Nice Saturday Brown Gravy

[JMV JustMyView]

Did that a few weeks ago also with sausage. Get Country Ribs from Tooks. They are already seasoned so you don’t have to mess with seasoning. Brown for about 3 1/2 hours in a stick of butter. When browning, after it starts to dry out, you add a litttle water every 5 to seven minutes to keep from burning . When they good and brown sautéed onion, bell pepper celery and garlic till cooked down well then add chicken broth and cook for another half hour or so to make gravy. Make sure after you add chicken broth use a wood spoon for scrap all the gradu off the bottom and sides of the pot to thicken the gravy. You will love it.

It’s a nice 6 pk event if you do it right.

I will try out your recipe, looks like it came out good. There for a minute I didn't think Vic would give up the details. Vic what is your go to BBQ sauce?

[JMV JustMyView]

Did that a few weeks ago also with sausage. Get Country Ribs from Tooks. They are already seasoned so you don’t have to mess with seasoning. Brown for about 3 1/2 hours in a stick of butter. When browning, after it starts to dry out, you add a litttle water every 5 to seven minutes to keep from burning . When they good and brown sautéed onion, bell pepper celery and garlic till cooked down well then add chicken broth and cook for another half hour or so to make gravy. Make sure after you add chicken broth use a wood spoon for scrap all the gradu off the bottom and sides of the pot to thicken the gravy. You will love it.

It’s a nice 6 pk event if you do it right.

I will try out your recipe, looks like it came out good. There for a minute I didn't think Vic would give up the details. Vic what is your go to BBQ sauce?

[CajunVic]

And for a bonus side - Corn Maqchoux

4 cans whole kernel corn
2 cans cream style corn
1/2 stick butter
Onion
Bell pepper
Sugar - 5 heeping table spoons
Salt pepper to taste (you can use Toneys)
2 cans tomatoe sauce

Sauté onion and bell pepper in 1/2 stick of butter
Add all the rest ingredients and cook on low fire until thick

Then next day, you can make jambalia with the remains. Add cooked rice to remaining meat and gravy to bring to desired consistency (I do not like mine dry and you can always cook a little longer to bring to desired consistency). Add in about three heaping Serving spoons of corn maqchoux and chopped green onions. You will love this as a second dish and has completely different taste when all mixed together.

[CajunVic]

Did a free week ago? On another note I will try out your recipe, looks like it came out good. There for a minute I didn't think Vic would give up the details. Vic what is your go to BBQ sauce?

Jack Millers

[JMV JustMyView]

Jack Millers

Good choice! You keep talking like this eveyone gonna figure you out. Chef Vic???

[BeauCajun]

I will try out your recipe, looks like it came out good. There for a minute I didn't think Vic would give up the details. Vic what is your go to BBQ sauce?

We make our own BBQ sauce. I haven’t bought BBQ sauce in years.

[CajunVic]

We make our own BBQ sauce. I haven’t bought BBQ sauce in years.

If I had your recipe, I probably would not buy any either.

[JMV JustMyView]

We make our own BBQ sauce. I haven’t bought BBQ sauce in years.

You need to give that recipe to TP, I talked to him the other day and he is still buying BBQ sauce, lol.

[CajunEXPRESS]

Jack Millers

Jack is great and like Sleepy Joe he’s a pirate. My cousin many times removed, created “Pig Stand” Cajun Style sauce for his Cajun restaurant still in operation today in Ville Platte. Jack a couple years later. Unimportantly Jack Miller had a restaurant directly across the highway from my grandmother. Often had a burger and malted milk shake at Jacks. Always great.