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So Mickey and a blind hairlipped gorilla walk into a bar ...

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Village Idiot
Village Idiot Posts: 6,959
in EggHead Forum
Actually, I cooked chicken fried steak, mashed potatoes, and cream gravy for supper last night.  A Texas tradition !

image
__________________________________________

Dripping Springs, Texas.
Just west of Austintatious


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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    edited September 2013
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    That's a great start but, where are the biscuits?  =D>
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • henapple
    henapple Posts: 16,025
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    I thought you and @Mickey had gone out drinking...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Mickey
    Mickey Posts: 19,674
    edited September 2013
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    I did go to VI's house and were there chicken fried steak, mashed potatoes, and cream gravy: NOOOOOOOOOOOOOOOOOOO........
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Mickey
    Mickey Posts: 19,674
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    Got to hand it to him. VI can cook.....
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Mickey
    Mickey Posts: 19,674
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    henapple said:
    I thought you and @Mickey had gone out drinking...
    For Real: The last time VI and I went out drinking it wrapped up by 4:00 (pm)... That is just sad...
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Griffin
    Griffin Posts: 8,200
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    Nice. We're chicken frying up the last of our backstrap tonight. Should be tasty.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Village Idiot
    Village Idiot Posts: 6,959
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    Mickey said:
    henapple said:
    I thought you and @Mickey had gone out drinking...
    For Real: The last time VI and I went out drinking it wrapped up by 4:00 (pm)... That is just sad...
    But, until 4, we were two "wild and crazy guys !"


    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Ragtop99
    Ragtop99 Posts: 1,570
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    Mickey said:
    henapple said:
    I thought you and @Mickey had gone out drinking...
    For Real: The last time VI and I went out drinking it wrapped up by 4:00 (pm)... That is just sad...
    not if you mean 4 pm the next day.
    :ar!
    Cooking on an XL and Medium in Bethesda, MD.
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  • Mickey
    Mickey Posts: 19,674
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    Ragtop99    No..................... same day
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Village Idiot said:
    Mickey said:
    henapple said:
    I thought you and @Mickey had gone out drinking...
    For Real: The last time VI and I went out drinking it wrapped up by 4:00 (pm)... That is just sad...
    But, until 4, we were two "wild and crazy guys !"


    Is it for the senior discount? I won't judge, you both are so young at heart!
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  • Justacookin
    Justacookin Posts: 291
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    4 pm nothing to be sad about I am just happy to see the sun come up b4 I go to sleep or as SWMBO passed out.
    XL & waiting for my Mini Max Bloomington MN.
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  • bbqlearner
    bbqlearner Posts: 760
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    Looks great. Made the gravy from scratch?

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
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    bbqlearner said:
    Looks great. Made the gravy from scratch?
    My guess is it was from a box....  :(|)


    _______________________________________________

    XLBGE 
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  • Village Idiot
    Village Idiot Posts: 6,959
    edited October 2013
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    MrCookingNurse said:
    bbqlearner said:
    Looks great. Made the gravy from scratch?
    My guess is it was from a box....  :(|)
    From scratch.  It is very easy to make.

    Take a couple of tablespoons  of drippings from your chicken fried steak cook, and add a couple of tablespoons of flour in a hot skillet.  Stir together until a dark roux is formed.  Slowly add milk (I had some half and half and some skim milk) and stir over low heat until the gravy thickens somewhat.  Add salt and pepper.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • henapple
    henapple Posts: 16,025
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    Scrape off those pieces stuck to the pan and stir them in also.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • billyray
    billyray Posts: 1,275
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    • ½ cup chopped onions <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
    • 1½ cups chicken stock
    • 1 cup heavy cream
    • 2 tablespoons chopped fresh parsley  
    • 1 tablespoon of your favorite seasoning mix

    Pour out and discard all but 1 tablespoon of the oil from the skillet in which the steaks were cooked, leaving the residue of juices from the meat and any brown crust remaining on the bottom. Heat over high heat, and when the oil sizzles, add the onions and cook until light golden brown, about 3 minutes. Stir in the remaining 3 tablespoons of flour and gradually add the stock, whisking constantly. Add the remaining seasoning mix and continue whisking until the gravy comes to a boil, about 2 minutes. Add the cream and parsley and cook 1 minute, whisking constantly. Serve immediately.

     

    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • Village Idiot
    Village Idiot Posts: 6,959
    edited October 2013
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    @billyray I'm sure that's excellent gravy, but it's not the traditional cream gravy served in every honky tonk and cafe in Texas for chicken fried steak.  The only seasoning in the gravy, besides salt and pepper,  would have come from the drippings and scraped pieces from the CFS cook.  Spices might include Mexican oregano, cumin, paprika, and definitely a little cayenne.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Aquacop
    Aquacop Posts: 481
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    Dang, ya'll party like Rock Stars!
    LBGE 2013 Located in Savannah, Georgia
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  • Dan4BBQ
    Dan4BBQ Posts: 271
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    excellent cook
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  • billyray
    billyray Posts: 1,275
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    Village Idiot said:
    @billyray I'm sure that's excellent gravy, but it's not the traditional cream gravy served in every honky tonk and cafe in Texas for chicken fried steak.  The only seasoning in the gravy, besides salt and pepper,  would have come from the drippings and scraped pieces from the CFS cook.  Spices might include Mexican oregano, cumin, paprika, and definitely a little cayenne.

    You're right VI, It's more of a New Orleans style. Really rich, so we only have it once or twice a year, otherwise I'd weigh 300 lbs. :))
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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