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.Frank_Cox wrote: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
I'm thinking there is a "How To" video just waiting to be born hereFrank_Cox wrote: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?
haha, Lisa was prompting me while I was writing that a while ago to say "for more info watch my video" hahaSoloQue wrote: I'm thinking there is a "How To" video just waiting to be born here
Nice follow up Frank!
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."Frank_Cox wrote: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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