Tuesday, August 27, 2019
4 cups water
1 cup Regular grits
1 cup Half and Half
1/2 link Hillshire sausage or sausage of choice
3 Tbsp butter
1/2 cup raw country ham
1/2 onion (optional)
4-5 Tbsp Flour
4 cups shrimp stock(chicken will work too)
2 Pounds raw peeled Winyah Bay shrimp (keep peel for making stock)
Thursday, April 5, 2012
Last year the Briary River crew decided to grow a summer garden, the main staple of which was beans and corn. This year we decided to start early with a winter garden then a summer garden. We have some idea of what we are doing since we all grew up working in our parents gardens but we are also trying to branch out and try new things.
Sunday, April 10, 2011
I’ve hunted for as long as I can remember. As my brother so eloquently put, “It’s all I know, it’s in my soul.” What I’ve noticed the most over the past ten years is how the things I enjoy most about hunting have changed. Years ago it was the thrill of the hunt itself that I most enjoyed. However, over the past few years it has been the fellowship of the hunt that I find I enjoy the most.
The beauty of enjoying fellowship is that it does not have to end with hunting season. We have found through the years that food brings fellowship. In our area sportsmen have certain signature foods that they cook. We get together throughout the year and cook. We enjoy cooking the local sportsmen’s foods, and we have also added a few new things to the line up of things that we cook.
Here are the things that you can expect to learn how to cook if you keep up with our blog:
Purlow: A food found almost exclusively in the Pee Dee area of South Carolina. It is a rice dish not to be confused with chicken-and-rice or chicken bog.
Bar-B-Que: If I make you mad, then so be it. If it ain’t red, then it ain’t Bar-B-Que. If you base your sauce with anything but vinegar, it’s sacrilege. That’s just the way it is around here. I’m not saying that there is nothing else cooked on a grill that is good to eat, but I am saying that I wouldn’t call it Bar-B-Que.
Low Country Boil: This can be called by several other names, like Frogmore Stew. This combination of shrimp, sausage, corn and potatoes satisfies the seafood lover in you.
Dutch Oven Delights: We had never cooked with a Dutch oven until Joe introduced us to one last year. Nothing fosters fellowship like sitting around a fire on a cold night with the scent of cooking corn bread or cobbler lingering in the air.
All of these foods foster fellowship. Unlike duck hunting which can only be done during hunting season, you can cook year-round. Year-round fellowship, that’s the Briary River Way.