Mush and Eggs for Lunch

[Jaxon]

All right...when I saw the first note from Don, I thought he was referring to grits...mush is what a lot of yankees call grits.  Down here, I cook my own just about every morning to eat with eggs over light.  I cut up the egg and mix it into the grits and add a little Frank's.  It's so good I hardly ever have enough left over to put into a loaf pan.
I have eaten it prepared the way Don has it, but nobody down here buys a loaf like that.  We can make it up 15 minutes if we use real stone ground grits.  We have had left over grits from time to time and they do taste good when fried in the pan after you cook the bacon or sausage.

Imagine...I could open Backyard Jack's Mush House if I lived up nawth with y'all.

[drholly]

C'mon up, Jack! We got a room or two for you.

[sliding_billy]

I used some pre-made polenta for my SV short rib meal recently.  Therefore, I would love a plate like you prepared.

As far as liver mush and scrapple, I'm not a terribly big fan.  My PA grandparents and my Mother used to cook up scrapple.  Never developed a taste for that.  Tried liver mush when I moved to NC.  It was okay, but won't be a regular in our household.  I did try something with liver mush quite a while ago.  I gave it a heavy smoke on my MAK with hickory pellets.  To me, it helped a lot.  Not enough to do it again anytime soon, however.

Art   

Next time, wrap the slices of liver mush in bacon - then fry it. When cool enough to handle - carefully unwrap - and throw away the liver mush.

I can't lie.  I love livermush and scrapple both.  For the livermush, you've got to try in with the grape jelly.

[teesquare]

There is a Liver Mush Festival in Shelby NC every year, and - you will find there are 2 factions among the liver mush lovers. One loves the grape jelly, the other loves yellow mustard on theirs.

Me...? I prefer mine on someone else's plate .  Really...I do crave it once or twice a year - just to refresh my memory of why I don't like it

[sparky]

this looks really good.   

[RAD]

so, let get this right. If I make some grits and let them set to a loft I will have mush?

[drholly]

There is a Liver Mush Festival in Shelby NC every year, and - you will find there are 2 factions among the liver mush lovers. One loves the grape jelly, the other loves yellow mustard on theirs.

Me...? I prefer mine on someone else's plate .  Really...I do crave it once or twice a year - just to refresh my memory of why I don't like it

There is a testicle festival every year in Arkansas... does that make them good?

[IR2dum]

I don't have a clue what y'all are talking about. I travel all the time and have never heard of such a concoction. Maybe I'm just oblivious to the obvious.

[Jaxon]

so, let get this right. If I make some grits and let them set to a loft I will have mush?

RAD, I am just a backyard jack, but I think if you cook some stone ground yellow grits with a little butter until it gets a real thick consistency, then you can put it in a loaf pan and chill it.  Take it out and slice it and fry some up.
This kind of mush has no meat or meat by-products in it.
I MAY add this to the menu at Backyard Jack's BBQ.

[Hub]

All that needs to be absolutely perfect is a big ol' biscuit and an ample bowl of GRAVY on the side.  Your fried mush is gorgeous!

Hub

[RAD]

so, let get this right. If I make some grits and let them set to a loft I will have mush?

RAD, I am just a backyard jack, but I think if you cook some stone ground yellow grits with a little butter until it gets a real thick consistency, then you can put it in a loaf pan and chill it.  Take it out and slice it and fry some up.
This kind of mush has no meat or meat by-products in it.
I MAY add this to the menu at Backyard Jack's BBQ.

Just added some to my shopping list

[TentHunteR]

Don, you sure know how to make an Ohio boy hungry!


RAD, that Jaxon is pretty smart. He pretty much nailed it, only instead of grits use regular yellow cornmeal (which is a finer grind).

Here's an easy recipe: 1 Part Yellow Cornmeal, 2 Parts water, and a little salt.  Cook until thick, then chill overnight in a loaf pan. Slice and fry in butter (or for 3 X the YUM... bacon grease).


If you like grits, then you'll like cornmeal mush.

Tim when you and Art are here on a road trip (maybe for the Ohio Gathering), I'll take you to the Amish Door for the breakfast buffet.  Hub should come too, because believe it or not, here in Ohio we DO know how to make sausage gravy too!   

[Las Vegan Cajun]

Don.....another fine looking plate, nicely done.

[Tonybel]

Perfect!!!!!!