Let's Talk BBQ
Recipes => Recipes => Poultry => Topic started by: Smokin Don on July 29, 2016, 11:09:02 PM
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July 29 2016
Gravy and sauces can really add the flavor to a meal. I love gravy but have never mastered a fool proof method for making it. I think it is best made after frying some meat and using the leftover fat and brown bits in the skillet. Too many times I wound up with lumpy gravy until I started making it with Pioneer Gravy Mix that comes in a pouch. It comes out perfect every time for me. They make about a dozen flavors but all I can get locally are; Country style, Country sausage and brown gravy.
Gravy can also make leftovers taste like a first time meal. I had a front and a rear quarter of smoked chicken to use tonight. I decided I would get some mushrooms and fix it with Country gravy and have it over rice and a veggie on the side. I pulled the chicken and chopped to bite size.
I found some oak wood shitake mushrooms to use and a bag of frozen organic mixed veggies. I had the loaf of Focaccia bread I made earlier today to have with the meal. It’s a good thing I planned inside cooking; at supper time we were getting much needed rain.
I got some Zatarain’s Garlic Butter rice going in the rice cooker. I got the gravy made and had some chopped onions with butter in a skillet on medium heat. When the onions were getting soft I added about 6 oz. of the mushrooms. I had to add a little butter for the mushrooms and when they cooked down some I added the chicken. I stirred and let cook about 5 minutes then poured the gravy over. I turned the heat down to a simmer and let cook about 10 minutes.
While that was simmering I nuked the mixed veggies then added to a bowl with some butter. I served the chicken gravy over the rice and we had the focaccia bread with it. Delicious!
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_7297681_zpsywoc657e.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_7297682_zpsutbhxi6u.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_7297683_zps2p4cifgz.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_7297684_zpsikusmbey.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_7297685_zpszbbzupf2.jpg)
Smokin Don
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Try Wondra flour, it makes perfect non clumping gravy.
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Good home cooking Don!
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My kinda meal Don. Looks great. Gotta couple of fellas here that would like to chime in:
"That white speckly gravy looks just like the gravy me and Mr.Dillon would get over at Delmonicos"
(http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/KGrHqJngFT-ge5FBQP68Ytkp60_35_zps0f1843ce.jpg) (http://s1213.photobucket.com/user/s1cott11/media/funny%20icons/KGrHqJngFT-ge5FBQP68Ytkp60_35_zps0f1843ce.jpg.html)
Good Job Cowboy
(http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/e5c9ba9374f518068cb61f6440843838_zpsc41d9388.jpg) (http://s1213.photobucket.com/user/s1cott11/media/funny%20icons/e5c9ba9374f518068cb61f6440843838_zpsc41d9388.jpg.html)
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Try Wondra flour, it makes perfect non clumping gravy.
I have LA that's what my mother in law used. It works pretty good but have had it not thicken up for me. I like the Pioneer, has good taste and easy to get thickened. Someone in here said they used to work at Pioneer and they used all quality ingredients. It has 0 fats so probably healthier. Don
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That looks absolutely incredible Don!!
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Pioneer is the brand name for Guenther mills, located in San Antonio, Texas. Been making flour since 1851! Their biscuit mix isn't shabby either.
https://www.chg.com/our-brands/