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Any southerners willing to send me some grits?
I am doing an upscale 8 course catering for a client and I was inspired by a dish at Gordon Ramsay Steak in Vegas.
It was a Kurobuta pork belly with cheesy grits and a tomato jam. I am going to put my own twist on it. I am using a Berkshire pork instead. I can do the jam part but am having no luck in finding the classic coarse white hominy grits. I love grits but we can only get the cornmeal sized stuff here. I want to make this as authentically southern as possible.
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This is where I get mine. Stone ground and you can order online.
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If you don't mind paying premium prices, check out Anson Mills. I usually reserve their products for special occasions. I haven't tried their white grits, but the yellow has been outstanding. Likewise everything else I've had from them.
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I order my grits from http://mcewenandsons.com
They are the best grits I've ever had, I got them from the 'sources' section of a John Besh cookbook, they are the grits he serves in his restaurants.LBGE
Pikesville, MD
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Geechie Boy Mill on Edisto Island, SC
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Nonsense! Southern grits are cheap, white, and instant. If you want to go fancy schmancy get you some polenta.Be careful, man! I've got a beverage here.
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travisstrick said:Nonsense! Southern grits are cheap, white, and instant. If you want to go fancy schmancy get you some polenta.
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Eggcelsior said:travisstrick said:Nonsense! Southern grits are cheap, white, and instant. If you want to go fancy schmancy get you some polenta.
Location 33.537588, -83.969298 (33.5 miles and 41 minutes SE of the Mothership)
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We get these at the grocery store in Ontario---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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When I said polenta I ment those exactly. I just couldn't remember the name. They are super easy to control the thickness and have a great mouth feel.TexanOfTheNorth said:We get these at the grocery store in Ontario
Be careful, man! I've got a beverage here. -
We use the Red Mill as well.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Eggcelsior said:travisstrick said:Nonsense! Southern grits are cheap, white, and instant. If you want to go fancy schmancy get you some polenta.
What part of you besides your manhood is southern?Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
As mentioned above, we always use Bob's Red Mill Yellow Grits. I recommend using a blend of chicken stock and half and half for your liquid. Using water gives them no flavor.KelleyEgging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream. BGEs: XL, Medium, 1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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Are these Red Mill coarse? or just the fine stuff. I am looking for coarse.
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Coarse.hondabbq said:Are these Red Mill coarse? or just the fine stuff. I am looking for coarse.
Be careful, man! I've got a beverage here. -
They are more coarse than fine.hondabbq said:Are these Red Mill coarse? or just the fine stuff. I am looking for coarse.
---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada -
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@mickey, the part where my aunt and dad's family would crucify me if I tried instant grits. I was born in Charleston and spent most of my single digit years in SC/NC.For you Texas folk, I believe a similar analogy is when someone tries to add beans to chili and someone calls out "get a rope".
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Eggcelsior said:@mickey, the part where my aunt and dad's family would crucify me if I tried instant grits. I was born in Charleston and spent most of my single digit years in SC/NC.For you Texas folk, I believe a similar analogy is when someone tries to add beans to chili and someone calls out "get a rope".
Welcome to our club. Don't know why I thought you were one of those.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
travisstrick said:
We get these at the grocery store in Ontario
When I said polenta I ment those exactly. I just couldn't remember the name. They are super easy to control the thickness and have a great mouth feel.
Steve
Caledon, ON
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Some corn white some corn yellow, thus white grits & yellow grits.
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Little Steven said:travisstrick said:
We get these at the grocery store in Ontario
When I said polenta I ment those exactly. I just couldn't remember the name. They are super easy to control the thickness and have a great mouth feel. -
Steven, Just fine, how about you and Norma? Will we be seeing you at O-fest this year? Hope so. Thanks milesofsmiles.
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