Dirty Bourbon River Show

New Orleans Big Brass Circus Rock Music

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Tag: gravy

0 Dirty Eatin’ with the Bass Clef Chef: Biscuits and Gravy

  • 10/02/2011
  • by dirtybourbonrivershow
  • · Food

Legit Biscuits and Gravy

Biscuits
4 – cups flour
6 – tbs. butter
2 – tbs. bacon fat
2 – cups whole milk
2.5 – tbs. baking powder
.5 – tsp. baking soda
1 – tsp. salt

Preheat oven to 400 degrees. Combine dry ingredients in a mixing bowl. Cut butter and bacon fat into the dry mixture. Stir in milk, form into a sticky dough and fold seven or eight times. Roll out onto floured surface until 1 inch thick and cut into rounds. Bake at 400 degrees for 20 minutes or until golden.

Gravy
16 – oz breakfast sausage
1 – stick butter
Flour
Whole Milk
Spices (garlic powder, salt, black pepper, paprika)

Cook sausage in a 14 inch cast iron skillet. Once cooked, remove sausage from skillet and add butter. Add enough flour to make a roux and cook until golden brown in color. Whisk in milk gradually until desired consistency is achieved. Add sausage and season to taste. Enjoy.

– Bassman

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0 The Itis

  • 09/23/2011
  • by dirtybourbonrivershow
  • · Food

We stopped in at Sweetie Pies before the show in St. Louis last night. It was unbelievably delicious but we had to fight a severe case of the Itis before we went on. We were victorious against our capable foe and the show went on as planned. Now we are off to The Vault in Farmington. Show starts at 7.

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