Pitmaster Erica Blaire Roby, the Season 2 winner of Food Network's "BBQ Brawl," joins TODAY to share her recipe for smoked beef grillades over cheddar grits that is sure to be a hit at your Fourth of ...

Grits are rarely eaten completely on their own; they’re meant to be a base for other flavors, whether that’s butter and ...

1. Roast poblano peppers over open flame on the stove until charred and blistered, about 8 to 10 minutes total. Place in a bowl with a lid for about 5 minutes. Skim off the blistered skin. Dice ...

Add butter to a large saucepan on low heat and let it melt. Add garlic until fragrant, then add shrimp. Add veggies, then the whipping cream. Let it simmer for 1-2 minutes. Add bacon, Cajun spices, ...

Cut lobster meat into 1/2-inch pieces and sauté in 1 tbsp of butter until the lobster meat is heated. Set aside for later use. Place the milk, chicken broth, and salt in a medium size sauce pot over ...

Classic New Orleans style shrimp dish served in a rich sauce with a trinity of vegetables over a serving of creamy grits. The name of this dish can be misleading if you’ve never had it before. Most ...

In a large bowl combine flour, cornmeal, Conecuh, corn, jalapeno and onions. In large stock pot add heavy cream and water and bring to rapid boil. Add butter and slowly add dry grits. Reduce to medium ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. In a large bowl add the all-purpose flour, ...

These chain restaurants serve shrimp and grits diners love, from cheesy grits to bold Creole-style shrimp.