Gravy!! - The Firearms Forum

hunter29180 · 10-25-2011, 07:37 AM

Boiled, milk, redeye, brown and all inbeween!! I'm a gravy nut!!

applied to almost any meat or veggie only improves them!! whats your favorite?? cough up your recipe and lets have a graqvy cookoff!

post the recipe and try one thats new! let the rest of us know what you thought!!

Pork Chop Brown Gravy

bread 4-8 pork chops in flourmix
(3 cups all purpose flour, 2 tablespoons black pepper, 1/2 teaspoon salt<salt optional>) save the leftover flour mix for gravy!

start with 1 tablespoon Lard or bacon grease in 12" deep or larger fry pan. bring to med high heat before placing porkchop in pan.

cook till all porkshops are done. Using the leftover drippings add 2 tablespoons lard or bacon grease to drippings. leave heat at med high.

while drippings are comming to temp, in 4-5 qt bowl fill 3/4 full warm water.
using wire wisk mix in the flourmix add to the grease drippings in the frypan, make sure there are no lumps! continue cooking till grease and flour are med brown in color,( the mix will begin to thicken and look like brown yougart) continue whisking and slowly add water to pan till about 3/4 full. increase heat to bring to slow boil, andcontinue stirring till gravy begins to thicken. remove from heat and let sit for about 2 min. about time enough for you to empth bowl of remaining water and dry. when gravy is almost thick enough to suit you pour into bowl!

enjoy over mashed potatoes and Pork Chops! after dinner save gravy in smaller bowl. make a Grave sandwhich next day! UUUUMM!

Bobitis · 10-25-2011, 06:43 PM

The trick with any gravy is the rue and bringing it to a boil.

The boil is important cuz it breaks down the flour and gets rid of the flour taste and grittiness.

Gravy is awesome!

Fast Forward · 10-25-2011, 07:14 PM

The more you cook a rue the darker it gets the more nutty the taste,,,constant stirring and the right amount of heat is important other wise it will burn,it takes hours,,ask any Cajun cook.what the the secret to Etouffee is an,, the allmost black Rue

wsas7816 · 10-25-2011, 07:54 PM

Here is a fast pan-sauce I use with pork chops when available cooking time is nearly nil. Pan fry a couple of chops ... if you trim some of the fat leave it in the pan. Cook until about done and put on a warm plate and in a warm (200 degree) oven. In the same frying pan over fairly high heat add about 1/2 cup of hard apple cider (I usually have this around but don't now so can't remember a brand) and let it boil off a bit, maybe a couple of minutes, add a tablespoon of a whole grain mustard (whatever you like but stronger the better for me), let disolve and then add 1/3 cup of cream. Let that reduce for a few minutes, season with salt, and you are good to go. Works well on pasta also. I know, not a gravy but the mustard and apple cider are a good combo. Cheers, Bret

hunter29180 · 10-26-2011, 06:38 AM

close enough wsas7816!

Come on fellas and ladies!! i want (drool) more recipes as I'm out of new ones! got 57 cookbooks and have made every gravy in them..NEED MORE!!!

Alpo · 10-26-2011, 06:45 AM

You might want to edit that again.

As I read it, you are whisking your flourmix into your bowl of warm water.

jack404 · 10-26-2011, 08:10 AM

i have a drip pan in a weber

i make sure it aint too hot wrap some extra foil round the sides i put a paving brick under it to raise it some too ..

i get rye , i grind it and mix 20% maybe of plain flour and make it about 1/4 - 1/2 " thick in the dip pan

about half way through i toss in some crushed garlic chili's herbs etc and mix well

nowdays i pour the lot into a blender , if it needs thining 2 tablespoons of vinegar a shot of rye whiskey and some tomatoe sauce ( catsup?) to taste

carver · 10-26-2011, 09:13 AM

After the pork chops are fried, I add seasoned flour to the vegatable shorting, or bacon grease, that I fried the chops in, and I like lots of black pepper. Stir untill the desired color is reached, and add in water. Next is some powdered garlic, and a whole onion cut in half, and sliced. Bring to a boil, and let cook till onions start to soften up. Add more water as needed to get the gravy to the desired thickness. Put the pork chops back into the pan with the gravy, cover, and simmer for a few minutes. I like my gravy over rice, with steamed vegies on the side.

hunter29180 · 10-26-2011, 01:23 PM

Quote:

Originally Posted by Alpo

You might want to edit that again.

As I read it, you are whisking your flourmix into your bowl of warm water.

corrected! tks!!

hunter29180 · 10-26-2011, 01:28 PM

Quote:

Originally Posted by jack404

i have a drip pan in a weber

i make sure it aint too hot wrap some extra foil round the sides i put a paving brick under it to raise it some too ..

i get rye , i grind it and mix 20% maybe of plain flour and make it about 1/4 - 1/2 " thick in the dip pan

about half way through i toss in some crushed garlic chili's herbs etc and mix well

nowdays i pour the lot into a blender , if it needs thining 2 tablespoons of vinegar a shot of rye whiskey and some tomatoe sauce ( catsup?) to taste

interesting..so the drippings are on top of the flour? and soak into it?
you toss the herbs and ect into the dripping pan. I like the rye whiskey thought...going to try this one out this weekend. grilling a london broil roast on grill, so new drip pan will be used...

wsas7816 · 10-28-2011, 08:44 PM

I'll add another gravey recipe though it is not nearly as interesting as Jack404's. This is pretty standard: 1 part butter to 1 to 2 parts flour, heat over med-high heat, stirring constantly until the roux is at least a light brown though I don't go much beyond this (note that I only go just beyond a med brown for Gumbo which may be heresy to a Cajun). Then add 3/4 cup milk per tablespoon of butter. Then season with Chipotle powder and Curry Powder (I might guess 1/2 tsp Chipotle and 1 tsp Curry is my taste for that amount of milk) and salt (to taste). Whisk until desired thickness. I like this as a gravy substitute for Hollandaise sauce in some bastardization of Eggs Benedict. When used with poached eggs I add a little Paprika on the top. Cheers!

jack404 · 10-29-2011, 12:42 AM

OH i plum forgot , after the first 30 mins add water to keep moist not wet or thin ..

hunter29180 · 10-29-2011, 06:00 PM

Quote:

Originally Posted by jack404

i have a drip pan in a weber

i make sure it aint too hot wrap some extra foil round the sides i put a paving brick under it to raise it some too ..

i get rye , i grind it and mix 20% maybe of plain flour and make it about 1/4 - 1/2 " thick in the dip pan

about half way through i toss in some crushed garlic chili's herbs etc and mix well

nowdays i pour the lot into a blender , if it needs thining 2 tablespoons of vinegar a shot of rye whiskey and some tomatoe sauce ( catsup?) to taste

not bad Jack..wife said it was more like a dipping sauce though. not good over mashed potatoes and biscuits though.

jack404 · 10-29-2011, 06:46 PM

yeah been told we do gravy way too thick here in OZ, but i think US gravy like we get in KFC or such is watery ... good when your cleared your plate and only got bread and butter to wipe up the last of the gravy though ..

hunter29180 · 10-29-2011, 07:19 PM

i like gravy that when cold you can slice and make a gravy sandwhich with! the brown gravy irecipe i gave is a favorite for that. thickness can be adjusted by the liquid added (or not added!) the seasonings are what really make the gravy though1 yours was good for a Meat gravy.

wifes favorite "breakfast" gravy

Milk gravy

1/4 cup bacon or sausage drippings

1/2 to 3/4 cup flour

1/2 teaspoon black pepper

1 can evaporated milk

mix evaporated milk with equal amount water in 8 qt bowl

bring dripping to cooking tempature and stir in flour till all lumps are gone.
keep stirring and add black pepper to mix while browning, not too much pepper as you cant remove it if too much..you can always add more at table.

when mix in fry pan is as just starting to clump start adding milk mixture. pour slowly and keep stirring! bring to boil till gravy starts to thicken, remove from heat and pour into bowl milk was in. if thicker gravy is desired keep on heat till almost to thickness desired

gravy will be white to cream colored. great over biscuits and eggs!

45nut · 11-15-2011, 01:17 PM

ROUX is the base for soups and gravies, rue is a street in France or what you do when your lover leaves you!!

When I make meatloaf, I pour off some of the grease into a pan with saute`d onions and flour and cook for 5 minutes or so. Add 1 cup water and as this thickens I will add some beef base and ketchup

to my gravy. Sounds bad, but it really tastes good.

10-25-2011, 07:37 AM	#1
hunter29180 Advanced Senior Member Join Date: Jan 2011 Location: in a motorhome where ever we park! Contributor Posts: 1,627	Gravy!! Boiled, milk, redeye, brown and all inbeween!! I'm a gravy nut!! applied to almost any meat or veggie only improves them!! whats your favorite?? cough up your recipe and lets have a graqvy cookoff! post the recipe and try one thats new! let the rest of us know what you thought!! Pork Chop Brown Gravy bread 4-8 pork chops in flourmix (3 cups all purpose flour, 2 tablespoons black pepper, 1/2 teaspoon salt<salt optional>) save the leftover flour mix for gravy! start with 1 tablespoon Lard or bacon grease in 12" deep or larger fry pan. bring to med high heat before placing porkchop in pan. cook till all porkshops are done. Using the leftover drippings add 2 tablespoons lard or bacon grease to drippings. leave heat at med high. while drippings are comming to temp, in 4-5 qt bowl fill 3/4 full warm water. using wire wisk mix in the flourmix add to the grease drippings in the frypan, make sure there are no lumps! continue cooking till grease and flour are med brown in color,( the mix will begin to thicken and look like brown yougart) continue whisking and slowly add water to pan till about 3/4 full. increase heat to bring to slow boil, andcontinue stirring till gravy begins to thicken. remove from heat and let sit for about 2 min. about time enough for you to empth bowl of remaining water and dry. when gravy is almost thick enough to suit you pour into bowl! enjoy over mashed potatoes and Pork Chops! after dinner save gravy in smaller bowl. make a Grave sandwhich next day! UUUUMM! --> Last edited by hunter29180; 10-26-2011 at 01:23 PM..

10-25-2011, 06:43 PM	#2
Bobitis Advanced Senior Member Join Date: Apr 2009 Posts: 6,612	Re: Gravy!! The trick with any gravy is the rue and bringing it to a boil. The boil is important cuz it breaks down the flour and gets rid of the flour taste and grittiness. Gravy is awesome! __________________ ^.^ A point in every direction is the same as having no point at all

10-25-2011, 07:14 PM	#3
Fast Forward Senior Member Join Date: Jul 2011 Location: Chaska Minn Posts: 529	Re: Gravy!! The more you cook a rue the darker it gets the more nutty the taste,,,constant stirring and the right amount of heat is important other wise it will burn,it takes hours,,ask any Cajun cook.what the the secret to Etouffee is an,, the allmost black Rue

10-25-2011, 07:54 PM	#4
wsas7816 V.I.P. Member Join Date: Oct 2011 Location: San Francisco, CA Posts: 69	Re: Gravy!! Here is a fast pan-sauce I use with pork chops when available cooking time is nearly nil. Pan fry a couple of chops ... if you trim some of the fat leave it in the pan. Cook until about done and put on a warm plate and in a warm (200 degree) oven. In the same frying pan over fairly high heat add about 1/2 cup of hard apple cider (I usually have this around but don't now so can't remember a brand) and let it boil off a bit, maybe a couple of minutes, add a tablespoon of a whole grain mustard (whatever you like but stronger the better for me), let disolve and then add 1/3 cup of cream. Let that reduce for a few minutes, season with salt, and you are good to go. Works well on pasta also. I know, not a gravy but the mustard and apple cider are a good combo. Cheers, Bret

10-26-2011, 06:38 AM	#5
hunter29180 Advanced Senior Member Join Date: Jan 2011 Location: in a motorhome where ever we park! Contributor Posts: 1,627	Re: Gravy!! close enough wsas7816! Come on fellas and ladies!! i want (drool) more recipes as I'm out of new ones! got 57 cookbooks and have made every gravy in them..NEED MORE!!!

10-26-2011, 06:45 AM	#6
Alpo Advanced Senior Member Join Date: Feb 2007 Location: NW Florida Posts: 8,658	Re: Gravy!! You might want to edit that again. As I read it, you are whisking your flourmix into your bowl of warm water. __________________ Meddle not in the affairs of dragons, for thou art crunchy, and taste good with catsup - George of Lod, Year of Our Lord 297 I always take precautions. Beware the Evil Bullet Fairies.

10-26-2011, 08:10 AM	#7
jack404 Former Guest Join Date: Jan 2010 Location: Australia Contributor Posts: 17,622	Re: Gravy!! i have a drip pan in a weber i make sure it aint too hot wrap some extra foil round the sides i put a paving brick under it to raise it some too .. i get rye , i grind it and mix 20% maybe of plain flour and make it about 1/4 - 1/2 " thick in the dip pan about half way through i toss in some crushed garlic chili's herbs etc and mix well nowdays i pour the lot into a blender , if it needs thining 2 tablespoons of vinegar a shot of rye whiskey and some tomatoe sauce ( catsup?) to taste Last edited by jack404; 10-26-2011 at 08:27 AM..

10-26-2011, 09:13 AM	#8
carver TFF Moderator/Host Join Date: Jul 2008 Location: DAV, Deep in the Pineywoods of East Texas, just west of Shreveport, LA Contributor Posts: 11,254	Re: Gravy!! After the pork chops are fried, I add seasoned flour to the vegatable shorting, or bacon grease, that I fried the chops in, and I like lots of black pepper. Stir untill the desired color is reached, and add in water. Next is some powdered garlic, and a whole onion cut in half, and sliced. Bring to a boil, and let cook till onions start to soften up. Add more water as needed to get the gravy to the desired thickness. Put the pork chops back into the pan with the gravy, cover, and simmer for a few minutes. I like my gravy over rice, with steamed vegies on the side. __________________ Y'all be safe now, ya hear! Lamentations Chapter 5: 1. Remember, O LORD, what is come upon us: consider, and behold our reproach. 2. Our inheritance is turned to strangers, our houses to aliens. 3. We are orphans and fatherless, our mothers [are] as widows. 5. Our necks [are] under persecution: we labour, [and] have no rest. 16. The crown is fallen [from] our head: woe unto us, that we have sinned! 21. Turn thou us unto thee, O LORD, and we shall be turned; renew our days as of old.

10-28-2011, 08:44 PM	#11
wsas7816 V.I.P. Member Join Date: Oct 2011 Location: San Francisco, CA Posts: 69	Re: Gravy!! I'll add another gravey recipe though it is not nearly as interesting as Jack404's. This is pretty standard: 1 part butter to 1 to 2 parts flour, heat over med-high heat, stirring constantly until the roux is at least a light brown though I don't go much beyond this (note that I only go just beyond a med brown for Gumbo which may be heresy to a Cajun). Then add 3/4 cup milk per tablespoon of butter. Then season with Chipotle powder and Curry Powder (I might guess 1/2 tsp Chipotle and 1 tsp Curry is my taste for that amount of milk) and salt (to taste). Whisk until desired thickness. I like this as a gravy substitute for Hollandaise sauce in some bastardization of Eggs Benedict. When used with poached eggs I add a little Paprika on the top. Cheers!

10-29-2011, 12:42 AM	#12
jack404 Former Guest Join Date: Jan 2010 Location: Australia Contributor Posts: 17,622	Re: Gravy!! OH i plum forgot , after the first 30 mins add water to keep moist not wet or thin ..

10-29-2011, 06:46 PM	#14
jack404 Former Guest Join Date: Jan 2010 Location: Australia Contributor Posts: 17,622	Re: Gravy!! yeah been told we do gravy way too thick here in OZ, but i think US gravy like we get in KFC or such is watery ... good when your cleared your plate and only got bread and butter to wipe up the last of the gravy though ..

10-29-2011, 07:19 PM	#15
hunter29180 Advanced Senior Member Join Date: Jan 2011 Location: in a motorhome where ever we park! Contributor Posts: 1,627	Re: Gravy!! i like gravy that when cold you can slice and make a gravy sandwhich with! the brown gravy irecipe i gave is a favorite for that. thickness can be adjusted by the liquid added (or not added!) the seasonings are what really make the gravy though1 yours was good for a Meat gravy. wifes favorite "breakfast" gravy Milk gravy 1/4 cup bacon or sausage drippings 1/2 to 3/4 cup flour 1/2 teaspoon black pepper 1 can evaporated milk mix evaporated milk with equal amount water in 8 qt bowl bring dripping to cooking tempature and stir in flour till all lumps are gone. keep stirring and add black pepper to mix while browning, not too much pepper as you cant remove it if too much..you can always add more at table. when mix in fry pan is as just starting to clump start adding milk mixture. pour slowly and keep stirring! bring to boil till gravy starts to thicken, remove from heat and pour into bowl milk was in. if thicker gravy is desired keep on heat till almost to thickness desired gravy will be white to cream colored. great over biscuits and eggs!

11-15-2011, 01:17 PM	#16
45nut Advanced Senior Member Join Date: Jul 2006 Location: Dallas, TX Posts: 3,428	Re: Gravy!! *ROUX* is the base for soups and gravies, rue is a street in France or what you do when your lover leaves you!! When I make meatloaf, I pour off some of the grease into a pan with saute`d onions and flour and cook for 5 minutes or so. Add 1 cup water and as this thickens I will add some beef base and *ketchup* to my gravy. Sounds bad, but it really tastes good. __________________ A gun is a tool, Marian; no better or no worse than any other tool: an axe, a shovel or anything. A gun is as good or as bad as the man using it. Remember that. Shane Nemo me impune lacesset We recall the case of the Shoshone war band which showed up complete with one 30-30 rifle per man the week after Pearl Harbor, and simply wanted to have the enemy pointed out to them. "We hear there's a war going on and we want to go fight it." Jeff Cooper *KCCO* Last edited by 45nut; 11-15-2011 at 01:19 PM..