anthony: the south is not a monolith. there are pockets of weirdness, awesomeness, and then there s charleston. where for some time now important things have been happening with food. a lot of them having to do with this guy. [ laughter ] i took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha la la la la sha la la la la la sha la la la la sha la la la la la la anthony: what are we drinking? beer? we drinking harder stuff? what s going on? sean: i usually go with a budweiser and a jagermeister. anthony: budweiser and a jagermeister? so any notion of going local right out the window. sean: yeah. bartender: two jagers? anthony: uh, yeah, two jagers. yeah. cheers. good to see you again, man. sean: cheers, man. the first one s never good. the first one is never good. but it gets easier after the first one. anthony: so, look, um, this is no
in the 19th century pre-civil war. anthony: that s good. bill: this is amazing. anthony: yes. bill: oh god. sean: so shrimp and grits is the dish of charleston. i mean, it really is. it s the dish i crave when i leave charleston and come back. this version is one of the older ones where we actually make hominy first by nixtamalizing the corn, so you ll taste a little the grits are a little bit different. anthony: oh, yes. oh, that s really great-looking. sean: and we make a brown gravy, which is the most classic way, and on top crispy pig ears. anthony: you get grannies coming and saying, i haven t tasted this since i was a little kid. sean: yeah, exactly, man. anthony: wow, that s good. sean: mm.
bill: this is amazing. anthony: yes. bill: oh god. sean: so shrimp and grits is the dish of charleston. i mean, it really is. it s the dish i crave when i leave charleston and come back. this version is one of the older ones where we actually make hominy first by nixtamalizing the corn, so you ll taste a little the grits are a little bit different. anthony: oh, yes. oh, that s really great-looking. sean: and we make a brown gravy, which is the most classic way, and on top crispy pig ears. anthony: you get grannies coming and saying, i haven t tasted this since i was a little kid. sean: yeah, exactly, man. anthony: wow, that s good. sean: mm.
pre-civil war. anthony: that s good. bill: this is amazing. anthony: yes. bill: oh god. sean: so shrimp and grits is the dish of charleston. i mean, it really is. it s the dish i crave when i leave charleston and come back. this version is one of the older ones where we actually make hominy first by nixtamalizing the corn, so you ll taste a little the grits are a little bit different. anthony: oh, yes. oh, that s really great-looking. sean: and we make a brown gravy, which is the most classic way, and on top crispy pig ears. anthony: you get grannies coming and saying, i haven t tasted this since i was a little kid. sean: yeah, exactly, man. anthony: wow, that s good. sean: mm.
anthony: ooh. sean: so just grab your spoon and just dig all the way down. the oysters are in the bottom. anthony: how old is this recipe? sean: it was well-documented in the 19th century pre-civil war. anthony: that s good. bill: this is amazing. anthony: yes. bill: oh god. sean: so shrimp and grits is the dish of charleston. i mean, it really is. it s the dish i crave when i leave charleston and come back. this version is one of the older ones where we actually make hominy first by nixtamalizing the corn, so you ll taste a little the grits are a little bit different. anthony: oh, yes. oh, that s really great-looking. sean: and we make a brown gravy, which is the most classic way, and on top crispy pig ears. anthony: you get grannies coming and saying, i haven t tasted this since i was a little kid. sean: yeah, exactly, man. anthony: wow, that s good. sean: mm.