Biscuits and Gravy, plus (lots of pics)

cmcadams · 09-24-2007, 03:26 PM

Yes, this is q talk... it's Sausage gravy made with a fatty! Sausage gravy just found out what it's going to be when it grows up... Fatty gravy!

Biscuits are great, and really simple, and much better than canned... recipe at
http://pinchmysalt.com/2007/09/18/ho...-from-scratch/

If you haven't made either... do it this weekend! There's more info on my blog, but here are most of the pics.

You start by making a non-seasoned fatty from country sausage, then:

And the biscuits:

And the results:

VGuilford · 09-24-2007, 03:30 PM

All I gotta say is Wow.

SmokyOkie · 09-24-2007, 03:33 PM

What time should I be there Sunday morning?

backyardchef · 09-24-2007, 03:34 PM

That looks great, Curt! Nice job....

I really love the 'step-by-step' pictures. Wish I had the planning and patience to do that kind of thing. You're a good teacher.

cmcadams · 09-24-2007, 03:37 PM

Thanks, Matt... now if I can only get more on the cook's kitchen! (working on it this week, I promise).

Tim, breakfast was yesterday. :)

And my wife thinks I'm nuts, having lights set up in the kitchen, working around a tripod, etc... But I think the photos are getting better. Now I just need a better camera!!!

vr6Cop · 09-24-2007, 03:38 PM

Phatay Gravay! Awesome!

Ron_L · 09-24-2007, 03:42 PM

I just have on thing to say, Curt...

I HATE YOU! I HATE YOU! I HATE YOU!

That looks soooo good! Did you add any additional fat to the fatty in the pan? How about a thickener or some sort? flour? and did you use whole milk?

I happen to have a raw fatty in the fridge and I am going to fire up the Performer for some pork chops this evening. I think I can find room for a fatty in the kettle

It won't be the same as in the smoker but I'll bet it will still be pretty good.

cmcadams · 09-24-2007, 03:47 PM

Ron, I didn't add more fat; it didn't need it, in my opinion. I like that there wasn't too much grease, but enough to get the flour browned and not stick in the skillet.

I used whole milk... It's rich enough without being half and half, though that would be very good, or a mix of the two. The recipe's on my blog, but I did use flour, about 2-3 tbsp. you can add a bit of sage, too, though I like the smoke to shine through a bit more; the sage competes a bit.

the biscuits are very simple, and so much better than store-bought.

LMAJ · 09-24-2007, 03:48 PM

Curt, I have always wondered about using a fattie for making gravy - one question - is there enough fat left to render out from the fattie to make a good roux?
Thanks - L-M

===================
Edit
Ron - you and I are thinking along the same lines....
Curt - saw your answe to Ron - Thanks

SmokyOkie · 09-24-2007, 03:49 PM

Hey Curt, do you have any step by steps for tomato pie instruction?

cmcadams · 09-24-2007, 03:55 PM

I think I do on my blog...
http://blog.buckymcoinkumsbbq.com/20...omato-pie.html

Papa Hogg · 09-24-2007, 04:08 PM

NICE...Drooling mod

Greendriver · 09-24-2007, 04:19 PM

plenty bbq enough for me and it wouldn't matter if it wasn't, I'd still like to have a plate or three.

Pork Chop · 09-24-2007, 05:01 PM

Yum Yum I might toss a egg or two on top and call it a day.

cmcadams · 09-24-2007, 05:14 PM

LM, there's enough fat for me... Not a lot, but enough to not stick and to soak up the flour when it's browning.

09-24-2007, 03:26 PM	#1
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	Biscuits and Gravy, plus (lots of pics) Yes, this is q talk... it's Sausage gravy made with a fatty! Sausage gravy just found out what it's going to be when it grows up... Fatty gravy! Biscuits are great, and really simple, and much better than canned... recipe at http://pinchmysalt.com/2007/09/18/ho...-from-scratch/ If you haven't made either... do it this weekend! There's more info on my blog, but here are most of the pics. You start by making a non-seasoned fatty from country sausage, then: And the biscuits: And the results: __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

09-24-2007, 03:30 PM	#2
VGuilford is Blowin Smoke! Join Date: 03-01-07 Location: Raymore, Mo. South of Kansas City Downloads: 0 Uploads: 0	All I gotta say is Wow. __________________ See Ya in the Smoke!!! Vern MooCow BBQ www.moocowbbq.com KCBS CBJ Texas Smoker Oklahoma Joe Original Vermont Castings Gasser Turkey fryer Little Smokey Joe ~~~~~~~~~~~~~~~~~~~~ MoFo Chapter ~~~~~~~~~~~~~~~~~~~~

09-24-2007, 03:33 PM	#3
SmokyOkie Full Fledged Farker Join Date: 09-05-07 Location: Broken Arrow, OK Downloads: 0 Uploads: 0	What time should I be there Sunday morning? __________________ TO THE CREATIVE MIND PERFECTION IS BUT A TEMPORARY STATE Tim www.usbbqsupply.com

09-24-2007, 03:34 PM	#4
backyardchef Babbling Farker Join Date: 11-05-04 Location: New York City Downloads: 0 Uploads: 0	That looks great, Curt! Nice job.... I really love the 'step-by-step' pictures. Wish I had the planning and patience to do that kind of thing. You're a good teacher. __________________ Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo

09-24-2007, 03:37 PM	#5
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	Thanks, Matt... now if I can only get more on the cook's kitchen! (working on it this week, I promise). Tim, breakfast was yesterday. :) And my wife thinks I'm nuts, having lights set up in the kitchen, working around a tripod, etc... But I think the photos are getting better. Now I just need a better camera!!! __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

09-24-2007, 03:38 PM	#6
vr6Cop is One Chatty Farker Join Date: 12-18-06 Location: Nashville, TN Downloads: 0 Uploads: 0	Phatay Gravay! Awesome! __________________ Cheers, Adrian Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver Jere Baxter-Edgefield Lodge 254 F&AM

09-24-2007, 03:42 PM	#7
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	I just have on thing to say, Curt... I HATE YOU! I HATE YOU! I HATE YOU! That looks soooo good! Did you add any additional fat to the fatty in the pan? How about a thickener or some sort? flour? and did you use whole milk? I happen to have a raw fatty in the fridge and I am going to fire up the Performer for some pork chops this evening. I think I can find room for a fatty in the kettle It won't be the same as in the smoker but I'll bet it will still be pretty good. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

09-24-2007, 03:47 PM	#8
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	Ron, I didn't add more fat; it didn't need it, in my opinion. I like that there wasn't too much grease, but enough to get the flour browned and not stick in the skillet. I used whole milk... It's rich enough without being half and half, though that would be very good, or a mix of the two. The recipe's on my blog, but I did use flour, about 2-3 tbsp. you can add a bit of sage, too, though I like the smoke to shine through a bit more; the sage competes a bit. the biscuits are very simple, and so much better than store-bought. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

09-24-2007, 03:48 PM	#9
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	Curt, I have always wondered about using a fattie for making gravy - one question - is there enough fat left to render out from the fattie to make a good roux? Thanks - L-M =================== Edit Ron - you and I are thinking along the same lines.... Curt - saw your answe to Ron - Thanks __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault Last edited by LMAJ; 09-24-2007 at 03:50 PM.. Reason: I'm a slow typist....

09-24-2007, 03:49 PM	#10
SmokyOkie Full Fledged Farker Join Date: 09-05-07 Location: Broken Arrow, OK Downloads: 0 Uploads: 0	Hey Curt, do you have any step by steps for tomato pie instruction? __________________ TO THE CREATIVE MIND PERFECTION IS BUT A TEMPORARY STATE Tim www.usbbqsupply.com

09-24-2007, 03:55 PM	#11
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	I think I do on my blog... http://blog.buckymcoinkumsbbq.com/20...omato-pie.html __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

09-24-2007, 04:08 PM	#12
Papa Hogg is One Chatty Farker Join Date: 05-10-07 Location: Racine, WI Downloads: 0 Uploads: 0	NICE...Drooling mod __________________ BWS - The New Standard Party Model; Char-Broil Offset; Twin Chamber Charcoal Grill; Kingsford Grill; 1 - Blue Thermapen; 1 - SpitJack Magnum Meat Injector Gun "The problem with Socialism is that you eventually run out of other people's money." - Margaret Thatcher

09-24-2007, 04:19 PM	#13
Greendriver is One Chatty Farker Join Date: 08-27-06 Location: Dalton, Ga Downloads: 0 Uploads: 0	plenty bbq enough for me and it wouldn't matter if it wasn't, I'd still like to have a plate or three. __________________ Greendriver, -------------------------------------------- Backwoods Smoker Authorized Dealer Backwoods Extended Party, Traeger, BGE Mini, and Portable Kitchen. Dalton Grill & Smoke for Smokers & Recipes Blog - Carpet Capitol Living

09-24-2007, 05:01 PM	#14
Pork Chop Full Fledged Farker Join Date: 07-13-06 Location: South Indy Downloads: 0 Uploads: 0	Yum Yum I might toss a egg or two on top and call it a day. __________________ WCM Brinkman Pitmaster Deluxe Smokin Tex

09-24-2007, 05:14 PM	#15
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	LM, there's enough fat for me... Not a lot, but enough to not stick and to soak up the flour when it's browning. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

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