Becker, Benton's Country Ham, Red Eye Gravy and Grits

averageiowaguy

averageiowaguy

Joined
Mar 22, 2011
Messages
1,084
The title says it all. I also included a simple firestarter you can make out of stuff from around the house. Enjoy!

[video=youtube;XacYb7513Uk]https://www.youtube.com/watch?v=XacYb7513Uk[/video]
 
best fire starter i know is a cotton ball and vaseline (you know, of the non-toxic around the house variety - sure thermite is nicer, and even around-the-house-quality, but toxic somewhat) :D

of course...
 
Nice video, thanks again!

I agree with the cotton/vaseline, or Dryer lint, no vaseline needed but burns quiker
 
My favorite is cotton ball/vaseline as well. I like the egg carton/bacon grease ones because I am using something that I would otherwise throw out.
 
You always know how to make me completely and utter disregard any ideas about dieting Kyle. Good looking meal!
 
poptarts are probably the bet home fire method i can think of at this late hour...

well, according to the internet anyway. there were a couple REALLY good videos a few years ago. can't seem to find them but gushing 7-8 foot flames.

the videos i can find now are just ... eh, fire :>
 
That's some downhome goodness. Kyle, next time you're in the Knoxville area you might enjoy eating at Puleo's. They are famous for fried green tomatoes served with grits and red eye gravy. An eating experience that you won't soon forget.
 
tradewater said:
That's some downhome goodness. Kyle, next time you're in the Knoxville area you might enjoy eating at Puleo's. They are famous for fried green tomatoes served with grits and red eye gravy. An eating experience that you won't soon forget.
Click to expand...

Now that DOES sound good.
 
That's good stuff, AIG. I don't know where I'd get country ham in my part of the woods, but I do have some leftover Thanksgiving ham in the fridge that will go great with eggs and grits on a Sunday morning.

Thanks for the idea.
 
Well color me inspired.

Why yes, that is an entire pound of Benton bacon fried up.

P1050580.jpg


And what's this I see? Red eye gravy? Pear preserves?!

P1050581.jpg
 
A pound of bacon is more than anyone needs for breakfast, and since its so bad for you i feel i need to do my part in keeping you healthy. please send all that bacon to me, its for your own good. im thinking of you!
 
The bit about not buying a whole country ham made me laugh. A neighbor of mine bought an whole prosciutto for making my chicken cordon bleu recipe ($$$) and ended up giving me half of it when it was all said and done, for the service of slicing it up for him. Awesome stuff for sure, but a little of this super-salty pig goes a long way.
 
And another northerner succumbs to the mystical allure of grits :)

Nice looking breakfast man.

The liquid cure, if I recall correctly, is called a brine cure. The long term storage of country ham is the appeal when working with no access to modern technology. One trick, something to remember in the future or if the SHTF and you start curing your own hams, is to slice the salt cured pork, place in a skillet, cover with a little water, bring the water to a rolling boil, then drain off the water, and then cook the ham in whatever way your wanting to. The boiling water will remove a good bit of the salt, and make the meat more palatable.
 
I'm a big fan of grits. Acquired the taste for them when I visited DC, and never looked back. Hard to get decent grits here though.

That bacon looks great.
 
That bacon looks great. REALLY great!

I think I once made red eye gravy in some kinda hung over accident/experiment. If only I'd have had the guts to eat it! ;)

Now I just use left over bacon fat for Frijoles Colombianos

ImageUploadedByTapatalk1353952532.272139.jpg
 
You must log in or register to reply here.
Back
Top