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Breakfast

06/07/2016 Craig Joyner

Breakfast Grits

Coffee black, eggs over light, biscuits in gravy, bacon done crispy and grits swimming in butter. Sounds like a great breakfast doesn’t it? I was in Montana trying for Mule Deer and Antelope a few years ago. That went fine. I enjoyed the adventure. Trouble was I couldn’t get any grits up there. They served potatoes. That’s a valiant effort, but it wasn’t grits and I missed’em. I tried to encourage the little restaurant’s owner and cook combination to get with the program, but he talked with a bit of a flat accent and couldn’t understand my proper English from a guy from Georgia. They all thought I talked funny although I didn’t see anyone laughing.

As a side note, have you hunted or fished in Montana? One thing you might want to remember, the air is free but there’s not much of it.

Back to the grits.

Trouble is, people who don’t like grits don’t know how to fix them to eat. Take notes. First of all, you cook grits on the stove. Don’t use
INSTANT GRITS. You need to get this right. Spoon a giant dob on your plate, add butter, lots of it, a considerable amount of salt and finally cover them completely with pepper. As a matter of practice, go ahead and cover everything with pepper; eggs, gravy, everything. Mix it all together with your fork in a swirling motion. If you have grits left over after the eggs are consumed and scattered around your plate, use your biscuit to gather up the remaining grit (grits?). ‘Sopping up’ is traditional.

Enjoy your breakfast. Following my lead, breakfast as described should last you until lunch with country fried steak, fried apples with cinnamon, mashed potatoes (potatoes are OK for lunch) and plenty of gravy………..again.

O’

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