rharshberger
Well-Known Member
Looks like a success!
Looks like a success!
And spritzing with the Dawn and Clorox spray just adds that extra special touch.
Looks like the middle may have been slightly soft. Give it another 10-20 minutes in the oven. Or go with it as is, I'd certainly eat a slice or six.
Best -- Terry
Please send a piece or two my way...
I don't know how you can be so right and so wrong in the same post, but there it is. Soft red winter wheat, cold butter. Now I am hungry.Sausage Gravy, Southern Style
This recipe is one of those that is dependent on where you live and what's available. I'm giving COOKING directions, rather than amounts, because strict amounts work for me, but may not work for you. So watch what you're cooking, and learn a bit.
Born and raised in central PA (some say that's redneck south area) but lived in KY 1979-85 and again 1988-present. Not a whole lotta stuff to be proud about when it comes to this state (education, unemployment, smokers, etc.,) but when it comes to cooking I picked up a few decent recipes down here. And Biscuits and Gravy can't be beat. Don't wanna mess with biscuits? No worries, whole-wheat toast is pretty decent and makes you pretend it was a healthy meal. Hope no lifelong KY folk come gunning at me because of that last.
First: fry up a pound of bulk sausage. No, not them weiner things! No skins! Medium high, chopping into bits with the most convenient impliment. You don't want just that uniform gray that says "this stuff won't kill you, everything's dead". You want as much of the crispy brown goodness on the surface as possible without burning the sausage (careful!). The more of that brown, the more flavor. Cast-iron skillet and metal spatula works well here. Scrape the bottom often.
All-purpose flour: As much as the sausage grease/liquid will soak up. At least a couple tablespoons, possibly more, even much more. Keep adding a little at a time till the flour/fat mix has the consistency of mustard, or a bit thicker. This is called a "roux" by fancy people but it's just "thickenin'" down here.
Liquid: some use only milk, or even half-and-half. Getting more than enough fat from the sausage IMHO. I add about 1 1/2 - 2 cups of milk at most, then add water from then on, stirring almost constantly (whisk!) to get the right consistency. Salt, lots of pepper, taste, repeat til you like what you taste. What you like is up to you, as long as your arteries approve. I like something a little thicker than ketchup, not quite up to mayonnaise, and lots of fine-ground pepper, but that's me. If it's me, it serves two: my breakfast today, and my breakfast tomorrow. If I have company, 4 - 8.
Best -- Terry
PS: I have just one biscuit recipe that's worth more than a three-year-old's snot, and I'll dig it out and post it. The prized "southern" biscuits IMHO aren't a whole lot better than compressed sawdust. Okay, pretty white sawdust. With butter flavor. You satisfied?
Sausage Gravy, Southern Style
This recipe is one of those that is dependent on where you live and what's available. I'm giving COOKING directions, rather than amounts, because strict amounts work for me, but may not work for you. So watch what you're cooking, and learn a bit.
Born and raised in central PA (some say that's redneck south area) but lived in KY 1979-85 and again 1988-present. Not a whole lotta stuff to be proud about when it comes to this state (education, unemployment, smokers, etc.,) but when it comes to cooking I picked up a few decent recipes down here. And Biscuits and Gravy can't be beat. Don't wanna mess with biscuits? No worries, whole-wheat toast is pretty decent and makes you pretend it was a healthy meal. Hope no lifelong KY folk come gunning at me because of that last.
First: fry up a pound of bulk sausage. No, not them weiner things! No skins! Medium high, chopping into bits with the most convenient impliment. You don't want just that uniform gray that says "this stuff won't kill you, everything's dead". You want as much of the crispy brown goodness on the surface as possible without burning the sausage (careful!). The more of that brown, the more flavor. Cast-iron skillet and metal spatula works well here. Scrape the bottom often.
All-purpose flour: As much as the sausage grease/liquid will soak up. At least a couple tablespoons, possibly more, even much more. Keep adding a little at a time till the flour/fat mix has the consistency of mustard, or a bit thicker. This is called a "roux" by fancy people but it's just "thickenin'" down here.
Liquid: some use only milk, or even half-and-half. Getting more than enough fat from the sausage IMHO. I add about 1 1/2 - 2 cups of milk at most, then add water from then on, stirring almost constantly (whisk!) to get the right consistency. Salt, lots of pepper, taste, repeat til you like what you taste. What you like is up to you, as long as your arteries approve. I like something a little thicker than ketchup, not quite up to mayonnaise, and lots of fine-ground pepper, but that's me. If it's me, it serves two: my breakfast today, and my breakfast tomorrow. If I have company, 4 - 8.
Best -- Terry
PS: I have just one biscuit recipe that's worth more than a three-year-old's snot, and I'll dig it out and post it. The prized "southern" biscuits IMHO aren't a whole lot better than compressed sawdust. Okay, pretty white sawdust. With butter flavor. You satisfied?
Chili tonight to celebrate the incoming cooler weather.
View attachment 432306
This is a small batch and what I made tonight. Went more mild than usual for my son's sake. The recipe isn't set in stone, but this is what I typically use.
1 medium white onion, diced fine
1 red bell pepper, diced
2 Jalapeno peppers diced with the seeds and ribs. This is medium to me, I often use 2 or 3 Serrano peppers instead, or add a pinch of Carolina Reaper powder if I want the chili hot.
4 cloves of garlic, minced on a microplane grater.
2 tablespoons Spice Island Chili Powder. I hardly ever recommend brand names for spices, but this is a good Chili powder.
1 tablespoon Cumin
1 tablespoon oregano
1/2 teaspoon ground coriander
1/2 teaspoon ground cayenne
1 pound 85/15 ground beef. 80/20 and 70/30 will be too greasy, leaner meat will be too dry.
1 15 oz can of crushed tomatoes
1 15 oz can of diced tomatoes, NOT drained
1 15 oz can black beans, drained and rinsed.
First, prep everything and mix the dry spices in a small bowl. Once you add the garlic and bloom the spices in the hot oil you need to work quick to avoid burning them. You can cook this all in one big pot if you like. An enameled Dutch oven is perfect.
Sautee the onions, red peppers, and chilis in a little olive oil until they are soft.
Next add the garlic and stir frequently until the smell hits your nose. Add the dry spices and stir until the it is well mixed with the onion mixture. You will smell the chili powder, then add the meat and stir until it is broken up. Let the meat cook until it is just no longer pink. It can be hard to tell due to the red spices, but the meat will have plenty of time to fully cook anyway.
Once the meat is cooked lower the heat to a simmer. Don't drain the grease, there is too much flavor. Add both cans tomatoes and beans. Simmer for at least 4 hours, but the longer the better.
Enjoy.
Sausage Gravy, Southern Style
This recipe is one of those that is dependent on where you live and what's available. I'm giving COOKING directions, rather than amounts, because strict amounts work for me, but may not work for you. So watch what you're cooking, and learn a bit.
Born and raised in central PA (some say that's redneck south area) but lived in KY 1979-85 and again 1988-present. Not a whole lotta stuff to be proud about when it comes to this state (education, unemployment, smokers, etc.,) but when it comes to cooking I picked up a few decent recipes down here. And Biscuits and Gravy can't be beat. Don't wanna mess with biscuits? No worries, whole-wheat toast is pretty decent and makes you pretend it was a healthy meal. Hope no lifelong KY folk come gunning at me because of that last.
First: fry up a pound of bulk sausage. No, not them weiner things! No skins! Medium high, chopping into bits with the most convenient impliment. You don't want just that uniform gray that says "this stuff won't kill you, everything's dead". You want as much of the crispy brown goodness on the surface as possible without burning the sausage (careful!). The more of that brown, the more flavor. Cast-iron skillet and metal spatula works well here. Scrape the bottom often.
All-purpose flour: As much as the sausage grease/liquid will soak up. At least a couple tablespoons, possibly more, even much more. Keep adding a little at a time till the flour/fat mix has the consistency of mustard, or a bit thicker. This is called a "roux" by fancy people but it's just "thickenin'" down here.
Liquid: some use only milk, or even half-and-half. Getting more than enough fat from the sausage IMHO. I add about 1 1/2 - 2 cups of milk at most, then add water from then on, stirring almost constantly (whisk!) to get the right consistency. Salt, lots of pepper, taste, repeat til you like what you taste. What you like is up to you, as long as your arteries approve. I like something a little thicker than ketchup, not quite up to mayonnaise, and lots of fine-ground pepper, but that's me. If it's me, it serves two: my breakfast today, and my breakfast tomorrow. If I have company, 4 - 8.
Best -- Terry
PS: I have just one biscuit recipe that's worth more than a three-year-old's snot, and I'll dig it out and post it. The prized "southern" biscuits IMHO aren't a whole lot better than compressed sawdust. Okay, pretty white sawdust. With butter flavor. You satisfied?
Sausage Gravy, Southern Style
This recipe is one of those that is dependent on where you live and what's available. I'm giving COOKING directions, rather than amounts, because strict amounts work for me, but may not work for you. So watch what you're cooking, and learn a bit.
Born and raised in central PA (some say that's redneck south area) but lived in KY 1979-85 and again 1988-present. Not a whole lotta stuff to be proud about when it comes to this state (education, unemployment, smokers, etc.,) but when it comes to cooking I picked up a few decent recipes down here. And Biscuits and Gravy can't be beat. Don't wanna mess with biscuits? No worries, whole-wheat toast is pretty decent and makes you pretend it was a healthy meal. Hope no lifelong KY folk come gunning at me because of that last.
First: fry up a pound of bulk sausage. No, not them weiner things! No skins! Medium high, chopping into bits with the most convenient impliment. You don't want just that uniform gray that says "this stuff won't kill you, everything's dead". You want as much of the crispy brown goodness on the surface as possible without burning the sausage (careful!). The more of that brown, the more flavor. Cast-iron skillet and metal spatula works well here. Scrape the bottom often.
All-purpose flour: As much as the sausage grease/liquid will soak up. At least a couple tablespoons, possibly more, even much more. Keep adding a little at a time till the flour/fat mix has the consistency of mustard, or a bit thicker. This is called a "roux" by fancy people but it's just "thickenin'" down here.
Liquid: some use only milk, or even half-and-half. Getting more than enough fat from the sausage IMHO. I add about 1 1/2 - 2 cups of milk at most, then add water from then on, stirring almost constantly (whisk!) to get the right consistency. Salt, lots of pepper, taste, repeat til you like what you taste. What you like is up to you, as long as your arteries approve. I like something a little thicker than ketchup, not quite up to mayonnaise, and lots of fine-ground pepper, but that's me. If it's me, it serves two: my breakfast today, and my breakfast tomorrow. If I have company, 4 - 8.
Best -- Terry
PS: I have just one biscuit recipe that's worth more than a three-year-old's snot, and I'll dig it out and post it. The prized "southern" biscuits IMHO aren't a whole lot better than compressed sawdust. Okay, pretty white sawdust. With butter flavor. You satisfied?
I did a Texas style brisket in the smoker yesterday..
I did one 2 weeks ago, as always great taste, it's the juiciness and tenderness thats a trick to get jived out..
I got it though..
This one came out smokin ( get it )..
My best ever brisket..
Dry rub it a day before. ( It's a big thick cut of meat, not a rack of babybacks, don't be shy with the rub )..
It goes in at 3 AM at 240..
At about 10 AM or 150 - 155 wrap it in peach paper.. Put a little moisture in the wrap with the meat..
You can bump up the temp while it's in the wrap..
At 3 or so remove it from the wrap and put it back in the smoke to reset the bark..
At 4 it comes out to rest under a tent..
You're not supposed to touch it till 5..
That never seems to work out though, lol..
Teddy
View attachment 432421
I'm trying really hard to eat healthy, and you guys are killin' me...I just convinced myself that non-deep fried fish and vegetables are yummy. Then I come here to see sausage gravy and giant slabs of smoked beef.
I'll focus on living vicariously for now, and building my recipe queue for 20 lbs from now.
hahahahahahhaha
Comon man,,
They ARE yummy..
And the brisket IS good for you..
Everyone is different,,
I have a serious problem with carbs, but fat and protein sit well with me..
Hey Chris,,
Try a piece of Swai..
You'll find it in your local fish market..
It's the most delish fish ever..
Sprinkle a fillet with whatever..
Put it in a hot pan with a lil peanut oil..
My all time favorite piece of fish..
Teddy
Swai isn't hard to find its usually frozen, typically the stuff you find here in the States is farmed Swai.Swai, had to google that. "Asian Catfish", indigenous to Vietnam. If I don't see it sooner, I'll check my favorite Asian market next time I'm there, as that market is very Vietnamese focused I'm sure I will be able to get it there.
Also, I agree with you that there is nothing wrong with some smoked beef now and then. With a lot of meats it isn't the meat itself that is so unhealthy, but the way we prep and serve it. I've been doing A LOT more cooking on the grill. I did tritip on Saturday actually. That brisket of yours looks epic, incidentally.
@prfesser You might find this interesting.Burning dinner is also chemistry, albeit of a different sort. My elder daughter has been quite skilled at that kind of chemistry.
Actually, John, you're far more correct than you might know. Believe it or not, *every* chemist/prof (but one) that I've known over the years has enjoyed cooking and/or baking of some sort, and most had what they'd call a specialty or two. In 1973 I started college chemistry, and in the 47 years since, I've known exactly one purported chemist/prof who could not cook or bake worth a rat's gluteus. Turned out to be a most untrustworthy individual who (A) was the subject of numerous complaints from colleagues and underlings; (B) generated inappropriately simple projects for his underlings, in order to appear productive; (C) ended up being demoted when he refused to follow an order from his immediate superior.
Best -- Terry
That's too funny..Just remembered I took a pic of the cod recipe I recomended earlier. It really is quite good.
View attachment 432497
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