Red Eye Gravy and Ham Steak | How to Make Red Eye Gravy
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- เผยแพร่เมื่อ 29 ส.ค. 2024
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
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Granny just made it straight coffee and country ham drippings. I used to wake up every morning hearing that spoon stirring in that pan. Miss you, Lena Mae Joyce.
God bless her soul
This man is a national treasure.
Beagle always gets a bigger piece bro
That is for sure
I agree
Amen!
That man is such a peice of crap!
He cooks
He teaches us a little about stories
But most importantly
He always puts his hat down as a sign of respect.
Amen
I need a cowboy like Kent....I could watch his channel all day
His respect for those of us that have served and AMERICA, in general, is why I sub'd! Plus he cooks some seriously awesome food!
He just don't know about "Country Ham" anyone who knows country ham knows Red Eye Gravy from all their life,, he's never had anything but that city cured Wet ham and he is a ham of a little Oklahoma showman.. he's a good ole boy, just shits a little to close to the house for me but I'd show him how to make red eye gravy Right.. yes I will
His mom sure raised a true man!
I enjoy learning the history of these old traditional recipes.
Have eaten Red Eyed gravy since I was a youngin'. Country ham, red eyed gravy, fried eggs, grits and drop biscuits.
Never used flour in our red eyed gravy. Coffee, butter and country ham drippings...that is it.
Same here.
Mama never put flour in ours either......just the drippins and coffee. When we were little, she would pour some gravy over a biscuit split in half and sprinkle some sugar over it. It was her way of getting 5 little kids to eat that extra biscuit to try to keep them full until lunch time. We used a lot of energy running around a farm all day. I rarely make it now since I am the only one in my house, but when I do, I still have to have at least half a biscuit and gravy with a little sugar sprinkled on top. It's funny how the taste of something can transport you back , at least momentarily , to the "good ole days".
@@annlee2230 my father would sprinkle sugar on his sometimes. He was born in the southern West Virginia coal fields but spent a lot of time on relatives farms in southwestern Virginia. I never liked the sweetness, saltiness for me, all the way.
Cracker Barrel, here I come!
@@annlee2230 Right you are, Ann Lee. Thanks for the memory and the smile!
always a pleasure to watch the man do his thing
Thanks for watching
Kent I really appreciate your little monologues at the end to that people serving to keep that flag flying. It really motivates me to do better in the serving in the Army and sometimes brings a tear to my eye.
My 4 year old said he was gonna take a nap...soon as i clicked this he heard your voice & sat straight up to watch lol hes been a fan since your donut dance 😁😁
Wow how cool!!!
My 5 year old does the same thing. He calls him the Chicken dance man. I think he has little young kids as followers because of his silly dances. We love it too. 😀
I love the moves but that stool almost tipping over made my heart jump. Stay safe Kent, the world is a little brighter with you and your videos around
If you’re ever a little low, just watching Kent will not only make you feel good, he’ll remind you (nicely) that we’ve all got a lot to be thankful for. Thanks and a tip of the hat to you sir.
Amen
100 percent agree...
Your videos are a blessing Kent. They are my escape from all the negative things going on in our country. Please keep up the good work sir!
The situation is dire here, in good old Germany. I want to thank you for your wonderful videos, the delicious recipes and the positive energy you guys transmit!
See you down the trail!
Why is it dire in Germany?
Are you alright?
*Kent* my Dad is passed now a few years but if he was still here I think he would have wanted to know you as his friend. Thank you and keep up the videos. To you and yours much blessing and many happy trails.
I hit "Like" as soon as the video started. Don't need to watch it before hitting "Like".
jettron1 Same.
Amen! I always hit the like button first thing!😉👍
Grandma used to say "Stir that gravy till the Mule Eyes come". Soppin good. Thanks for the memories Kent.
From one Cowboy Kent from Texas who now has hung his boots in Florida, to another Cowboy Kent, thanks fer some great vittles. I have been camp fire cookin an jus plain cookin for almost 30 years. I still love watchin yalls videos. Takes me back home. Thanks again and may God continue to bless you and your kin!
Kent, a Cowboy from Texas
Kent I appreciate you and this channel... I'm an old Alabama Country boy and all your videos remind me of my grandfather teaching me to cook the old country way
Mister, you are surely appreciated. I was raised in Duncan and somehow wound up logging for the better part of 20 years in the Tongass logging camps of south east Alaska. So I like the fact that you mentioned the camps in your history lesson.
And moonshine. I was gifted a pint of genuine corn squeezin's from Brokenbow Oklahoma. It smelled like corn. In a Mason jar.
Thanks David for watching
Brings back a lot of good old memories. Grandma made it for Grandpa when I was a younger. 😎👍
I have been binge watching your videos sense I happened on the first one. I just love them. I never knew what red eyed gravy was. BLESS YOUR HEART FOR THANKING OUR SERVICE MEN & WOMAN.
Thanks for watching we owe them so much
New Idea, Cowboy Kent sitting around a fire telling us historical stories
You might be onto something there
I'd watch that. "Story Time with Cowboy Kent".
Absolutely is a great idea
Ranching, hunting, fishing, and outdoor stories would be awesome!
Yes around a fire or even in his teepee! I would love story time with Kent and Shan!
Mr Kent, it´s fantastic to see you as always, i really want to be as happy and full of stories as you one day, and get to wear a hat that good looking, Greetings from Colombia.
Now you're talking my language. Many were the times I was served that as a kid. But it wasn't always with ham. It was served with pork tenderloin, pork chops, and sometimes fried squirrel. Then it was squirrel eyed gravy. As long as you had bacon drippings, a little flour, and saved coffee you had gravy.
I raised on red eye gravy. My grandma made it with ham greese and coffee. Im gonna try it with some flour like you made it . Sounds good.
I make mine with country ham steaks and have never added flour, just coffee and the grease drippings.Mmmmm. Biscuits make it heavenly.
Good morning Mr. Kent and Shannon and the beautiful pups! My husband and I are new to watching TH-cam. I saw you and remembered you from Chopped. We started watching you regularly! So this Thursday morning very early, I'm doing my morning chores and was listening to you Christmas message from last year. I just wanted to say GOD BLESS YOU AND SHANNON! Your faith inspires me and for that I say THANK YOU!!! If everyone could remember to keep the Lord in their hearts, life is good!! Again God bless you and your family!!!
Found you about 2 days ago Kent. I grew up out in Alb New Mexico. Grew up on a lot of your recipes. Many I have forgotten till I have seen yours. I can't thank you enough for bringing back so many child hood memories, and I plan to put many of them back on the dining room table. Also, I want to thank you for being appreciative and showing so much love and respect for us veterans and my active duty brethren. About half the time you take off your hat to give thanks, a tear tries well up in the corner of my eye. God bless you sir, and I hope you continue to do these videos for many many years to come.
Thanks for watching and for your service and God bless you
Kent is the Grandfather every one of us wishes we had (or reminds us of a Grandfather we remember fondly).
Was literally just talking to my wife about making red-eye gravy for a ham steak I found in our freezer! Thanks Cowboy Kent👍 ❤️🇺🇸
When I was a kid, my best friends' parents used to have biscuits, red eye gravy, and salt pork. I still remember the taste. So good! Haven't had it since and can't find any such thing as salt pork. Think I'll make me some of the gravy and have ham with it. Love it!
Hope you enjoy
Kent is what’s right with America
Why is outdoor cooking and eating always so much more satisfying? I mean best freaking sandwich I ever ate was at a potato field, boss' treat, packed neatly in a tupperware box for us all like a love letter from his wife or something. Accompanied by some cooled thermos lingonberry juice. I remember the deer roast (yes it was a deer roast sammich) being thin and tough with lotsa sinew, and I usually hate bitter lingonberry. But at that moment, it was just absolutely divine.
Always better outside in Mother Natures Kitchen
People look back in history and ask, "Why in the world would the wild canine ever become friends with man?"
Simple. Dogs can't cook gravy.
So true
@@CowboyKentRollins I have eaten red eye gravy all my life but this is the first time I ever saw it made with flower.
@@heavyhittersgaming3759 I’ve never made it with flour either. It’s supposed to be thinner where I’m from (TN).
I've been told that there is an old indian legend. When the great spirit finished creating the animals he took the man and the animals and separated them. Then he struck the ground and created a chasm so that man and animal would always be separate. At the last second before the gap became too large, the dog jumped across to stand by the man.
Awesome. Real red eye gravy as it should be made
Ever since his videos were recommended I cant wait until the next one
My pawpaw introduced me to red-eye gravy when I was little. We used to take early Sunday mornin trips out to his farm to visit him and maamaw for a big ol breakfast and he made it for himself once and let me try it. I was hooked ever since. No one else would eat it, but pawpaw always made sure me and him had some red-eye gravy to sop our biscuits in.
my grandmother's redeye gravy was very thin and I remember she had a speical gravey bowl with a regular spout on one side and the other had a covered spout that poured from the bottom of the bowl because redeye gravy would get a skim of greace on top.
The few times I've had it, it was thin.
Yeah, you don't use flour to make this. Really need a certain kind of ham too. My grandma's was always thin, watery even. Basically she just deglazed the pan she had fried the ham in with some coffee. It is also known as "brindle gravy". We'd put a little of the brindle gravy on our biscuit, then cover it all with white gravy.
@Indian Head Sense Yeah, probably. I don't remember what kind she was using, just remember asking her to make some and she said the kind of ham she had didn't make good brindle gravy.
I think it’s a Southern thing to make the thin gravy.
@@redarmysojaYou need “country” (salt cured) ham. If you’ve ever been to a Cracker Barrel restaurant they usually have both types of ham on their menu. Country ham is VERY salty tasting unless you soak it before cooking it, and even then it can still be salty tasting. Sometimes it takes changing the water multiple times to reduce the saltiness of a country ham down to a tolerant level. We went to a restaurant once that had both types of ham on the menu. Under the country ham there was a warning to Yankees not to order it because they wouldn’t like it.
I cooked this this evening, it was wonderful !! Fed the neighbour hood ! Some senior citizens, they were delighted !! Thanks !
I haven't had any red eye gravy in a long time.
Same here, dried beef gravy too. I think I’m going to make some shit on a shingle soon
@@t0ej0b that SOS was my Dad's favorite. he said in the 50s when he was in the USAF the cook made it and he couldn't get enough of it. he said as far as military food went it was the best thing they had to eat at Chanute AFB
@@markthegunplumber8376 I grew up with a southern family and nothing says breakfast before working tobacco like a hasty batch of shit on a shingle and some fried eggs. Dip the gravy laden toast in some egg yolk, tasty!
Can’t wait to make red eyed gravy for Laurie, she will be impressed. I do it in my griswold skillet you taught me to season.
Thanks, Ken. Keep killin it in the skillet. Ought to be a T-Shirt
Hope yall enjoy and Thanks for watching
Yeah I've had a few gallons of that redeye gravy!
Had one cook that would wait till the coffee pot was almost empty and his had plenty of grounds in it...... but we eat it anyway cause you don't make cookie mad! 😊
Thanks for sharing and take care. 👍
I was raised on this in Kentucky. Grandad raised hogs and once a year the whole family would get together for the hog killing. It was a lot of work, but a lot of fun too. He cured his own country hams and bacon in his smokehouse (best smell in the world). Grandma would can a bunch of sausage balls in Mason jars too. It was a treat when she'd fry some up. Never had better sausage since then.
Fry up the ham steak, make the gravy (we used less flour, but had a lot more drippings), split a biscuit in half, and pour the gravy on them. That, with a couple of fried eggs, was breakfast. Maybe even split a couple of biscuits open, butter them, and pour sorghum molasses over them to sate our sweet tooth.
We'd take the ham steaks and some biscuits out to the fields with us, whether we were working or hunting.
Never knew how good we had it back then.
When it comes to biscuits, gravy, and "soppin" I'm an Olympic Gold Medalist in this category!
I'd get disqualified for doping. Straight up eat spoonfuls of the gravy.
My Granny always made ham and red eyed gravy. Man I miss her cooking. 😪 Great video brother God Bless.
Thanks for watching, and God bless you
My dad didn’t eat a big variety in his diet, but I had to go with him to work a job in Louisiana and every morning we had grits n red eye gravy for breakfast!
My grama made red eye gravy when I was little. She would tell us about her time cooking in the logging camps when she was young. I sure do miss her.
When I make red eye gravy, I simply fry the ham and deglaze the pan with either coffee or water. Once the pan is deglazed, pour the contents of the skillet into a bowl.
As it sits the fat separates and comes to the top. Look at it from the top and it’ll look like a bloodshot eye around a back pupil.
Done!
Serve over grits.
That is the style I've always had. Seems like there should be different names to differentiate between the thin style and the roux thickened style.
Maybe it’s regional. I grew up in TN and I fix it just as you described.
I tried to deglaze my Momma’s pan with coffee, and she beat the shitt outta me! She said to get a good seasoning takes time, and deglazing it would ruin it. Lol I promise to all that is mighty I’m 38 years old, and I never tried that again. Pain is a universal language, but so is burnt gravy.
My grandmother use to make red eye gravy(God rest her soul) and we still do it at family get-togethers sometimes. She was the best!
I'm African, this man makes me want to become a texan(forgive me if I assume)
Texas is a state of mind.
Kent lives in Oklahoma near the Red River (dividing line for Texas). He and Shannon are opening a coffee shop in the Texas panhandle. I don’t remember the town.
Michael Nolen I need to know which town this is going to be in!
Lots of good food in Texas!
Gary Pollard they purchased a building in Wellington, TX. They made an announcement but I haven’t seen an opening date. It is a little out of the way between Dallas and Amarillo but I will make the detour on the way to/from Colorado.
My neighbor from years back came from the Georgia mountains...she was the first person to make it for me...about blew my socks off it was so good. But she would never let me into the kitchen, and never gave me the recipe. Her way of keeping me coming back she'd tell me...and it worked! Nice to see how it is done...the right way!
I literally Googled “Cowboy Kent Rollins Red Eye Gravy,” 2 weeks ago to see if you had ever posted a video about this. My Grandma in Leedey, OK used to make this for the family every now and then and I was wanting to make this for my family while we were camping and I was cooking over the campfire. It sure is good stuff and if anyone is skeptical, they ought to try it and see for themselves. Love your videos. Keep them coming and thank you for inspiring me to get into cast iron, camp cooking!
Good stuff it is, Thanks for watching
You are living the good life, Mr. Rollins. It can't get any better than this.
Everyday above the grass
Can't wait to see this video. You are one of my best motivation to make my content better. Thank you for sharing with us these wonderful recipes.
Nice outdoor kitchen bro. And you choose a good mentor, Cowboy Kent 🤠 congratulations both of you.
Thank you so much 🙏🏼 And yes, Cowboy Kent is amazing. Wish you all the best guys.
My grandpa came up as one of eight kids to a sharecropper in the 20's and 30's introduced me to this when I was a kid. I'm pretty sure there wasn't a roux involved, it was just grease and coffee if I remember right. But grandpa wasn't much of a cook either. Anyway..I loved the novelty of it and I'm glad to see the recipe and the truth of what red-eye gravy is hasn't been lost. Thank you Rollins family!
My mans out here makin ham that wakes you up.
people share your site because your outside, not in a house all the time and the food you make is great. your channel is a feel good channel.
When I was a child, my mama would make red-eye gravy and I thought it was awful. I need to try it now that I'm not a child - it sounds wonderful!!
I've never heard of this gravy. But, I bought a ham steak, made a pot of coffee, and made some biscuits. Then I made the gravy... I'm sold! it was delicious. Thanks Kent!
I see the beagle is on ham security 😂🤣
Wow. My Great Grandma Fisk taught me this recipe on the old family farm back in 1978 . She was born in 1892 in that same house and lived to be 103 years old . History class was a breeze for me in school because she lived a lot of what they taught . Thanks for the refresher Sir . I shall make this soon again !
Memories of my grandmother always having Red Eye Gravy and sopping biscuits in it. She didn't make it as thick though , more watery
Love your videos Kent as I am also an old time cook. (retired and closed my restaurant 20 yrs ago) but I couldn't hold a candle to your campfire cooking so keep the videos coming.
They bring back a lot of happy memories.
Everyone has their version of "Red Eye Gravy" and your's looks pretty good.. But being raised in eastern Carolina ( both states) our Red Eye was a little different.
All it had in it was left over cold coffee and "smoke house ham" drippings.
It was thin with a bright Red color, not thick and dark colored like yours ... and our version was ALWAYS served over GRITS with a side of OE eggs and home made biscuits with honey or sometimes we had "Johnny Cake" instead of biscuits. Some folks call johnny cake "Pan Bread" or "Skillet Bread" and it's made with 3 to 1 corn meal and flour with a dash of salt, black pepper and whatever type of grease you had handy..
My Grandmother "Mammy Simmons" used bacon drippings she kept in a ceramic pot with a wooden lid that always sat on the back of the stove.
Kent if you haven't already done so, would you consider making a video on what we southerners call "cracklin bread" ? I would love to see your version of it.
Thanks again, love your show,
John
Never had red eye gravy before. Now I need to buy a ham steak and try this.
@Sean O’ Deli thank you for your input. I love to cook and am good at it. I can make a roux. learned from Justin Wilson. I make sausage gravy and biscuits a lot. Red eye gravy sounds wonderful.
@Sean O’ Deli I loved his show, have his cook books and make lots of his recipes.
I just had a ham steak & used it for breakfast or 🥪 . Kicking myself in the caboose.
@@user-he6nj1zv9f It is. I GARE ON TEE. :D
@Sean O’ Deli anything would pair nicely with a rib eye.
Boy my Grandma used to make this and I loved it, glad you showed me how to do it, you are the man.
YUM, been a long long time since I've had red eye gravy.
All I need to see is that there is a new Kent Rollins video and I will click the "👍" button and then watch the video because I know it will be excellent! This Red Eye Grave recipe is better than my grandfather's (and his was excellent). For those of you who have not purchased Kent and Shannon's cookbooks - DO SO!; they are worth it.
Always knew it had coffee but I didn't know that the main and only liquid was coffee. Will be experimenting with this in the morning. Thank you guys.
Hope you enjoy
Avoid chicory in it though
I hope that some of his viewers are young because many gen z and younger have no idea how to cook.
Kent gives you lessons with history and a meal with some fun thrown in and respect.
I have never had camp fire-cooked food but my grandma only cooked on a wood-burning stove that had an oven. I miss that food so much because everything ever cooked on it was the best tasting food hands down.
She has been gone for a while, still in my heart.
Those back in my day stories of how hard it was. I have seen it first hand with no bathroom or running water, I was in my mid-twenties before she got running water and a bathroom in the house.
I miss the water we collected from a spring but not the outhouse.
Miles of walking to school on a dirt road I belive 100% because it was still a mile and a half walk from my grandma's house to get to the main road!
I had no idea coffee was used to make red-eye gravy! I've always wondered! Definitely going to try this now!!
Kent you make me so happy and sad at same time, You took me back to when I was a little boy, Granny world make red eye gravy man that was the good old days, Love ❤️ y’all , And God bless this country
Great food ideas and all around entertainment. As a veteran I would also like to thank you for acknowledging us at the conclusion of your videos. Keep dancing partner! 😎
@@majoroldladyakamom6948 Awesome! My thanks for their service! I have a nephew serving in the Air Force, he's a Captain and currently in Afghanistan
Tenmil I served during that era but was in the Submarine Service active in the Atlantic fleet. My sincere condolences to you and your family for your loss and his heroic sacrifice. God bless him.
I need some relief from the crazy. Thank you Mr and Mrs Rollins. You are needed now! I feel better just being here.
Nothin' says Grandma's cooking like soppin' some redeye gravy on some homemade buttermilk biscuits. I sure do miss it, and her!
You’re a champ! This looks delicious. Much love from Canada 🇨🇦
You won’t ever see this cowboy kneel!!!! We need more Cowboys like this
I expect he does kneel at times... in church.
Jeff DeWitt kneel only to God
I love coffee, and gravy. Win win!
I pray to GOD that I have half of your energy when I get up there! Kent is like a deer jumping up like that
My grandpa from Paducah KY always talked about red-eye gravy and ham! Thx for the memories
4:12 the beagles eats about to perk up
Your the best COUNTRY COWBOY cook ever ..loving your vitals 🙏🙏🙏🤠🤠🤠🇺🇸🇺🇸🇺🇸
When my eyes are red I am definitely ready for some ham, biscuits and gravy!
Kent Ham and his eye for red gravy...love it
I grew up in SC in the 1950s. I have many fond memories of "soppin'" red eye gravy and enjoying a slab of ham steak or dry cured country ham. I recall that my Mom's was more watery than Kent's. Perhaps she left out the flour. Regardless, it has probably been at least 40 years since I have had red eye gravy. I will soon be changing that. Thanks, Kent for the history lesson as well as the motivation to get it done!
I'm 72 years old and just bought my first and only cast iron frying pan. I got the lodge 10.25 pan and love it. Thanks.
We always make red eye gravy with country ham and no flour needed. I will have to try adding flour
Red eye gravy. This is going to be loved by thousands of people what a tasty looking recipe. I know my family's going to love this.
Mate we need you in Australia 🇦🇺
I'll pitch in fer the ticket, AND shout the first beer!
wolfinndnclothing Sounds like a plan I’m sure there are many outback cattle stations who could use your Experience.
Old mate would be loved here in Australia, especially with the older generations and more "country" boys
No we need to keep him here in America. He is making sure our old southern and Appalachian recipes do not cease to exist. Very few of us still make food like this. I am one of the people who still cooks like this but I am not doing a TH-cam channel. He is keeping it alive. I am pretty sure he would enjoy a nice vacation to Australia. As would most of us old Southern Americans.
My mother and grandmother both made red eye after cooking good ole Sounthern country ham. With hot biscuits, delicious!
My mental oasis. Thank you.
My grandfather used to make this for me and siblings. I never knew the name and did not realized it was made with coffee. Awesome!!!!! I am making it tomorrow night. Thanks again.
He cook, he teach, but most importantly, he’s an online friend
Rick Bragg has a great chapter on biscuits, diced tomato, and redeye gravy on top. It's my favorite chapter.
I remember when my ex girlfriend moved back to Oklahoma with her family. I asked her,
"why ya movin out there where there's nothin but cattle and straw"
Now i ask myself, "why didnt i move out there where there's cowboy cookin and good 'ol American values"
Everyday above the grass is great day
@@CowboyKentRollins Thanks Kent, I think this is a saying I will have to adopt. It appeals to the goth-kid in me, and is accurate. Also, hello from Hawai'i!
With the world the way it is this eases my soul a little
Dogs Always ... get a bite... I can't remember last time eating everything.. always: burger, less 3 bites... steak, less 3 bites. They even eat off forks nicely if its pasta or such.
thank you for being you and bringing some calm to a chaotic world.
Imagine encountering Kent Rollins on RDR2 in a strangers mission.
Hahaha
Cowboy Kent for president 2020!!!!
Who thumbs this down? Someone who never wants to eat again.
Erik Perrott in this day and age there is always a troll out there.
Yippies hunny them thare yippies!
Probably Mormons since they can’t eat/drink coffee
Obviously, 24 vegans have watched this video!
Bless their heart. They're either deranged or vegetarians or both.
Boy I love your videos. I don't miss any of them.