Down and dirty PGG!

Discussion in 'Pork' started by dirtsailor2003, Aug 28, 2014.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Pork Grits and Greens!

    Mini-WSM burning apple and Kingsford blue. Not sure on the temp, probably around 265-270. I don't cook chops to an IT. I cook them by feel.

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    I harvested are beets the other day and pickled them. I always save the greens for eating. Put the stalks in a container of water until you use them. Lightly steamed is all.

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    Wife's boss brought us some grits back from Bama. Love blue Grits, they are the best!!

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    Smoke away!!!
     
  2. sqwib

    sqwib Smoking Guru OTBS Member

    Wow... Amazing, them chops look incredible, 2nd pic thought was moonshine at first
     
  3. Looks great!!  I too can tell by feel when my chops are done.

    Scott
     
  4. fwismoker

    fwismoker Master of the Pit

    Nice Case!  Love me some good chops!   So how long does it take to cook a grit?   [​IMG]     Are they magic grits?
     
  5. No self respecting Southerner uses INSTANT grits [​IMG]   Love that movie!!!

    Scott
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thank you!

    Wish the second shot was moonshine! Ah another hobby to take up my time....


    Smoke away!!!
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thank you! Yep only way to go with chops!


    Smoke away!!!
     
  8. knifebld

    knifebld Smoking Fanatic

    LOL Never had a grit in my life...but would love to try.

    Pork looks awesome Case!
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks Keith!

    I get my grits from the same guy that sold Jack his beanstalk beans!


    Smoke away!!!
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thank you! I'd recommend blue grits. Add some sharp cheddar, crumbled bacon, some grilled shrimp and a few dashes of Cholula, served over greens oh yeah!!!


    Smoke away!!!
     
  11. I love grits and Im a City boy!!!   I usually use white stone ground grits and make shrimp and grits with lots of shrimp gravy over the top!!! 

    Scott
     

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