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  1. #1
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default Biscuits and Bacon Gravy

    Yes, I said BACON!
    First, let me give you a little background on this recipe.
    Years ago there was a quaint little diner that was at one time a persons house. It was called "Valley Line Stop" and was in Bristol, IN. and they had the BEST bacon gravy and biscuits ever. We rented a little house on the river, close to the diner and we'd meet up with friends to have breakfast there every Sunday morning. There was always a wait and the food was out of this world and cheap.
    After a few years of frequenting this place, they succumbed to the corporate giant, McDonalds and sold their prime spot on the corner of 2 very busy highways.
    We were crushed. Where on earth would we get our Bacon Gravy fix?
    We tinkered for years with getting it just right and finally got it after I ran into the former owner at the drug store...she said there really was no secret other than crisping the bacon up, just this side of burnt.
    It's not the greatest reheated, but it makes a fine breakfast.
    The recipe follows the pix.

    Chop 1 lb of your favorite bacon into 1/2" pieces


    Break it up as it fries over med-high heat

    After it's really crisped up, move the bacon onto a paper towel lined dish.

    I make a basic roux from about 2 tbs of the bacon grease and 2 bs of butter I add in about 4-5 tbs of AP flour and get a nice blonde roux bubbling.



    Add about 3 or so cups of milk, stir constantly until it starts to bubble. This will thicken up a little after you add the bacon and boil it a bit longer. If you like tight gravy, reduce the amount of milk you add, for a loose gravy add more.
    I like mine kinda thick, I don't like chasing the gravy around the plate.



    Here it is plated with some cheesy scrambled eggs.


    The recipe:
    Jonesers Bacon Gravy
    1 LB Bacon cut 1/2" Crisp
    3 Cups Milk
    2 tbs Bacon Grease
    2 tbs Butter
    4 tbs. AP Flour
    Salt and pepper to taste.
    Careful with the salt, the bacon adds a lot of satl already. Really easy to over salt.
    Serve over Buttermilk Biscuits (I use the Grands in the freezer bag)
    Thanks for looking!
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  2. #2
    Join Date
    Oct 2008
    Location
    Oklahoma City, Oklahoma, United States
    Posts
    1,964

    Default

    All I have to say is wow, my favorite!
    ~Mike~
    www.buttloversbbq.com
    Big Green Egg - Large
    Backwoods - Custom Party
    FEC 100

  3. #3
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Looks great. I believe I could eat a couple of plates of that.
    Jim

  4. #4
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    The cure for any hangover for sure. Thanks for sharin!!! We really get into our biscuits and gravy, will have to try this one!!!
    MEMBER: BERGIE BBQ team 2011, 2012.




  5. #5
    erain's Avatar
    erain is offline Can tell pulled pork from sliced brisket erain will become famous soon enough
    Join Date
    Jan 2009
    Posts
    338

    Default

    looks good J!!!!! something i gonna have to try. copied the recipie, thks for sharing!!! any idea why it dont taste well after refrig???
    GOSM, soon to be with sfb
    MES
    Webber 22"
    Dutch Ovens and other CI

  6. #6
    Join Date
    Jan 2009
    Location
    Lawrenceville, Ga.
    Posts
    120

    Default

    looks good bro. i luuuvv biscuits and gravy, im gonna try this one. but how could it be anything but good????


    bbq grillware gasser
    cheap no name hand-me-down square grill
    brinkmann electric smoker
    beefmaster explorer table top gas grill

    GEAUX SAINTS!!

  7. #7
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Quote Originally Posted by erain View Post
    looks good J!!!!! something i gonna have to try. copied the recipie, thks for sharing!!! any idea why it dont taste well after refrig???
    The bacon gets a little soggy...that's all. I like it with the bacon still crispy. It re-heats just fine with a little splash of milk. Just my preference I guess.
    Thanks for all the comments. You all have to try this...it really does rock. I can't eat sausage gravy much anymore.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  8. #8
    Join Date
    Feb 2008
    Location
    oklahoma
    Posts
    983

    Default

    Looks great Brian, can't wait to try it!!

    Love your blog too...didn't know you had started one... it's nice!!
    jeanie

    7' horizontal wood burner
    vertical brinkman-charcoal
    underground pit
    cinderblock pit
    UDS
    Memphis Pro
    tractor rim fire ring cooker
    Sterling Forge 4 burner gas grill w rotis burner, side burner and smoke box
    4 calf fry/turkey/fish/crawdad cookers
    EZQue camping rotis
    2 charcoal grills
    AND 1 smokehouse
    http://cowgirlscountry.blogspot.com/

  9. #9
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Quote Originally Posted by cowgirl View Post
    Looks great Brian, can't wait to try it!!

    Love your blog too...didn't know you had started one... it's nice!!
    Thanks, Jeanie....
    Thought I'd give the blog a try...see how long I can keep interest in it.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  10. #10
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Looks really good Brian
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

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