Originally posted by SMOKE FREAK
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Grandma's Southern Peas
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Originally posted by Fishawn View PostThat's fricken awesome! I don't know if calling it peas is fair, looks more like a stew to me, but who's gonna argue with Gramma? Not me!
Great thread!Originally posted by THUMPERRRR View Postman o man thats chock full of good things!!!
bet it was some good eatin for sure...
It was very good.Jim
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Originally posted by Willie in Oregon View PostWOW.....I agree with calling that just 'peas' is misleading. If I was stranded on an island I'd want a big pot of that simmering day and night. That's right close to being a Gumbo of sorts. Another on the 'must do' list.....great job, sirJim
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Jim, that is just fantastic. I love dishes like this, it makes my co-workers in the office jealous at lunchtime.
Great tutorial and pics!sigpic
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Originally posted by Sam3 View PostJim, that is just fantastic. I love dishes like this, it makes my co-workers in the office jealous at lunchtime.
Great tutorial and pics!
Originally posted by HawgHeaven View PostThat is ootstanding!! I love the cornbread in the bowl idea... that just rocks!! I wanna come to your house for supper!!
Come on down anytime. There's always enough for an extra plate or 3.Jim
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Looks wonderful! I will take mine over the cornbread.Becky
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Does start off kinda like a gumbo. Look real good from here! Liken that cornbread too.Mark
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Jim, an update on the Grandma Peas. I made a batch last week with some tweaks. No peas handy so I used regular Navy Beans and for the stewed tomatoes I substituted a can of Rotel 'cause I likes things Zippy. For the sausage I used some Andouille I recently made. All other ingredients stayed about the same but I let it simmer to finish on the stove top, adding a little chicken stock as needed to keep the beans covered. I gotta tell you...I couldn't stop hitting on the pot, taking tablespoons out for 'testing'. I gave some to bean loving pals at the bar and was told a few days later 'best beans ever'. So, many thanks again for posting the recipe, Grandma rocks!! And, for anybody who hasn't made this yet...get on it....fantastic stuff, very adaptable to any changes. The okra, IMO, was a sweet addition, found in most frozen veggie sections of markets. Thanks again....Willie
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Originally posted by Willie in Oregon View PostJim, an update on the Grandma Peas. I made a batch last week with some tweaks. No peas handy so I used regular Navy Beans and for the stewed tomatoes I substituted a can of Rotel 'cause I likes things Zippy. For the sausage I used some Andouille I recently made. All other ingredients stayed about the same but I let it simmer to finish on the stove top, adding a little chicken stock as needed to keep the beans covered. I gotta tell you...I couldn't stop hitting on the pot, taking tablespoons out for 'testing'. I gave some to bean loving pals at the bar and was told a few days later 'best beans ever'. So, many thanks again for posting the recipe, Grandma rocks!! And, for anybody who hasn't made this yet...get on it....fantastic stuff, very adaptable to any changes. The okra, IMO, was a sweet addition, found in most frozen veggie sections of markets. Thanks again....Willie
That is the good part to this recipe, most any tweaks work. No wrong ways, just tasty eatin'.Jim
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