I just decided to go into this thread today for the first time. All y'all guys are making me jealous (and HUNGRY)... Anybody want to adopt an old Buick nut (ME!!!)??? (Daves69, DocsGSX, specifically!!!) Doc's food just makes me... I dunno... lust for it?
For sure Steve! We will take you! Maybe you can show us how to make some Chicago dogs or Detroit style coneys, something cool like that?
Man, about the only things that I CAN cook fairly well are simple beef steak on a gas grill... And how to make GRITS and SWEET TEA!!! Why would I even BEGIN to know how to cook food from CHICAGO or DETROIT??? This South Carolina boy don't know NOTHING about them Yankee foods, except how to EAT them...And sometimes I'm hesitant about that. (Anybody that doesn't know how to make grits or sweet tea, don't EVEN go there...) And I CAN order Chinese...
That sounds good! And how about shrimp and grits? I have to tell you though, I lean towards Georgia barbecue more than I do Carolina… Sorry, that’s just me. First time I had barbecue is when I lived in Greenville South Carolina in 1980. That style of barbecue remind me more of Brunswick stew and I thought it was great! and then I moved to Georgia and was introduced to Williamson brothers barbecue from Marietta Georgia. I’ve never turned back!
Shrimp & Grits is low-country (Charleston area). Never did like that stuff... Loves me some shrimp (fried, cold boiled, hot boiled, shrimp alfredo; keep going! Just give me some TRUE seafood cocktail sauce if it is by itself); Loves me some grits (salt, pepper, butter; thank you). Together; no thank you. (Bless your heart.) What do you mean about the barbeque? At least you KNOW what BARBECUE is... I prefer mine with the vinegar/pepper based sauce that you add AFTER it is cooked! [Now I gotta go over to Smithfield's...] ( Hint: Cooking on a grill is NOT Barbecue...That is GRILLING!!!)
Steve, A few of the guys on here remember when Jay3000 and I brought the smoker to the Stage1 reunion. Did five Boston butts and fixin's. Nobody was hungry that day. Start simple with some family recipes and build from there. Get to cooking!
I get cooking when the wife is out, it's my time to make seafood. Around Christmas I make homemade pasta and sauce from my grandfather's (or his mother) recipe. The item I want to make as of this writing is donuts from scratch.
I like to try to find the biggest shrimp I can find, so far that is 4-6 shrimp per pound. As a reference the typical shrimp are like 30-40 per pound.
Is that served as part of the main entrée or do you use pasta or rice or something else to go along with? That looks freaking amazing!
I beg to differ on the "going hungry" comment. I was working the entry gate that day, and nobody delivered a plate to me. Heard from a few who partook in your food how delicious it was. Nothing was left by the time I got there.
Sorry Tom, We did the best we could. I was chopping the BBQ and Jay was serving plates. Tried to get plates out to the people working. Unfortunately some got missed.
Not a problem Dave. I'd forgotten about it until someone told me how good it was, which was about the time I dropped everything to look for some.
