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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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11-23-2012, 08:48 AM | #1 |
Knows what a fatty is.
Join Date: 10-31-12
Location: Spokane, WA
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Smoked gravy - BEST. THING. EVER!
First time smoking a turkey and the wife was fretting over the gravy. We've deep fried the last two years and did not have real gravy.
I bought a second rack for the UDS and placed a pan on it. Placed the turkey on the top rack. In the pan, I threw in the following: - turkey neck - turkey back (from spatchcocking) - 2 cups of boiling water with sugar and salt (this was to prevent the drippings from burning before they had a chance to collect) - 1/2 cup of apple cider vinegar - half an onion cut up into chunks - 1 apple sliced up I tell you what...this was the most amazing turkey gravy I've ever had.
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Whiskey makes everything better. |
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11-23-2012, 09:50 AM | #2 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Sounds good! Nice lookin' bird.
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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11-23-2012, 10:13 AM | #3 |
is One Chatty Farker
Join Date: 12-05-09
Location: Sandia Park,N.M. (land of entrapment)
Name/Nickname : el jefe
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That looks like the way to go, Good Job! I've gotta try that.
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"It's all done with smoke and mirrors..............I think I like smoke the best" UDS with 007 mods and pizza top Highly modified Bandera w/ griddle on firebox Mini SJ/UDS micro mini UDS Smokey Joe's 1983 22.5" Weber kettle |
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11-23-2012, 05:55 PM | #4 |
Got Wood.
Join Date: 07-02-08
Location: Pork Potentate
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I like the idea of a vinegar. I don't think I've seen a gravy with vinegar before.
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WSM x 2, Weber 18.5", Weber 22" x 2, Performer, Genesis Gasser |
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11-23-2012, 06:02 PM | #5 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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It really is the way to go. I also do this for chickens. Provided they fit in the pan, I just set them in the pan and smoke them.
I just pour all those drippings into a tall glass and skim the fat from the top and use the fat to replace some or all of the butter when making the roux. I use the liquid from the drippings as the liquid to make the gravy, usually adding a little cream and milk to give it body. Best damn gravy ever in my opinion. Flavor matches the meat.
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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. |
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11-23-2012, 07:39 PM | #6 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I've been seriously considering adding a second grate in the UDS just to place a pan to catch drippings on larger cuts, which is something I have been remiss in until recently. I like the boiling water idea to keep the drippings from burning. And biggy - I actually really salivated reading your post.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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11-23-2012, 07:44 PM | #7 |
Babbling Farker
Join Date: 02-29-12
Location: San Berdoo, CA
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I did what you did and everyone loved the smoked gravy.... My brother was just pouring it on everything.
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Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers |
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11-23-2012, 07:52 PM | #8 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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My secret pleasure is gravy on peas with white pepper and mint!
Or maybe it is peas floating in gravy...but gravy over roast vegetables is heaven!
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Hold my dang beer... |
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11-23-2012, 08:09 PM | #9 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
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11-23-2012, 08:59 PM | #10 |
Found some matches.
Join Date: 08-03-11
Location: Austin, TX
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Sounds like you've started a new T-Day tradition! Nice work. I've done something similar in the past but I'm a little apple happy and need to learn to cut back on the fruit and go with something more like your recipe. The vinegar is also an interesting idea and definitely something to experiment with the next go round.
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AspenTD - New Braunfels Bandera Smoker / Weber Genesis Silver B / Wine Box Cold Smoker |
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11-23-2012, 10:49 PM | #11 |
Knows what a fatty is.
Join Date: 10-31-12
Location: Spokane, WA
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Thanks for the comments. The cider vinegar was always my default go to on my water smoker. On my ECB, I used random different liquids in the water pan to test.
My favorite was using my daughter's kool aid (I had been drinking and it sounded like a good idea). Those ribs had an awesome Island Berry Blue flavor! I think this gravy turned out as well as it did because I made a roux with the drippings.
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Whiskey makes everything better. |
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11-26-2012, 10:27 AM | #12 |
On the road to being a farker
Join Date: 01-18-10
Location: Tustin, CA
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We've been doing the smoked gravy thing for a few years now. I've had times when it's been a little too smokey, however. This year, I made two batches of stock- one for under the turkey, and one that I did on the stove top. I then mixed the two batches together. This ensured that there was just a hint of smoke in the gravy, but not too much.
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