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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
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Smothered Pork Steaks
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#2
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Gravy time !!! Season well with lotsa cracked pepper ...
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#3
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Steaks back in for a while, time for a beverage or two before making some rice
Cover up, heat down .... |
#4
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Fixing to throw a few on the pit at work, looks awesome....
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#5
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Hydro, just out of curiosity, why do you take out the meat to brown your onions?
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#6
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Quote:
Just have allot more room to work with, plus your meat gets some rest time ... I am adding flour/oil at this point plus scraping all the goodness off of the bottom of the pan left over from browning... Once I get the gravy "right" and tasting good it all goes back together, covered up and heat lowered... I guided at duck camps all of my early years and this is how the camp cooks taught me to do it (thank you Jimmy Broussard, RIP), all that's lacking is a black pot and a generator running in the background ... Hydro |
#7
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Man that looks good!
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#8
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Quote:
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#9
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Finished product... Very happy
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