Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Chipped beef on Toast aka SOS

milesofsmiles
milesofsmiles Posts: 1,377
edited November -0001 in EggHead Forum
I disremembered supin. 1/2 stick butter or 1/4 th. plus other grease to make the rue. Please what is the other grease? Lard..bacon..etc.??? I do make awsome milk gravey. Thanks Smiles
· Share on FacebookShare on Twitter

Comments

  • Boilermaker Ben
    Boilermaker Ben Posts: 1,956
    Shouldn't really matter. Lard, bacon drippings, suet, chicken schmaltz...it's all good. But for SOS, I just use butter.
    · Share on FacebookShare on Twitter
  • Richard Fl
    Richard Fl Posts: 8,297
    I use the cheep ground beef with lots of fat, and some onion. after it is cooked I place a few tablespoons butter and flour in the pan and mix, then some milk or sour cream until texture I want add some worchestershire sauce, hot sauce and some s/p. How is your spice project progressing?
    · Share on FacebookShare on Twitter
  • Gator Bait
    Gator Bait Posts: 5,244
     
    Yup, I agree with Ben, fat is fat and all butter ain't no sin in my book. Bacon drippings would be my second choice. Good Lord, I haven't had SOS in a million years. My mother raised us on it, it was one thing we all liked. We always had it on a nice baked potato so I guess it would be SOP. :lol:

    Sounds good miles,

    Gator

     
    · Share on FacebookShare on Twitter
  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    milesofsmiles wrote:
    I do make awsome milk gravey

    So, what do you do that makes it awesome?

    Haven't had SOS in ages worse yet I have never made it.

    Anyone have some instructions?

    GG
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,584
    skip the chipped beef and make it with baked salmon and add some peas. thats the way we used to get it up north. this recipe would work salmon and peas used to be traditonal around the fourth, next day evryone made salmon sos, one of those things that changed over the years

    http://www.cooks.com/rec/doc/0,1617,158164-249205,00.html
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • Boilermaker Ben
    Boilermaker Ben Posts: 1,956
    My mom always used the dried beef that comes in little glass jars in the canned meat section of the grocery (right next to the canned tuna and devilled ham). I don't think I've ever had it any other way. We always called it "creamed dry beef." I can remember each of us kids getting a few slices of the dried beef and tearing them into little pieces. My wife and I still make it every couple months for a quick and easy meal.
    · Share on FacebookShare on Twitter
  • milesofsmiles
    milesofsmiles Posts: 1,377
    Good iron skillet and 50 + years of stirring meat grease, flour and sweet milk and lots of fresh groung black pepper.
    I bet that salmon and pea gravy is good also. Tonight I will try to post that Mayberry rec. from Aunt Bee's cookbook with the ground chuck & gravy. Smiles to you.
    · Share on FacebookShare on Twitter
  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    Thank you...

    Aunt Bee's, really? :)

    GG
    · Share on FacebookShare on Twitter
  • hornhonk
    hornhonk Posts: 3,841
    Fishlessman, thanks for the memories! I haven't thought about the salmon and peas recipe in many years That's how my mom made it...she still does! She was raised on the North Shore. I lived there many years, also.
    · Share on FacebookShare on Twitter
  • dhuffjr
    dhuffjr Posts: 3,182
    For chipped beef my NC mom just put some butter in the pan and kinda fried the cut up dried beef a tad. Sprinkled on some flour and add milk. I love the stuff myself.
    · Share on FacebookShare on Twitter

Categories