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Sunday Gravy

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  • CaptainMike
    Club Member
    • Nov 2015
    • 2333
    • The Great State of Jefferson
    • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
      Old school big'ol Traeger w/Pro controller (Big Tex)
      2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
      20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
      20 x 30 Santa Maria grill (Maria, duh)
      Bradley cabinet smoker (Pepper Gomez)
      36" Blackstone griddle (The Black Beauty)
      Fireboard
      Thermoworks Smoke and Thermapen.

    Sunday Gravy

    Not to start a food fight with my Italian friends, but I'd stand this up to anyone's Nonna! However, as an old Irishman who's had a drop or two of whisky, I think I can handle myself 🤪! Ain't no butternut squash in this pot!
    Click image for larger version  Name:	20200405_153517.jpg Views:	4 Size:	3.95 MB ID:	826684
    Last edited by CaptainMike; April 5th, 2020, 06:00 PM.
  • smokin fool
    Club Member
    • Apr 2019
    • 1360
    • Mississauga, Ont

    #2
    I'm in

    Comment

    • ecowper
      Founding Member
      • Jul 2014
      • 3021
      • Maple Valley, WA
      • Grill = Hasty-Bake Gourmet Dual Finish
        Smoke = Weber Smokey Mountain 22.5"

        Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
        Thermometer = Maverick ET732
        Thermometer = ThermoWorks Chef Alarm
        Thermapen Mk IV = Light blue
        Thermapen Classic = Grey
        PID Controller = Fireboard Drive + Auber 20 CFM Fan

        Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
        Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
        Favorite beer = Sam Adams Boston Lager or Shiner Bock
        Favorite whisky = Lagavulin 16 year old single malt

        Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


        Eric Cowperthwaite aka ecowper

      #3
      That looks outstanding Mike

      Comment


      • CaptainMike
        CaptainMike commented
        Editing a comment
        There was no small inspiration from your Sunday cook, Brother.
    • FireMan
      Charter Member
      • Jul 2015
      • 7308
      • Bottom of Winnebago

      #4
      Hmmmmm, I rate it a 91. Only taste would prove the true test. Color good, texture good, choice of pot excellant, the positioning of the handle away & the spout positioned frontwards was a nice touch. 👍👍👍 🕶

      Comment


      • CaptainMike
        CaptainMike commented
        Editing a comment
        Praise from the praiseworthy, nothing better!!
    • HawkerXP
      Club Member
      • Jul 2016
      • 4915
      • Northern Virginia
      • 3 Weber kettles, and a PBC
        Thermopop
        Dot w two probes
        Slo n Sear
        Cold beer

      #5
      Only thing missing is a big hunk of crusty bread for dipping!

      Comment

      • fzxdoc
        Founding Member
        • Jul 2014
        • 4807
        • My toys:
          Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
          Pit Barrel Cooker (which rocks)
          Weber Summit S650 Gas Grill
          Weber Kettle Premium 22"
          Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
          Camp Chef Somerset IV 4-burner outdoor gas range


          Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
          Adrenaline BBQ Company's Elevated SS Rack for WSCGC
          Adrenaline BBQ Company's SS Rack for DnG
          Grill Grate for SnS
          Grill Grates: five 17.375 sections (retired to storage)
          Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
          2 Grill Grate Griddles

          Fireboard Extreme BBQ Thermometer Package
          Fireboard control unit in addition to that in the Extreme BBQ Package
          Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
          2 Fireboard Driver Cables
          Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
          Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
          Thermoworks Thermapen MK5 (pink)
          Thermoworks Thermapen MK4 (pink too)
          Thermoworks Temp Test 2 Smart Thermometer
          Thermoworks Extra Big and Loud Timer
          Thermoworks Timestick Trio
          Maverick ET 73 a little workhorse with limited range
          Maverick ET 733
          Maverick (Ivation) ET 732

          Grill Pinz
          Vortex (two of them)

          Two Joule Sous Vide devices
          VacMaster Pro 350 Vacuum Sealer
          Instant Pot 6 Quart Electric Pressure Cooker
          Instant Pot 10 Quart Electric Pressure Cooker
          Charcoal Companion TurboQue
          A-Maze-N tube 12 inch tube smoker accessory for use with pellets

          BBQ Dragon and Dragon Chimney

          Shun Classic 8" Chef's Knife
          Shun Classic 6" Chef's Knife
          Shun Classic Gokujo Boning and Fillet Knife
          Shun Classic 3 1/2 inch Paring Knife

        #6
        Wow, that looks so delicious. Care to share the recipe? I've got a good one but am always looking to improve.

        Kathryn

        Comment

        • klflowers
          Club Member
          • Sep 2015
          • 2911
          • Tennessee

          #7
          Dang, Cap. I'm ready to dive into that!

          Comment

          • CaptainMike
            Club Member
            • Nov 2015
            • 2333
            • The Great State of Jefferson
            • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
              Old school big'ol Traeger w/Pro controller (Big Tex)
              2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
              20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
              20 x 30 Santa Maria grill (Maria, duh)
              Bradley cabinet smoker (Pepper Gomez)
              36" Blackstone griddle (The Black Beauty)
              Fireboard
              Thermoworks Smoke and Thermapen.

            #8
            fzxdocPretty simple: 2 lbs ground chuck, 1 lb Italian sausage, 1 large yellow onion - diced (or a mirepoix if you wish), 6 cloves garlic - crushed, 1 bottle of red wine (minus 1 glassful, tee hee), 2 28 ounce cans and 1 14 ounce can of high quality tomatoes (I use Cento San Marzano or our homegrown, which are equally as good), 2 cups of water, Italian seasonings to taste (appox. 3 Tbsp each of dried oregano and basil, 1 Tbsp of dried rosemary, 1 tsp each of KS and smoked cayenne.

            Brown the meat (season with S & P & GP), remove with slotted spoon to leave the drippings. Add some olive oil if necessary and saute onions 5-6 minutes then add garlic for another 1 minute. Return meat to the pan, add the wine and reduce down for 10 minutes or so. Meanwhile, dump the tomatoes into a suitable bowl and thoroughly crush them with your hand (a la Marcella Hazan) and don't forget to lick your fingers before rinsing them off, it's delicious!! Add tomatoes and swirl 1 cup of water into each tomato can and dump in the pot. Add the herbs and spices and adjust to taste. Simmer lid off for at least 3 hours, stirring occasionally and adding water or stock as necessary. Serve with favorite pasta. This will easily feed 4 people.

            For me, the key to great red sauce is the tomatoes. The tomatoes we grow at home are truly as good as authentic San Marzanos. I think it has a lot to do with the volcanic soil (Mt Shasta vs. Mt Vesuvius) and our relatively close latitudes (41 degrees N vs 40 degrees N). Regardless, great tomatoes make for great sauce! All of the herbs are homegrown as well and I plop a Tbsp or so at a time into the palm of my hand and rub them up to break them down and release the oils (I do not lick my fingers after doing that, but will take a long sniff to gauge the potency). And of course, all of the ingredient measurements are scalable and swaggable!

            Comment


            • troymeister
              troymeister commented
              Editing a comment
              CaptainMike Your Recipe is amazingly similar to mine. I'm going to try it your way soon!

            • CaptainMike
              CaptainMike commented
              Editing a comment
              jlazar a big red like cabernet or Syrah. And as Julia Child said "Never cook with wine you won't drink" That's why I'm always a glass short of a full bottle when cooking. A few bricks shy of a full load most times as well!

            • troymeister
              troymeister commented
              Editing a comment
              I love cooking with wine. Sometimes I even put it in my food.
          • Donw
            Club Member
            • Jul 2017
            • 2692

            #9
            Thanks for the recipe! I’m going to be trying this soon. Only learned what “Sunday Gravy” was while watching The Sopranos so I’m not well versed in Italian cooking.

            Comment


            • CaptainMike
              CaptainMike commented
              Editing a comment
              I grew up with Italian families, so I guess I'm Italian by association!
          • fzxdoc
            Founding Member
            • Jul 2014
            • 4807
            • My toys:
              Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
              Pit Barrel Cooker (which rocks)
              Weber Summit S650 Gas Grill
              Weber Kettle Premium 22"
              Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
              Camp Chef Somerset IV 4-burner outdoor gas range


              Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
              Adrenaline BBQ Company's Elevated SS Rack for WSCGC
              Adrenaline BBQ Company's SS Rack for DnG
              Grill Grate for SnS
              Grill Grates: five 17.375 sections (retired to storage)
              Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
              2 Grill Grate Griddles

              Fireboard Extreme BBQ Thermometer Package
              Fireboard control unit in addition to that in the Extreme BBQ Package
              Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
              2 Fireboard Driver Cables
              Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
              Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
              Thermoworks Thermapen MK5 (pink)
              Thermoworks Thermapen MK4 (pink too)
              Thermoworks Temp Test 2 Smart Thermometer
              Thermoworks Extra Big and Loud Timer
              Thermoworks Timestick Trio
              Maverick ET 73 a little workhorse with limited range
              Maverick ET 733
              Maverick (Ivation) ET 732

              Grill Pinz
              Vortex (two of them)

              Two Joule Sous Vide devices
              VacMaster Pro 350 Vacuum Sealer
              Instant Pot 6 Quart Electric Pressure Cooker
              Instant Pot 10 Quart Electric Pressure Cooker
              Charcoal Companion TurboQue
              A-Maze-N tube 12 inch tube smoker accessory for use with pellets

              BBQ Dragon and Dragon Chimney

              Shun Classic 8" Chef's Knife
              Shun Classic 6" Chef's Knife
              Shun Classic Gokujo Boning and Fillet Knife
              Shun Classic 3 1/2 inch Paring Knife

            #10
            I recently re-watched all the Sopranos episodes (that sure took a long time!) and am so hungry for Italian food. I even bought come capicolla (capocollo) before our personal lockdown started back in the first week of March. I still haven't eaten any because it's pretty fatty. I'm thinking of pan frying it and adding it to a pasta and peas dish like a carbonara. Tony Soprano always pronounced capocollo as what sounded to me like "gabbagool".

            Anyway, those Soprano Sunday dinners had me drooling. Before the lockdown, I had requested the Sopranos Cookbook from the library, but it came after we decided not to venture out of our home for any unnecessary trips, so I never got to look through it for inspiration.

            Thanks, CaptainMike , for your recipe. It sounds delicious.

            Kathryn

            Comment


            • Henrik
              Henrik commented
              Editing a comment
              Oooh...there’s a Sopranos cookbook? How did I miss that? Gotta get online and order it!

            • klflowers
              klflowers commented
              Editing a comment
              Capicola??? If you want a real capicola treat, try an Italian sub with a good roll, capicola, ham, hard salami, mortadella, tomato, lettuce, pepperocini, spicy mustard, vinegar, oil, fresh cracked pepper, oregano and some provolone. Fattening, yeah, but sooooooo good. I spent a lot of time up around New York City and in Reading, PA, and I had some excellent Italian subs (hoagies) and some excellent instructions on making them... Off topic, but you said capicola, and the cravings began.

            • klflowers
              klflowers commented
              Editing a comment
              One more thing - I didn't know there was a Soprano's cookbook either. I am going to have to look that up!
          • Mr. Bones
            Birthday Hat Master
            • Sep 2016
            • 8689
            • Kansas Territory
            • Grills / Smokers
              *********************************************

              Kingsford 24" grill (Free) 'Billy'
              Brinkmann Smoke n Grill
              Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
              Weber 18" Kettle ($30 CL) 'Lil' Feller'
              Weber Smokey Joe ($25 CL) 'Lil' Brother'
              Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
              Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
              Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
              Weber 22.5 OTS DO Code Black ($15 CL)
              Weber 22.5 OTS E Code Black ($20 CL
              Weber 22.5 OTS EE Code Black ($20 CL

              Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
              Weber "H" Code 18.5" WSM '86 ($75 CL)
              Weber " " Code 18.5" WSM

              Weber 26.75, $199 NFM clearance !!!
              Weber SJS AH 'Lil' Brother'
              Weber SJS AT 'Lil' Sister'
              Weber SJS DE Code (FREE) 'Lil' Helper'
              Weber SJG M Code 'Lil Traveller'
              Weber SJS AH Code 'Kermit'
              (Lime Green)
              Horizon 20" Classic, w/baffle/tuning plate (FREE)
              Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



              Thermometers:
              *********************************************
              Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
              Maverick ET-732, (Black)
              Thermopops, (Red, Yellow, Green)
              ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
              Blue ThermaPen Mk4
              Orange Thermapen Mk4
              Pink Thermapen Mk4
              ThermoWorks IR-GUN-S
              ThermoWorks Smoke
              ThermoWorks Open Box Smoke
              4 Pro Series cable extensions
              Smoke Gateway

              Accessories:
              *********************************************
              2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
              BBQ Vortex, 2 Hovergrills, Top Deck
              Warming shelf
              MyWeigh KD-8000Kitchen Scale
              Backyard Grill marinade injector
              Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
              Bear Paws
              Meat Rakes
              BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



              Cookware:
              Probably a ton of cast iron, mostly very old...still cookin'
              G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
              '60's Revere Ware (Mom's), + others found elsewhere
              60's CorningWare 10-cup percolator (Mom's) Daily driver
              50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
              Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
              Tramontina 6.5 qt Dutch Oven

              Cutlery, etc.:
              Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
              Dexter 12" slicing knife, 6" Sani-Safe boning knife
              Smith's Tri-Hone Natural Arkansas Knife Sharpening System
              Multiple steels, from all over the planet
              Crock sticks
              Diamond stones, various
              Lansky Sharpening System

              Tableware
              Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
              Dinner: Guests: Washington Forge, Town and Country
              Fancy / Formal: Family silverware

            #11
            Great Lookin pot of Sunday Gravy, Capn!!!
            Makin this ol Irishman drool, as well...
            First place I ever lived overseas was Sicily, Gawds, I can still taste th foods!!!!
            Learned me a whole bunch bout how to make their foods, properly an traditionally, while there.
            Last edited by Mr. Bones; April 6th, 2020, 02:04 PM.

            Comment


            • CaptainMike
              CaptainMike commented
              Editing a comment
              Yeah, there's 101 ways to make a red sauce, and mine is never the same twice. I grew up with and still close to an Italian family and their ravioli is the stuff dreams are made of! My adopted Italian mom is going to teach me her recipe and technique later this year.
          • klflowers
            Club Member
            • Sep 2015
            • 2911
            • Tennessee

            #12
            Thanks for the recipe, Cap. I am going to give this one a shot. I am like you - I have made lots of sauces, but I never write the recipe down and they never come out the same. This one sounds pretty doggone good, and it is already written down lol.

            Comment

            • fzxdoc
              Founding Member
              • Jul 2014
              • 4807
              • My toys:
                Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                Pit Barrel Cooker (which rocks)
                Weber Summit S650 Gas Grill
                Weber Kettle Premium 22"
                Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                Camp Chef Somerset IV 4-burner outdoor gas range


                Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                Adrenaline BBQ Company's SS Rack for DnG
                Grill Grate for SnS
                Grill Grates: five 17.375 sections (retired to storage)
                Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                2 Grill Grate Griddles

                Fireboard Extreme BBQ Thermometer Package
                Fireboard control unit in addition to that in the Extreme BBQ Package
                Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                2 Fireboard Driver Cables
                Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                Thermoworks Thermapen MK5 (pink)
                Thermoworks Thermapen MK4 (pink too)
                Thermoworks Temp Test 2 Smart Thermometer
                Thermoworks Extra Big and Loud Timer
                Thermoworks Timestick Trio
                Maverick ET 73 a little workhorse with limited range
                Maverick ET 733
                Maverick (Ivation) ET 732

                Grill Pinz
                Vortex (two of them)

                Two Joule Sous Vide devices
                VacMaster Pro 350 Vacuum Sealer
                Instant Pot 6 Quart Electric Pressure Cooker
                Instant Pot 10 Quart Electric Pressure Cooker
                Charcoal Companion TurboQue
                A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                BBQ Dragon and Dragon Chimney

                Shun Classic 8" Chef's Knife
                Shun Classic 6" Chef's Knife
                Shun Classic Gokujo Boning and Fillet Knife
                Shun Classic 3 1/2 inch Paring Knife

              #13
              Have you all ever watched My Italian Grandma You Tube videos? I have an elderly (97 year old) Italian friend who says that she talks just like his mother did. Those videos are so much fun.

              Here's a link to her Fettucine Alfredo. The series is Buon-A-Petitti on You Tube. I made her braciole recipe, which was wonderful.


              Kathryn

              Comment

              • TheQuietOne
                Club Member
                • Sep 2018
                • 150
                • Oshkosh, WI

                #14
                I can't quite understand how two things as different as gravy and gravy can both be called gravy. It's a conundrum.

                Comment


                • CaptainMike
                  CaptainMike commented
                  Editing a comment
                  A curiosity, truly.
              • Donw
                Club Member
                • Jul 2017
                • 2692

                #15
                I said we would try this, and we did today since, of course, it’s Sunday. CaptainMike , it is absolutely delicious!

                Comment


                • CaptainMike
                  CaptainMike commented
                  Editing a comment
                  What, no pics? Haha, very happy that you enjoyed it! Of course you'll now have to ask your wife to "assemble" a lasagna with any leftover sauce.

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              Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
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              Click here to read our detailed review

              Click here to order from Amazon


              GrillGrates Take Gas Grills To The Infrared Zone

              grill grates

              GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

              Click here for more about what makes these grates so special


              PK 360 grill

              Is This Superb Charcoal Grill A Kamado Killer?

              The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

              Click here to read our detailed review of the PK 360

              Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


              kareubequ bbq smoker

              Our Favorite Backyard Smoker

              The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

              Click here for our review of this superb smoker


              Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

              masterbuilt gas smoker

              The First Propane Smoker With A Thermostat Makes This Baby Foolproof

              Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

              Click here to read our detailed review


              Fireboard: The Ultimate Top Of The Line BBQ Thermometer

              fireboard bbq thermometer

              With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

              Click here to read our detailed review


              Finally, A Great Portable Pellet Smoker

              Green Mountain Davey Crockett Grill

              Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

              Click here to read our detailed review and to order