2 lbs of yellow white grits on the way to yankee land

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Geechie Boy Mill – Heirloom Grits & Cornmeal

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March 29, 2015
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Only a yankee would eat yellow grits....

Exactly right.

In fact the only time I've ever known anyone to eat yellow grits is when cheese grits were made, which is mad with white grits.

I did order white I just pulled a picture off their site
Gonna make cheesy grits and shrimp

here's the correct picture...Happy now you haters!

I'm betting this is what you ordered....

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.

I didn't but bet I could find a way to make it taste good

No one even sells instant grits here

I don't think I've ever seen grits in a store round here,

We can afford real food.

Yeah, I guess they are EBT eligible.

hey!! Edisto Island is a great place to take your lady for a week. SC beaches and a sportsman's paradise!!

Congrats on the stone grounds Dan!!

BTW your gal is gonna' star in a movie!!

Oh I'd last 60 seconds for that!!!
She could put me in an armbar and snap it off,I'd take the pain for 60 seconds!

OK....good on you.


If you are north of the Mason Dixon line eating yellow grits you have to call it "polenta" ...


Unless you are from Pa......then you can call it 'mush'...



I made some cheese and shrimp grits last year, per a Charlestown recipe .....too rich for me. Though it sure sounded good!

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

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.

Nice!

Grits go really well with a slice of salty country ham from the thread below!

Spot on with that.

Grits, eggs overs easy, country ham, rasher of bacon and sausage links. Oh and toast.

Now there's a man's breakfast!!

Most true southerners mix it all together and don't stop 'til it's all gone!!

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

Coop--whether you like grits or not is meaningless as long as I know you're down with collards. Good man!!

Should I even bring up Chitlins?

SweetBread?

How hungry were those Southern Boys?

Chitterlings belong with those other more tanned Southerners and sweetbread means dessert around these parts!!

I don't eat offal.

That's the biggest difference between the south and places like Wisconsin. In the south you can tell the Obama voters by the color of their skin.

Well I guess you can do that in Wisconsin too, the difference being is all the Obama voters there are white.

Some may be embarrassed for me watching me eat that breakfast, as fast as I'd put it away.

Gonna have to find some real grits and give it a try. Shrimp-n-grits just always looks and sound great.

Haven't seen that since reading Sherlock Holmes.

Never thought I'd like grits, then I had green chili grits.. 100 times better than I expected and i crave them now..awesome

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?

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.



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?

step one: make grits. Season with salt, black pepper, garlic
step two: add in cheese and stir
step three: add in a can of green chilies, and stir.

there ya go.

They put green chili in a can?

Well, they did it to Prince Albert.

Cheese grits are by far my favorite.

But, I do also like regular grits with salt, pepper, garlic, sometimes hot sauce, but always with a big ole splotch of butter.

Got tracking they are on the way north of the mason/dixon line

Myswell just call it a casserole...

if grits are so good, why so many additions?

'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.

so I shouldn't make shrimp and cheesy grits?

Now we're talking!
Brown sugar I hope!

If you don't keep a close watch on them, they'll do the same thing to tomatoes.

Brown sugar in my Oatmeal, Now we're talking.

Wait a minute! Sugar on tomatoes?

My Dad and favorite Uncle Freeman used to laugh at me sneaking out into the tomato fields with a salt shaker..

Try as they might, they finally gave up on it.

But sugar? I'm not feelin' that..

My Father always sprinkled sugar on his tomatoes. He said it helped to calm the acid in them.

Correct. Grill the shrimp, enjoy the cheese with some crackers and wine and feed the grits to the sewer bass.

Mike

A question that might divert attention from the North/South divide enabling you all to pour scorn on johny foreigner, but what exactly are "Grits"?

I always thought they were the same as hash browns, but I am guessing I am wrong?

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.

I'm gonna need to get me some grits.

I can't get anyone in my family to eat them, but I've always been a fan.

Found some "Black Pepper Sharp Cheddar" cheese at Wegman's here that I think would go great in grits.

Hoping tomorrow or the next day my SC grits arrive
I have an issue I've been ordering food stuff from out of state
These arrived yesterday

you are on a roll Dan!!

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..

OK just left Wegmans and bought some applewood smoked cheddar for the grits
Figure if I'm gonna do it might as well go all out

Try making a batch of Cheese Grits with chicken stock. Not the salty broth like Swanson, but good stock.

I'm have that covered already also

Those are 2 great DP rubs. Good choice!!

Heard lots about the Grub Rub. Need to try it!

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

Try spraying the flowers with sugar water. They stay attached.