Cheese grits, Goldee’s style
When working on the Goldee’s Bar-B-Q cookbook, my leftovers situation was out of hand. Barbecue, by design, is a cuisine made for groups. The portions are ample and the ingredients are rich. This is not food that you wish to eat alone.
Because of this, after I’d finish cooking each recipe, I’d share the bounty with loved ones. As you can imagine, during the testing process I was popular since I often had pounds of smoked meat, homemade sausage, banana pudding, pinto beans, and . . .
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