Home Forums Hunting & Shooting Hunter's Campfire Grits

For lack of better sources, the Boudin I eat these days is found at Kroeger or WM. My first introduction was when my brother with similar taste buds worked in S. La. a couple of times & find it for sale on the side of the road. He would come back to good ole Kentucky with a cooler full of fresh shrimp & crawdads, another full of Boudin. Good times for sure.

It is hard getting good ingredients.



I need some pigs heart and liver for some scrapple I want to make.



Blood?? Haha! Fogeddaboutit.

For me, it’s some butter, salt and pepper. Cheese grits and shrimp grits are for times when you want be a little fancier, like brunch after a bachelor party and before a wedding. 😀

Never had them.

Navlav8,
You are exactly right!

thank the lord that if you are really drunk and stumble into a Waffle House at 0300 that they serve a greater variety of hash browns than grits. Those graveyard shift waitresses are really hot too.



mike r

No. Order grits, or buy them, if you have a chance, so you can understand the difference. Flavor is similar, as they're both basically ground corn, but cooked differently. Grits don't customarily go in the oven.

Grits are dried ground hominy.

I love goat cheese grits!

Double order, extra browned- smothered, topped and covered.

Then it’s a race all the way home... 😃

Waffles? Pffft, I never order waffles at the Waffle House.

Corn mush is great. Polenta not so much for my taste anyway.

When I was a kid, we'd butcher a hog and Great Grandma Bulin would make the jaternice and Great Grandpa would make blood sausage...man I miss those days.

None of that yankee milk and sugar bull chit.

Salt n butter on mine.

I have always liked grits. My favorite breakfast is country ham, fried eggs, grits, and red eye gravy. Cracker Barrel has red eye gravy on the menu.

+1

Cook grits like rice- - - -twice as much liquid as dry, slow simmered until all the liquid is absorbed. "Instant Grits" are an abomination! I've got a little 1 quart crock pot, and when I remember to do it, I'll put a cup of my friend's heirloom corn grits and 2 cups of chicken broth in it when I go to bed about midnight, and turn the heat on "low". In the morning, fry some bacon or sausage and a few eggs, and dip up a big side of grits to complete breakfast. Put a big squirt of Tabasco sauce over everything. Good stuff!
Jerry

Cook corn meal and water, add a pinch of salt and a teaspoon of vanilla. Pour it in a bread pan and allow it to harden overnight. Slice up about 1/2 inch thick and fry in butter then pour syrup on it. Yummy.

No self respecting southerner uses instant grits. I take pride in my grits.

True story: My grandfather told me when I was little that grits were made of dried, ground up squirrel skin. He did this because he wanted mine when we were at a restaurant. I’m 37 years old, know the truth and still haven’t had them and I can’t bring myself to and I’ll eat just about anything.

The best are from Alabama. McEwens stoneground, in several types. They ship.