Dog3 wrote:

> I like everything you listed. How do you prepare the andouille? I
> like
> country ham too. I've not done grits with the ham, it's usually some
> kind of potato, with cheese of course
>
> Michael

If I have some leftover already cooked (not likely), I just dice it up
and throw it in after I've sauteed some onion and garlic with the
grits after the water's come to a boil. I like cooking andouille out
on the BGE - it keeps the mess inside down and a little extra smoky
flavor certainly doesn't hurt. Presuming that I have to cook it
inside then use it, I dice it up and saute' the andouille with a
little onion, and then some garlic. Put on the water, then the grits,
then you're good to go. I know some people cook grits in milk, but I
don't see the point. Sure, they may be a bit creamier than cooking in
water, but that's what butter's for!

--
"Life is hard. Life is harder when you're stupid". - John Wayne

"Politics is war without bloodshed while war is politics with
bloodshed" - Mao Zedong

'99 FLHRCI

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