Granny used to make the best milk gravy and smother some fried bread with it ohhh Heaven !! But thank goodness she taught me so much about cooking growing up. Being a country gurl back in the day it was expected to cook meals. But i love it..
The butter milk’s something I’ve never thought to try. I have powdered buttermilk I hope it works here the same as actual butter milk. And if it doesn’t, this is the internet so I’ll come back and complain and blame Chef Jon, even tho I didn’t follow the recipe
Wonder how many pieces of bacon he cooked know it sounds silly but just kind of curious to know how many pieces make a quarter cup of gravy I mean a grease
@JonieGoodman I've tried with straight buttermilk, and it wasn't pretty. Buttermilk doesn't seem to appreciate boiling, and it separated, making it look like curdled milk
Absolutely the buttermilk is something I have figured out just to add some extra flavor. The use came from making buttermilk biscuits and always having left over buttermilk go bad before I use it all. So one day I tried splashing it into the gravy to utilize it and low and behold it was delicious. I would not use straight buttermilk, and I usually add it after the initial milk has been added and the gravy is stable so it does not break. Yes you can use heavy cream instead of milk or in addition to. You will have to adjust when doing so. As I have commented on other posts, learn the method and not the recipe. I never measure when I make gravy. I learned through feel of how thick the roux should be, how the darker you cook it the more flavor your gravy will have, and then ultimately knowing the feel of how much milk to start with because you want to cool the pan down enough that the gravy does not boil too quickly but not too much to where you have to cook the gravy for 20 minutes to reduce the gravy because you added to much milk. Pro tip when using bases to make other types of gravies…add the base to your roux when you cook it. Makes the flavor waaayy better, more natural somehow.
@@lordrevan57 Redeye is made with ham. Just say'n. What he's making in the video is exactly what we use to make shrimp gravy with, to put over rice. But we brown the dry flour first in a dry pan. Then add a bit of coffee if it's not dark enough. Redeye don't have flour, and it's made with salt cured ham drippings.
Depending on how hot your pan is, what kind of pan, how large of a pan, all can affect how fast the milk evaporates. Really this recipe, one should learn the method and then adjust as needed. The measurements are to get you close. Even what kind of milk you use, what flour etc all will change the outcome slightly. Recipes almost always need some sort of adjustment because of these variables and many more.
There is flour in the recipe. Calls for equal parts flour and bacon grease to form a light roux. Same way you make sausage gravy, just starting with bacon fat instead.
You need to check your math, you put 1 quarter cup of bacon grease, 1 quarter cup of flour, 1 and a half cups of milk and 1 half cup of buttermilk. Not including the flour and dry seasonings that is 1 and a half cups of milk and 1 half cup of buttermilk for a total of 2 cups. You keeping track said 1 and 3/4 cups of milk and half a cup of buttermilk that would be 2 and a quarter cups of liquids and when it comes to recipes details matter. Just saying if you are going to put out a tutorial/recipe on "the best bacon gravy EVER" i would think the details matter if you intend the people trying your recipe to have consistent results.
I had to go back and watch it, if you re-watch the video you will see the pop up on the screen where I say I added an additional 2oz of milk. Thats where the 1 3/4 cup milk comes from. I challenge you to learn the method and not the exact recipe, i never measure when I make it, I adjust amounts as needed for number of people, and then add milk slowly and cook it until desired thickness is achieved.
You need to check your math, you put 1 quarter cup of bacon grease, 1 quarter cup of flour, 1 and a half cups of milk and 1 half cup of buttermilk. Not including the flour and dry seasonings that is 1 and a half cups of milk and 1 half cup of buttermilk for a total of 2 cups. You keeping track said 1 and 3/4 cups of milk and half a cup of buttermilk that would be 2 and a quarter cups of liquids and when it comes to recipes details matter. Just saying if you are going to put out a tutorial/recipe on "the best bacon gravy EVER" i would think the details matter if you intend the people trying your recipe to have consistent results.
Review video once again, it pops up on screen that I add an additional 2 oz of milk for consistency. One cup to start, half a cup when its getting too thick and another 2oz equals 1 3/4cup. Hope this helps
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Just made this. It's delicious! Thank you
Awesome!! Great to hear!! Glad you enjoyed it!! Thank you for the comment!
Bacon gravy is absolutely the best, my mom used to make it for us when we were growing up. Miss you Mom!
I love bacon gravy! Browning is the key, but I've never tried the buttermilk. I'll give it go, thank you.
Step 5 add milk
Step 6 add buttermilk
Step 7 add 1/2 cup of milk
Step 8 add 1/4 cup of milk
Enjoy and pour a glass of milk
😂😂
😂😂😂😂
oh, hell yeah!!! that gravy is going over EVERYTHING - biscuits, eggs, bacon, coffee - I do mean everything!!!
Granny used to make the best milk gravy and smother some fried bread with it ohhh Heaven !! But thank goodness she taught me so much about cooking growing up. Being a country gurl back in the day it was expected to cook meals. But i love it..
Thats where I learned it from my southern Grandmother!
This is almost exactly how my grandfather made it
I made this one night I was high and drunk. put it on top of fries 🍟
My girl didn’t think it was possible lol 😂
Perfect!
The butter milk’s something I’ve never thought to try. I have powdered buttermilk I hope it works here the same as actual butter milk.
And if it doesn’t, this is the internet so I’ll come back and complain and blame Chef Jon, even tho I didn’t follow the recipe
That 6 on the handle! I know that’s a good skillet!
It belonged to my Grandma
@@ChefJonCooksGriswold?
@@rja9784 Wagner Ware from Sidney
Wonder how many pieces of bacon he cooked know it sounds silly but just kind of curious to know how many pieces make a quarter cup of gravy I mean a grease
I cooked the entire pound to show the method. Every bacon is going to produce a different amount of fat, based on the fat content.
Do you put it on something or just drink it from a mug?
I don't have buttermilk. Would it still taste good enough without it?
Heavy cream?
Just use milk.
Yes .never heard of buttermilk in the Gravey..hmmm
@JonieGoodman I've tried with straight buttermilk, and it wasn't pretty. Buttermilk doesn't seem to appreciate boiling, and it separated, making it look like curdled milk
Absolutely the buttermilk is something I have figured out just to add some extra flavor. The use came from making buttermilk biscuits and always having left over buttermilk go bad before I use it all. So one day I tried splashing it into the gravy to utilize it and low and behold it was delicious. I would not use straight buttermilk, and I usually add it after the initial milk has been added and the gravy is stable so it does not break. Yes you can use heavy cream instead of milk or in addition to. You will have to adjust when doing so. As I have commented on other posts, learn the method and not the recipe. I never measure when I make gravy. I learned through feel of how thick the roux should be, how the darker you cook it the more flavor your gravy will have, and then ultimately knowing the feel of how much milk to start with because you want to cool the pan down enough that the gravy does not boil too quickly but not too much to where you have to cook the gravy for 20 minutes to reduce the gravy because you added to much milk. Pro tip when using bases to make other types of gravies…add the base to your roux when you cook it. Makes the flavor waaayy better, more natural somehow.
There's only room for one chef John on this platform..... JK looks good
There is still room for a Chef Jon though! 😂
A little coffee to make it a brown gravy.
That’s red eye gravy
@@lordrevan57
Redeye is made with ham.
Just say'n.
What he's making in the video is exactly what we use to make shrimp gravy with, to put over rice.
But we brown the dry flour first in a dry pan. Then add a bit of coffee if it's not dark enough.
Redeye don't have flour, and it's made with salt cured ham drippings.
Interesting technique, I will try that sometime! Thank you for sharing!
Butter milk?
My little secret ingredient
I think it needs more milk
Depending on how hot your pan is, what kind of pan, how large of a pan, all can affect how fast the milk evaporates. Really this recipe, one should learn the method and then adjust as needed. The measurements are to get you close. Even what kind of milk you use, what flour etc all will change the outcome slightly. Recipes almost always need some sort of adjustment because of these variables and many more.
Looks delicious
Thank you 😋
Looks like a kilmore #9
lol tastes like heaven tho
Don't have butter milk, I'm out.
Where in the fuck is the flour my guy this some millennial cooking right here back in my day it was sausage flour and milk nothing else
There is flour in the recipe. Calls for equal parts flour and bacon grease to form a light roux. Same way you make sausage gravy, just starting with bacon fat instead.
The video’s literally 60 seconds long. He did put flour, with the video only being a damn minute long I don’t know how you missed it.
Not realistic for regular cooks. Sorry.
You need to check your math, you put 1 quarter cup of bacon grease, 1 quarter cup of flour, 1 and a half cups of milk and 1 half cup of buttermilk.
Not including the flour and dry seasonings that is 1 and a half cups of milk and 1 half cup of buttermilk for a total of 2 cups.
You keeping track said 1 and 3/4 cups of milk and half a cup of buttermilk that would be 2 and a quarter cups of liquids and when it comes to recipes details matter.
Just saying if you are going to put out a tutorial/recipe on "the best bacon gravy EVER" i would think the details matter if you intend the people trying your recipe to have consistent results.
I had to go back and watch it, if you re-watch the video you will see the pop up on the screen where I say I added an additional 2oz of milk. Thats where the 1 3/4 cup milk comes from. I challenge you to learn the method and not the exact recipe, i never measure when I make it, I adjust amounts as needed for number of people, and then add milk slowly and cook it until desired thickness is achieved.
You need to check your math, you put 1 quarter cup of bacon grease, 1 quarter cup of flour, 1 and a half cups of milk and 1 half cup of buttermilk.
Not including the flour and dry seasonings that is 1 and a half cups of milk and 1 half cup of buttermilk for a total of 2 cups.
You keeping track said 1 and 3/4 cups of milk and half a cup of buttermilk that would be 2 and a quarter cups of liquids and when it comes to recipes details matter.
Just saying if you are going to put out a tutorial/recipe on "the best bacon gravy EVER" i would think the details matter if you intend the people trying your recipe to have consistent results.
Review video once again, it pops up on screen that I add an additional 2 oz of milk for consistency. One cup to start, half a cup when its getting too thick and another 2oz equals 1 3/4cup. Hope this helps
Terrible