Sausage and Gravy

Yes, that does sound good! And yes, we had shagbark syrup. We have been giving it away at work because I wanted to add cream of tartar to improve the stability and the grocers apparently closed just before I got there that day.

 

Jack, I can hear your arteries clogging from here. damm, but it looks worth it.

 

Rinsed off as much of the grease as possible and rendered it into lard.

 

Dave- you should see the beef roast I am currently working on. Got it all fried up and it's waiting for coals before it goes directly into the King.

 

Pictures, Jack, pictures.

 

Now that looks delicious. Add some corned beef hash to the deal, and I'll be on my way to Iowa for breakfast tomorrow!!!

 

I will snap a couple when I get ready to put it inside.

I don't make corned beef much, but it will probably be added to my repertoire over the winter, we keep hitting sales on roast beast.

 

Hmmm,,

 

Attn:Mods. Could someone please rename this thread, "Jack's (Sometimes Upside Down) Woodstove Food Blog." Thanks.

 

How do you not dry it out? By searing it first?

 

Searing is all about creating flavour. The secret to not drying it out is not overcooking it.

 

After a good searing.


With the veggies: onions, potatoes, and some tomatoes from the freezer. Added a bit of red vermouth.


I hurried the coals under ashes to keep from scorching the bottom of the roast. 450 degrees down there according to the infared thermometer. Covered the pan with foil and set it directly inside. I will let it go like this for about an hour before taking it out and building the fire back up to cook brunch. The roast will be in and out throughout the day as needed to keep the house warm.

 

So you partially cook it and then put it back in as coals die back?

 

Yeah, I gave it a sear and then put it in with banked coals. After about an hour I took it out and built the fire back up with bark whilst I cooked brunch. I put it on the stove top to keep warm during this time. After about 30 mins the bark was down to most coals again, I flipped the roast and made sure all the veggies were on the bottom and let it go for about another 90 minutes. During that time my back went into spasm and sag had to finish cooking for me. At the 90 minutes mark it was ready, so she rested it for 15 minutes and served.

 

I will try that. I don't have enough temp on my cook top for searing, but I can finish it in the stove with a dutch oven.

 

Make sure you either get the coals banked or at least part them like you were Moses, I know from experience that you will be burning, not cooking, if you don't.

 

So you're saying the pan should not touch the coals?

 

I am saying you should try to give it some insulation with the ashes.