Home Forums Hunting & Shooting Hunter's Campfire Grits- How do you like them?

My favorite way.
I like cheese grits, garlic grits, eggs cut up in them, shrimp and grits, butter and a bit of salt. BTW, I like grits.

This post pretty much sums it up.

I saw grits on a menu somewhere I didn't think they would know what grits were, so I ordered some with my eggs over easy. Gal brings out my bacon and eggs, and sits a bowl of milky colored water by the side. I pick up the spoon and stirs a bit and see a small white particle or two floating around.

I asks, "What it that"?
She says, "Those are your grits".
I says, "Those aren't my grits, they must belong to someone else".
She, "What's wrong with them".
Me, "They look more like wanton grits. Grits aren't a soup. Have the cook read the directions on the box and cook as instructed".

Second batch came out right.

Girls Raised In The South!

Steve, assuming that is an honest question...grits are ground hominy (corn). Not exactly the same as corn meal, because hominy is corn that's treated with an alkali.

It's normally eaten at breakfast across the South, and can be thought of as a potato substitute. (Looks a bit like coarsely mashed potatoes, in fact.) Some might equate grits with cream of wheat and add sugar or syrup, but that would be like putting honey on mashed potatoes.

In fact, anything you might put on potatoes is good on grits.

Butter & black pepper.

It was tongue-in-cheek. Thanks anyway!

I hear that even today the english treat SPAM as a delicacy as in the post war rationing era that went on forever for them it was a staple for most.

The same process explains the popularity of grits in the south. They never had anything better to eat either.

Grit where I come from was what you ground under your feet or used as an industrial abrasive. I never saw it eaten til Sam's Army and was never hungry enough to develop a taste, or even a distaste, for the bland stuff.

1B

Butter and black pepper or cheese, garlic and black pepper.

Ernie

With butter and a little brown sugar for me.

brown sugar? Raisins? That is some sick scheit. Geez.

Grits are best served on another person's plate.

Jesus H. Christ you guys. Eat like you have some status in life.

Grits? Ya' bunch of redneck Banshees.

I live them with american cheese melted on top with eggs,bacon and a slice of toast.

Stone ground and cooked overnight in a crock pot with lightly salted water.

We used the send the yankee kids who asked where grits came from over the Ag Department and tell them to ask to be shown a Grit's Bush and ask to watch someone picking grits.

stone ground with:

salt, pepper, butter
cheese
redeye gravy

any leftover - slice a chunk and fry in very little butter or bacon grease. fantastic with venison tenderloin pan fried (saute') in olive oil/butter.

breakfast in a cup is popular when on way to launch boat:
wide mouth styrofoam cup or bowl with grits, eggs and meat of your choice crumbled in. cheese and biscuit can also be added.

This yankee has them when he heads South. I like 'em with just a little bit of maple syrup (of course) and a very small pat of butter.

The thought of putting anything sweet on grits is about the same as putting mayonnaise on strawberry short cake. It just isn't done.

I like mine with butter salt and lots of pepper. Mixed with an over easy egg is a good addition. If they are to be eaten for supper, shrimp and cheese will make it a meal you will remember. Cutting the chilled left over grits into cubes and frying is better than any hash brown ever thought about being and makes the addition of ketchup a viable option. But that is the only time something a little sweet should come any where near grits.

I like stone ground grits from the mill. Montreal seasoning on the top, no butter.

Warm, firm and lightly tipsey... oh, sorry, I thought the header said "girls."

Manufacturer Gar Wood used to get banner news coverage for his hobby of racing boats in big regattas and for his age. (IIRC, he was still racing his boats in his late eighties or early nineties.)

A big-city editor of that day was in the habit of pestering his reporters with wires to remind them to be sure to cover this point or that point or some other point that they weren't likely to forget or to overlook. Like Gar Wood's age, for example.

Just before one big boat race, the editor sent his on-the-scene reporter one of those pesky wires � of which the reporter had "had it up to here," and answered in like manner �

"HOW OLD GAR WOOD?"

"OLD GAR WOOD FINE. HOW YOU?"

Thick, Chunky, Warm & Wet. Yes Sir I love me some G.R.I.T.S.