@@ronniewilliz153 I like them I think they final product is very similar to cast iron. You should check it out. I got one as a gift and it made me a believer.
@@simonshotter8960 You just need to show up in South Louisiana. Anywhere South of I-10 and East of Lake Charles. Often, the further East, the more noticeable the dialect. Find someone about 70 years old. Have a beer with them and listen, cher (Pronounced "shaa")
Man let me tell you... Dude you have helped me become a cook I never knew I was. I did a shrimp and grits after you, and bro Game Changer. It was straight money dude. Thank you man
I think the best part of his videos is how he tells you to cook it/season it how you like. Everyone likes a different level of seasoning and I love that he don't judge those that can't handle the seasoning.
@@78thandSynth true, that’s why he says “how you like it” not “how you can handle it” I know it’s not just spice I like but more salt than most people need. But I sweat a lot so it all good dooood
He knows like 8 words and 4 of them are mispronunciation of dude, he knows 1 type of seasoning and doesn’t know how to correctly use any of the cooking terms he’s trying yo you
What a dude! Good looking, cooks & talks that beautiful Cajun talk! Oh, & the Recipies...keep 'em rolling out! Looks so good! Can't wait to try shrimp & grits, your way! Thx!
Dude just wanted to let you know your recipes have been making me and my teenage boys grateful for our delicious lives all the way up here in the north of the south in eastern Kentucky. I've tried several of your recipes and they're all delicious. This one's next!
I just ate at Rusty's River grill in Vicksburg Ms tonight and gorged on blackened redfish and fried flounder but Your shrimp and grits just made me hungry again , 😂
In South Africa we call gritz, "pap/mielliepap" and have many ways of enjoying it with our braai (BBQ as you know it) or the finer pap we cook (called Phutupap) with milk and sugar. We just love the diversity of it. Wish you could taste our various way of making it. 👏💃
Deep fried grits!?!?! I love that combo doooddd. Ima have to try to make this and hydrate this weekend. Gunna add My little tricks and flavors to make it my own but for real… looks amazing doooodd
Oh my lord I found heaven on earth. Now I am not stranger to southern cooking being from Georgia. I love everything cajun I've ever had. Any and every time cajun is an option that's what I go for. I need to get myself to Louisiana for some Cajun cooking lessons. Oh and shrimp and grits is one of my favorite meals and this way of doing it looks outstanding! I'm hungry!
He's definitely a pro! I'd love to see a bck story of who taught him his awesome cooking skills! Usually passed down from generation to generation! I love his videos! Maybe I can learn some new tips!
@@reneejohnson9256 There is an interview of him by Malcom Reed of "HowToBBQRight" (I haven't gone wrong with any of Malcom's smoker recipes, he's legit) He mentions learned it from his Paw Paw.
@@britpackdog4545 Dried grounded up corn, also known as a hot (maize) cereal. I've had cheese grits before at a Thanksgiving dinner but, never deep fried.. Awesome idea for a fish fry!
That looks fiyah! You out here changing the game with those fried grits. As a South Carolina native, I got to try your recipe. I got a question though. How do you feel about that baked flour roux I keep seeing everywhere?
I'm guessing we're talking about baking flour in the oven until it's the color you're looking for instead of instant roux. It's essentially the same end product as most of the time you're using a neutral oil with a high smoke point unless you're using lard or bacon grease for a dark roux. Neutral oil shouldn't make a difference, but oil does carry fat soluble flavors. Using lard or bacon grease may add some favor to the dish which would be missing if you just use a dry roux. The other caveat is if you're using butter and are making a lighter roux as the browning butter and fat solids will also add flavor. You can't make a dark roux with butter because the butter will burn.
I found your RU-vid channel about two weeks ago and can’t get enough of it. You make me laugh and make my mouth water. Thank you for all the great videos. Keep em coming dude. 😂
Dude….. you’re a FABULOUS CHEF! What in the world did I JUST find your channel for is beyond me, I wished I’d have found you earlier!!! God Bless ya and your Gorgeous state of Louisiana!
