Christmas tradition at our place. You provided a very good work instruction on making them.
Try smoked turkey, wow. We also do chicken tamales with a little Hatch Chile and a sliver of Wisconsin cheese.
Looks great! Love shrimp and grits.
There's a place near me that does their grits in a crispy cake and then uses a mushroom-bacon-light cream sauce over the grilled shrimp. Never seen that before and it is fantastic!
Tri-Tip - Smoked on the UDS @ 225° until IT was 135° and then 3 mins on each side on the smoking' hot grill. So tender. Pulled apart like fine brisket. Lots of juice. The wife doesn't like red meat so I have to take it a little past prime!