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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 09-24-2007, 03:26 PM   #1
cmcadams
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Default 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:

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Unread 09-24-2007, 03:30 PM   #2
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All I gotta say is Wow.
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Unread 09-24-2007, 03:33 PM   #3
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What time should I be there Sunday morning?
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Unread 09-24-2007, 03:34 PM   #4
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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.
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Unread 09-24-2007, 03:37 PM   #5
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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!!!
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Unread 09-24-2007, 03:38 PM   #6
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Phatay Gravay! Awesome!
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Unread 09-24-2007, 03:42 PM   #7
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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.
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Unread 09-24-2007, 03:47 PM   #8
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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.
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Unread 09-24-2007, 03:48 PM   #9
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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

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Edit
Ron - you and I are thinking along the same lines....
Curt - saw your answe to Ron - Thanks
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Unread 09-24-2007, 03:49 PM   #10
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Hey Curt, do you have any step by steps for tomato pie instruction?
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Unread 09-24-2007, 03:55 PM   #11
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I think I do on my blog...
http://blog.buckymcoinkumsbbq.com/20...omato-pie.html
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Unread 09-24-2007, 04:08 PM   #12
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NICE...Drooling mod
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Unread 09-24-2007, 04:19 PM   #13
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plenty bbq enough for me and it wouldn't matter if it wasn't, I'd still like to have a plate or three.
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Unread 09-24-2007, 05:01 PM   #14
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Yum Yum I might toss a egg or two on top and call it a day.
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Unread 09-24-2007, 05:14 PM   #15
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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.
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