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It’s the secret elixir of southern kids (young and old lol). It’s made in a skillet and served over hot biscuits, preferably homemade, with a little butter. It’s utter ambrosia. Some have compared it to chocolate pudding, and granted it does taste a little like that. Some add water to their recipe, but this video is more like my Mom used to make it. I still haven’t figured out linking videos yet, so I’ll just post a link.
https://youtu.be/RaGUaDOJlRg
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Thanks so very much Freebird! :tu
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Sunday dinner: fried Venison backstrap; mashed potatoes & flour gravy.
Edit: don’t know why the original post said blackstrap- it should’ve read backstrap. Edited to correct this spelling error, be it fat finger syndrome or autocorrects fault. Either way it’s spelled-it tasted good ;)
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Back Ribs off the kanayama smoker, stoked with apple wood.
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Use the keg spice as a base and the local rub for added kick.
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5 hours later, 6 half racks to share.
Cheers men.
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Nope, spritzed with apple cider vinegar often then mopped with baby ray rib sauce..
Sticky delicious fall off bone results, but still drippy moist.
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Corn bread to be covered with chili Only honey for sugar.
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Done right ,Tim. Always a cast iron skillet for corn bread.
Nothing else can match it.
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I inherited Mom’s cast iron skillets. She had one that was used for nothing but cornbread, a griddle and a small Dutch oven.
A year or two ago a distant cousin’s wife passed away. I happened to be talking to him one day and he mentioned tossing some of their cookware in the trash. (He’s downsizing) I replied ‘not cast iron I hope!’ He said he thought he’d tossed a skillet. I told him never throw away cast iron because it’ll last a lifetime if cared for properly. (Just like straight razors) He dug it out of the trash sack and it was a nearly new Lodge 10 1/4 inch skillet. I cleaned it up and it’s now my gravy skillet.
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For desert.
Popcorn on the cob in the microwave.
I don't know if I will do this again but......:shrug:
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