doing grillades for breakfast @ death valley

I am not a cook by any means, but my rec is to buy a good quality meat and cook it slow. I hate when I have grillades that are tough and fatty.

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but my rec is to buy a good quality meat and cook it slow

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I would say do the opposite. Buy a cheaper cut of meat and cook it slow.. The cheaper cuts have much much more flavor. Just remember to pound it out and trim it. Cook it right and it will be just as tender as any other cut and the end result will be a much more flavorful grillade.

the wife smothered some grillades last night

I used pork butt the other day to make some. No real recipe, but here's what I did. 2 days ahead of cooking, I cut the meat into 1 by 4 inch stips and trimmed all the fat. I marinated it with Tony's , 1/2 cup of mustard and 1/2 cup of vinegar. On the day of cooking, I lightly floured the meat, and browned it quickly in some canola oil. Removed the meat and put in a large onion, 1 bell pepper, and about 3 stalks celery...all chopped fine. Added about 4 fresh, crushed garlic cloves and cooked 'till the onions began to carmelize.I added some(@ 1/2 tablespoon)thyme, basil, and oregano,then about 4 bay leaves. Added about 8 oz. of sliced fresh mushrooms,a chopped tomato or 2 and the meat.Then covered with Beef stock and a cup or so of red wine.I cooked it about 2.5 to 3 hours, slow, until the grillades were very, very tender and the gravy cooked down. Adjusted the salt and peppers(red and black ) to my own taste.Added green onion, parsley and diced red bell bepper at the end. Turned out real well.

i'm trying to cook it lafourche parish style.
no gravy and stuff, just marinaded meat cooked on the griddle with onion, bellpeppers. served with grits but awesome on pistolettes.

So what's the consensus? Beef? (cheap cut, nice cut, baby beef), Pork? I am gonna make some on Sunday and I forgot to look in my Plantation cookbook before I left for the coffee shop. (grocery is on the way home)

I've done pork and venison with good success. Beef has to be fine, too, but I'm a fan of pork with brunch.And, Boston butt or pork steaks will be cheaper than beef.

Sounds good. I probably smelled it Sat. as there were some great smellin' tailgates on campus.

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i will do it again for bama

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Where did you say that tailgate was Chack?