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- 32 Ounces turkey stock
- 2 Tablespoons butter
- 2 Tablespoons flour
Prepare your smoker or grill for two-zone cooking by placing preheated charcoal briquettes on one side of the grill to create a hot and a cool zone. Close the bottom vents almost entirely for low heat cooking (225-250 degrees) and add 2-3 chunks of your favorite smoking wood to the preheated charcoal briquettes; this will give the gravy a deep smoky flavor.
Place turkey stock or turkey broth to a disposable aluminum half pan and place the pan on the grill’s main cooking grate. Cover the grill and allow the broth or stock to absorb the smoke flavor for approximately 45 minutes until the preferred level of smokiness has been achieved. Remove the pan from the grill and set it aside. Open the bottom vents slightly to increase the temperature to approximately 350 degrees.
Place a small saucepot on the hot portion of the grill and add the butter and flour. Stir the flour and butter mixture continuously for approximately 10 minutes until the roux begins to turn golden brown (you can continue to cook and stir the roux if you wish to have a darker, richer flavor).
When the roux browns, pour the turkey stock and drippings from the aluminum pan in to a fat separator (alternatively you can use a spoon to remove as much of the fat as possible from the top of the liquid). Slowly add the separated liquid to the roux while stirring continuously to remove any possible lumps.
Let the gravy simmer until warmed through then serve alongside your holiday roast.
Calories Per Serving49
Folate equivalent (total)4µg1%
Smoked Biscuits and Gravy
This one's for all the lazy ones - no judgment here, this biscuits & sausage gravy recipe can hold its own against any homemade gravy!
What you’ll need
- Canned biscuits
- 1lb Breakfast sausage
- 1 packet of Country gravy mix
- 2% Milk
How To Pull It Off
Set up your pit for indirect cooking, and don't go crazy on the temperature.
The biscuits go on first since these take the longest to cook. A disposable roasting pan will do. Make sure you rotate your pan throughout the cook so one side doesn't get overdone - heat convection will do the rest!
While you wait for the biscuits, get your gravy mix ready. We like Shawnee Mills! Follow the instructions on the mix you're using. Of course, you're free to use your own home recipe, but in this guide, we're going for simplicity and speed.
Once the biscuits are done and are keeping warm, put a cast iron skillet over direct heat, and brown your sausage.
Once your sausage is brown, drain the grease off of the skillet (we forgot to do this in the video, but we recommend that you do!)
Add the gravy mix to the sausage while stirring in a good bit of milk. Keep at it until your gravy is your preferred consistency.
Once your gravy is done, build yourself a biscuit fort and slam that thing with hot gravy.
I’m not afraid to say it. Steers are way more magical than sows. Sure, I love bacon. And cracklins. I’d be practically inhuman if I didn’t. But ultimately, I will always choose beef over pork, every damn day of the week. I try to look for dishes I already love that are made with pork, and improve on them with a little beef-ifying!
And so it came to be that I looked upon the classic Southern dish of biscuits & gravy, and knew that I had to upgrade it to briskets & gravy.
We’re talking a cream gravy base made with smoked brisket fat, that has chunks of barbecued brisket shredded into it.
I know what you’re thinking – who even has leftover brisket? Well, it happens. Sometimes four people just can’t consume an entire brisket to themselves. And sure, leftover brisket goes great in hash, breakfast tacos and maybe even pancakes, but I reckon this recipe blows them all out of the water. It uses the same smoked brisket fat I use to make brisket popcorn.
Whip up a batch of my scratch-made baking powder & buttermilk biscuits and get to making this gravy – it tastes even better than it sounds.
Smoked Brisket Gravy
- 1 heaped tablespoon smoked brisket fat
- 2 tablespoons canola oil
- 1/4 pound smoked brisket, chopped or shredded
- 1/4 -1/3 cup plain flour (you may use more than this, so keep it handy)
- 1-2 cups whole milk
- 1 teaspoon fresh black pepper
- Pinch cayenne pepper
- Salt to taste
- Take your leftover brisket out of the fridge to allow it to start coming up to room temperature (it'll heat through quicker this way).
- Melt the brisket fat and oil in a cast iron skillet or heavy bottom frying pan on low heat.
- Add in 1/4 cup flour, and stir with a wooden spoon to break up lumps. Consistency should be quite thick, closer to a solid than a liquid. If you need to, add in more flour a little at a time.
- Stir the flour mixture over low heat for 2-3 minutes to cook out the raw flour taste, being careful not to let it burn.
- Slowly add in some of the milk and use a whisk to start to combine it. It should absorb the initial few pours quite quickly, so keep adding in more milk and stirring as you go. The mixture will end up being velvety smooth.
- The gravy base is now done, but it will thicken as it continues to cook and sit, so try to keep it to the runnier side while still in the pan.
- Add in the salt and both peppers, stir to combine.
- Add in the chopped brisket and stir for another 1-2 minutes to heat through, then serve immediately over warm biscuits, or just spoon straight into your mouth!
By Jess Pryles
Jess Pryles is a full fledged Hardcore Carnivore. She's a live fire cook, author, meat specialist and Meat Science grad student. She's also a respected authority on Texas style barbecue. Australian born and raised, she now lives in Texas.
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Tandoori aloo gravy
- 2 tbsp oil + as needed
- 1 tsp ghee
- 1/2 tsp jeera
- 1/2 tsp ginger garlic paste
- 1 no onion finely chopped
- 10 nos cashews
- salt to taste
- coriander leaves to garnish finely chopped
For the marinade:
- 25 nos baby potatoes
- 1 cup curd
- 1 tbsp tandoori masala powder
- 1 heaped tsp red chilli powder
- 1/4 tsp turmeric powder
- 1 tsp besan flour
- 1/2 tsp ginger garlic paste
- 1 tsp oil
- salt to taste
Tandoori aloo gravy recipe video
If you have any more questions about this tandoori aloo gravy recipe do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this tandoori aloo gravy recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
How to make tandoori aloo gravy recipe :
1.To begin with first pressure cook baby potatoes along with salt and water for 3 whistles in medium flame.
2.Let pressure release by itself.
3.Prick to check if its cooked. It should be soft.
4. Peel off the skin. If your potatoes are big then slice it. I had very small potatoes so added as such.
5.To a mixing bowl add curd along with salt and spice powders.
6.Mix it well.
7.Add cooked potatoes.
9.Mix it well. Set aside to rest for 30 mins.
10.Heat oil in a pan – add the aloo pieces alone.
11.Toss and cook. Roast until golden brown. Once golden brown remove and set aside.
12.Now in the same pan add jeera let it crackle then add onion together with salt.
13.Saute until golden.
14.Now add the remaining marinade curd mixture.
15.Mix well and let it boil for few mins until oil seperates. You can adjust spice level and salt level at this stage. If you prefer add more red chilli powder.
16.Soak cashews in hot water for 10 mins.
17.Make a paste and add it.
18.This gives thickness and richness to the gravy. Boil for 2 mins.
19.Now add roasted potatoes.
20.Mix it and cook for few more mins until oil starts to seperate.
21.Now burn few charcoal pieces directly in flame. Be at a safe distance while doing this as it might splutter. Switch off.
22.Remove from fire using a tong place it in a small bowl.
23.Place this bowl inside the boiling gravy. Add ghee to it.
24.It starts to smoke.
25.Immediately cover with lid. Let this cook covered for 1-2 mins. Tandoori aloo gravy almost ready.
26.Open garnish with coriander leaves.
27.Finally give a quick mix and switch off.
Smoked buttermilk biscuits and gravyHey Friends! My posts may contain affiliate links! Typically, I receive a small percentage of the sale if you purchase through that link, although there is absolutely no extra cost to you. It’s a really great way to help feed my BBQ fund…Groovy? Groovy.
If I am going out to eat breakfast, it’s a safe bet that I’m ordering biscuits and gravy. It’s everything I want in a meal: flaky biscuits, spicy sausage, and stick to your bones gravy. I was amazed at how easy it is to throw this meal together at home from scratch, and, to be honest, how much better you can make it yourself.
I love thick gravy. Maybe you prefer it on the thinner side. I’m not saying you’re wrong, but I’m saying that you can really dial it in at home to how you prefer it and that also, you’re wrong.
As with anything I’m cooking at home, it has to have a touch of smoke on it. My general rule of thumb for meals like this is to break up the components and add smoke as appropriate. Since there are a few different moving parts to make this recipe work, it’s hard to smoke as a whole. Breaking up the ingredients and adding smoke to them individually is a great rule of thumb to pull off the successful building blocks of a recipe.
Smoking the sausage as a whole will add smoke to your protein before adding to your gravy.
When I’m ready to start putting the recipe together, I like to smoke the sausage for as long as I can as the first step. I did this recipe on my Traeger Grill. The sausage was in the grill at 225 degrees for about an hour. If you can give it a full hour, that’s great. If you slept in and the family is hangry and it’s in your best interest to get it done sooner, by all means, pull it earlier. This is the first component of the recipe that we are going to get some smoke on. You aren’t looking to necessarily fully cook the sausage in this step. When we add it to the gravy later on and let it simmer, it will fully cook.
I should note here that if you don’t have a smoker, this can all be done in your oven as well. The times and temperature will be similar. I would omit cooking the sausage at a low temperature first and just cook off in a cast iron skillet. Remove the sausage from the skillet and keep the pan drippings for your gravy.
While the sausage is on the smoker, it’s time to prep the biscuits. I like to use a stand mixer because I just find it easier, but it’s certainly not required and you can hand kneed the dough.
After mixing all of the dry ingredients for the biscuits, I added in the shortening and then the buttermilk. The mixture will feel a bit crumbly before adding in the buttermilk. Take the dough mixture and place on a floured surface, kneed with your hands and then roll until the dough in a 3/4-1/2″ thick sheet. I used a pint glass to cut the dough into rounds. Some times you just have to use what you have.
It is really hard to beat freshly made biscuits, especially when they come off the smoker.
At this point, the sausage log should be smoking for about an hour and it’s time to pull off the grill. Turn the grill temperature up to 450 degrees. Put the cut biscuit dough onto a lightly greased baking sheet and then into the smoker once it reaches 450 degrees. The biscuits will take about 20 minutes or until golden brown. The smoker won’t add a tremendous amount of smoke at this temperature, but it’s just one more ingredient that you can put in the grill to add layers of flavor to the dish.
While the biscuits are baking, get a cast-iron skillet or high-walled frying pan warm on medium heat. Place six tablespoons of butter in the pan and melt, but do not burn, then add four tablespoons of flour and whisk together quickly until completely combined and starts to thicken. Then slowly add two cups of milk and continue whisking until completely combined. Add in the smoked sausage to continue cooking, breaking it up as needed in the gravy mixture.
Sausage gravy mixture. I prefer a thicker gravy. Adding milk will give you a thinner gravy.
If the gravy is too thick for how you like it, you can add additional milk to thin it out. Let simmer on low heat, stirring every 5-10 minutes, until the sausage is cooked and you are ready to serve.
Break biscuits in half and add sausage gravy mixture on top. Finish off with freshly ground pepper, to taste, and enjoy! This is a favorite weekend meal in my household.
As always, thank you so much for reading. If you try this recipe, leave me a comment below or connect with me on social and let me know how you liked it!
What is smoked paprika?
But first, what is smoked paprika? It’s similar to the more common Hungarian sweet paprika, but it’s Spanish in origin. It’s made up of dried pimiento peppers that that are smoked over a fire, then ground. Here’s something important to note:
- Smoked paprika may be labeled as any of the following: pimentón, Spanish smoked paprika or sweet smoked paprika.
- Avoid hot smoked paprika! It’s too spicy and not interchangeable.
- Avoid sweet paprika or Hungarian paprika! It’s not smoky.
Smoked kadai paneer gravy recipe
For paneer marinade:
To saute and grind:
- 3 nos kashmiri red chillies
- 2 nos red chillies
- 1 tbsp coriander seeds
- 2 tsp oil
- 2 medium sized onion
- 3 medium sized tomatoes
- 1 tbsp oil
- 1 tsp jeera
- 1 tsp ginger garlic paste
- 1/2 cup onion
- 1/2 cup capsicum
- 1 tbsp fresh cream
- 1 tsp kasoori methi
- 1 tsp corainder leaves
- Toasting onion, capsicum and adding it at the final stage retains the crunch. Do not add and boil for more time then it will become soft and ruin the taste.
- Also add kashmiri red chillies for more bright color.
- Use tofu instead of paneer for a vegan option.
- Garnish with ginger julienne if you like the flavour.
- I added green capsicum, you can add a mix of color capsicum too as per your liking.
Use tomatoes that are ripe.
If you have any more questions about this smoked kadai paneer gravy recipe do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this smoked kadai paneer gravy recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
How to make kadai paneer gravy(step by step method):
1. To begin with first add salt, turmeric powder and red chilli powder to paneer cubes.
2.Toss well to mix. Set aside.
3.Heat oil in a pan -add paneer cubes toast until golden. Remove and set aside.
4.Now add onion, capsicum toast for 2 mins, remove and set aside.
5.To a kadai add coriander seeds and red chillies.Dry roast until aromatic.6. Transfer to a bowl and set aside to cool.
7.Now add onion , tomato.
8.Saute until mushy and raw smell leaves.Remove and set aside to cool.
9.Transfer to the same bowl with roasted coriadner and red chillies. Cool down completely.
10.Grind it with little water to a fine paste.Set aside.
11.Now to the same kadai add more oil, temper jeera add ginger garlic paste saute for a minute. 12.Add grinded paste.
13.Let it boil for few mins.Adjust with water if its too thick.
14.Add toasted paneer, onion and capsicum.
15.Mix well then add fresh cream, kasoori methi(crush and add) and coriander leaves.
16.Now burn few charcoal pieces directly in flame. Be at a safe distance while doing this as it might splutter. Switch off. Skip steps 16-19 if you don’t want smoky flavour.
17.Remove from fire using a tong place it in a small bowl.
18.Now keep this bowl in the center of the gravy, immediately add a tsp of ghee to it.
19.Close tightly with lid. Leave it undisturbed for a minute atleast.
20.Open, remove the bowl and your smoked kadai paneer gravy is ready.
Melt butter over medium high heat in medium saucepan. When foaming subsides, add shallots and cook, stirring occasionally, until softened, about 5 minutes.
Whisk in flour and cook, stirring frequently, until golden blonde, about 2 minutes.
Gradually add in turkey drippings or stock and wine in a steady stream, whisking constantly. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups, 10 to 15 minutes. Remove from heat. Whisk in mustard and honey. Season with salt and pepper to taste. Serve immediately or store in an airtight container in refrigerator for up to a week, reheating over medium-low heat before serving.
- Trim the beef cheeks to get rid of the silverskin so that all the meat is exposed.
- Mix the dry rub and sprinkle an even layer on the meat. Make sure to keep 1 tbsp of the rub aside.
- Fire up your grill with an indirect temperature off 120°C (248F) and some smoke wood. Place the cheeks on the grates and close the lid.
- Now you can make the mopping sauce by mixing all the ingredients in a pan and heating it till the sugar dissolved.
- After one and a half hours, the beef cheeks got some smoke colour, and the dry rub is attached to the meat. Now you can brush on the mopping sauce and repeat that every 2 hours to build up a bark.
- When the beef cheeks reached the desired temperature of 94°C (201F), wrap them in aluminium foil with a few lumps of butter. Let this sit for at least half an hour in the cooler so that they become even more tender and tasty. You can keep them warm this way for several hours if that’s necessary.
- While the cheeks rest, we start making the gravy. Put a pan on the fire and pour in the beef broth, vinegar and beer. Then add a quartered onion and garlic clove.
- Mix a 1/4 cup of water with 3 tbsp of cornstarch in a bowl and whisk it up. Add this to the beef broth mix.
- Bring it all to a boil and let it simmer for 10 minutes. Then take out the onion and garlic.
- Unwrap the beef cheeks and slice them thin. Serve with some mashed potatoes and the gravy.
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