Discussion Thread -> "For The Love of Gravy!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

Where did you find Chantrels in Lauderdale or did you fly them in?Some impressive food once again JED.Whats next....some fresh porchinis, morrels or white Italian truffles shaved table side, I think foie gras is still legal in FL., yet Beluga caviar is not(I ate so much of that back in the day, man those were the days paired with MOET.We called it on the job training) or maybe fresh Dover Sole and are you certified for Fugu?Perhaps completing the evening with a cup of fresh brewed kopi luwak.

My dinner tonight was a bowl of barely cooked veggies. with some bow ties.(DRs. order)

scp said:

Is that scallions or leaks in those taters?

Click to expand...

Scallions. Good eye!
Jed

57borntorun said:

Where did you find Chantrels in Lauderdale or did you fly them in?Some impressive food once again JED.Whats next....some fresh porchinis, morrels or white Italian truffles shaved table side, I think foie gras is still legal in FL., yet Beluga caviar is not(I ate so much of that back in the day, man those were the days paired with MOET.We called it on the job training) or maybe fresh Dover Sole and are you certified for Fugu?Perhaps completing the evening with a cup of fresh brewed kopi luwak.

My dinner tonight was a bowl of barely cooked veggies. with some bow ties.(DRs. order)

Click to expand...

Chantrels were from Costco, believe it or not. Dover Sole is my favorite but I won't ever pay the price for it here again. Last time ended up with frozen mush! Yuck

Dang Jed as usual, that looks amazing!

Adding the Chantrel's was the true topper there.

CharredApron said:

Chantrels were from Costco, believe it or not. Dover Sole is my favorite but I won't ever pay the price for it here again. Last time ended up with frozen mush! Yuck

Click to expand...

Would that be the Costco at 595? If so go figure.

Once again Jed you scare the pants off of me and keep me from entering.
I may have to try it pant-less though.

Great cook, and looks wonderful.

This will be my entry in the throwdown. I did a Swiss steak yesterday.

Trimmed the fat from some beef bottom round steaks.


I cut the steaks into smaller portions and then worked out my frustrations on them. In hindsight, I probably should have cooked this on Friday.


Dredged the steaks in flour.


Gathered up the remaining ingredients to take outside.


Browned both sides of the steaks in the dutch oven. It was very cool and somewhat windy yesterday. I had a horrible time getting things up to temperature even with using my Chargriller as a wind block. :mmph:


Sauteed the aromatics for a bit and then combined the rest of the ingredients.


After submerging the steaks in the liquid, I closed up the dutch oven to cook for about an hour and half.


Plated up and enjoyed. This will be my entry shot.


Thanks for looking.

MadCityJim's Sunday Gravy

Here is my take on a traditional Italian Sunday Gravy. We actually make this several times a year, but we don’t always put this many kinds of meat in it. And I don’t always sear off the meats on the kettle. But for special occasions, this is the only way to go:

Here we go:
Beef Brociole: Pounded out round steak stuffed with garlic, parsley, Romano, and Parmesan.


Here are the meats ready for the grill. Beef Braciole, Ribs, Meatballs, Italian Sausage and the onions.


Here’s a shot of everything on the grill. Well, not everything, there were 3 batches tonight.


Here’s the pile of meat off the grill:


The caramelized onions are chopped up and added to the tomatoes along with a whole head of garlic. Salt, pepper, and oregano round out the seasoning.


The meats in the pool for a 4-5 hour cook.


Here it is all plated up and ready to bring to the table.


And here is my entry photo:


Thanks for looking!

I love Braciole. In a Major way! That is why the special rules included gravy the "Italian Way" Thanks for all your efforts, may they not be in vain! Great Job!
Jed

No Mas Pantalones!

Last minute entry.
Like I said, Jed's cooking scared the pants off of me, but I cooked anyway.
Today I cooked Stuffed leg of lamb with a orange gravy.....
The double entry.

First open the leg up with some cuts into the meat.

View attachment 86836

Lamb, mushrooms, onion, garlic, parsley, spices, oranges and some bread.

View attachment 86834

Chop everything up, sauté the onions and garlic.

View attachment 86835

Toss in the mushrooms and cook until the liquid is gone. Add the bread, parsley, spices and orange zest.


View attachment 86838


Lay it all nice up in the leg.

View attachment 86837

Roll it tight and tie.
I put some of the trimmed fat across the top so it could render for the gravy and flavor the stuffing.

View attachment 86839

Like I said, Jed's cooking skills can sometimes scare the pants off of me, so I kept a good eye out for him.

View attachment 86840

My meat is done and will rest while I make the gravy.

View attachment 86841

Pour the drippings into a pan, make a rue and add some beef stock and reduce.

View attachment 86842
View attachment 86843

Add a chopped up orange and sauté for a Mountie or so.

View attachment 86847

On the platter,

View attachment 86844

And the plate

View attachment 86845

This was delicious!
Thanks for looking.

Please use this as my entry picture

View attachment 86845

Here is my official entry.

Cook thread: http://www.bbq-brethren.com/forum/showthread.php?p=2672924

I made smoked and braised lamb shanks with root veggies, braised in wine, beef broth and herbs. Then I made a gravy with the liquid.

It was really good!

Here is my entry shot.

Had to get in of this TD also. Made the "poutine burger" here's the cook thread...
http://www.bbq-brethren.com/forum/showthread.php?p=2673088#post2673088

Entry pic...


Good stuff!! :grin:

Wow! some great late entries!!!

Oh and Jed, stop scaring folks. I didn't need to see a fish in underwear.... :twitch::tsk:

Thermal Mass said:

Wow! some great late entries!!!

Oh and Jed, stop scaring folks. I didn't need to see a fish in underwear.... :twitch::tsk:

Click to expand...

Me neither but damn funny just the same! :shock: