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Smoking the Gravy Too!

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    Smoking the Gravy Too!

    Decided we had a little too much beef and pork lately, time to switch it up a bit. Spatchcocked a chicken, prepped some gravy from the pieces and parts, threw it all on the Hasty-Bake a few minutes ago. Going to make some mashed taters with it.

    The gravy
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    Gravy down in the firebox
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    Chicken all prepped .... very simple, dry brined for about 4 hours, rubbed with some olive oil and black pepper
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    And on the Hasty-Bake to cook, running about 350F with a bit of apple wood
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    #2
    Chicken has been on about 1:15 now .... getting close. The gravy looks fantastic. My neighbor texted me to say I should stop tormenting him with the smells out of the backyard

    Chicken breast is about 150F and getting nicely brown
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    Gravy next to the fire looks and smells awesome!
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    Comment


      #3
      Smoked gravy....my head just exploded!

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        You gotta smoke the gravy man

      #4
      Good gravy!

      Well, I'm sure it will be.

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        My grandmother’s favorite saying when I was a boy ...

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Reckon what was enlightenin, culturally, an linguistically, as well, was gittin older, an hearin Ma Pa Gpa Gma NOT hold back, an say Shuckee Darn, no more.... I come from a very, very long, historically recognized line of Serial Profaners, an I'm jus fine with dat.

      • Jim White
        Jim White commented
        Editing a comment
        I’m just glad that I’m not the only one old enough to understand my joke.

      #5
      Ya had my full attention at Smoked, Brother!
      Rock on, Eric! Gots yer six covered.

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        It was stupid good Bones

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        So Very Delighted to hear that, Brother! Be safe an well, rest easy, sleep well. Stoopid Good is actually bout th minimum standard I set fer everything, nowadays, on accounta it keeps me on my toes Complacency, in my eyes, is a bad thing. Fer me, at least.

      #6
      Always put a pan under turkeys to catch dripping when I smoke them so I know what your in for.
      Only thing that can screw it up is too much salt when brining.
      There was no amount of watering down or enough red wine to help my first batch of salty smoked gravy.

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        I learned that lesson the hard way once too. I put no salt in the gravy itself because of that. I add salt later if needed.

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Yuppers. Agreed, Gentlemen. I've Screwed th Pooch more than once in my life, historically, by addin XS salt. Can always add more. No so much can remove. Oops

      #7
      And here you go .... some more food porn

      Thickening the gravy on the stovetop
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      Slicing the chicken
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      Just about ready to serve
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      Never got any pics on the plate, too busy eating

      Comment


      • Parkin
        Parkin commented
        Editing a comment
        Damn it! I'm hungry again!

      • ecowper
        ecowper commented
        Editing a comment
        Parkin my job here is done!

      • ecowper
        ecowper commented
        Editing a comment
        Mr. Bones the yardbird was good ... but the gravy was top notch according to the lady of the house.

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