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Smoked butt and cheesy grits

Bob_Marcellino_302808

Creekstone meat on the green egg, and Anson Mills grits. Made two sauces, CS Carolina Gold bbq, and a Lexington dip. Dip was the house favorite.

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Comments

Mark_231683

That's the Antebellum Coarse, not Quick yes? Do give us the strategy! Stock? Cream? Butter?

pd3ski_278514

That's a meal for a cold night🍴👍.... Smooth goodness mmmmmmm

Brandon_Byrd_40557

As a devotee of western NC BBQ, I approve heartily. Looks great! Lexington dip FTW! (Though I admit that the CS SC mustard sauce is delicious). Incidentally, I grew up in NC and have eaten a lot of Lexington style dips in my life. My favorite of all is the recipe from Modernist Cuisine. It's not exactly traditional (including, for example, maple syrup) but it's delicious. I make a semi-large batch twice a year... it keeps forever in the fridge. Great on greens as well as pork.

Bob_Marcellino_302808

It is indeed the coarse grits. Both the pork and the grits were prepared pretty much exactly as they were in this video, which is from an excellent bbq channel that my friends and I have been taking a lot of points from recently, and to great success. I used half water/half chicken stock on the grits, and ended up adding a little honey and a few drops of sherry vinegar to round out the flavor.

https://www.youtube.com/watch?v=HO-DB-VYW9g