I've heard toasted deck chips can give dark color and intense smoky flavor to a roux. That's my best guess.
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Taco Tico tonight washed down with some cold brewskis, tomorrow will be the shits...
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Deck chips?
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Oh. Ahahahahhaa!

:-)

:-)
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:-)
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I was at a restaurant, but it was incredible.
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made one of my best homemade sausage gravy's IMO. the biscuits were store bought scone's. i had the butcher make up 4 lbs minced pork. then i added the following:

homemade breakfast sausage recipe

3T brown sugar
2T sage
4t oregano, garlic powder, theyme
3t onion powder, red pepper flakes
1t salt, pepper
1/2t cayenne

the kicker is this though. you HAVE to let it marinate for about two days before you can cook it. (i made a sausage patty right after i mixed the herbs and it tasted nothing like two days later).

the only thing i would be willing to up ingredient wise would have been a little more salt. more red pepper flakes, and a tad more brown sugar.

i can't even recall what jimmy dean's tastes like now. but it would be cool if any of you wanted to compare this recipe and jimmy d's. :-)
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I have some slow cooker chili working using a couple pounds of leftover smoked brisket and pork.
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Okay....color me envious
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Just sneaked a taste, that's gonna be pretty great! I was worried about losing some of the smokiness of the meat, but I'm not.
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I am slowly beginning to hate you.... envy is a dangerous drug! N00b!!
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Three bean chili with smoked brisket and pulled pork. There's some grits on the bottom there because it's awesome.


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Nice work FMB.

I'm not good for chili in the summer though. I can barely do mexican. But I LOVE Mexican. So it happens.

How do you do that kind of food in the summer?
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All year is chili and soup season!
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