Okay folks look now this is one of my true favorites now listen if you guys ever had a chance to go to Roscoe's chicken and waffles The letter G is what I get, and it's called a Big Mama Special, right? It come with cheesy eggs and smothered potatoes. Let's get it. Okay, so as you can see, not a whole lot of ingredients right here.
We got that Yukon Gold on the potatoes, right? I'm going to pull these out of here anyway, because we're going to cut these down. Now, you can see it's not a whole lot of ingredients, right?
So listen, you guys can customize your gravy however you would like to, but I'm going to start mine off with a little bit of this bacon grease, right? This gives me a little flavor. If you guys don't have that, there's nothing wrong with using butter. and a little olive oil to protect it you know what i mean and then when we season it listen i'm not finna ramble we finna get it first thing we're gonna do is we're gonna cut down these potatoes right now this is gonna be essential we want all of these to be about the same side so this is a bigger one i'm gonna cut this down well that's that's really like a cool side but we're gonna get these nice and soft right so let's cut this one Cut this one in half. Do it look the same?
Yeah, it do. Now the reason we want these to be the same size is so that they all cook and be soft at the same time, right? Alright, so once we got them all cut, I like the sizes.
What you want to do is boil yourself some water. But look, let me give you guys a pro tip real quick. If you look under here, you can see that I went ahead and got my little white cutting board.
I put that on top because I didn't want to get the starch on my regular cutting board. So just giving you guys some pro tips. A wet dish towel, and this will keep it from moving. So that's what keeps it stable. Now, come on over here.
So what we're going to do is just put these in the inside. Alright so I'm gonna give this a couple of generous, generous pinches of salt. Right we're gonna let it come back up to a boil and then we're gonna wait till these get, I'm gonna tell you we want to get them soft but about 90% we're gonna finish them up in the gravy.
folks. So what we're getting ready to do now is start prepping our gravy. Right? You can kind of like take your time because that right there is going to take just a, I don't know, I can't really tell you how long it takes. It depends on how high your flame is and all that, but I got it just back to rolling.
So I'm going to say it'll probably take about 10 minutes, you know what I mean, for them to get just the way I want them to. So meanwhile, we're going to make this gravy, right? So I'm going to go ahead, put my medium flame underneath here.
Now we're going to just start melting our butter. And as you can see, it's melting nice and slow, right? I don't want to, I didn't push it around because you know it's concentrated on the heat over that way, right?
But I'm going to still give it a little bit of this ooey, folks. And when I say ooey, this is my bacon grease. Okay, so we almost melted. Now I'm going to go ahead and just bring this around like this. look at that right there you're talking about having a base you know a great start to your gravy now don't forget the full ingredient list is on my website that's smoking and grilling with ab.com and that's w-i-t-a-b dot com right so we good here man just smelling that bacon and butter right there all right so now we're gonna go ahead and start introducing our flour right so again i like to introduce mine a little bit at a time i always tell you guys what i do know everybody told me most chefs not most all of them tell me it doesn't make a difference you can just put this in here but this is just the way I do you know what I mean I'm getting ready to switch to a whisk in just one second folks but I'd love working with you know like spatulas all right now we're going to add our onions to it right so I'm just going to cut that little piece off Cut this off too.
And now what I'm gonna do is I'm gonna, it's not really, it starts off as a quarter, you know what I mean? But then I cut them all kind of different sizes, right? All right, so now I'm just gonna start adding my onion to it.
You add the pieces you want to. You guys can cut it down however you want to. You know what I mean?
I can put them in here like this. They're gonna break up anyway once I get them in there. Let me just see how this is. I put them in here all different sizes folks. Again, it's up to you how you do it.
Now I'm looking at the color. I still got it on low. We're not making a gumbo folks.
I'm just putting a little heat on these, getting these going so they'll start opening up and doing their layers. Now right here, here is a good place for us to go ahead and just put a little seasoning in here. You know we just work it in.
Everything gets absorbed anyway. Oh man that smells great. The onions are starting to soften up just a little bit, but don't worry we're gonna cook this gravy down. It's gonna get softer anyway. I just wanted to pick up some of these flavors, some of that concentrated flavor from the beginning.
You know what I mean, that buttery goodness. You know what I mean, some of that bacon. Even though it's gonna be in there, it's just a little bit more concentrated here.
Now I'm gonna take my broth or if you guys got stock, I'm gonna start adding it here. Oh yeah. Now I'm going to adjust my fire.
I'm gonna bring my fire up to about a medium high you know just so we can get everything to go ahead and you know release get some of this you know some of our flour our seasoned flour you know I mean we got to bring it up to a boil all right then we start incorporating just all of it in here but I do a little bit at a time you know better get it now that was two cups You know, I'm gonna add another, you know, cup or so once I see how everything is in the thickness. I want it to be a little bit on the thinner side because we're going to cook these with the potatoes too so the potatoes can gather this flavor. All right, so now would be a great time for us to go ahead and just get us a little bit on the spoon and we're going to taste it, see what it need.
I know it's going to need a little salt and a little pepper, but I just want to see if I need to make any adjustments to the seasoning that I put in here, you know, previously. And like I said, it's gonna need a little salt. Now, I'm gonna give it a couple of generous pinches. You know what I mean? And just check it out right here.
I'm gonna go ahead and check my potatoes, see how far along they are. You know what I mean? This gravy right here is right. You know what I mean?
Let me go ahead and taste it again. That's to my liking right there. All right, now we work this in.
Again, let me turn this down on low now. There we go. If it gets too thick for you guys, you know, while you're waiting on your potatoes, you can always add just a little bit more stock or broth to it.
I want to check these, right? I don't want them fully, you see how I can put that in there like that and it just slide off. That's good right there, folks. We don't want to do nothing else.
Now we're going to bring that over there to that gravy, put that in there, put it on the top, probably go about another 10 minutes just to, you know, finish them up, get them nice and soft. And I think I will do a Big Mama special. I might just make myself some cheesy eggs.
All right, so now you just want to take your, we're going to do a transplant from here. Slotted spoon, we just put these in here just like that. Now, I didn't say this in the very beginning, which I apologize, you guys.
You know what? You want to have a lid for this because we're going to cook this a little bit. Like I say, we're only going to go about 10 minutes.
These are already, like, tender, you know? But we're going to bring these the rest of the way. So we're going to allow this to get thick and all of that the way we all love the gravy.
You know what I mean? Just right now, I just want to get everything coated. I'm going to put my lid on.
And then, like I said, I'm going to set a timer for 10 minutes, folks. All right, so it's been 10 minutes. I'm gonna go ahead, break this away from myself, make sure I don't catch no steam burn, right? Now I just wanna check the potatoes. I just wanna go in here like this.
Oh yeah, they ready. That one, we just push him down a little bit more. Maybe he was just up. Yeah, you see this right here? Just what you want.
All right, so we good there. Now I'm gonna take my top, put this over here in my soapy water, right, and now we're gonna let it just cook just a little while longer, you know what I mean, until we get the desired thickness, you know, of our gravy. But look at that right there. All right, so now we just go ahead, oh my God, look at this right here. Somebody call Roscoe's Chicken and Waffles and tell them I want some chicken I want the chicken and waffle.
I don't know what letter or number that is but you see that right there folks? Yes sir. All right folks listen I'm finna get right into these. Listen I taste my gravy I know my gravy is right. You can see I'm kind of like just up and going.
I've been cooking all morning you know I mean uh this is about to be my breakfast. Now don't look at my size of my plate and say hey you about to eat all Nah, I'm about to eat half of this and save the rest for later. But if you guys come on in and take a look at that right there, that right there is Big Mama's special. The letter G.
Get it if you ever go to Roscoe's Chicken and Waffles, right? So now I'm gonna go ahead and just try it. And if you come in here and take a look, you want to know are they tender? Look, this is just my... Oh, my God.
I'm gonna stop that you know I mean cuz it's doing nothing but teasing me give me a little onion and a little egg oh don't leave me on you I'm gonna hurry up and say cheers Let me hurry up and wipe my mouth. I got a little bit more cooking to do. But man, this is good. Now, let me know down in the comment section below, what would you do? By this being the holidays, you guys are probably cooking in birds.
You could have like leveled up, put some drippings in this. Man, there's so many things you can do with your gravy. It just blows my mind, right?
Now, talk to me down in the comment section below. Don't forget, everything is on my website, smokingandgrillingwithab.com. And that's W-I-T-A-B.com. Hey, I got some great bundles. You guys check out the website.
I done put in a lot of work. You know what I mean? Got all the recipes. You guys can look under Thanksgiving, look under Christmas, whatever. Whatever you want to do, more than likely, I have a recipe for you.
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Peace.