Fifteen Hour Grits

By Sean Kenniff | Briana Balducci

By

Sean Kenniff
Briana Balducci
BBQ Shrimp & Grits: Gulf Coast Shrimp, Creole Barbecue Sauce, Anson Mills Grits, and Soft-cooked Egg
BBQ Shrimp & Grits: Gulf Coast Shrimp, Creole Barbecue Sauce, Anson Mills Grits, and Soft-cooked Egg

In the immortal words of Vincent Gambini from the film “My Cousin Vinny”: “Perhaps the laws of physics cease to exist on your stove! Were these magic grits? I mean, did you buy them from the same guy who sold Jack his beanstalk beans?!” Turns out, when you’re cooking at 8,000 feet, the laws of physics don’t “cease,” but they do change due to low air pressure, which has the opposite effect of a pressure cooker. Plus, water temperatures max out at about 198ºF. So, when New Orleans native Chef Will Nolan of Eight K at Viceroy Snowmass makes a 10-gallon pot of Anson Mills grits, “the breakfast crew starts them and the dinner crew pulls them. It’s like a family bonding experience. Big brother gets mad if you burn the grits!” Nolan serves his grits with shrimp, a family barbecue sauce, and a three-minute egg (that really takes six minutes).

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