The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 01-29-2008, 01:59 AM   #1
Rusty_Barton
Full Fledged Farker
 
Join Date: 05-29-07
Location: Sacramento, CA - 2-hours from everywhere
Default Bacon Gravy

Made some bacon gravy and served it over biscuits.
Here's the recipe I use.

Bacon Gravy

6 slices bacon
2 tablespoons bacon grease
2 tablespoons flour
2 cups milk
salt and pepper to taste

1. Preheat cast iron skillet to medium-hi. Place 6 slices of bacon in the skillet and cook until just crispy.
2. Remove bacon from skillet and drain; set aside. Leave 2 tablespoons of the bacon grease in skillet. If there's not enough bacon grease, add some butter, margarine or oil to make 2 Tbs.
3. Add flour to hot bacon grease, and whisk together. Cook for about a minute without burning the flour.
4. Add milk; whisk together, make sure to stir out all lumps. Turn down heat to medium.
5. Meanwhile, crumble bacon and add to gravy. Season with salt and pepper to taste.
6. Heat until bubbling. Simmer for 5-10 minutes, until gravy starts to thicken and gravy if full of bacon flavor. Remove from heat.
7. Serve over biscuits, buttered toast or mashed potatoes.

How do you make bacon gravy?
__________________
[I][B]Supercalafragalisticexbealadocious BBQ[/B][/I]

Weber Smokey Mountain Cooker
Weber Performer with Touch-n-Go
Weber Spirit E-210 propane grill
Weber Smokey Joe Gold
Weber Go-Anywhere charcoal grill
Rusty_Barton is offline   Reply With Quote


Old 01-29-2008, 06:24 AM   #2
DaChief
Babbling Farker
 
DaChief's Avatar
 
Join Date: 01-28-07
Location: Melbourne, FL
Default

Don't do this to me...not fair as I am still on my New Years resolution (except for a small diversion with beer in Finland) In the gym at 5am.....but this sure sounds good!!!
__________________
DaChief

BGE Large
WSM
Weber One-Touch Gold
Weber Go-Anywhere
Turkey Fryer

"Go on! Shoot me again! I enjoy it! I love the smell of burnt feathers and gunpowder and cordite!"
-- Daffy Duck
DaChief is offline   Reply With Quote


Old 01-29-2008, 07:17 AM   #3
Jack2u2
is one Smokin' Farker
 
Join Date: 11-27-07
Location: West Tawakoni, TX.
Default

My recipe is close, except I add sausage, or a crumbled fatty to the gravy, to give it a little "depth"!
Jack2u2 is offline   Reply With Quote


Old 01-29-2008, 07:38 AM   #4
boatnut
is One Chatty Farker
 
boatnut's Avatar
 
Join Date: 03-22-05
Location: Ohio
Default

mmmmmmmmm bacon! thanks man!
__________________
Mike

GOSM smoker (gas)
Masterbuilt (electric)
Weber Kettle
Weber Gasser (2)
Weber WSM


I'd rather have a bottle in front of me then a frontal lobotomy
boatnut is offline   Reply With Quote


Old 01-29-2008, 08:15 AM   #5
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Default

I made some 'Cracked Pepper Buck Board Bacon' that I think would work out well in your recipe...

May have to do it up for dinner one night!
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Old 01-29-2008, 12:39 PM   #6
River City Smokehouse
is One Chatty Farker
 
River City Smokehouse's Avatar
 
Join Date: 09-25-05
Location: Jefferson City, Missouri
Default

Many years ago I made about 5 gallons of bacon gravy every day for a place I worked at. I like to cook the flour a bit longer allowing it to toast. I look for a light brown just a shade or two lighter than peanut butter. It helps bring out the flavor in the gravy 1000 times.
__________________
"Please let me be the person my dog thinks I am." ~Author Unknown
8 x 18 Haulmark Trailer
Fast Eddy FEC 100
Traeger Texas BBQ 075
UDS "Cool Hand Luke"
3 Weber Kettles and a Yellow Thermapen
KCBS Certified BBQ Judge #8425
River City Smokehouse is offline   Reply With Quote


Old 01-29-2008, 02:34 PM   #7
Wayne
is One Chatty Farker
 
Wayne's Avatar
 
Join Date: 08-26-03
Location: Fall River, Kansas
Default

Sounds good to me.
__________________
Wichita Wayne

Long in the tooth,
Long in the tooth,
I'm lookin' 'round the corner,
An' I'm long in the tooth...
Wayne is offline   Reply With Quote


Old 01-29-2008, 02:35 PM   #8
Men-N-Blue BBQ
Is lookin for wood to cook with.
 
Join Date: 10-22-07
Location: Osage City, Kansas
Default

Sounds good I'll have to give it a try. Thanks
Men-N-Blue BBQ is offline   Reply With Quote


Old 01-29-2008, 03:02 PM   #9
Kentuckiana Gib
Knows what a fatty is.
 
Join Date: 11-20-07
Location: Evansville, IN
Default

That's the same recipe that I got from my grandmother that goes who knows how far back. I've handed it down to my kids as I think it makes the best milk gravy ever. I always use bacon grease but will sometimes add crumbled sausage and plenty of pepper. I also like to brown my flour a bit longer but the longer you brown the flour the less thickening power it has so the milk has to be adjusted for that. You can fix that gravy and biscuits for me anytime.
__________________
From a brick pit at the farm to a CG Smokin' Pro in the city.
Kentuckiana Gib is offline   Reply With Quote


Old 01-29-2008, 04:23 PM   #10
jestridge
somebody shut me the fark up.
 
Join Date: 12-28-07
Location: annville ky
Default

You hard on a man that is on a diet.
jestridge is offline   Reply With Quote


Old 01-29-2008, 05:47 PM   #11
watertowerbbq
is One Chatty Farker
 
Join Date: 11-07-07
Location: Ankeny, IA
Default

i'm ready for breakfast right now.
__________________
Matt
Head Cook Water Tower BBQ
BWS Extended Party - 2012
BWS Competitor (sold 2012)
WSM - 18.5" - 2009 (sold 2011)
WSM - 18.5" - 2004 (sold 2010)
Superfast Orange Thermopen
KCBS CBJ, Railroad Detective
watertowerbbq is offline   Reply With Quote


Old 01-29-2008, 06:13 PM   #12
N8man
Babbling Farker
 
N8man's Avatar
 
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
Default

That's also how I make it.....Love Gravy over ButterMilk Biscuits...
__________________
N8man
Average Joe Backyard Enthusiast

How I Fire Up That Ugly DrumPit Smoker!!!!
N8man is offline   Reply With Quote


Old 01-29-2008, 06:27 PM   #13
Rusty_Barton
Full Fledged Farker
 
Join Date: 05-29-07
Location: Sacramento, CA - 2-hours from everywhere
Default

I'll have to try browning the flour more. Adding crumbled sausage also sounds good. Thanks!

One day I was out of bacon but wanted bacon gravy. I used butter in place of the bacon grease.
For the crumbled bacon I used 2 tablespoons of imitation bacon bits.

Well I made the gravy. It didn't taste too bad. Not as good as real bacon gravy, though. But the strangest thing
was the bacon gravy turned out LIGHT PINK! The coloring from the imitation bacon bits came out and colored the whole
mess of gravy.
__________________
[I][B]Supercalafragalisticexbealadocious BBQ[/B][/I]

Weber Smokey Mountain Cooker
Weber Performer with Touch-n-Go
Weber Spirit E-210 propane grill
Weber Smokey Joe Gold
Weber Go-Anywhere charcoal grill

Last edited by Rusty_Barton; 01-29-2008 at 06:34 PM.. Reason: typo
Rusty_Barton is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Just some biscuits and gravy cowgirl Q-talk 50 08-05-2011 04:33 AM
PRON-bacon gravy PIZZA topped with Eggs, Cheese, & Bacon! tmarksinc Q-talk 16 01-17-2010 10:39 PM
Biscuits and Gravy Plowboy Q-talk 34 06-20-2007 10:15 PM
Biscuits and gravy Hiloboy Q-talk 27 10-14-2006 08:33 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 08:53 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts