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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-02-2007, 08:18 AM | #1 |
is One Chatty Farker
Join Date: 08-27-06
Location: Dalton, Ga
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Brisket Biscuit and Gravy
I have never had any better biscuits and gravy than this right here and I come from a long line of the worlds best at making this stuff. Burnt ends will definitely end up in the gravy pan at mi casa from now on. Just in case someone might not already know this that extra biscuit is there so you can use it so sop into that over / easy egg to test to see if the biscuits are as good as they are spose to be before diving into the rest of it – kinda like a test biscuit.
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Greendriver, -------------------------------------------- Blog - Carpet Capitol Living |
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07-02-2007, 08:43 AM | #2 |
is one Smokin' Farker
Join Date: 07-18-06
Location: Southeast Missouri
Name/Nickname : Mooner
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Man that looks good. I cravin some biscuits and gravy right now!!
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MOFO Chapter Blue Moon Porkers Yoder ys1500 / Masterbuilt 1050 / Pit Barrel Cooker |
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07-02-2007, 08:45 AM | #3 |
is One Chatty Farker
Join Date: 12-18-06
Location: Nashville, TN
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We had bisquits & gravy Sunday morning. Good stuff.
Burnt end bisquits. Mmmmmm.....
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Cheers, Adrian Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver Jere Baxter-Edgefield Lodge 254 F&AM |
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07-02-2007, 09:03 AM | #4 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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Breakfast of Champions
I gotta get me some of that!!!! Good looking eats!!!!
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07-02-2007, 09:07 AM | #5 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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How did you get the Brisket into the biscuit?
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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07-02-2007, 10:03 AM | #6 |
is One Chatty Farker
Join Date: 08-27-06
Location: Dalton, Ga
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It's not in the biscuit but rather it is cooked in with the gravy and then spooned on top of the biscuits. Now here's another Ga country boy technique for eating biscuits and gravy that I left out. You see how I got them biscuits turned upside down with the gravy on top of em? That's because biscuits that is made just right will be a little crustier on the bottom than they are on the tops and if you leave em whole like that and turn em upside down and don't get your gravy too thick your biscuits is gonna soak up that gravy kinda and you are gonna be happy happy happy.
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Greendriver, -------------------------------------------- Blog - Carpet Capitol Living |
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07-02-2007, 11:55 AM | #7 |
is one Smokin' Farker
Join Date: 09-12-05
Location: Owego, NY
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Looks great and I would put just a Little Black pepper on it. Just kidding It looks Great and I would not change a thing. It is good to see I am not the only on who puts a little black pepper on Cantaloupe. Nice pictures thanks
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Charlie Beasley New Owner of old Bandera (8 years or so) New Smokette 008 (Love IT) |
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07-02-2007, 12:07 PM | #8 |
is One Chatty Farker
Join Date: 05-14-07
Location: Cambridge,Ia
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Good idea. Looks great!
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07-02-2007, 01:24 PM | #9 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Can't believe he actually answered that.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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07-02-2007, 01:28 PM | #10 |
Babbling Farker
Join Date: 12-05-06
Location: Van Alstyne TX
Name/Nickname : Mike
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Damn, that looks good! I see you like pepper too
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07-02-2007, 01:31 PM | #11 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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I want to know,
Where'd you get that plate!
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07-02-2007, 02:23 PM | #12 |
is One Chatty Farker
Join Date: 08-27-06
Location: Dalton, Ga
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You missed the part about how to eat this stuff. Well, that's how you get the brisket in the biscuit. See?
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Greendriver, -------------------------------------------- Blog - Carpet Capitol Living |
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07-02-2007, 04:46 PM | #13 |
Full Fledged Farker
Join Date: 05-29-07
Location: Sacramento, CA - 2-hours from everywhere
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I hate messing with lard or solid shortening when making biscuits. I also hate cleaning the measuring cups smeared with lard or solid shortening. Finally, I hate trying to roll out sticky dough. It sticks to my hands, the rolling pin, the board, etc. You have to add more flour to the bread board, making another mess.
I made up this recipe that avoids all of that by using vegetable oil as a shortening. The dough in this recipe is not sticky. It's easy to handle. I don't even use a rolling pin. I just press it flat with my hands. I never seem to have buttermilk on hand. This recipe uses milk and vinegar as a substitute. I always have those in stock. Even with those shortcuts this recipe makes flaky delicious biscuits. Give it a try. No Doh! Biscuits 3 cups all purpose flour 4 teaspoons baking powder 3 teaspoons granulated sugar 3/4 teaspoon cream of tartar 3/4 teaspoon salt 1/2 cup vegetable oil (I use canola) 1 cup cold milk 1 Tablespoon distilled vinegar Preheat oven to 400 F. Measure flour, baking powder, sugar, cream of tartar and salt into a stand mixer. Mix on low for 15-seconds With mixer on low, add vegetable oil slowly to dry ingredients. Set mixer to medium and mix for 30-seconds or until mixture looks like dry cornmeal. Stir vinegar into milk. Add milk/vinegar to flour mixture and mix on medium for 15-seconds. Turn dough out onto bread board and knead several times. Roll dough out to 1/2 to 3/4 inch thickness. Cut with biscuit cutter and place on baking sheet. Bake on middle oven rack at 400 F. for 20-minutes. Makes 1-dozen, 2-1/2 inch diameter biscuits.
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07-02-2007, 04:51 PM | #14 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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Cool. I had the same idea and planned to try it this week with some leftover brisket. Was going to call it: "Briskets and Gravy". Now I gotta try it.
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07-02-2007, 04:53 PM | #15 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I think if I dig in my freezer I might find some leftover brisket...
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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