Fatties, Biscuits & Gravy Question

Unknown · December 2007

Couple of us poor saps that have to work on Xmas eve decided to have a breakfast potluck. I was thinking of smoking a couple of fatties & also bringing in some biscuits & gravy. I thought about breaking up one done fatty into the gravy, and then just reheating it all in the microvave at work and then having another fatty for slicing? What would ya'll experts do? I'll probably just do storebought gravy and pilsbury biscuits to keep things simple.

Davekatz · December 2007

ATX,[p]We've been doing fatty biscuits and gravy every Sunday for most of the winter - it's the best. [p]Dice up the fatty and heat until fat begins to render off (if there's not enough fat, add 2T of butter), add 2-3T of flour and stir to make a roux, let that cook for a few minutes and then add 2-3 cups of milk. [p]Let the whole concoction comes to a simmer and stir until it thickens. [p]Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm![p]
Dave[p][p]
[ul][li]Our BGE[/ul]

Unknown · December 2007

Davekatz,[p]Thanks Dave, I was just going to buy some cheap store bought gravy but this sounds WAY better! [p]Amaury

Buster Dog BBQ · December 2007

ATX,
It works great that way. The store bought gravy that is in the powder form is pretty good.

BurntRaw · December 2007

ATX,[p]I agree with Davekatz - make your gravy from scratch using the same bulk sausage brand and type you use for the fatties.[p]Sausage Gravy
1 pound Bulk Sausage
1/4 cup all−purpose flour
2 cups whole milk
salt & pepper to taste
Crumble sausage into a large skillet. Cook over
medium heat until browned, stirring occasionally. Stir
in flour until dissolved. Gradually stir in milk. Cook
until thick and bubbly. Season with salt & pepper.
Serve over hot biscuits.[p]Depending on how many of you poor saps there are going to be, you may want to double, triple, quad... you get the idea.[p]Have a joyous festivus

Unknown · December 2007

BurntRaw,
Unless I'm mistaken it sounded like Dave breaks up his fatty after he smokes it to make the gravy. Are you saying to use to use raw sausage to start off with?
Thanks, Amaury

BurntRaw · December 2007

ATX,[p]Yes, that's the way I do it (using the same brand and type that I am using for the fatty).[p]That way you get all that good fat (aka flavor) for the gravy.[p]Time to put up the Festivus pole...

Fidel · December 2007

BurntRaw,[p]Not until the 23rd.[p]I am first in line for the feats of strength.

Rick's Tropical Delight · December 2007

Fidel,
tinsel is distracting

Marlin Darlin · December 2007

ATX,
By all means, use "BurntRaw's sausage gravy recipe starting with raw bulk sausage but please, please don't use "Pop-in-Fresh" aka Pillsbury biscuits. The texture is all wrong. Either try homemade (even a drop biscuit will do) or look for biscuits in the freezer section near the frozen roll dough. Happy Holidays. Janet

Marlin Darlin · December 2007

ATX, A great basic drop biscuit recipe biscuits.
[ul][li]http://desertculinary.blogspot.com/2005/05/best-drop-biscuits.html[/ul]

Unknown · December 2007

Marlin Darlin,[p]Thanks for the advice. I'm not much of a baker but I take a crack at it this time.

Fatties, Biscuits & Gravy Question

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