Biscuits and Gravy lovers

nthole · 01-01-2008, 09:49 AM

Oh man, just made the best sawmill gravy ever. Pretty simple, but the big difference was definitely - instead of browned ground sausage...pounded up FATTY!

Heated the pounded fatty up in the pan and then remove, didn't get much drippings, so tossed in two tablespoons butter for the fat. Let that melt and scrapped up any left over sausage bits. Whisked in 1/4 cup of flour to the butter, get a bit of a doughy droppings. Let that sit a bit on some heat then off the heat slowly blended in 2 cups of milk. Whisked to smooth, back on medium heat till thickened up a bit, added some salt and pepper, poured back in the sausage (1lb roll of fatty, had sliced it before pounding - left over in fridge mod), and onto some biscuits.

Now THAT'S a way to start the new year!

DaChief · 01-01-2008, 09:51 AM

Sweet!!! I love gravy...but i never end up with any fatty left over

01-01-2008, 09:51 AM

I started my "New Years Resolution" this morning, my annual "diet adventure" and you wanna torture me with that awesome sounding breakfast you made???????? Eat an extra helping for me!!!

nthole · 01-01-2008, 09:53 AM

Quote:

Originally Posted by DaChief

Sweet!!! I love gravy...but i never end up with any fatty left over

Very easy solution to that. Always make extra. A lot extra. "I think I need a fatty for this week, so I guess I'll make 3."

cmcadams · 01-01-2008, 09:56 AM

That's how I make my B&S... good stuff.

DaChief · 01-01-2008, 09:56 AM

Quote:

Originally Posted by Larry Wolfe

I started my "New Years Resolution" this morning, my annual "diet adventure" and you wanna torture me with that awesome sounding breakfast you made???????? Eat an extra helping for me!!!

WHAT???? you can't call New Years Day as the start for resolutions....That is tomorrow!!!

boatnut · 01-01-2008, 11:45 AM

what do you mean by "pounded up a fatty"? or do i wanna go there? LOL

Ron_L · 01-01-2008, 12:09 PM

Hey Neil... The gravy sounds great, but I think something is missing...

cmcadams · 01-01-2008, 12:20 PM

Like this?

tjus77 · 01-01-2008, 12:20 PM

Quote:

Originally Posted by DaChief

WHAT???? you can't call New Years Day as the start for resolutions....That is tomorrow!!!

Amen, can't start ANYTHING on a holiday! I'm being REALLY bad today before the diet starts over tomorrow.

fnnm358 · 01-01-2008, 01:14 PM

Curt thanks for the pics

I just love bisquettes and sausage gravy

Azinine · 01-01-2008, 01:17 PM

Quote:

Originally Posted by cmcadams

Like this?

Exactly!

nthole · 01-01-2008, 02:41 PM

That's pretty much exactly what it looked like here as well!

I was a slacker and didn't take any photos.

nthole · 01-01-2008, 02:42 PM

Quote:

Originally Posted by boatnut

what do you mean by "pounded up a fatty"? or do i wanna go there? LOL

When you cook a fatty you cook it as a whole log of sausage. But sausage gravy needs ground sausage. So I took a meat tenderizer, layed the fatty between two sheets of wax paper and gave it hell. Turned into crumbled sausage pretty quick!

Bill will be along soon with something to say I'm sure about me beating my meat.

Bigdog · 01-01-2008, 03:19 PM

OMG Curt, that is awesome looking B&G.

I had some the other day at a resturant and there were maybe 12 small pieces of sausage.

Yours has serious sausage.

I haven't had good B&G since the Last Bash when it was a team effort between Todd's gravy and Vern's bisquits. Wow was that ever good!!

01-01-2008, 09:49 AM	#1
nthole Babbling Farker Join Date: 08-11-03 Location: St. Louis	Biscuits and Gravy lovers Oh man, just made the best sawmill gravy ever. Pretty simple, but the big difference was definitely - instead of browned ground sausage...pounded up FATTY! Heated the pounded fatty up in the pan and then remove, didn't get much drippings, so tossed in two tablespoons butter for the fat. Let that melt and scrapped up any left over sausage bits. Whisked in 1/4 cup of flour to the butter, get a bit of a doughy droppings. Let that sit a bit on some heat then off the heat slowly blended in 2 cups of milk. Whisked to smooth, back on medium heat till thickened up a bit, added some salt and pepper, poured back in the sausage (1lb roll of fatty, had sliced it before pounding - left over in fridge mod), and onto some biscuits. Now THAT'S a way to start the new year! __________________ Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner.

01-01-2008, 09:51 AM	#2
DaChief Babbling Farker Join Date: 01-28-07 Location: Melbourne, FL	Sweet!!! I love gravy...but i never end up with any fatty left over __________________ 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

01-01-2008, 09:56 AM	#5
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	That's how I make my B&S... good stuff. __________________ 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! :)

01-01-2008, 11:45 AM	#7
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio	what do you mean by "pounded up a fatty"? or do i wanna go there? LOL __________________ 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

01-01-2008, 12:20 PM	#9
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	Like this? __________________ 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! :)

01-01-2008, 09:51 AM	#3
Larry Wolfe Guest	I started my "New Years Resolution" this morning, my annual "diet adventure" and you wanna torture me with that awesome sounding breakfast you made???????? Eat an extra helping for me!!!

01-01-2008, 01:14 PM	#11
fnnm358 is One Chatty Farker Join Date: 04-18-06 Location: Macomb, Michigan	Curt thanks for the pics I just love bisquettes and sausage gravy

01-01-2008, 02:41 PM	#13
nthole Babbling Farker Join Date: 08-11-03 Location: St. Louis	That's pretty much exactly what it looked like here as well! I was a slacker and didn't take any photos. __________________ Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner.

01-01-2008, 03:19 PM	#15
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	OMG Curt, that is awesome looking B&G. I had some the other day at a resturant and there were maybe 12 small pieces of sausage. Yours has serious sausage. I haven't had good B&G since the Last Bash when it was a team effort between Todd's gravy and Vern's bisquits. Wow was that ever good!! __________________ 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.