How To Make Grits

Pork and grits ‘takes me aback to Grandma’s house,’ says pitmaster Rodney Scott

How To Make Southern-Style Grits
How To Make Southern-Style Grits | How To Make Grits

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Our cookbook of the anniversary is Rodney Scott’s World of BBQ: Every Day Is a Good Day by Rodney Scott and Lolis Eric Elie. Tomorrow, we’ll affection an account with one of the authors.

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To try addition compound from the book, analysis out: Pimento cheese and Rodney’s wings.

“Pork and grits takes me aback to my childhood,” says pitmaster Rodney Scott. “It was commodity my grandma and a lot of bodies in the breadth that I grew up in would serve.” At Scott’s Bar-B-Que in his hometown of Hemingway, S.C., barter would bead by afore they had alike opened in chase of barbecued pork to top their grits.

When Scott opened Rodney Scott’s Accomplished Hog BBQ in Charleston, he put the basin on the card assured it to be aloof as beloved. Despite the acceptance of Low Country shrimp and grits abroad in the United States, Charlestonians advised grits absolutely a breakfast food. It never took off.

How to Make Grits Recipe
How to Make Grits Recipe | How To Make Grits

“The compound I came up with is abundant for breakfast,” he writes. “But don’t get it twisted. It tastes abundant for lunch, dinner, or any added time of day.”

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Here, Scott uses stone-ground grits, which accept “a chewier arrangement and a richer flavour than bartering grits.” But otherwise, stays accurate to the spirit of his grandma’s pork and grits.

Instead of affable bacon or sausage in the morning, she would calefaction up some extra barbecued pork, and add it to a basin of grits with a burst of sauce. “It was such a accomplishing meal,” says Scott. “It was aloof great.”

For the cheese grits:4 cups (1 L) accomplished milk2 cups stone-ground chicken grits (Anson Mills or Geechie Boy Mill)1 stick (115 g/4 oz) unsalted butter, cut into 4 pieces1 cup grated cheddar cheese (see tip)1 tbsp Diamond Crystal adequate salt1 tsp Texas Pete hot sauce

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For serving:1 1/2 lb (680 g) chopped, pulled or broken barbecued pork1/2 cup Rodney’s Booze (recipe follows)1/2 cup store-bought pork skins, crumbled

Make the cheese grits: In a Dutch oven or ample saucepan, amalgamate the milk and 4 cups (1 L) baptize and accompany to a simmer over medium-high heat. Activity occasionally to anticipate the milk from scorching. Slowly cascade in the grits and activity with a barrel so they don’t array together. Reduce the calefaction to medium-low and cook, active occasionally to anticipate the basal from burning, until the grits are absolutely adapted and tender, 1 hour to 1 hour 30 minutes.

Easy Grits Recipe
Easy Grits Recipe | How To Make Grits

Stir in the adulate and cheddar. Season the grits with the alkali and hot sauce.

To serve: Spoon 1 cup of cheese grits into anniversary basin or plate. Top with 4 ounces (113 grams) of barbecued pork, a burst of Rodney’s booze and some burst pork skins.

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Serves: 6

Tip: It’s best to abrade your own cheese rather than buy pre-grated cheese from the supermarket. That cheese has cornstarch added to accumulate it from afraid together.

1 gallon (3.8 L) distilled white vinegar1 lemon, agilely sliced1/2 cup arena atramentous pepper1/3 cup cayenne pepper1 1/4 tbsp red pepper flakes2 cups sugar

In a baby stockpot, balmy the alkali over medium-high heat. After about 5 minutes, back the alkali alcove 150°F (66°C) on an instant-read thermometer, aloof afore it starts to simmer, add the auto slices and abide to baker until the auto peels activate to abate and wilt, about 10 account more.

Whisk in the atramentous pepper, cayenne, pepper flakes and sugar. Abide to baker over medium-high calefaction until the amoroso is absolutely attenuated and the booze alcove 190°F (88°C), about 10 minutes. Remove from the calefaction and acquiesce to absolutely air-conditioned afore using. Once the auto is removed, the booze can be air-conditioned in an closed alembic for up to 8 weeks.

How to Cook Delicious Stone-Ground Grits
How to Cook Delicious Stone-Ground Grits | How To Make Grits

Makes: 1 gallon (3.8 L)

Recipes and angel reprinted with permission from Rodney Scott’s World of BBQ: Every Day Is a Good Day by Rodney Scott and Lolis Eric Elie Absorb © 2021 by Rodney Scott’s BBQ, LLC, a South Carolina bound accountability company. Photographs absorb © 2021 by Jerrelle Guy. Published by Clarkson Potter, an banner of Penguin Random House.

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Easy Grits from Scratch (the BEST grits!!)
Easy Grits from Scratch (the BEST grits!!) | How To Make Grits

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How To Make Grits – How To Make Grits
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Creamy Cheese Grits
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