GRAVY

Post your recipe requests and cooking questions in this setion. Not for general discussions.
Post Reply
steinyboys
Posts: 147
Joined: Sat Sep 05, 2015 9:23 am
Location: Melbourne

GRAVY

Post by steinyboys » Fri Sep 25, 2015 11:23 pm

Gravy my favorite thing, when cooking Christmas turkey or pork it was so important to catch the drippings to make the Gravy, I don"t see any one doing it Why? And if you do, whats your secret to the perfect GRAVY :wink: :wink:
Image
Weber Kettle 57cm, Weber Smokey Joe, Hark Gas smoker,ProQ Excel Elite 20


YankQ
Posts: 62
Joined: Mon Aug 04, 2014 10:05 am
Location: Springfield MO, USA

Re: GRAVY

Post by YankQ » Sat Sep 26, 2015 4:41 am

I'm a gravy lover myself. I brought the question up earlier this year and didn't get any convincing reasons NOT to catch the drippings. I've done it a couple times since on my gasser and get very good results. Here's the thread with the discussion from a couple months ago.

viewtopic.php?f=3&t=15908#p145310
Jeff
Medium BGE, Large BGE, 22.5" Weber Kettle and brand new Q3200

urbangriller
Posts: 9453
Joined: Sun Sep 14, 2008 8:46 pm
Location: Perth WA

Re: GRAVY

Post by urbangriller » Sat Sep 26, 2015 12:34 pm

I keep all the flavours I can, the drippings and pan scrapings are great for gravy and stock, I keep the fat and oil I cook in and use it to add flavour to the next thing I'm cooking, the butter from frying off some chillies is great to cook your eggs the next day!

My local butcher Eurostyle sells "Dry White Speck", it's bacon fat which they smoke with Beech.
I gut a couple of slices and fry them off to render the fat, I keep that in a tub and use it for all kinds of things, it's crazy good rubbed on a chook for roasting, and the fried Speck itself makes heavy duty Bacon!

Never let a flavour escape your kitchen I say!

Image

Image

Image

Image

I'm using the rendered fat from this bit to season my Pro Pit this weekend!....I couldn't think of anything better!

Cheers
Chris
Common Sense is so rare these days it should be a Super Power!

Nath
Posts: 2095
Joined: Wed Mar 13, 2013 1:15 am
Location: Perth WA

GRAVY

Post by Nath » Sat Sep 26, 2015 2:40 pm

Holy Moley Chris. I think I need to get me some of that white gold.


Nath
Nath

steinyboys
Posts: 147
Joined: Sat Sep 05, 2015 9:23 am
Location: Melbourne

Re: GRAVY

Post by steinyboys » Sat Sep 26, 2015 3:28 pm

now we talking luv it keep the drippings and add some more fat, to many people scared of it but its where the flavor is , I have a brisket sitting in the freezer that the butcher cut to much fat off I am just going to get some fresh beef fat and lay it on top, my thinking is it should render onto the meat and add bit more flavour :mrgreen: :mrgreen:
Image
Weber Kettle 57cm, Weber Smokey Joe, Hark Gas smoker,ProQ Excel Elite 20

Nath
Posts: 2095
Joined: Wed Mar 13, 2013 1:15 am
Location: Perth WA

GRAVY

Post by Nath » Sat Sep 26, 2015 3:32 pm

Or some streaky bacon would do the trick :)


Nath
Nath

steinyboys
Posts: 147
Joined: Sat Sep 05, 2015 9:23 am
Location: Melbourne

Re: GRAVY

Post by steinyboys » Sat Sep 26, 2015 3:44 pm

even better just putt heaps on top do you think? that is what I will do thanks
Image
Weber Kettle 57cm, Weber Smokey Joe, Hark Gas smoker,ProQ Excel Elite 20

burb
Posts: 141
Joined: Mon May 18, 2015 8:39 pm
Location: Perthatory

Re: GRAVY

Post by burb » Sat Sep 26, 2015 4:31 pm

Gravy's not much of a consideration when I'mm bbq'ing low and slow, because I generally have a water pan under the meat.

Put anything that's getting cooked at decent temp will pretty much go over a tray with veg or on a trivet of veg to which I'll add liquid of some description to make a gravy.

Favourite is probably resting pork on a layer of onions and apples with some juniper berries and pepper and adding a good german beer to make gravy.

chrisg
Posts: 782
Joined: Mon Oct 28, 2013 7:21 pm
Location: Perth WA

Re: GRAVY

Post by chrisg » Sat Sep 26, 2015 7:01 pm

:)

I pretty much always have a gravy on the go based around drippings, vegetable water and I freely admit thickened with Bisto or gravy granules.

The saucepan sitting in the fridge with the delicious gelled gravy under a good layer of fat that is skimmed to use as cooking oil medium.

It's just the way I grew up, my wife jokes that I make one gravy a year, if only she knew :)

Cheers

urbangriller
Posts: 9453
Joined: Sun Sep 14, 2008 8:46 pm
Location: Perth WA

Re: GRAVY

Post by urbangriller » Sat Sep 26, 2015 8:22 pm

steinyboys wrote:now we talking luv it keep the drippings and add some more fat, to many people scared of it but its where the flavor is , I have a brisket sitting in the freezer that the butcher cut to much fat off I am just going to get some fresh beef fat and lay it on top, my thinking is it should render onto the meat and add bit more flavour :mrgreen: :mrgreen:
I often put a slab of pork skin on top and let the fat render out and baste the meat.

Cheers
Chris
Common Sense is so rare these days it should be a Super Power!

SilentBoB
Posts: 138
Joined: Fri Jan 16, 2015 12:27 pm
Location: Perth

Re: GRAVY

Post by SilentBoB » Sun Sep 27, 2015 12:40 pm

One of the best gravies I had was when I was managing a backpacker hostel. We had a french chef staying there and helped us out with the Xmas dinner one year. Bit of cream and redwine made all the difference!

ozwaz
Posts: 165
Joined: Thu Nov 21, 2013 12:35 am
Location: Perth, WA

Re: GRAVY

Post by ozwaz » Sun Oct 04, 2015 8:10 pm

I got quite sick a while ago, turned out I had too much blood in my gravy stream... :)

I like to knock the top off a bulb of garlic and wack in in with the vegies for the last 30min or so. Get it out and squeeze the roasted garlic into the gravy.
Traeger Pellet Grill - Weber Family Q - Ziggy Twin Burner

Buccaneer
Posts: 565
Joined: Mon Jan 21, 2013 8:56 am

Re: GRAVY

Post by Buccaneer » Mon Oct 05, 2015 12:25 pm

I'd love to see the leg that "white speck" came from! Wow.
2015 Smokin In The City-Boarshank Redemption
Buccaneer, BeachBums, Alimac23, SilentBob!


Post Reply

Who is online

Users browsing this forum: No registered users and 2 guests