Grillin' With Wolf: Cedar Planked Shrimp and Grits

Clemson University is located on the western tip of South Carolina in Clemson. The university was founded in 1889 as an agricultural military academy. Clemson didn't become a civilian co-ed university until 1955. Horace Grant, Brian Dawkins, Jim Speros, Strum Thurmond, and Lee Brice all attended Clemson, though their most cherished alum is probably Robert H. Brooks (yeah the guy who founded Hooters).

Clemson fans are big in spending $2 bills at away games.

It's the same as it was 30 years ago, said George Bennett, the founder of the $2 bill tradition.
Mr. Bennett said he began the $2 bill strategy when Georgia Tech decided to stop its series of games against Clemson. Clemson fans wanted to show Atlanta businessmen how big an economic mistake that would be.

So if someone painted Clemson Orange hands you a tiger paw stamped $2 bill this week let him/her know that the 70's are over and everyone uses debit cards now.

This week we are going to have a little southern dish that really has nothing to do with the west side of South Carolina, but you never need a really good reason to eat cedar planked shrimp and grits.

Ingredients

• About a pound of fresh local shrimp per person if head on (half a pound works if already cleaned).
• One cedar plank per pound of shrimp
• Yellow stone ground grits (don't you dare buy that instant stuff)
• Real butter
• Thick center cut bacon
• Cheddar cheese, white cheddar, Vermont cheddar or any really good melting cheese
• Scallions

You need to soak the cedar planks about an hour before you are going to cook. You can soak the planks in water, beer, or stock. If you want to make your own stock to soak the boards in it is easy. Clean your shrimp at home and throw their heads, shells, and tails in a pot of water (about 2-3 cups of water). Add three stocks of celery, one medium onion, 2 cloves of garlic, one whole lemon cut into slices, 2 bay leaves, 3 sprigs of thyme, salt and pepper. Bring to a boil then reduce to simmer for 30-45 min. Strain the stock into a jar and throw the rest out.

Now you have soaked planks and cleaned shrimp. Get your coals hot and aim for a medium heat. Grits and bacon take the longest so you will want to cook them first. Follow the directions on your grits and put them in a bean pot on the grill. Two servings is usually 1/2 cup of grits to 2 and 1/4 cups of water. Put your pot directly over the coals and bring the water to a slight boil. Cover the pot with aluminum foil and move off the direct heat. Check the grits every so often and stir them, they are done when the water is absorbed and the grits are smooth and creamy (add your butter). Place your bacon on aluminum foil over the heat, curl the foil up a bit so the grease doesn't drip down and cause flair ups. Cook the bacon crispy and pull off the grill. Prepare the planks by putting them on the grill for 2 minutes then flip them. Next, put your shrimp on the planks and season them (salt and pepper works, though I use Zatarain's). After 1-2 minutes flip the shrimp over and season other side. Shrimp do not take very long to cook on the grill so watch them because they easily become dry. The rule of thumb is when the shrimp starts to lose its original color it is done.

Cut up scallions, shred cheese, chop bacon, and if you want the shrimp cut up do that to. Add everything to the grits, finish with salt and pepper.

For coma inducing grits add a teaspoon of bacon grease.