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-   -   Biscuits and Gravy, plus (lots of pics) (http://www.bbq-brethren.com/forum/showthread.php?t=32001)

cmcadams 09-24-2007 03:26 PM

Biscuits and Gravy, plus (lots of pics)
 
Yes, this is q talk... it's Sausage gravy made with a fatty! Sausage gravy just found out what it's going to be when it grows up... Fatty gravy!

Biscuits are great, and really simple, and much better than canned... recipe at
http://pinchmysalt.com/2007/09/18/ho...-from-scratch/

If you haven't made either... do it this weekend! There's more info on my blog, but here are most of the pics.

You start by making a non-seasoned fatty from country sausage, then:
http://farm2.static.flickr.com/1230/...b6e66d955d.jpg
http://farm2.static.flickr.com/1087/...ad9bfe391f.jpg
http://farm2.static.flickr.com/1438/...70bb72c6e6.jpg
http://farm2.static.flickr.com/1047/...67b012fcff.jpg
http://farm2.static.flickr.com/1240/...524b066523.jpg
http://farm2.static.flickr.com/1196/...ef899df0e6.jpg
http://farm2.static.flickr.com/1391/...2dc32ef9a4.jpg
http://farm2.static.flickr.com/1295/...a94c7f68cf.jpg

And the biscuits:
http://farm2.static.flickr.com/1080/...7070a0a8af.jpg
http://farm2.static.flickr.com/1149/...50d60911c8.jpg
http://farm2.static.flickr.com/1412/...1468ad473d.jpg
http://farm2.static.flickr.com/1333/...47d717c0cd.jpg
http://farm2.static.flickr.com/1083/...5486ce0f74.jpg

And the results:
http://farm2.static.flickr.com/1384/...187bf17570.jpg
http://farm2.static.flickr.com/1341/...4b44d16e3c.jpg

VGuilford 09-24-2007 03:30 PM

All I gotta say is Wow. :eusa_clap

SmokyOkie 09-24-2007 03:33 PM

What time should I be there Sunday morning?:redface:

backyardchef 09-24-2007 03:34 PM

That looks great, Curt! Nice job....

I really love the 'step-by-step' pictures. Wish I had the planning and patience to do that kind of thing. You're a good teacher.

cmcadams 09-24-2007 03:37 PM

Thanks, Matt... now if I can only get more on the cook's kitchen! (working on it this week, I promise).

Tim, breakfast was yesterday. :)

And my wife thinks I'm nuts, having lights set up in the kitchen, working around a tripod, etc... But I think the photos are getting better. Now I just need a better camera!!!

vr6Cop 09-24-2007 03:38 PM

Phatay Gravay! Awesome! :biggrin:

Ron_L 09-24-2007 03:42 PM

I just have on thing to say, Curt...

I HATE YOU! I HATE YOU! I HATE YOU! http://img84.echo.cx/img84/2518/hissyfit8wr.gif

:-D

That looks soooo good! Did you add any additional fat to the fatty in the pan? How about a thickener or some sort? flour? and did you use whole milk?

I happen to have a raw fatty in the fridge and I am going to fire up the Performer for some pork chops this evening. I think I can find room for a fatty in the kettle :rolleyes: It won't be the same as in the smoker but I'll bet it will still be pretty good.

cmcadams 09-24-2007 03:47 PM

Ron, I didn't add more fat; it didn't need it, in my opinion. I like that there wasn't too much grease, but enough to get the flour browned and not stick in the skillet.

I used whole milk... It's rich enough without being half and half, though that would be very good, or a mix of the two. The recipe's on my blog, but I did use flour, about 2-3 tbsp. you can add a bit of sage, too, though I like the smoke to shine through a bit more; the sage competes a bit.

the biscuits are very simple, and so much better than store-bought.

LMAJ 09-24-2007 03:48 PM

Curt, I have always wondered about using a fattie for making gravy - one question - is there enough fat left to render out from the fattie to make a good roux?
Thanks - L-M

===================
Edit
Ron - you and I are thinking along the same lines....
Curt - saw your answe to Ron - Thanks

SmokyOkie 09-24-2007 03:49 PM

Hey Curt, do you have any step by steps for tomato pie instruction?

cmcadams 09-24-2007 03:55 PM

I think I do on my blog...
http://blog.buckymcoinkumsbbq.com/20...omato-pie.html

Papa Hogg 09-24-2007 04:08 PM

NICE...Drooling mod

Greendriver 09-24-2007 04:19 PM

plenty bbq enough for me and it wouldn't matter if it wasn't, I'd still like to have a plate or three.

Pork Chop 09-24-2007 05:01 PM

Yum Yum I might toss a egg or two on top and call it a day.

cmcadams 09-24-2007 05:14 PM

LM, there's enough fat for me... Not a lot, but enough to not stick and to soak up the flour when it's browning.


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