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I bring to you ————— Fried Gravy......

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Comments

  • billt01
    billt01 Posts: 1,883
    SciAggie said:
    I appreciate all of the kind words from y’all. These probably sound more complicated to make than they actually are. Who hasn’t made gravy and accidentally got it too thick? That’s all you do - then toss in a couple of things that seem tasty. Chill it, then bread it and fry it. Easy peasy. 
    I reheated some in a 350 degree oven for about 10 minutes today and they were very good. I actually think you could cook these the day before and reheat this way if serving a crowd. 
    I think I’ll make this dip to go with them next time:
    https://copykat.com/chuys-creamy-jalapeno-dip/
    use hot sausage in place of the chicken and incorporate a boiled egg.

    Scotch gravy eggs


    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

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  • Color_My_World_Green
    Color_My_World_Green Posts: 67
    No way I show this to my husband. That is unreal. 
    Living life to the fullest in Savannah Georgia
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  • leemschu
    leemschu Posts: 615
    Killer idea looks awesome 
    Dyersburg, TN
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  • WesJohnson
    WesJohnson Posts: 130
    Can we get a spoiler warning?
    I used to be able to name every nut that there was. 
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  • EagleIII
    EagleIII Posts: 418
    That looks insane.  My arteries got hard just looking at the pics!
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  • lkapigian
    lkapigian Posts: 11,549
    Don't know how I missed this but, Good Lord!
    Visalia, Ca @lkapigian
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  • SciAggie
    SciAggie Posts: 6,481
    lkapigian said:
    Don't know how I missed this but, Good Lord!
    Oh yeah - try it - it’s that good. I found you can freeze the floured quenelle. Then take straight from the freezer (still frozen) and then batter and fry them. They are perfect. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    billt01 said:

    So true.  
    Still looking for the beginners section of this forum so I can find others like me. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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