MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 05-06-2010, 02:58 PM   #1
BigButzBBQ
is One Chatty Farker
 
Join Date: 03-16-10
Location: Northwestern Wisconsin
Talking The Gravy-Filled-Fatty Fried-Biscuit-Ball! pron!

I have found that littlest question of cooking can cause my mind to start racing w/ possibilities, such was the case when the thought of "Fried Food" came up.

My mind immediately jumped to thoughts of the Fry Bread that we make at home and some of the unusual doughs we've used to make it on the fly. There is this great quick one that we've done where you take Grands Biscuits, flatten them out poke a small hole in the middle and quick deep fry them up, oh-my-buttery-simple-to-make-deliciousness! But, I wanted to put a BBQ spin on things. So, I decided that if I was doing something biscuits then some Fatty gravy would be in order. Of course, this would have been far too easy, I had to make it more complicated just because I love running on the knife edge of cooking disaster.

In a stroke of genius or insanity, I thought, wouldn't it be great to flip the whole thing inside out? And thus! The Gravy-Filled-Fatty Fried-Biscuit-Ball was born!

It started by making a gravy straight from bacon grease which I was unable to get a picture of due to my mad scientist like giggling and throwing about of ingredients, and stirring, lots and lots of stirring.
Afterwards, I immediately transferred the gravy to a container and placed it in the fridge to cool and "set up" I was shooting for a heavy custard like consistency. It took about 4 hours for the gravy to set up enough for the purposes intended. Then the cling wrap and breakfast sausage came out. I made up a mat of sausage that would allow for a large chamber inside the sausage. Next, I spooned out the gravy over a section of the sausage and rolled up the sausage very very carefully, (this part of the process could be greatly improved.) To keep the Fatty together and a tube like shape, I employed the use of a Frogmat. From there, onto the UDS it went (Yes, finally a picture!).

The fatty cooked just until the point where I had gravy starting to leak out, I wanted the sausage cooked but, not totally dried out. From, the UDS the Gravy-Filled-Fatty was wrapped in cling wrap and put in the fridge until the next morning so the gravy would solidify once again. The next morning though, it was GO TIME. I started off by making up a batch of Paula Deans biscuits but, added a tablespoon of black pepper and switched out vegetable shortening for butter. Once the dough was made, I brought all of the elements together, including a pot of pure bacon grease to fry everything up in. (Yes, I had actually saved up that much bacon grease for this to be possible .)

The Fatty was cut into 1 inch sections, I would take biscuit dough in one hand and make a small bowl, place the fatty inside and then immediately place more dough on top to cover up the gravy center of the fatty, and from there worked the dough around from both sides until it joined and formed into a nice ball shape.

From there, off into the hot bacon grease they went to fry up!

There was one turn over required during the frying process to ensure that they achieved a nice golden brown color.

Due to the density of the dough, I was concerned that not all the dough had cooked and therefor not fully heated the inside so I threw them in an oven at 325 for 20 minutes to make sure they get nice and toasty on the inside. (mind you though, my oven is possessed and takes longer to cook things than it should.) I fried up a couple of eggs to go with it and voila!


OMG! These things are crispy and buttery on the outside with a nice black pepper taste the further in you go followed by an explosion of gooey gravy with salty sausage goodness.
In the end, these were quite a bit of work but, everything was from scratch and they tasted truly awesome.
__________________
Some call me... Tom...?

12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted:

Inventor of[B]:[/B][COLOR=black] [URL="http://www.bbq-brethren.com/forum/showpost.php?p=1273411&postcount=1"][B]3BGB![/B][/URL][B] , [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1284334&postcount=1"][B]Shigen![/B][/URL][B] , & [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1387858&postcount=1"][B]Bacone Scotch Egg Sundae![/B][/URL][/COLOR]
:hail:Avatar by Zydecopaws:hail:
[B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B]
BigButzBBQ is offline   Reply With Quote




Old 05-06-2010, 03:07 PM   #2
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

There are no words to describe it.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
[/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed]
[COLOR=Pink]SSS[/COLOR]
[/COLOR][/SIZE]
landarc is offline   Reply With Quote


Old 05-06-2010, 03:10 PM   #3
ammoore
On the road to being a farker
 
Join Date: 06-10-08
Location: Troy, IL
Default

It is one of the most beautiful things I've ever seen......
ammoore is offline   Reply With Quote


Old 05-06-2010, 03:10 PM   #4
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

Behold! I have seen the future!
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Old 05-06-2010, 03:11 PM   #5
planoguy
Full Fledged Farker
 
planoguy's Avatar
 
Join Date: 07-02-09
Location: Plano, TX
Default

Heart attack city but as Bob would say "I'd hit that"!!!
planoguy is offline   Reply With Quote


Old 05-06-2010, 03:16 PM   #6
Smokey Al Gold
is Blowin Smoke!
 
Smokey Al Gold's Avatar
 
Join Date: 08-13-08
Location: San Antonio TX
Default

My life is forever changed by this.
__________________
22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21
[URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL]
[URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2)

Creator of:
"The Great Chicken Sammich Debacle of 2010"
Smokey Al Gold is offline   Reply With Quote


Old 05-06-2010, 03:17 PM   #7
ammoore
On the road to being a farker
 
Join Date: 06-10-08
Location: Troy, IL
Default

Seriously, this should be available in the grocery store...I would buy it.
I may try this and freeze them just to have them on demand. Unfortunately, I think the demand would be too high in my household....biscuits and gravy are a favorite.
ammoore is offline   Reply With Quote


Old 05-06-2010, 03:18 PM   #8
tjus77
is One Chatty Farker
 
tjus77's Avatar
 
Join Date: 10-19-06
Location: Montgomery, TX
Default

I think my arteries snapped
__________________
Skinny Cooks Can't Be Trusted!
Lyfe Tyme Smoker
Campfire Cookset, Dutch Oven Cooking Table
Variety of Cast Iron DO's
Weber Genius Gas Grill, Weber Kettle

Cajuns make better lovers cause we'll eat ANYTHING.
tjus77 is offline   Reply With Quote


Old 05-06-2010, 03:19 PM   #9
Shiz-Nit
Babbling Farker

 
Join Date: 03-06-10
Location: kentucky
Default

that is lookin' good indeed
__________________
Bluegrass Southern Smokers

Instagram - bluegrasssouthernsmokers

Deep South GC28
Forno Venetzia wood fired pizza oven
Weber Summit S-670 natural gasser
Traeger pellet pooper
BGE's
Shiz-Nit is offline   Reply With Quote


Old 05-06-2010, 03:24 PM   #10
Alan in Ga
is One Chatty Farker
 
Join Date: 12-19-09
Location: Macon,Ga
Default

WOW Now I could kill about a dozen of those. NICE
__________________
NB Black Diamond, 57 Smokehouse BBQ Team
[URL="http://www.57smokehouse.blogspot.com/"]www.57smokehouse.blogspot.com/[/URL]
Certified GBA Judge/Competetior
[SIZE=3]Golden Goose Egg(4 Times Certified)[/SIZE]
[SIZE=3]Stumps 223 ,2 UDS,NB Hondo[/SIZE]
Alan in Ga is offline   Reply With Quote


Old 05-06-2010, 03:27 PM   #11
BigButzBBQ
is One Chatty Farker
 
Join Date: 03-16-10
Location: Northwestern Wisconsin
Default

Quote:
Originally Posted by landarc View Post
There are no words to describe it.
Quote:
Originally Posted by ammoore View Post
It is one of the most beautiful things I've ever seen......
Quote:
Originally Posted by bigabyte View Post
Behold! I have seen the future!
Quote:
Originally Posted by planoguy View Post
Heart attack city but as Bob would say "I'd hit that"!!!
I take this all as extremely high praise!
I seriously wish everyone could have tried one of these.
__________________
Some call me... Tom...?

12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted:

Inventor of[B]:[/B][COLOR=black] [URL="http://www.bbq-brethren.com/forum/showpost.php?p=1273411&postcount=1"][B]3BGB![/B][/URL][B] , [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1284334&postcount=1"][B]Shigen![/B][/URL][B] , & [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1387858&postcount=1"][B]Bacone Scotch Egg Sundae![/B][/URL][/COLOR]
:hail:Avatar by Zydecopaws:hail:
[B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B]
BigButzBBQ is offline   Reply With Quote


Old 05-06-2010, 03:28 PM   #12
BigButzBBQ
is One Chatty Farker
 
Join Date: 03-16-10
Location: Northwestern Wisconsin
Default

Quote:
Originally Posted by ammoore View Post
Seriously, this should be available in the grocery store...I would buy it.
I may try this and freeze them just to have them on demand. Unfortunately, I think the demand would be too high in my household....biscuits and gravy are a favorite.
Found that if you fridge them, 2 minutes in the microwave and let them sit for a minute and it's almost as good as fresh.
__________________
Some call me... Tom...?

12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted:

Inventor of[B]:[/B][COLOR=black] [URL="http://www.bbq-brethren.com/forum/showpost.php?p=1273411&postcount=1"][B]3BGB![/B][/URL][B] , [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1284334&postcount=1"][B]Shigen![/B][/URL][B] , & [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1387858&postcount=1"][B]Bacone Scotch Egg Sundae![/B][/URL][/COLOR]
:hail:Avatar by Zydecopaws:hail:
[B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B]
BigButzBBQ is offline   Reply With Quote


Old 05-06-2010, 03:29 PM   #13
fat boy
Is lookin for wood to cook with.
 
Join Date: 09-25-09
Location: Huntsville, AL
Default

No words to describe it. They should've sent a poet.
fat boy is offline   Reply With Quote


Old 05-06-2010, 03:32 PM   #14
Hofy
On the road to being a farker
 
Join Date: 06-26-09
Location: Outskirts of the Internet
Default

Wow, just wow! That is pure genius!!
__________________
If I wanted to cook on gas, I would stay inside and use the stove.
Hofy is offline   Reply With Quote


Old 05-06-2010, 03:38 PM   #15
DC-Q
Full Fledged Farker
 
Join Date: 01-07-09
Location: Granville, Ma.
Default

I think this should be on TV with the bacon EXPLOSION!!! one of each would probably make a guy drop dead on the spot. I bet it'd be worth it though. Nice Job!!!
__________________
S&W 500 Mag Traeger 075 (2) Traeger 070 a Spit a UDS [COLOR=darkorange]ORANGE[/COLOR] Thermapen
DC-Q is offline   Reply With Quote


Reply

Tags
Fried-Biscuit-Ball, must have one, My biscuits are burnin!

Similar Threads
Thread Thread Starter Forum Replies Last Post
FIRST EVER: Biscuits and Gravy Fatty with PRON Three porks Q-talk 33 02-22-2010 09:19 PM
Fatty, Egg, and Cheese Biscuit. Wyatt Q-talk 13 11-23-2008 08:01 PM
Brisket Biscuit & Gravy AND Feesh Supper Greendriver Q-talk 11 08-11-2008 04:11 PM
Biscuits and Fatty Gravy (pron) CrackerJack from KC Q-talk 16 02-09-2008 09:07 PM
Brisket Biscuit and Gravy Greendriver Q-talk 24 07-03-2007 06:46 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 03:23 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts