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A mans breakfast!

Discussion in 'Blowing Smoke Around the Smoker.' started by dirtsailor2003, Oct 5, 2013.

  1. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    Tri tip chicken fried steak! And yes that's a whole one! Good lord I can barely eat half!

  2. webowabo

    webowabo Master of the Pit

  3. kathrynn

    kathrynn Legendary Pitmaster OTBS Member

    Love that stuff....and that one is huge!  Hungry Jack style!

  4. hambone1950

    hambone1950 Master of the Pit Group Lead

    looks good , man!  that's a breakfast worth getting up early for !  [​IMG]
  5. s2k9k

    s2k9k AMNPS Test Group

    That is Awesome Case!!!
  6. GaryHibbert

    GaryHibbert Legendary Pitmaster OTBS Member ★ Lifetime Premier ★

    Hey Dirt

    How do you make your white gravy??  I've tried for years to come up with a good recipie and failed miserably (god I wish I could spell)

  7. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    I wish I could say that I made this meal, but I didn't! It's from one of our long time favorite diners here in Bend the Pilot Butte Drive-in. Every meal there is huge. Both of the plates on the tray were my meal! Also home of the 18 oz burger!
  8. hambone1950

    hambone1950 Master of the Pit Group Lead

    Well , you spelled miserably right! Thumbs Up
  9. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    Gary I use a simple recipe for white gravy:

    Seasoned pork sausage ( http://www.smokingmeatforums.com/t/73350/country-style-breakfast-sausage )

    2 tablespoons all-purpose flour
    2 cups milk
    Freshly ground black pepper, to taste


    Heat a large cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes.

    Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat and cook, stirring, for about 1 minute. While whisking, pour the milk into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. Stir in the sausage and season with pepper.

    If you don't have enough rendered fat, add butter to make the roux.

  10. People measure stuff to make gravy? Jk. Gravy based meals were a staple for my Grandmother (she was feeding 10 people nightly), and Mom taught me gravy as she was taught. 

    I believe I answered his new thread concurrently with your post. Your info is probably better for someone that doesn't instinctively make gravy. *sheepish

    I will add that a basic roux should be required knowledge for every human before they leave the 'nest'. Cheese sauce, gravy, soups/stews...you want it thickened, it's the most delicious way to go! lol
  11. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    C'mon man!,, i'll do a man vs food with you. I could knock that whole thing off and a side of grits and maybe a couple flapjacks as well
    As good as it looks I don't care how full I get
  12. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    It AINT white gravy w/o bacon grease!
  13. I dunno. To me, as long as it is animal-fat or butter based, it's all gravy!!! :D <--1 pun, one oxymoron lol

    My big issue with the 'bacon fat' gravy is that the kids have eaten all the darned bacon, and then the gravy doesn't get chunks of meat in it! Who wants smooth gravy??? (By kids, I probably mean me...). lol

    *makes note in general purpose notebook: Note to wife: Cook bacon LAST!!! rofl
  14. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    I'd have to argue that! Pork
    Is pork and pops country sausage makes great rendered fat for gravy!