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Posted on 6/26/25 at 4:24 pm to Ruston Trombone
quote:
Doesn’t get much better than a good rice and gravy. Hardly care about the meat
I'm sort of the same way. I like a good bowl of rice and gravy (almost soupy in terms of the ratio) and maybe some bits of meat in it, but it's the rice and gravy that I want most.
Posted on 7/6/25 at 11:13 pm to bdevill
quote:really? It's pretty prevalent in BBQ
She slathers almost every protein she's going to brown with mustard
And I've never seen that done before with meat, only with fish.
Posted on 7/7/25 at 8:17 am to CarRamrod
I slathered mustart on the t-bone steaks I grilled this past weekend. They came out excellent. And when I've used it on meats to make a gravy, it browns nicely.. But I never saw this growing up..
This post was edited on 7/7/25 at 10:33 am
Posted on 8/14/25 at 12:21 pm to Gris Gris
Not mentioned before, but add thinly sliced green onions when you're browning the gravy for chicken and pork.
Posted on 8/14/25 at 3:01 pm to Gris Gris
I've never added lessons to my beef tips and gravy. Let me know how it turns out.
Posted on 8/14/25 at 5:17 pm to Thewingnut323
Posted on 8/15/25 at 2:32 pm to Gris Gris
Does she have videos that are not on facebook?
ETA: found her youtube channel
ETA: found her youtube channel
This post was edited on 8/15/25 at 2:57 pm
Posted on 8/16/25 at 6:33 am to MorbidTheClown
Is there a Louisiana reason to not add a stock instead of just straight water? Even a vegetable stock, but if you want more gravy and not watered down that’s the general plan?
Posted on 8/16/25 at 9:12 pm to Gris Gris
Time and heat. Browning, adding liquid, cooking it down, and repeat.
You want everything just a little bit shy of burning. And then keep on scraping it off the bottom. Before long you'll have a good gravy.
Now you can always thicken it with a roux, or some flour slurry. Just be careful how you add it or you'll get lumpy.
You want everything just a little bit shy of burning. And then keep on scraping it off the bottom. Before long you'll have a good gravy.
Now you can always thicken it with a roux, or some flour slurry. Just be careful how you add it or you'll get lumpy.
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