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BYBBQ
01-04-2009, 07:45 PM
This is one of our favorite things to cook for breakfast and we'll fix breakfast anytime of the day or night. We really like it for dinner.:wings:

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Start with cube steak, beef cutlets, round steak or any type of steak that has been tenderized. These are from a couple pieces of beef loin I cut up awhile back. When the loin diameter gets too small for reg. steaks, I cut pieces to be used for CFS's.
Pound the steak to about 1/4" thickness with a meat tenderizing hammer and then salt & pepper both sides of the steak.

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fry up some pork sausage for use latter.

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While the pork sausage is frying, In a bowl I mix 1/2 cup of flour with 1 tsp. salt and 1 Tblsp. of Jim's grillin' spice. In another bowl, I whisk 1 egg and about 3 Tblsp. of 1/2 & 1/2.

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Now I dredge the steak in the flour, coating it good. The it goes into the egg wash and then back into the flour for another coating.

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the special ingredient

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For frying we like to use lard and a little bacon grease. You can use vegetable oil instead of the lard. I have even deep fried them and they come out good.

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Into the hot grease. Fry til golden brown ( about 3 min. )

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Then flip and fry the other side til done. ( about 3-4 min. )
Don't crowd the frying pan as it will cool the grease and the steaks won't fry right.

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As soon as the steaks are out of the pan, add 1/4 cup of flour to the drippings in the pan and start making the sausage gravy.

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Once the roux is made and the 1/2 & 1/2 added, cookit til thick and smooth, then add the sausage you fried earlier.

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Chicken Fried Steak and biscuits with sausage gravy.:drooling:

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But if you're like me there has to be some eggs on the plate.:drooling::wings:

californiasmokin
01-04-2009, 08:11 PM
Darn that looks good!:wo:

Thanks Jim

Jake
01-04-2009, 08:13 PM
this is going to happen tomorrow night :thumbs up: why is it called chicken when its beef:shrug: pip keeps shaking her head at me.. "its a southern thing" jackass :smack:well sothern or not my cow moo's :smack: :roflmaoha0::roflmaoha0::roflmaoha0::roflmaoha0::r oflmaoha0: :msn-wink:

looks good :drooling:

Jake
01-04-2009, 08:15 PM
oh chit what in Jim's grillin' spice. or condesed version, we dont have that :blushing:

BYBBQ
01-04-2009, 08:26 PM
After SmokyOkie asked about this the other day. I just had to have it for dinner tonight.:wings:

Smokin Bill
01-04-2009, 08:36 PM
Here I'm going to get blood work done in the morning and here I am looking at stuff like this; I'm gunna flunk for sure.:eating:

Jake
01-04-2009, 08:43 PM
Here I'm going to get blood work done in the morning and here I am looking at stuff like this; I'm gunna flunk for sure.:eating:
:roflmaoha0::roflmaoha0: bring a stunt double good enough for MLB or football good enough for me besides got a be a dozen starving people willing to pee in a cup or lend a vein :msn-wink: honestly, good luck tomorrow :thumbs up: hope it goes well.

Siesta Man
01-05-2009, 08:48 AM
A helluva way to start, or end the day and easy to fix without a lot of fuss. Looks great Jim.

Fatback Joe
01-05-2009, 09:09 AM
:thumbs up: I love it.

peculiarmike
01-05-2009, 10:39 AM
this is going to happen tomorrow night :thumbs up: why is it called chicken when its beef:shrug: pip keeps shaking her head at me.. "its a southern thing" jackass :smack:well sothern or not my cow moo's :smack: :roflmaoha0::roflmaoha0::roflmaoha0::roflmaoha0::r oflmaoha0: :msn-wink:

looks good :drooling:

Jake, it is prepared the way fried chicken is prepared, hence "chicken fried". Has nothing to do with the type meat involved. And "it's a southern thing" is correct. The southeast US is where it originated.
Some mighty fine eats!
:chickn4:

Chargrilled
01-05-2009, 01:37 PM
You sure do eat good my friend!!!!!!:drooling:

Smokin Bill
01-05-2009, 01:58 PM
Jake, it is prepared the way fried chicken is prepared, hence "chicken fried". Has nothing to do with the type meat involved. And "it's a southern thing" is correct. The southeast US is where it originated.
Some mighty fine eats!
:chickn4:
And here I thought it was called chicken fried steak because chickens fried it.:chickn4: Damn, just when you thought you knew everything.:roflmaoha0::roflmaoha0:

Jake
01-11-2009, 02:07 PM
been dying to have this so tonights the night, we will let you know how she turns out, :thumbs up: :drooling:

chef schwantz
01-11-2009, 02:26 PM
I gotta say, looks good. And he's right, anything fried in lard is better. Frying in animal fats lets you get the temp up higher than you could in veg oil, so stuff gets that much crispier.:thumbs up:

williamzanzinger
01-11-2009, 03:45 PM
YEE HAW!! Man is that right on. Breakfast is king!!

SmokyOkie
01-11-2009, 06:52 PM
I gotta say, looks good. And he's right, anything fried in lard is better. Frying in animal fats lets you get the temp up higher than you could in veg oil, so stuff gets that much crispier.:thumbs up:

Not to mention the richness and mouth feel of the lard.

Great lookin stuff dude.

I've never been a big CFS fan. Always preferred my beef nekked, but I must admit I'm curious. How do they make the ones with the real thick crust that totally envelopes the meat to where no meat shows? Anybody know?

Smokin Bill
01-11-2009, 07:18 PM
Not to mention the richness and mouth feel of the lard.

Great lookin stuff dude.

I've never been a big CFS fan. Always preferred my beef nekked, but I must admit I'm curious. How do they make the ones with the real thick crust that totally envelopes the meat to where no meat shows? Anybody know?

Deep fried maybe with a batter coating?

SmokyOkie
01-11-2009, 08:16 PM
I've tried it with a flour dredge followed by a batter, but blew the batter off here and there.

I'd pay for a good crunchy batter recipe. I guess I'm just not that good of a batter chef.

BYBBQ
01-11-2009, 08:30 PM
Not to mention the richness and mouth feel of the lard.

Great lookin stuff dude.

I've never been a big CFS fan. Always preferred my beef nekked, but I must admit I'm curious. How do they make the ones with the real thick crust that totally envelopes the meat to where no meat shows? Anybody know?

The one's I have seen do that, they didn't dredge in egg or flour, they used a thickened fried chicken batter and they pat the meat with a paper towel to dry the meat before dipping in the batter so it sticks to the meat better and the moisture on the meat won't blow the batter loose or off.

Smokin Bill
01-11-2009, 08:36 PM
I'd pay for a good crunchy batter recipe.

How much?:roflmaoha0::roflmaoha0:

Beer Batter





Submitted by: Letty Simmet
Rated: 4 out of 5 by 64 members
Prep Time: 5 Minutes
Ready In: 5 Minutes
Yields: 8 servings

"As long as there is a beer in the house this is a quick and easy recipe without any fancy ingredients. You can find all the ingredients in a standard kitchen! This batter is great for deep frying white fish. Fresh lake perch and walleye are especially tasty in this beer batter."
INGREDIENTS:
1 cup all-purpose flour
1 egg, beaten
1 teaspoon garlic powder
1/2 teaspoon ground black
pepper
1 1/2 cups beer (replace beer with water)

DIRECTIONS:
1.
In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture).


or

Copy Cat Recipe For 11 Herbs And Spices
Kentucky Fried Chicken is loved across the country and there are many recipes online that try to duplicate the great taste of Colonel Sanders tasty treats. After many tries at preparing the perfect chicken I have learned that there are several factors that have a great influence on your finished product.
Use Crisco shortening versus vegetable oil, I find that Crisco tends to do a better job at cooking the chicken. Use a well season flour to coat the chicken before frying. Remember those 11 herbs and spices; they are an important factor in the Colonelís recipe. Here is a recipe for seasoned flour to get you started, and it is just that. Adjust the recipe as you see fit tweaking ingredients until youíre happy with the results.
3 cups sifted flour
1 teaspoon paprika
2 teaspoon garlic salt
2 teaspoons onion salt
1 teaspoon dried oregano
1 teaspoon dried rubbed sage
1/2 teaspoon dried powdered rosemary
1/2 teaspoon dried powdered thyme
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon ground black pepper
Combine all ingredients. I like to double coat my chicken for extra crispy flavor and texture.
Makes 31/2 cups of seasoned flour

Smokin Bill
01-11-2009, 08:44 PM
I just watched a TV program about fried foods and saw chicken fried bacon.:wings:

Can anyone say FAT!!!!!:woohoo:

Siesta Man
01-12-2009, 08:16 AM
I've tried it with a flour dredge followed by a batter, but blew the batter off here and there.

I'd pay for a good crunchy batter recipe. I guess I'm just not that good of a batter chef.

Hi Tim, Save your money. The recipe that Jim used is the same one that I use and it works just great. Because of the texture of the steak after tenderizing, I dredge the meat in the flour, then with your fingertips push the flour into the meat, then egg wash, then final flour, then let them set for just a few minutes on a rack just to let the flour set a little. If using lard, my opinion its the best, and only use enough to come half way up the sides of the steaks. Make sure it is real hot and once in the pan don't move it until you have a good crust formed. This has always worked for me. E.T.

SmokyOkie
01-12-2009, 12:33 PM
Thanx for the tip!:thumbs up: