@@SwineLifeBBQ Keep them wet. If you over water them they will come back quick. Butter all the while. SPG of course. Velveeta is the only way to make proper southern cheese grits. Key is keep them loose. They will take all the butter, salt, pepper, garlic, and cheese and come to the right texture. Your catfish is absolutely on point. We live out west now but will never give up out roots. Thank you for allowing us to stay home while not being home.
You get that black crap off your catfish, it'll taste a lot better. My dad always rubbed it off the meat at the cleaning station at the lake before we bagged it up. Makes a huge difference.
