He's Back! He's Re-Built! He's Better Than Ever!

[veryolddog]

Just because we were in the mood, I whipped up some sausage cream gravy to with eggs and homemade biscuits. Something simple but very tasty. I view a couple of threads last week or so where our members made some fantastic sausage gravy and some really great breakfasts for dinner. This really motivated me to take action.

Here are biscuits fresh out of the oven.



Here's the dinner or breakfast plate with the eggs, sausage in gravy and biscuits underneath.



After the biscuits came out of the oven, I put a fresh made bread in the oven to bake for tomorrow's dinner with lots of Italian Seasoning for flavor.

When that comes out of the oven, I'll post a picture.

Feeling good. Been on my feet all day. Went to Wal-mart and did some shopping and continued food preparation by making a nice pico de gallo for tomorrows appetizer.

No pain! Feeling stronger.

Ed

[smokeasaurus]

Don't over do it Ed. Need to see that cook tomorrow 

[veryolddog]

Just took the home made bread out of the oven. Came out just fine. Since the bread was nice and warm, my wife and I could not wait till tomorrow, so we cut off a couple of slices to have warm bread and butter. Wow! That was good! If you have not added Italian Seasoning to you dough to kick up the flavor of your home made bread, you ought to give it a try.



I baked the bread the way PZ illustrated in the past. I used a cast iron pot and matching lid and baked the bread for 50 minutes at 400 degrees. Then I removed the lid to finish browning the top of the loaf for 15 minutes. This works every time. Nice crust, soft interior, and very tasty.

Tomorrow we start the smoker, and get it ready for the ribs. I have to make sure that I did not get an uninvited guest over the last month.

Touch base later.

Ed

[drholly]

Ed, you are back with a vengeance! Nice cooking.

[pz]

You're cooking some really good looking food!

...love the biscuit with sausage gravy and egg.  That's a good idea regarding the Italian seasonings in the bread - we too are starting to add different herbs (like rosemary) and different cheeses - even jalapeno

[muebe]

Good to hear your getting back in the game VOD!

[veryolddog]

Here we are at the 2 hour point where we are sealing up the ribs in tin foil.



I did the Sparky thing by laying on brown sugar, honey and pats of butter with apple juice.

Then back into the smoker at 225 for the next 2 hours.

Ed

[smokeasaurus]

This is just getting better and better.........

[PoppyBill]

This is just getting better and better.........

X2... I'm hungry!

[pz]

YUM! 

[veryolddog]

Sliced up the ribs for dinner. When I trimmed the ribs to St Louis style so I took off the excess meat and also smoked that as well. I took this meat after that and similar to what they do with brisket I made "burnt" ends and soaked them in the natural sauce from the brown sugar, butter, apple juice, and honey mixture. Came out nice and tender and tasty. My son chose this over the fall off the bone ribs.

Here's a couple of shots before this went on the dining room table.





I really like the way the Yoder behaved today. Just a steady 225 degrees even through the down pour of rain that we had.

I used hickory today for the first time. It burns nice and steady and actually leaves a nice gentle flavor.

I made a little video which I will share tomorrow. But, given that this really is my first smoke 4 weeks after the surgery, I am quite pleased. After dinner, my grandson and I walked down to the end of the street and back while the young people cleaned up. Good strategy.

I had a great time!

May all your cooks be happy be ones.

Ed

[pz]

Very nice, Ed!  I'm going to do like you have done the next time I do spare ribs.  I think the rib tips as burnt ends will be very tasty

[smokeasaurus]

Great looking ribs Ed. You done us all proud. I betcha Sparky is gonna want some of these with a big glass of moo