When Chemists Attack

Since quite a few people land on this blog while searching for a recipe for shrimp and grits, here’s a repost from Patty’s family cookbook – just in time for Christmas dinner!

Shrimp and grits

Do first

Grits:
Make enough for how many people are eating. Add salt to taste (use water to cook grits, not milk).

Optional:
Add 1/2 cup of cheddar cheese to grits while cooking so it will melt

Do second

Shrimp:

In a frying pan, mix:

• 1 clove minced garlic
• 1 TB Tabasco
• 2 TB lemon juice
• 2 TB butter
• 1/2 to 1 lb peeled raw shrimp

Cook 5-10 minutes, but don’t overcook the shrimp.

Optional:
Stir in with shrimp before serving:

• 1/3 cup milk or cream
• 1/3 to 1/2 cup diced ham (not luncheon meat)
• sprinkle of parsley or chopped green onion

Do last

Eat and enjoy!

This post will be a little different than some of my previous southern BBQ features. It’s based solely on getting BBQ as a take-out rather than eating inside the restaurant. I’ll have to apologize in advance to y’all if you were wanting to see the inside of Troutman’s.

Troutman’s in Concord is a favorite BBQ spot for my wife and mother-in-law, and we managed to stop by there long enough to get a take-out order of BBQ, sauce, and slaw.

Speaking of slaw, you have a choice of two kinds at Troutman’s. You can get a more traditional white slaw, which looks like this.

You can also get a red slaw, which looks like this.

It’s the red slaw that seems to be unique to Troutman’s. The red slaw is similar to the white slaw, but with added sweet peppers and hot sauce. (What, you thought slaw was for cooling your mouth?) I’m told that the red slaw goes well on a BBQ sandwich.

Now we come to the BBQ itself. Troutman’s BBQ is served chopped and dry. No sauce is cooked in with the meat.

Having trouble seeing the meat? Click this link and download this 1024×768 JPG image to use as your backdrop! [173K]

The meat at Troutman’s is a little bland, without much detectable smoke flavor. Sauce is provided – a pepper sauce that tastes a lot like Texas Pete with extra vinegar. I was skeptical of the sauce at first, but I have to admit that when added to the meat it makes a pretty darned good BBQ sandwich.

If you’re passing through Concord, give Troutman’s a try. Just make sure you have plenty of sweet tea handy!

Fayetteville, North Carolina is a military town. Because of that, there are quite a lot of restaurants to choose from. Since I’m a BBQ fan, I got Patty to take me to a BBQ place while we were visiting the in-laws: Cape Fear BBQ & Chicken.

Cape Fear BBQ & Chicken sign

As you can see, this place is more or less a local joint. If you go to Cape Fear BBQ & Chicken, you will go for pork BBQ, not to admire the decor.

The view inside Cape Fear BBQ & Chicken

Prices are reasonable. A small BBQ plate – which comes with hush puppies and two sides – is $5.29. With drinks, our bill was less than $15.

BBQ plates. These are the small BBQ plates. I hadn’t had any breakfast and one of these plates was more than enough for me.

The usual North Carolina sides are available: baked beans, Brunswick stew, slaw, potato salad, etc. The BBQ style is light vinegar – very much like the Village Inn in Lumberton.

Here’s a shot where you can see the BBQ.

BBQ plate close-up

So how was the BBQ? I have to again admit that vinegar BBQ is not my preferred taste, but Cape Fear BBQ serves up a respectable BBQ plate. I should also mention the hush puppies – not as good as Village Inn’s hush puppies, but definitely above average.

If you’re passing through Fayetteville and are looking for some BBQ, Cape Fear BBQ & Chicken is worth a stop. You’ll find them at 523 Grove Street.