt, pepper, and cheese! My favorite.
     
  7. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    You will never find just one grit, they hang out in groups of two or more!! Hopefully covered in at least one of the following: butter, salt and pepper, sausage gravy or Red Eye gravy.

    And I forgot to - Welcome to the SMF!!
     
  8. 1894

    1894 Smoking Fanatic SMF Premier Member

    Not sure if I made a welcome post or not , so many new folks and such a poor typer , welcome Grits [​IMG]

    OOPS , Edit to add , welcome to both Mr and Mrs Grits , you both came to the best place to help you out [​IMG]

    Goose, being an un edjumacated yank , I know and dearly love sausage gravy over buisquets , toast , rice or noodles , at least once a week just to keep my arteries in shape [​IMG]
    But have I have never heard of "Red Eye Gravy" Sounds good and I'd love to hear about it [​IMG]
     
  9. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    Well here is how you make Red Eye gravy: (adjust the sugar to your liking)

    The term "red-eye" supposedly comes from the little red circles or "eyes" of grease that form in the gravy on the plate.

    Vegetable oil
    8 slices (1/4-inch thickness) raw country ham (not cured)
    3/4 c. black coffee
    1 tsp. granulated sugar


    Heat a few drops of oil in a large skillet until skillet is medium hot. Lay ham slices in skillet. Cook on one side for 8 minutes over medium-high heat. Turn slices and fry 8 minutes more. Pour coffee into skillet with ham slices. Sprinkle with sugar and stir. Cover and let simmer over very low heat for 5 to 10 minutes. Serve ham and the red-eye gravy over grits. Not healthy at all, but oh so good!!

    Another one not using country ham: (have not tried this)

    Maple Red Eye Gravy

    Makes 3 cups

    2 cups turkey drippings
    1 to 2 cups [COLOR=orange! important][font=Verdana, Arial, Helvetica, sans-serif][COLOR=orange! important][font=Verdana, Arial, Helvetica, sans-serif]chicken[/font][/font][/color][/color] or turkey stock
    3 tablespoons butter
    3 tablespoons flour
    1/4 cup Madeira wine
    1/4 cup coffee
    1/4 cup heavy cream
    2 tablespoons [COLOR=orange! important][font=Verdana, Arial, Helvetica, sans-serif][COLOR=orange! important][font=Verdana, Arial, Helvetica, sans-serif]maple [/font][/font][font=Verdana, Arial, Helvetica, sans-serif][COLOR=orange! important][font=Verdana, Arial, Helvetica, sans-serif]syrup[/font][/color][/font][/color][/color]
    coarse salt (kosher or sea) and freshly ground black pepper to taste

    1. Strain the turkey drippings into a fat separating gravy boat. Wait a few minutes, then pour the drippings into a large [COLOR=orange! important][font=Verdana, Arial, Helvetica, sans-serif][COLOR=orange! important][font=Verdana, Arial, Helvetica, sans-serif]measuring [/font][/font][font=Verdana, Arial, Helvetica, sans-serif][COLOR=orange! important][font=Verdana, Arial, Helvetica, sans-serif]cup[/font][/color][/font][/color][/color], stopping when the fat starts to come out. Add enough chicken stock to obtain 3 cups.
    2. Melt the butter in a heavy saucepan. Stir in the flour and cook until a dark golden brown, 3 to 4 minutes.

    3. Remove the pan from the heat and gradually whisk in the Madeira, coffee, cream, maple syrup, and the turkey drippings with stock. Return the pan to the heat and bring to a boil, whisking steadily. Simmer the sauce over medium heat until richly flavored and reduced to about 3 cups, 6 to 10 minutes. Correct the seasoning, adding [COLOR=orange! important][font=Verdana, Arial, Helvetica, sans-serif][COLOR=orange! important][font=Verdana, Arial, Helvetica, sans-serif]salt [/font][/font][font=Verdana, Arial, Helvetica, sans-serif][COLOR=orange! important][font=Verdana, Arial, Helvetica, sans-serif]and [/font][/color][COLOR=orange! important][font=Verdana, Arial, Helvetica, sans-serif]pepper[/font][/color][/font][/color][/color] to taste.
     
  10. 1894

    1894 Smoking Fanatic SMF Premier Member

    [​IMG] Sounds like a great way to start the day [​IMG]
    I'll save that one and see what I can find for uncured ham around here ,
    Just pour a cup o' joe in there and a dash of sugar on top ? Hmm , sounds like an eyeopener [​IMG]
     
  11. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    I added another one not using country ham to my previous post...
     
  12. 1894

    1894 Smoking Fanatic SMF Premier Member

    Thanks Goose [​IMG] And my wife thinks my beer drinkin' and cigarette smokin' is goin' to be my downfall [​IMG]
     
  13. woodruff

    woodruff Fire Starter

    In the event any of you eat grits ( my favorite breakfast food) heres a recipe for you to try

    SMOKED LOADED GRITS
    1 lbs. pork sausage
    1 cup grits/ 4 cups water
    1 cup diced bell pepper
    1 cup diced celery
    1 cup diced onion
    2 tbs. pimento
    1 can cream of chicken soup
    12 oz. shredded sharp cheddar cheese
    salt and pepper to taste
    *** brown sausage and drain/ add celery, bell pepper, onion until soft
    *** cook grits and add can cream chicken soup
    **8 combine all into smoker proof pan and smoke for 20 to 30 minutes
    EAT AND ENJOY THEY ARE GREAT !!!!!!!!

    let me know what you think???
     
  14. crockadale

    crockadale Smoking Fanatic

    Ya know I was born and raised in Georgia and I hate grits. My grandmother (form NY) use to make them...they were awful.
     
  15. woodruff

    woodruff Fire Starter

    Welcome aboard GRITS, good name and also good food.
     
  16. kookie

    kookie Master of the Pit OTBS Member

    Welcome to the site, neighbor................Raining alot here to in ND..............
     
  17. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Good grief-this thread sure got hijacked!! I just love grits. My favorite way of eating a bowl full is to put put a pat of butter on top of the grits and an egg cooked sunnyside up on top of that. MMMmmmm-gots me some grits for breakfast this morning but no egg. I'll just have to some extra bacon to make up for the missing egg!![​IMG]

    Oh yeah-Welcome to SMF Grits.
     
  18. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    Dutch, don't know how we let it go this far......
     

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