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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-19-2007, 06:30 PM   #1
Plowboy
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Default Biscuits and Gravy

The TRUE breakfast of champions: sausage, biscuits, gravy. How can it be any better? Hot sauce, red pepper flake, black pepper, ??? Add some egg and/or cheese to the top of the biscuit.

What's your recipe? Any special add ins or add ons?

Any tips for reheating other than 60 secs in Microwave.

Brown 1 lb of sausage.
Add 6-8 Tablespoons of flour. Add 2T at a time and stir into the sausage.
Stir in 1 to 1 1/2 quarts of milk.
Stir in Black Pepper to taste.
Let come to a brief bowl so that flour will thicken.
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Unread 06-19-2007, 06:36 PM   #2
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mmmmmmmm, had Biscuits and Gravy for Daddys day breakfast courtesy of Wifey, she used some bacon and a piece of the last fatty I did though for flavor, also added just a little sauteed onions and a tiny bit of Garlic to the standard flower milk black pepper mix. Came out farkin amazing!
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Unread 06-19-2007, 06:46 PM   #3
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Yes SIR!
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Unread 06-19-2007, 06:49 PM   #4
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Todd--yours look great!

I use McCormick's gravy mix.
Use 2 cups MILK instead of water to make it thick.
Stir in lots, and lots, and lots of Fattie!

Cook biscuits from the "pop-apart" roll thingies for 12-15 minutes.
I like "Grand" brand the best, but it don't matter a lot.
At comps, I bring pre cooked biscuits as above and re-heat them in the cooker wrapped in foil.

CHOW DOWN!
"Kiss princple" for me.

But, it is all good!

TUN
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Unread 06-19-2007, 06:55 PM   #5
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I like it on French toast good stuff........
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Unread 06-19-2007, 06:58 PM   #6
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Biscuits and gravy is what happened to my waist line
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Unread 06-19-2007, 07:00 PM   #7
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Quote:
Originally Posted by Smokin Newbie View Post
mmmmmmmm, had Biscuits and Gravy for Daddys day breakfast courtesy of Wifey, she used some bacon and a piece of the last fatty I did though for flavor, also added just a little sauteed onions and a tiny bit of Garlic to the standard flower milk black pepper mix. Came out farkin amazing!
All of a sudden, my gravy don't taste so good. Nice add ins, John.
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Unread 06-19-2007, 07:01 PM   #8
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Quote:
Originally Posted by Markbb View Post
I like it on French toast good stuff........
As if it wasn't bad enough for you!

Hyjack: Favorite French Toast is with Peanut Butter on it. Favorite pancakes is with chocolate chips pressed into the hot cakes. Yum-oh!!
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Unread 06-19-2007, 07:23 PM   #9
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Quote:
Originally Posted by Plowboy View Post
As if it wasn't bad enough for you!

Hyjack: Favorite French Toast is with Peanut Butter on it. Favorite pancakes is with chocolate chips pressed into the hot cakes. Yum-oh!!
Ok thats like the 3rd or 4th time Todd has gone Rachel Ray on us.
YUM OH !!!!!WTF
Oh and whats that red stuff of the B&G?
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Unread 06-19-2007, 08:14 PM   #10
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Quote:
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Ok thats like the 3rd or 4th time Todd has gone Rachel Ray on us.
YUM OH !!!!!WTF
Oh and whats that red stuff of the B&G?
Louisiana Hot Sauce
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Unread 06-19-2007, 08:25 PM   #11
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Biscuits and Gravy
If ya want the best make them from scratch it's easy enough.
Use a good biscuit recipe but add a couple tablespoons of sugar to it you will love the difference.
Use good sausage, we like Owens, spicy if you are so inclined Jimmy Dean will work too fry it up.
Make the sausage gravy by adding flour to the skillet and brown slightly while finishing frying the sausage then add milk and stir to get the correct consistency and add a little MSG at this time.
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Unread 06-19-2007, 08:32 PM   #12
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Quote:
Originally Posted by Papa Tom View Post
Biscuits and Gravy
If ya want the best make them from scratch it's easy enough.
Use a good biscuit recipe but add a couple tablespoons of sugar to it you will love the difference.
Use good sausage, we like Owens, spicy if you are so inclined Jimmy Dean will work too fry it up.
Make the sausage gravy by adding flour to the skillet and brown slightly while finishing frying the sausage then add milk and stir to get the correct consistency and add a little MSG at this time.
Now that's the way I was taught to make gravy! S & P to taste and just a hint of Worchestershire sauce before the milk, to set the flavor off.

Papa Tom, ever try that sugar in cornbread or tuna salad? Good stuff.
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Last edited by Mr. Bo; 06-19-2007 at 08:34 PM.. Reason: Recipe
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Unread 06-19-2007, 08:40 PM   #13
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Sugar in cornbread yes it's good but never in tuna salad I'll have to try it. Something my wife sprung on me was white grapes and toasted pecans in the tuna salad it was really good.
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Unread 06-19-2007, 08:59 PM   #14
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If I am really feeling like clogging arteries... I put a 1/2" slab of hot Jimmy Dean on top of a biscuit split in half. Pour sausage gravy over the top, with a side of bacon. Fry the flour for the roux in the bacon grease.... pork fat rules!!!

When making a large batch for a bunch of people, I also have a cheater method. I take the sausage and brown it - 3-5 lbs. Season with Bill's TX Style Season-all, A touch of canadian steak seasoning, and garlic pepper. Add whole milk, then use wondra quick mixing flour. Non-clumping!! Add a little louisiana hot sauce to taste, and viola, B&G for 20!
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Unread 06-19-2007, 09:02 PM   #15
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Quote:
Originally Posted by WineMaster View Post
Ok thats like the 3rd or 4th time Todd has gone Rachel Ray on us.
YUM OH !!!!!WTF
Oh and whats that red stuff of the B&G?
The Yum-oh is a little scary dude. You joining Jeff's special club??
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