Since I have a wooden deck up one story, I don't have the luxury of any charcoal grills, so the boneless skinless variety is my only choice. With the skin on,frying in my DO is the choice, which give me the crispy skins and fat. Yeah, FAT. Yum.

10-4 on the wooden deck.
Don't burn the house down cooking Pap.

Many moons ago I had a weber kettle grill, they're great for leg quarters. I almost wish I had one again just to cook leg quarters at least once a month.

The dark meat is great straight up or chopped up on top of a salad.

I don't mind the smoke, it's a signal for neighbors to come over, dinner is almost ready. I unpackage them, give then a quick rinse, leave the skin on, slather a lot of "slap ya mama" (yellow can) all over them, and on the grill they go.

Used to be, you could buy big sheets of stiff-pressed asbestos for a heat shield. One of the (country) houses I lived in eons ago in SE Kansas had two of them butted to each other in the corner to keep the heat from of the wood stove off of the walls. They were spaced from the slat'n'mortar wall with wooden thread spools.

The new house (not yet moved in) has a covered patio with the roof a bit low for grill work. I had the builder pour a 10'x20' patio extension so I could push the grill and smoker out onto that when I fire them up.

I like to grill drumsticks over Red Oak wood. Then grill Pittsburg Hot Links, Italian Sausage, and Brats. Arrange the Drumsticks in the pan, slice up all the sausage, and smother the drumsticks with the sliced up sausage.

The sausage will slowly “drip” down on the drumsticks, keep them moist, and add flavor.

Here is what it looks like:

Hey All,

We’re spending some time in Naples FL with some friends and thought you’d get a laugh at this Yankee guy’s excellent breakfast experience yesterday morning.
After Mass ... I had Country Fried Steak smothered in Saugage Gravy, two Eggs on top and a pile of Grits!

DAMN that was good! LOVE those Grits!

And yes Captain, I put nothing on my Grits except butter and salt, like ya told me!

Sorry, no photos.

Tony (I got a little Southern in me) LaPetri

Yummy, makes me want to make a batch of grits.

Pap

Tony--

I grew up in the south, taught my Yankee wife to like grits after we were married.

In college in Winston-Salem, had a friend from Long Island. He ate grits all right when we would go out for breakfast, but he wanted them in a bowl so he could add sugar and cream. Sacrilege to me and others in the restaurant.

Larry

Went on a golf trip to Myrtle Beach with a few friends years ago. Every morning one guy would order 2 eggs over home fries and smothered in biscuit gravy. YIKES, artery blockage alert!

Grits came with just about every hot lunch served at school in North Carolina. Rubberized grits. Sugar makes everything taste better.