Product Description Made from white corn, Geechie Boy Mill White Grits are coarse ground in antique mills. This tried-and-true corn grinding process helps retain the natural oils and flavors of the white corn. While some people claim yellow grits taste sweeter than white grits, there’s no real difference in the taste. Coarse ground grits provide a creamier texture and taste, and the longer they cook, the creamier they get. White grits are ideal when making shrimp and grits because they allow the bright color of the shrimp to pop on the plate. If you prefer to hide cheese in your grits, you might want to select yellow. For speckled grits, simply buy a bag of each and mix them together.
Grits, yellow, white, blue or orange just plain suck for this guy. Tried 'em one last time a year or so ago with shrimp, classic shrimp and grits. No one would eat the grits.
Well I had these exact grits prepared here in a restaurant with smoked cheddar and they were delicious to my surprise! If I don't F them up I'm sure I will be happy as a pig in slop y'all
Grits, yellow, white, blue or orange just plain suck for this guy. Tried 'em one last time a year or so ago with shrimp, classic shrimp and grits. No one would eat the grits.
you either can't cook worth chit, or you have taste for chit. Either way, it's clear that grits are beyond you Ed.
Iff'in you ever stop by, I'll make you some grits you will like. Honest Injun.
Grits, yellow, white, blue or orange just plain suck for this guy. Tried 'em one last time a year or so ago with shrimp, classic shrimp and grits. No one would eat the grits.
I'm with ya Ed! After all the hoopla on here about grits lately I ordered shrimp and cheesy grits at Lolo's Chicken and Waffles last week. The shrimp and side of collard greens was excellent. The grits were just as gross as the last time I tried them.
Mike
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
Friday Morning, I'll be cooking cheese grits for 30 folks at a camp out. Paddling, eating, drinking, shooting the bull, hiking and some shooting. Grits will fuel the fire, so to speak.
Which is considered the bigger offense, A) Bad-mouthing a man's grits and having sex with his sister or B) Bad-mouthing a man's sister and having sex with his grits?
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
Grits are on my breakfast table almost everyday. Ordered the stoneground that byc linked as well as the ones Sam pictured. Both are great but in a side by side comparison they are the same.
The Huddle House about 20 miles from me http://www.huddlehouse.com serves grits that are the best I have ever eaten and have become a regular stop for me.
Originally Posted by BOWHUNR
The grits were just as gross as the last time I tried them.
Mike
Ancient folklore says that even Schit cooked on a BGE is fabulous food. Have you not tried to cook your grits on the BGE ?
I was never a big grits guy, but a few years ago at a buddy's ranch in Texas somebody made some cheesy garlic green chili grits and WOW were they good. The guy left before I could get the recipe. Anybody here got one similar?
... 'cause there are so many idjits up north, that can't eat normal, regular grits. Hell, I had a brother in law from Min-ah-soda, that put sugar on 'em.
If you don't keep a close watch on them, they'll do the same thing to tomatoes.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
you are wrong Pete. If you want, I'll send you a bag. Instructions are printed on the bag. Hash browns are 'taters, fine diced, and parboiled, then fried with bacon grease, onions, and in my kitchen, with fine diced green and red bell peppers. Grits are fairly finely ground corn, usually white, and are cooked by pouring them gradually into boiling, salted water. Reduce the heat, and simmer for 15 to 20 min, stirring every so often. I like to add in some very sharp Cheddar, more salt, and fresh ground black pepper.
you are wrong Pete. If you want, I'll send you a bag. Instructions are printed on the bag. Hash browns are 'taters, fine diced, and parboiled, then fried with bacon grease, onions, and in my kitchen, with fine diced green and red bell peppers. Grits are fairly finely ground corn, usually white, and are cooked by pouring them gradually into boiling, salted water. Reduce the heat, and simmer for 15 to 20 min, stirring every so often. I like to add in some very sharp Cheddar, more salt, and fresh ground black pepper.
Thank for that, and the kind offer, but I am not a huge fan of corn..
I do love homemade Hash brown though and I will try adding some peppers next time I make some..
David the red eye with coffee is good on brisket as well as steak The fajitaish will be for flank steak I love the 3 little pig KC cherry on ribs and butts The Grub rub is good stuff, I use it on brisket, beef and pork as well
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