Bill Schultz
TVWBB Hall of Fame
This is my version of Rhee Drummon's recipe. This is outstanding I humbly suggest you give it a try. This is how I did it.
First about half a pack of Bacon chopped small and in the CI until crispy
Remove the crisp pieces, leave the fat and add about three TBSP of EVOO, Salt and Pepper your Short Ribs, roll in flour and brown nicely in the CI
Remove the meat and add chopped carrot, half an yellow onion and saute, towards the end add about two large cloves of garlic diced
Add a 1/4 cup of good red wine, I used 1.5 32 Oz beef stock containers to just come to the top of the meat in this CI. Add your meat back in, add a sprig or two of fresh Sage, and I used a tbsp of dried Thyme. Add your cooked Bacon back to the pot. Then on the Genny for two hours at 350
One cup of Old Fashioned Grits, four cups of water, bring to a boil and cover and let simmer slowly for twenty minutes. Grate about a cup and a half of good Sharp Cheddar. Take three eggs in a bowl and whisk them. When the Grits are done and creamy take about two TBSP of the hot Grits and pour them into the eggs while whisking to temper the eggs.
Add half a stick of butter and mix till melted, add your eggs and cheese and mix in well. Add a TBSP of Cayenne Pepper and a TBSP of diced Garlic and mix in as well.
Pour into a Pyrex or similar dish and let cool. Twenty minutes or so before serving put into the oven or whatever you are using and heat up the dish at 350. The texture is to die for.
After two hours on the Genny they are fall apart tender and the scent is incredible
One of the best meals I have ever had.
First about half a pack of Bacon chopped small and in the CI until crispy
Remove the crisp pieces, leave the fat and add about three TBSP of EVOO, Salt and Pepper your Short Ribs, roll in flour and brown nicely in the CI
Remove the meat and add chopped carrot, half an yellow onion and saute, towards the end add about two large cloves of garlic diced
Add a 1/4 cup of good red wine, I used 1.5 32 Oz beef stock containers to just come to the top of the meat in this CI. Add your meat back in, add a sprig or two of fresh Sage, and I used a tbsp of dried Thyme. Add your cooked Bacon back to the pot. Then on the Genny for two hours at 350
One cup of Old Fashioned Grits, four cups of water, bring to a boil and cover and let simmer slowly for twenty minutes. Grate about a cup and a half of good Sharp Cheddar. Take three eggs in a bowl and whisk them. When the Grits are done and creamy take about two TBSP of the hot Grits and pour them into the eggs while whisking to temper the eggs.
Add half a stick of butter and mix till melted, add your eggs and cheese and mix in well. Add a TBSP of Cayenne Pepper and a TBSP of diced Garlic and mix in as well.
Pour into a Pyrex or similar dish and let cool. Twenty minutes or so before serving put into the oven or whatever you are using and heat up the dish at 350. The texture is to die for.
After two hours on the Genny they are fall apart tender and the scent is incredible
One of the best meals I have ever had.
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