Still can't leave it alone

I'm on my 5th tank of propane since I got my Blackstone the week before father's day.

Decided to try sausage gravy on it this morning. Started out with some simple buttermilk drop biscuits in the oven.

I've heard of people putting chicken bouillon cubes in breakfast gravy and decided to take it one step further and make the roux with some frying oil from my chicken cooker instead of sausage or bacon fat. Tried it on the stove last week and it did add another layer of flavor, I really like it.

Fried up a pound of sage sausage and added it in after thickening with whole milk. Seasoned with a little more sage, cayenne pepper, salt and course ground black pepper. It turned out great.

And of course I gotta have some goetta.

Anyway, thanks for looking and sorry for the cheap cell phone pics with a complete lack of photography skills. Maybe some day I'll learn how to put text between pics.

Have to get this thing cleaned up, kids are all coming over this afternoon to do smash burgers.

TravelingJ said:

I often say the same thing. It's the cooker that I have the most fun actually using.

That said, every time I say it, I have to assume that all the line cooks and diner chefs don't feel quite the same way that we do.

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I hear you.

I have a whole new respect for short order cooks

It wouldn't be nearly as fun if it was an everyday job..