posted
I don't think I've ever met a bowhunter that didn't like to eat. One of the reasons we hunt is to supply meat for our family. One of my favorite breakfast meals is venison steak and eggs, with maybe just a little raw fried taters on the side.
Around this time of year when the freezer is getting low we may have to have some meatless meals to save on our meat supply and make it last. One of those for me is grits and eggs. Now I know that a lot of folks especially folk from the north turn up their nose at grits. Southerners are raised on grits so it's a staple for them.
The reason some don't like them may be because of how they fix em. First off don't use instance grits, the old fashion grits that you cook for 15 to 20 minutes is best. I don't like my grits to run all over my plate, they need to be thick enough to stand like mashed taters. Grits will hold their heat a long time so I usually put them on my plate first, add a slab of butter and sprinkle heavily with grated sharp cheddar cheese on top.
As the cheese is melting, plop 2 or 3 eggs in a pan (I prefer 3) flip em over easy and slide em on top of your grits. Now for the important part, before I put on the eggs I sprinkle the grits liberally with hot sauce, Louisianan hot sauce or whatever brand you prefer. I picked up some hot sauce at the Compton rendezvous from some fellows from Tennessee representing a company called "Rock Creek Farms" Their "Super Hot Whiskey Sauce" should come with a warning label and be used sparingly.
This is a stick to your ribs meal and you'll more and likely skip lunch and not be hungry until suppertime. With this recipe I gar-own-tee you'll never say grits are bland and tasteless again.
-------------------- We live in the present, we dream of the future, but we learn eternal truths from the past
When the deer are gone I will hunt mice, for I am a hunter. www.shrewbows.com Posts: 3860 | From: Potterville Michigan | Registered: Mar 2003
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-------------------- Coureur des Bois Big Jim: Buffalo Bows 62" 60@27 & 65@27 ThunderChilds 56" 62@27 & 70@27 ML & Shrew Knives With a sturdy bow, a true shaft, and a stout heart, we journey forth in search of adventure.
Dr. Saxton Pope Posts: 2290 | From: Montreal, Quebec | Registered: Jan 2006
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Ron, that's a breakfast any southerner could be proud of. Add a couple of biscuits and gravy and you're set!!!
BOB
-------------------- "There are some that can live without wild things, and some that cannot." - Aldo Leopold Posts: 667 | From: Conway, Arkansas | Registered: Feb 2007
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Ron, You hit the nail on the head. Grits with cheese -- man, that's good. As a yankee who has been transplanted to the south, I have learned about grits. Try very finely grated cheddar mixed into the grits so it all melts -- wow! My vote for hot sauce goes to Texas Pete, made in Winston-Salem, NC -- regardless of the Texas name. Just a hint of sweet in with the hot. I love breakfast, any time of day. Breakfast is the "Hunter's Meal"
Posts: 1195 | From: North Carolina | Registered: Mar 2008
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What are grits?????---I am not trying to be funny--but being from Canada---I do not have a clue what you are talking about. Alonzo the elf.
Posts: 439 | From: Eastern Ontario Canada | Registered: Jul 2006
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That sauce is some HOT stuff, I had some on my home made venison hash with eggs on top this morning.(taters, venison, onions and red/green peppers) like dippidy doo, a little dad will do ya.
PS, That grit thread is still one of the funniest threads yet. somebody should dig it up.
CTT
-------------------- C.A.Deshler
"Our greatest fear should not be of failure but of succeeding at things in life that don't really matter.” Francis Chan http://twotracksbow.com Posts: 4856 | From: Michigan | Registered: Feb 2009
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Mmmmm...Mmmm That's what I'm talking about. Throw a little country bacon or sausage in there with some cathead biscuits and Hawwww, that's some fine eatin.
-------------------- Groves Mag II 66# @ 28", Groves Mag II 55# @ 28", Groves Magnum 44# @ 28" Posts: 79 | From: West Tennessee | Registered: Apr 2012
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posted
I like the grits too but that hot sauce will fire you up all day. However since I take a nexium every day, I can usually handle stuff that is hot and spicy.
I like mine with eggs, sausage, biscuits and gravy. Growing up on a farm in Tennessee, we occasionally put molasses or karo syrup on them with butter and ate them as a cereal. I still like them that way now.
Posts: 255 | From: Indiana | Registered: Feb 2005
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A meatless southern breakfast is about as real as the toothfairy.
If I have to crawl underneath the house, drag that possum out and stomp him to death with my bare feet, I'm having some sort of grilled or fried meat with my eggs.
I'll run out of eggs before I run out of breakfast meat. And if I run out of eggs, then I'm going out back and grabbing an unproductive hen for breakfast. I find if one hen has to take one for the team, it motivates the rest of the flock!
-------------------- "We don't have our own hunting show, but we've been on the evening news a few times..." Posts: 867 | From: Southeast Oklahoma | Registered: Sep 2006
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