Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

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

Winnipeg, Manitoba.

Sledder, Quadder, Rock and Roller, Big Green Egg Smoker.

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