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Sh*t On a Shingle

WeberWho
WeberWho Posts: 11,527
in EggHead Forum
Sh*t on a shingle, crap on a cracker, barf on a biscuit, or the generic name - prison food.  That's the names I can recall growing up when we made thanksgiving leftovers on toast. I called my mom and asked how she made them growing up. She laughed and said she's not sure if there's a real way. She just mixed leftovers in a pan and cooked with a gravy. So I actually looked up sh*t on a shingle and came up with a recipe. Real "sh*t" is a chipped beef or ground hamburger on "shingle" bread with a white sauce. We never used white sauce on them growing up but was enticed to try a real shi*ter! I did the white sauce on the mini after seeing Spring Chickens mini video. Threw some apple woods chips on for a little smoky flavor. Toasted the shingles and my wife made some stuffing for them. Added the leftover turkey and topped it with the white sauce. Took a few pics below: They turned out good for not knowing about the white sauce. Think I will stick with gravy next time around. 
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

Minnesota
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Comments

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Looks pretty darn tasty to me!  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • bettysnephew
    bettysnephew Posts: 1,191
    At our house SOAS was made with the white sauce and chipped beef.  My Dad would eat it,  but didn't like to.  He said he had too much while in the Army.
    A poor widows son.
    See der Rabbits, Iowa
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    I'd eat that ****, shingle or not.
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  • shtgunal3
    shtgunal3 Posts: 6,134
    Gravy, white sauce, either way that **** sounds good!

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Little Steven
    Little Steven Posts: 28,817
    My Dad was in the Canadian forces in Korea. They called it chipped beef on toast as far as I know. My Mom made it and we all loved it.

    Steve 

    Caledon, ON

     

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  • gmac
    gmac Posts: 1,814
    edited December 2013
    Gotta agree with @LS. Chipped beef on toast was a childhood staple. I always thought it came from my Moms English background (and my family served in WW1 and 2 for Canada but not Korea so that's not it). I don't even know if I could find chipped beef anywhere now. I've done my own version with hamburger and bechamel with peas and love it. Great job and now I'm inspired!
    Mt Elgin Ontario - just a Large.
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  • Little Steven
    Little Steven Posts: 28,817
    Pretty sure it is from the Brits at some point. It may have been done with cured, dehydrated beef, flour and lard or milk powder in the camps

    Steve 

    Caledon, ON

     

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  • Cymbaline65
    Cymbaline65 Posts: 800
    bettysnephew said:
    At our house SOAS was made with the white sauce and chipped beef.  My Dad would eat it,  but didn't like to.  He said he had too much while in the Army.
    Yep. My Dad is the same. Hates the stuff. Me? Meh. Although WeberWho's is a step above for sure. Also, I'm a sucker for homemade gravy.
    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174

    I remember Mom making it one time and my buddy comes over who frequently angled for a dinner invite.

    "That smells good.  Whatcha makin'?"

    Mom replies, "Creamed chip beef on toast."

    "Huh?" says he.

    I decided to be helpful. "Sh!t on a shingle."

    That night the appetizer was Dial soap.

    Flint, Michigan
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  • Cymbaline65
    Cymbaline65 Posts: 800
    Little Steven said:
    Pretty sure it is from the Brits at some point. It may have been done with cured, dehydrated beef, flour and lard or milk powder in the camps
    I'm not sure of origin, but the beef, flour, lard, milk thing was how my Dad remembered it when he was "out in the field."
    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
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  • bettysnephew
    bettysnephew Posts: 1,191
    Regarding my Dad's dislike for SOAS, he was in England for a while before invading France on D Day.  Maybe that is where he learned to hate it so much.  Generally the cuisine of the British Isles does not seem to be a high point in many peoples lives but some of the beers/ales are great.
    A poor widows son.
    See der Rabbits, Iowa
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  • caliking
    caliking Posts: 19,780
    If there's gravy in the mix, I'm in!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Little Steven
    Little Steven Posts: 28,817
    bettysnephew said:
    Regarding my Dad's dislike for SOAS, he was in England for a while before invading France on D Day.  Maybe that is where he learned to hate it so much.  Generally the cuisine of the British Isles does not seem to be a high point in many peoples lives but some of the beers/ales are great.
    It's kind of funny but I watched a couple of  Military Channel shows on the canned rations of the Brits (which included us, the Aus, Kiwis, Indians, Jamaicans and some of your guys. Apparently the Germans stuff did no good for them in cold weather or in the deserts. The canning methods were a lot better too. The German winter battle dress left a lot to be desired as well.

    Steve 

    Caledon, ON

     

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  • Little Steven
    Little Steven Posts: 28,817
    gmac said:
    Gotta agree with @LS. Chipped beef on toast was a childhood staple. I always thought it came from my Moms English background (and my family served in WW1 and 2 for Canada but not Korea so that's not it). I don't even know if I could find chipped beef anywhere now. I've done my own version with hamburger and bechamel with peas and love it. Great job and now I'm inspired!
    Did you get the creamed asparagus on toast too? I loved that stuff in the spring

    Steve 

    Caledon, ON

     

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  • gmac
    gmac Posts: 1,814
    edited December 2013
    Little Steven said:
    gmac said:
    Gotta agree with @LS. Chipped beef on toast was a childhood staple. I always thought it came from my Moms English background (and my family served in WW1 and 2 for Canada but not Korea so that's not it). I don't even know if I could find chipped beef anywhere now. I've done my own version with hamburger and bechamel with peas and love it. Great job and now I'm inspired!
    Did you get the creamed asparagus on toast too? I loved that stuff in the spring
    Nope. But we raised chickens when I was a kid and creamed gizzards on toast leaves much to be desired. Actually the asparagus sounds good. Is it as simple as it sounds?
    Mt Elgin Ontario - just a Large.
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  • SmokinDAWG82
    SmokinDAWG82 Posts: 1,705
    My dad was Navy and he made chipped beef in white sauce once a week. Buttered toast with the SH*T on top. SWMBO hates it but I still crave it once in a while. Makes me remember my dad!
    LBGE
    Go Dawgs! - Marietta, GA
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  • Griffin
    Griffin Posts: 8,200
    I've never had that sh*t before. Heard about that sh*t. I guess I'll try anything once.

    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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  • Little Steven
    Little Steven Posts: 28,817
    gmac said:
    Little Steven said:
    gmac said:
    Gotta agree with @LS. Chipped beef on toast was a childhood staple. I always thought it came from my Moms English background (and my family served in WW1 and 2 for Canada but not Korea so that's not it). I don't even know if I could find chipped beef anywhere now. I've done my own version with hamburger and bechamel with peas and love it. Great job and now I'm inspired!
    Did you get the creamed asparagus on toast too? I loved that stuff in the spring
    Nope. But we raised chickens when I was a kid and creamed gizzards on toast leaves much to be desired. Actually the asparagus sounds good. Is it as simple as it sounds?

    Yep! Béchamel (white sauce) or add some gruyere and toss the chopped asparagus in (1"  to 11/2" pieces) and cooked till tender or tender crisp. Great way to take advantage of the low prices in the spring.    

    Steve 

    Caledon, ON

     

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  • WeberWho
    WeberWho Posts: 11,527
    Little Steven said:


    gmac said:


    Little Steven said:


    gmac said:

    Gotta agree with @LS. Chipped beef on toast was a childhood staple. I always thought it came from my Moms English background (and my family served in WW1 and 2 for Canada but not Korea so that's not it). I don't even know if I could find chipped beef anywhere now. I've done my own version with hamburger and bechamel with peas and love it. Great job and now I'm inspired!
    Did you get the creamed asparagus on toast too? I loved that stuff in the spring
    Nope. But we raised chickens when I was a kid and creamed gizzards on toast leaves much to be desired. Actually the asparagus sounds good. Is it as simple as it sounds?

    Yep! Béchamel (white sauce) or add some gruyere and toss the chopped asparagus in (1"  to 11/2" pieces) and cooked till tender or tender crisp. Great way to take advantage of the low prices in the spring.    


    Will have to try this out

    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Little Steven
    Little Steven Posts: 28,817
    We have asparagus in from Peru right now for 2 bucks a pound. I might too.

    Steve 

    Caledon, ON

     

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  • Egcel
    Egcel Posts: 5

    Growing up we had toast or biscuits with sliced hard boiled eggs on top and all that covered with white gravy made with dried beef.  

    Good Stuff. 

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