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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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04-03-2013, 12:33 PM | #16 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Where can I find such useful sounding invention? Spoons-R-us?
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04-03-2013, 12:36 PM | #17 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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PM Phil. He knows EVERYTHING about spooning...
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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04-03-2013, 12:37 PM | #18 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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Since I rarely cook from scratch for myself, here is my recipe for biscuits & sausage gravy. The biscuits are frozen.
They're actually very good. OK pretty good. So is the canned gravy. Nothing to add but your favorite hot sauce.
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Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
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04-03-2013, 12:42 PM | #19 | |
Full Fledged Farker
Join Date: 02-18-13
Location: Terre Haute, Indiana
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Quote:
You nailed it!!! That's how it's done!
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04-03-2013, 12:44 PM | #20 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I have to say, when I am really being lazy, I add the onions and flour to the sausage, directly on top, fry that up for a few minutes until it gets gummy, then add the water and flour. It works pretty well. Never had any complaints.
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[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] |
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04-03-2013, 03:04 PM | #21 |
is one Smokin' Farker
Join Date: 06-10-12
Location: Bloomington, IL
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The only thing I left out is we always use our homemade whole hog breakfast sauage...it's been years since I've ate store bought sausage oh and you should make the gravy in a cast iron pan. Also for a little twist, bake the biscuits on the grill, they get a nice subtle hardwood smoke taste. Dang now I want me some biscuits and gravy!
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04-03-2013, 03:26 PM | #22 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I always use a naked fatty for sausage gravy. It adds a nice, smokey flavor. But, there isn't a lot of fat left in the fatty so you have to add some to the pan for the roux. Butter works.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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04-03-2013, 03:28 PM | #23 |
On the road to being a farker
Join Date: 02-29-12
Location: Chatsworth, GA
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Since I eyeball everything my recipe is hard to follow.
Biscuits: flour Crisco Buttermilk Chop Crisco into flour then add buttermilk, stir together until the dough is only slightly sticky. Take a piece of wax paper and put some flour on it, then roll the dough in the flour and knead until slightly firm. Press out and cut out biscuits. Cook at 450 until golden brown on top. Gravy: Fry sausage in pan remove sausage, leave grease in pan. Stir in 1 or 2 tablespoons of flour into hot grease with salt and pepper. Important to get the right amount of seasoning here, because later is too late. one the flour is incorporated into the grease, add milk and stir till smooth. If you have a hand blender, it will help break up any lumps until you get the hang of it. Gravy takes practice. |
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04-03-2013, 04:14 PM | #24 | |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Quote:
I'm with Ron. Also, as I do with SOS I add a dash of wooster sauce in there, adds a little something to the dish, oh and LOTS of cracked black pepper.
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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04-03-2013, 06:59 PM | #25 |
is one Smokin' Farker
Join Date: 09-24-06
Location: Hannibal Missouri
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This makes enough for the two of us, usually with enough leftovers for me the next day. Just add a little milk and microwave until warm.
Brown up a half pound of Bob Evans Spicy sausage, when it's done I add 3 Tablespoons of flour to the skillet and shake it around until the flour is stuck to the meat. Meanwhile I heat two cups of milk in the microwave for 3 minutes and then pour it into the skillet. Add some black pepper and stir until it thickens. Fry up a couple of eggs, bake a can of womp biscuits and split them open and pour on the gravy and enjoy.
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04-03-2013, 08:31 PM | #26 | |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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Quote:
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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04-03-2013, 08:34 PM | #27 |
is One Chatty Farker
Join Date: 06-20-12
Location: Twin Cities
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Make it with Ky Colonel seasoned flour. No other seasoning needed and perfect every time
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04-03-2013, 08:48 PM | #28 |
is one Smokin' Farker
Join Date: 05-22-11
Location: Phoenix,AZ Always Sunny !
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I do Mine Like most on Here With the Exception ...I add A Pound of cooked /crumbled Bacon to the gravy as well ...Its Killer ...And Who Dont Love Bacon !
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04-03-2013, 09:01 PM | #29 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I haven't seen that around here. I'l have to look harder.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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04-03-2013, 09:28 PM | #30 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Thanks Brother, I remember eating these all my life! Cooked these in my Kamado after the Easter Ham.
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