dadeuel Profile - (13381809)

cook's profile


Home Town: Mc Donough, New York, USA
Living In: Americus, Georgia, USA
Member Since: Nov. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Southern
Hobbies: Camping, Walking, Hunting, Photography
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Me & the family.
About this Cook
I'm a "damn Yankee". Was stationed in Savannah,GA. in the late 70's and loved it so much I stayed.
My favorite things to cook
I love to grille anything! Also learned to use a smoker (water type) and do love the flavor of smoked meat! I also make prety good BBQ pork, and Brunswick stew.
My favorite family cooking traditions
All the family gathered at Grammy & Gramp's house for thanksgiving and Christmas, and just the smells and the laughter and the noise of the women in the kitchen, those are great memories.
My cooking triumphs
The day I got my brother to eat some smoked pork shoulder and call it good and, then go back for more, and also take some home! You see my brother is a Profesional Chef, and he thinks that BBQ and smoked meat is for cavemen and "Rednecks"! YES I'm a Redneck!
My cooking tragedies
TOOO many to list! The last was my "hockey puck" biscuts. (bad flour,,right?)
Recipe Reviews 4 reviews
Breakfast Grits
This gal can cook grits!! Have you tried adding some chopped up boiled shrimp? If we have any left over from our low country boils, I'll peel them and chop them up and add them to the grits about the last five min of cooking. My wife likes to add a half can of salmon(deboned of course) to her grits. That doesn't even sound good to me but,, she likes it, maybe some else out there will too.

5 users found this review helpful
Reviewed On: Jul. 9, 2011
Lowcountry Shrimp and Cheese Grits
Your grits are too crunchy! Grits cooking ratio is 4 to 1. Four cups liquid to one cup grits, and you have to boil them alot longer than five min,,at least 15 to 20 min. But the cheese and garlic is a great idea.

6 users found this review helpful
Reviewed On: Jul. 9, 2011
Dave's Low Country Boil
I also like to throw in a couple of Vidalia onions. And use small red taters, or, split your big ones so they cook better. Also remember that the "boiling time" is after you have added the ingredients it cools down the mixture and you have to wait for the pot to start boiling again. Once it starts boiling again then start counting your cooking time. One more thing,,if you use the Seasoning bags, do NOT BREAK the bags open!! You will be forever picking little tiny peppers and stuff out of your teeth. Not to mention it gets all over your food, you want just the flavor, not the MESS! Personally I don't use the seasoning bags, I just use a goodly amount of salt. One more thing we also added, Blue Crabs. If you live on the coast you can catch all you will need and for that matter you can get all the shrimp you need too. So go buy a couple of crab traps and a 15ft cast net and bring home the (bacon) supper! Happy Boiling Ya'll !!

7 users found this review helpful
Reviewed On: Jul. 9, 2011

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