oooooh.... that sounds AWESOME. My kids love dried beef (SOS) on toast... this would be SO much better and about 300% less salty. It's the only thing my dad ever taught me to cook indoors.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
My wife is getting to make some of her Swedish potato pancakes which involves cooking up a pound or two of bacon to put in the batter and then frying the pancakes in the bacon grease. I bet I could make a decent gravy afterwards and put some brisket in that.
John "JR"
Minnesota/ United States of America
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Aaron Franklin uses leftover brisket trimmings to flavor his pinto beans.
BTW, if using a white gravy mix, I have used Morrison's Country Style Peppered Gravy Mix many times and recommend it. Unfortunately, it only comes in boxes of 3 1.5-lb. bags, as far as I know. I get it at Sam's and keep it in the refrigerator. I tried the Pioneer version once and was very disappointed. It's good to know that a suitable smaller quantity package is available from McCormick.
It's not hard to make white gravy! 3-4 Tablespoons flour, mixed with same amount oil over low heat then add 2 cups milk. Stir over low heat until thick.
Big differences in quality of the mixes though. McCormick is good other packets I've tried not so much.
Oh, me too with the pinto beans! Love chopped fine brisket in the pot. Pork too, but either beef or pork not both. I made veggie pintos for a contest once. Wanted jalapeno cornbread with mine. Ended up chopping the cornbread into the beans, nothing in the juice bigger than the bean! Took 5th!
Thank you, CandySueQ . I agree; scratch is best. Salt, pepper, and a hint of nutmeg round out the recipe. Of course, if using a seasoned meat, cheese, or whatever as an "additive," seasoning should be adjusted accordingly. I generally resort to mixes only when I have a large quantity to make.
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