Grill brush

[Gizmo]

[DUAYNE B]

to the gutter, your all a bunch of plumbers,,,,,,,,,,,,,

[Smokeone]

DO you need a grill brush for grits?

[The Czar]

..... ....is going on here?......

[Tom_Heath]

We jist may need that grill brush after all.
Grits can be messy.

[maccas66]

DC have you been smoking grits again?

[Smokeone]

No, but he has beenkissing them!

[Frank_Cox]

This thread is going all over the place lol....
I would personally foil them after prolly 1 hour and the insert the temp probe and bring them up to 195 then rest and open foil and baste

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[SoloQue]

I would personally foil them after prolly 1 hour and the insert the temp probe and bring them up to 195 then rest and open foil and baste

Well I think that's a given Frank ... you just quoted grits 101 ... we're looking into the more secretive side of the grit. You know ... cheese no cheese ... is there such a thing as too much butter. C'mon Frank ... losen up the ol knowledge cabinet. Rest and foil ...geez talk about keepin it close to the chest.

[DUAYNE B]

my gramma was from ozark missouri and when we would visit her, she would put hominy and grits on our plate, they wont be on my smoker anytime soon, cept to clean it,,,,,,,,,,, but cheese goes with everything

[Tom_Heath]

OMG too funny.

I was at Ryans (wyans) for DC, anyhow there was two kids in the buffet line and one says........hey sam whats this stuff???? Sam says HEY HEY HEY dont eat that,,,,, thats that (H) named stuff that grandma used to make us eat. LOL the grits were right next to the hominy.

[Frank_Cox]

The secret is how you trim the grit....
You must remove the membrane and then inject each grit with jalapeno creole butter marinade. Then place in zip lock bag overnight in fridge. rinse each one throughly before applying rub. Then place on smoker at 225 for 6 hours. Apply cheese to the baffle plate at the 3 hour mark. Once cheese is crusty remove and set aside to use later.
Everybody gettin this?

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[Gizmo]

Since they're both starch I'll take the grits every time ...
If there was a way to make grits out of butter and cheese - I would buy it ...
"Q" sauce is good on grits too ... just sayin'

now I'm gonna have to make some breakfast ....

thanks for that! ....

[SoloQue]

The secret is how you trim the grit....
You must remove the membrane and then inject each grit with jalapeno creole butter marinade. Then place in zip lock bag overnight in fridge. rinse each one throughly before applying rub. Then place on smoker at 225 for 6 hours. Apply cheese to the baffle plate at the 3 hour mark. Once cheese is crusty remove and set aside to use later.
Everybody gettin this?

I'm thinking there is a "How To" video just waiting to be born here

Nice follow up Frank!

[Frank_Cox]

I'm thinking there is a "How To" video just waiting to be born here

Nice follow up Frank!

haha, Lisa was prompting me while I was writing that a while ago to say "for more info watch my video" haha

[Gizmo]

Would the last one off this "short bus" please tip the driver?

[PvilleComp]

The secret is how you trim the grit....
You must remove the membrane and then inject each grit with jalapeno creole butter marinade. Then place in zip lock bag overnight in fridge. rinse each one throughly before applying rub. Then place on smoker at 225 for 6 hours. Apply cheese to the baffle plate at the 3 hour mark. Once cheese is crusty remove and set aside to use later.
Everybody gettin this?

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I've never even heard of membraning grits until I read it on the internet. Is it worth it? I've always gotten complements on my grits and I tried membraning them once, but suddenly there was a Tapestry of Profanity hanging over the house and my son ran behind my Wife's skirt and said... "Mama... I didn't even know some of these words could BE bad words."

I know some say that the Rub penetrates better, but is it really worth it?




<<Sorry TQ - I could not help myself.>>

[Frank_Cox]

[Gizmo]

Yeah I love all them John Wayne movies like True Grits!

Sheesh!

[Tommy Joe]

Is there such a thing as good grits? If so I've never had them. Maybe with I/4 c. of honey they might get the taste buds a perking.