Easleybob adams wrote:Exit 40? Powdersville, Easley, Liberty, Pickens?
Backcountry Grits
- The Other Tom
- Founding Member
- Posts: 972
- Joined: Mon Dec 19, 2005 6:06 pm
- Experience: N/A
- Location: Upstate South Carolina
Re: Backcountry Grits
- WandererWade
- Topix Novice
- Posts: 5
- Joined: Tue Jan 31, 2012 10:55 am
- Experience: N/A
Re: Backcountry Grits
Well I never thought I would see west coast folks talk about grits! When I lived in Oregon, folks would look at me like an alien if I mentioned grits. As a born and bred southener, I love grits. Grits are always breakfast for me on any trip.
It's embarrassing for a southerner to buy instand grits....but I do it. I take the freezer bag approach with the grits, usually butter flavor and sometimes ham, and usually add some pre-cooked bacon or real bacon bits. Would love to add sharp cheddar but have never found any that travels in hot weather. Ahhhh grits!!
It's embarrassing for a southerner to buy instand grits....but I do it. I take the freezer bag approach with the grits, usually butter flavor and sometimes ham, and usually add some pre-cooked bacon or real bacon bits. Would love to add sharp cheddar but have never found any that travels in hot weather. Ahhhh grits!!
- Rosabella
- Founding Member
- Posts: 373
- Joined: Fri Oct 28, 2005 7:58 pm
- Experience: N/A
- Location: Washington State
Re: Backcountry Grits
Wow!!! I think I may have to start experimenting with grits... these ideas sound really interesting. I actually have some in my cupboard... the regular-cooking-time ones.
- Tom_H
- Topix Expert
- Posts: 795
- Joined: Tue Jul 10, 2012 1:11 pm
- Experience: Level 4 Explorer
- Location: Camas, WA
Re: Backcountry Grits
For those of us born and raised in south Georgia, the sole other authentic addition is red eye (ham) gravy. They do make an outstanding backcountry breakfast. In Boy Scouts, we used to go on week long canoe camping trips on meandering coastal plains rivers (which were isolated wilderness areas). We'd get up and catch fresh red fin or blue tail bream, have them sauteed in butter with scrambled eggs and a big batch of grits for breakfast. Man, my mouth's startin' to water!bob adams wrote:As a Southerner I feel that I am well qualified to comment on ... grits... Salt, pepper and butter only unless you're making shrimp etoufe and yellow grits.
- whiteout
- Topix Novice
- Posts: 13
- Joined: Fri Jun 01, 2012 10:06 am
- Experience: N/A
- Location: Petaluma
Re: Backcountry Grits
funny....to me cornmeal is like snow camping....you should try it at home first. I used to cook cornmeal a lot camping, usually with lots of parmesan & tomato sauce (so you know the name of that corn dish), but cooked over wood fires. Then once I tried it over a Whisperlite gas stove. Huge failure. Once it achieved its general thickness it wouldn't boil. It would just sit until the one bubble of super heated steam right over the burner broke the surface. No mixing at all. The outsides of the pot were tepid at best. Moot now, having moved to cook-only-water, but I was a little bitter having lost such a wonderful meal. Was there a missed secret?
- TahoeJeff
- Topix Fanatic
- Posts: 1229
- Joined: Thu Mar 08, 2007 11:03 am
- Experience: Level 3 Backpacker
- Location: South Lake Tahoe, NV
Re: Backcountry Grits
They are not for the purists, but I think Quaker instant grits are a great backpacking breakfast. On a recent trip, my 7 y.o. son and I each took 2 packets, added home cooked backon bits and parmesean cheese packets for a delicious start to the day.
"The enemy is socialism, the enemy is statism, the enemy is collectivism."
Javier Milei
El Presidente de Argentina
Javier Milei
El Presidente de Argentina
- vandman
- Topix Regular
- Posts: 283
- Joined: Wed Jul 15, 2009 1:08 pm
- Experience: Level 4 Explorer
- Location: Charlotte, NC
Re: Backcountry Grits
Aaarh! Backcountry grits simmering on the stove at Black Giant Lake. These batch was seasoned with olive oil, shallots, garlic, tarragon, morel mushrooms, dried tomatoes, dried/smoked jalapeno, chicken bouillon, ketchup and parmesan. Highlight meal of 14 days on the trail. Cooking time 5 minutes. Cost: maybe $1. Weight: Grits 3 oz, seasoning maybe 1 oz. Cooking alcohol: 1 oz.
You do not have the required permissions to view the files attached to this post.
http://wildernessjournals.tumblr.com" onclick="window.open(this.href);return false;
http://vanmiller.tumblr.com" onclick="window.open(this.href);return false;
http://vanmiller.tumblr.com" onclick="window.open(this.href);return false;
Re: Backcountry Grits
Thanks for the new ideas. For some reason, breakfast is our most difficult meal to plan for. I really don't feel too hungry in the morning. If it weren't for our kids, we'd probably be just as happy to eat a power bar and hike on.
SO, this is most helpful! Another hot breakfast meal to try!
SO, this is most helpful! Another hot breakfast meal to try!
- austex
- Topix Expert
- Posts: 553
- Joined: Mon May 21, 2012 11:51 am
- Experience: N/A
- Location: Austin, Texas
Re: Backcountry Grits
A hot breakfast really gives a kickstart to the day and sets the tempo for the rest of the day! From L.A. originally but love grits! Great recipes / ideas to kick 'em up!
- funcrew
- Topix Acquainted
- Posts: 24
- Joined: Wed Jul 27, 2011 12:18 am
- Experience: N/A
Re: Backcountry Grits
This breakfast (or supper) is for slow-day lazy fisher-hikers like myself, not for rushed, early rising through-hikers. Anyway, start with full-strength non-instant, non-quick grits. Add cold water, crumbled up beef jerky, a slice of cheese, a pinch of salt, and any spices you want. Cover and let soak cold for a while while you fish. Fire the stove and bring to a boil, then kill the fire and let sit covered and insulated for 15 minutes while you fish some more. Serve and enjoy; good with black coffee.
Who is online
Users browsing this forum: No registered users and 3 guests