caseydog
somebody shut me the fark up.
I decided to make some chicken fried steak, mashed potatoes, and fried okra on Sunday, but wanted to try grilling the CFS using the kettle fried chicken technique.
So, here we go. I made the gravy first. A good CFS gravy must start with butter. Half a stick of butter.
Then you need an equal amount of flour, and some serious stirring.
Then you need milk, salt and fresh ground black pepper.
It starts off watery, but once it hits a boil, it thickens up just right.
Next, I made some garlic mashed potatoes, from scratch, of course. I like to leave the skins on my taters for mashing. Just some milk, butter crushed garlic, salt and pepper in the mixer.
I took some top sirloin, and beat the crap out of it. I like to make my CFS with better steak than is traditionally used.
I dredged the steak in flour, then through an egg wash, then through flour again, and finally coated it with melted butter. Then, on to the 18.5 OTG indirect.
I deep fried some breaded okra to sop up some more of that gravy, and when it was all plated up, it was a cardiologist's worse nightmare, but I sure did enjoy it.
The kettle fried steak tasted great, but a too much of the crust fell off during the cook, so I probably won't do that again. The gravy was awesome. A good Sunday dinner all around.
CD
So, here we go. I made the gravy first. A good CFS gravy must start with butter. Half a stick of butter.
Then you need an equal amount of flour, and some serious stirring.
Then you need milk, salt and fresh ground black pepper.
It starts off watery, but once it hits a boil, it thickens up just right.
Next, I made some garlic mashed potatoes, from scratch, of course. I like to leave the skins on my taters for mashing. Just some milk, butter crushed garlic, salt and pepper in the mixer.
I took some top sirloin, and beat the crap out of it. I like to make my CFS with better steak than is traditionally used.
I dredged the steak in flour, then through an egg wash, then through flour again, and finally coated it with melted butter. Then, on to the 18.5 OTG indirect.
I deep fried some breaded okra to sop up some more of that gravy, and when it was all plated up, it was a cardiologist's worse nightmare, but I sure did enjoy it.
The kettle fried steak tasted great, but a too much of the crust fell off during the cook, so I probably won't do that again. The gravy was awesome. A good Sunday dinner all around.
CD
