Thread: Recipes and Cooking/Smokeing/Grilling etc.

Originally Posted by SteveJ

From Ree Drummond on Food Network, very good
Ingredients


1 pound breakfast sausage, hot or mild
1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste
Biscuits, warmed, for serving
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Directions


Watch how to make this recipe.
With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.


Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.

Thats pretty much how I make mine. I keep whisking my gravy throughout the whole thickening process to make it lighter and airy. I let everyone add their own salt and pepper to their own because some can't have salt in their diets and others like less pepper. Yes, it has to be whole milk too and not that watered down stuff they call milk.

Ok..I have a couple of medium sized deer front shoulders..what is your favorite way to cook them?

Originally Posted by KnightShadow10

Ok..I have a couple of medium sized deer front shoulders..what is your favorite way to cook them?

Low and slow on MasterBuilt electric smoker........ Put apple juice and water 50/50 in the water pan.....wrap shoulder with bacon......smoke with cherry wood chips at 225 for four hrs. then remove bacon and mop down with melted butter and brown sugar....wrap tight with tin foil and put back in at 225 for two hrs. then remove foil and sprinkle good with Tony Catchers creole seasoning and cook unwrapped for one more hr.

Man, that sounds good

Tell me about baby-back ribs on the masterbuilt

Originally Posted by KnightShadow10

Tell me about baby-back ribs on the masterbuilt

Baby back ribs....3-2-1 method on master built
Ribs 3....2....1 method
Use Cherry wood or Pecan wood chips and put Sprite in the water pan.
Remove membrane from ribs....
Set smoker at 225....put rub ( Bad Byrons Butt Rub....can get at PIggly Wiggly) on the ribs....cook uncovered for 3 hrs. at end of three hours brush down with mixture of melted butter and brown sugar....wrap tight in foil....put back in and cook for two more hours.....at the end of that 2 hrs. remove wrap and brush down with bbq sauce....put back in for another hr.

Apple wood works great as well. I put Apple juice and beer in my water pan. Just a preference

Free Roster....neighbor thinned them out today..skinned it..I want to try it on my masterbuilt...How would you cook it?