It's an inexpensive meal that will tide you over when times is tough. I grew up in a time where 2 income households were rare and mostly not needed. My dad was a union pipe fitter so he made an above average wage. We had a nice home and both my parents had a car to drive. Life was good but they made sacrifices to make ends meet. Mom was a skilled seamstress that made or repaired our clothes and cooked filling less expensive things to eat, SOS, beans, fried taters, cornbread, goulash, maters and mac to name a few. It's just what you did.
Dad was a VN vet and we grew up with SOS and hamburger gravy. Nothing better! Only thing I'd do to kick it up just a notch would be to fry up a couple over easy eggs to add either "Manhattan style" on the toast and add the gravy, or just on top so the yolks can ooze out over and add just a bit more richness. Toast hack with the lid and grill was very cool. Great video Dave!
Glad to see someone else that knows to stir gravy. Been making the S.O.R. (rice) lately myself. Good for supper with the cheapo canned mixed vegetables Thanks for the video
Sos was always my favorite thing my pawpaw always cooked. He was a hell of a cook but chip beef gravy on toast was the most nostalgic meal from my childhood. Definitely making that this morning!
Same here, only my mother used to make it! SOS In my mind is any left ov. er meat, any sprag ends of veggies you need used up, oil, flower and water or milk. If you add sharp cheddar cheese (a bunch) and mustard in the mix you have cheese rarebit. Use milk with the cheese. Powdered or canned milk works just as well. And yes pepper is required for an SOS! Red pepper goes well in a cheese rarebit.
That's a lot of SOS! My mom used to cook the dried beef (the kind that comes in the vacuum sealed glass jars) in the melted butter first. It added a lot of flavor, and released some of the beef juices in the butter and eventually the gravy. Then she added the flour and milk. Great meal for a single mom to feed her 3 kids. Semper Fi (from this Marine) and All the Way, Dave.
With the exception of all that pepper, lol, that's exactly how my mom and I make it, including the Buddigs beef. Wait, mom adds a dribble of liquid hickory smoke as well. I once found it at a truck stop dinner and they put 2 sunny side eggs on top! Good stuff!!!
I just happened to be awake when this came out. I'll be dadgum if you didn't make me hungry and yes I like a lot of pepper in my speckelty gravy too. I 've watched my wife make this the very same way as she was a chef. Thanks for the video it brought back some great memories of watching my wife cook. Have a great day and stay safe and keep your powder dry and your gravy hot!
Oh man now I know what’s for breakfast tomorrow. Love the videos Dave and have a wonderful Memorial Day and thank you for you’re service to our great nation 🇺🇸
Hey Dave, that looked awesome! Thanks for showing the recipe. I remember my Dad talking about eating a lot of"Shit on a Shingle" when he was in the Army. I'm with you there, I like a lot of pepper in my gravy too. That's great that you can use the Pathfinder skillet lid and the broiling rack to make toast on. I now have the Pathfinder Skillet, plate and rack. All I need now is the strap you mentioned, look forward to that coming out. 👍👌
Looks like a solid camp breakfast for a cold morning! Excited to try out the stove when they ship too! I bet that gravy would be amazing with some pre-cooked bacon!
Nice to have something different, glad you enjoyed yourself fishing. The Viet Nam era does not hold good memories for me as my only brother was a marine and was killed by a sniper while he was on base recovering from a snake bite. His name is on the Wall, I heard a song two days ago called "More than a name on the wall". it really tore me up listening to it . Thank you for your service.
Ghee and clarified butter are pretty much the same thing, butter with the milk solids cooked out. It is safe to carry around unrefrigerated any time of the year and won't go bad. Great substitute for butter and has a pretty high smoke point too.
The dollar store sells packets of gravy for a dollar, they have a country style gravy mix, and a pepper gravy mix just Add Water and it's done, and I'm telling you what I grew up on biscuits and gravy and that gravy is hard to beat Dave Canterbury. Got to take the shortcuts when you got them.
Bingo! Can't see pepper there isn't enough. Reminds me of salmon on toast when I was a kid!there was also corned beef hash in a hot dog bun /with cream of mushroom soup
In our family they would use chip beef or even ground beef to make it go farther. Now I make it with either and sometimes ground deer. Probably one of my favorite meals as a kid and now that I’m older.
Made up some creamed peas on toast for the first time in front of the better half.......the look I got was like are you nuts lol.....same look you would give I would think....veggies and all 😆🙃
Your exactly right grew up eating this but my pap would sauté some onion in the butter then add the gravy and chipped beef awe man sooo good . Thanks for sharing Dave
This was a staple in my house growing up! We used to cut the chip beef up and throw it in with the melted butter for a minute. We also used some water before the milk to smooth out the flour and butter prior to adding milk.
Want some gravy with your pepper? You were not kidding you really like a lot of pepper. Another great video Dave I will have to try this looks fantastic thank you so much for these videos
Creamed chipped beef is awesome! I’m from just outside Philadelphia, and I guess this is more common on the east coast. It’s always been a great meal for breakfast or even dinner. It tastes great and fills you up. Great all around meal!
I've used a single Coleman burner for making toast by simply leaning the two pieces of bread against each other, tepee style, over the burner on low flame. It seems like your burner has a hard time being turned down though. I'll have to look for your chipped beef. The stuff I use is definitely salty and needs soaked in water first. Add a small can of peas and Bob's your uncle.
Looks god Dave, quick and easy too. Substitute pork sausage and maybe biscuit's and you get the "southern" version. This is not for breakfast, but it makes a quick and easy dinner. Take one standard can of "cream of mushroom soup, one can of ALBECOR tuna in WATER, and one tablespoon of Worcestershire sauce, Place the UNDILUTED soup in the pan, over low heat. Drain the tuna and add to the soup and add the Worcestershire sauce. Heat until it starts to bubble and serve on toasted bread. My wife made this for me, way back when we were dating, I thought it would be nasty. much to my surprise, it was real good. So, I call it tuna surprise. Add a few mixed vegetables if you like. ;-)
👍👍👍 .. looks good. Freshly ground Black Pepper .. correct, more is better. I add a good measure of Cayenne Pepper to boot. If the tongue doesn't 'prickle' then it's not on. Yep .. Simplicity has a Beauty (and taste 😋) of it's own. Thanks for sharing .. take care ..
Have not had SOS since I do not know when? I'm really like this stove , especially at the price point. Got mine ordered soon after the pre-order started. Can't wait to get it and try it out.
You just gave me my breakfast idea only I'm going to substitute sausage for the beef. That's a great recipe you made. It's simple to make and a perfect meal to have while camping. You make it look easy.
Hi Dave, I like watching your cooking videos. At 45 seconds into your video you was talking about your cooking kit and the straps to hold it all together, I want to buy that kit when it becomes available.
I sizzle my chip beef that has been rinsed first ,cook until edges are bubbled up, then add flour ,cook a for a couple minutes,then add milk to thicken then fresh ground black pepper...My Family recipe from The Hills of West virginia..... almost the same,except always cook meat before adding flour.. looks great Dave!!!
That sounds looks to thick for me. I'd rather have it some what thinner. Where it actually runs like gravy over my toast. But no doubt that thick gravy will stick to every thing. Before it ever gets to your ribs . Like you I was raised on SOS and I have continued to make it throughout my life. I made it for my army buddies when I could back in the early 70's . Some of them northern boys had never heard or tasted it before me . But I made them southern boys before we mustard out . You keep these videos coming and I'll keep watching.
I think Dave fasted for a week in order to eat this meal the way he scarfed it down. His looked way more appetizing than than what I remember from my Navy days.
Looks good brother! Very different to our gravy over here in the UK though! Our gravy is a beef stock type of liquid and is brown in colour, the basic stuff is usually the same but different people like it different thicknesses. Thanks for sharing again! Enjoying this series 👍🏽👍🏽😎
Always love Dave's reactions on the first bites..... "Gollie, man oh man, wooo weee"!
Chip beef on toast. Brings back good memories of my mom's cooking. Thank you.
I definitely gotta say, Dave…your cooking videos and Matt Mercer’s cooking videos ALWAYS make me so damned hungry. Lol. I love it
I concur.
Yep I always gotta be eating if im watching this stuff lol. He made it just the way I make it too.
“You’re killing me Smalls!” Love it!
It's an inexpensive meal that will tide you over when times is tough. I grew up in a time where 2 income households were rare and mostly not needed. My dad was a union pipe fitter so he made an above average wage. We had a nice home and both my parents had a car to drive. Life was good but they made sacrifices to make ends meet. Mom was a skilled seamstress that made or repaired our clothes and cooked filling less expensive things to eat, SOS, beans, fried taters, cornbread, goulash, maters and mac to name a few. It's just what you did.
Dad was a VN vet and we grew up with SOS and hamburger gravy. Nothing better! Only thing I'd do to kick it up just a notch would be to fry up a couple over easy eggs to add either "Manhattan style" on the toast and add the gravy, or just on top so the yolks can ooze out over and add just a bit more richness. Toast hack with the lid and grill was very cool. Great video Dave!
Glad to see someone else that
knows to stir gravy.
Been making the S.O.R. (rice)
lately myself. Good for supper
with the cheapo canned mixed vegetables
Thanks for the video
I dig that thick gravy. I'd never thought of using the Budding beef. Thanks for the recipe Dave!
Lol. Never was there a meal so maligned yet so beloved.
As a kid, I always enjoyed SOS when it got served for hot lunch at school. Been many decades since I had any.
Exactly what I need. Always looking for a great meal over a camp stove vs a fire.
Sos was always my favorite thing my pawpaw always cooked. He was a hell of a cook but chip beef gravy on toast was the most nostalgic meal from my childhood. Definitely making that this morning!
Same here, only my mother used to make it! SOS In my mind is any left ov. er meat, any sprag ends of veggies you need used up, oil, flower and water or milk. If you add sharp cheddar cheese (a bunch) and mustard in the mix you have cheese rarebit. Use milk with the cheese. Powdered or canned milk works just as well. And yes pepper is required for an SOS! Red pepper goes well in a cheese rarebit.
Wow! O guess ot's time for breakfast! Thank you for sharing this all memorable food prep! ❤
You know it's good when you don't stop eating while closing the video,love it.
I think we had this as a family meal once a week growing up.
That's a lot of SOS! My mom used to cook the dried beef (the kind that comes in the vacuum sealed glass jars) in the melted butter first. It added a lot of flavor, and released some of the beef juices in the butter and eventually the gravy. Then she added the flour and milk. Great meal for a single mom to feed her 3 kids. Semper Fi (from this Marine) and All the Way, Dave.
"You're killin' me, Smalls!" Man, I thought my wife and I were the only ones who used that expression - usually just around each other. 🤣
With the exception of all that pepper, lol, that's exactly how my mom and I make it, including the Buddigs beef. Wait, mom adds a dribble of liquid hickory smoke as well. I once found it at a truck stop dinner and they put 2 sunny side eggs on top! Good stuff!!!
SoS on homemade biscuits is my favorite. I am definitely going to try your way. Thanks Dave.
I just happened to be awake when this came out. I'll be dadgum if you didn't make me hungry and yes I like a lot of pepper in my speckelty gravy too. I 've watched my wife make this the very same way as she was a chef. Thanks for the video it brought back some great memories of watching my wife cook. Have a great day and stay safe and keep your powder dry and your gravy hot!
Cool video, and I love how much you enjoy your own cooking. And now I want SOS
Oh man now I know what’s for breakfast tomorrow. Love the videos Dave and have a wonderful Memorial Day and thank you for you’re service to our great nation 🇺🇸
Thank you for knocking out so many videos the last few weeks!
Hey Dave, that looked awesome! Thanks for showing the recipe. I remember my Dad talking about eating a lot of"Shit on a Shingle" when he was in the Army. I'm with you there, I like a lot of pepper in my gravy too. That's great that you can use the Pathfinder skillet lid and the broiling rack to make toast on. I now have the Pathfinder Skillet, plate and rack. All I need now is the strap you mentioned, look forward to that coming out. 👍👌
Yep Dave definetely a good meal for breakfast or supper had plenty growing up. 👍
... Been a while ,, used to make this at camp as well as at home ,,tasty and filling ... great video Dave ... nice kit ..
Doesn't get any better! Going to make it tomorrow morning.
Really enjoy your cooking episodes with the camp stove. Thanks
Brilliant! We eat this for dinner, too. LOL! You made this the EXACT way I was taught. Thank you!
I've really been enjoying these cooking videos! Thanks!
Looks like a solid camp breakfast for a cold morning! Excited to try out the stove when they ship too! I bet that gravy would be amazing with some pre-cooked bacon!
Hey Dave maybe a length of hook and loop cable wrap (like Velcro one-wrap strap, part number 189811) would be easier for you to source for the straps
Really enjoying the cooking videos. Some of my favorite videos of yours are the cooking videos and I've learned a lot from them.
Great video showing different ways to use your products, keep up them
These outdoor cooking videos are the best.
Dave…You and your whole crew absolutely ROCK!!!
Nice to have something different, glad you enjoyed yourself fishing. The Viet Nam era does not hold good memories for me as my only brother was a marine and was killed by a sniper while he was on base recovering from a snake bite. His name is on the Wall, I heard a song two days ago called "More than a name on the wall". it really tore me up listening to it . Thank you for your service.
Hay David you need to make another channel on camping chef . I love s.o.s. in deer camp. Keep it up please.
I love it Dave. Got the stove too. God bless you bro.
Another awesome recipe idea Dave! I can see that SOS on a tortilla shingle as a burrito. Thanx for all you do for us!
I haven’t had SOS in years! Now I gotta make it. Thanks Dave!! 😁
"I like a lot of pepper in my gravy" a man after my own heart.
Oh man Dave your killing me, I'm under the weather right now but I'm holding off on eating today and your making it tough. 🤤
Dave, thank you from the bottom of my stomach. These videos ROCK!
Dave, Love SOS. Grew up eating it. Love the video. The best kit mentality on the market! Thanks for the cooking videos. Keep ‘em coming!
I recently collected some camp cookware to go camping, so I'm def going to make this. It's been so long since I've had that yummy meal myself.
Another awesome video Sir. Thank you for sharing..
Took advantage of your holiday sale & ordered some kit .
Can’t wait to try it out..
Ghee and clarified butter are pretty much the same thing, butter with the milk solids cooked out. It is safe to carry around unrefrigerated any time of the year and won't go bad. Great substitute for butter and has a pretty high smoke point too.
The dollar store sells packets of gravy for a dollar, they have a country style gravy mix, and a pepper gravy mix just Add Water and it's done, and I'm telling you what I grew up on biscuits and gravy and that gravy is hard to beat Dave Canterbury. Got to take the shortcuts when you got them.
Man, the way you make the foods you cook sound it makes me want to open a restaurant and serve your menu.
That looks great can't wait to get my stove and try it out. Thanks for all you do and the great videos.
Bingo! Can't see pepper there isn't enough. Reminds me of salmon on toast when I was a kid!there was also corned beef hash in a hot dog bun /with cream of mushroom soup
Loving these videos Dave.. thanks for all you do
So enjoying this series! Keep them coming my friend 🤠
Just love to watch you cook!!
Excellent series Dave. Love it. I can do this on my grill or fire pit. And yet, it keeps my house cool. Outstanding 👍👽😃
When I was in basic training I ate SOS every morning because I can't stand powdered scrambled eggs. Good stuff!
In our family they would use chip beef or even ground beef to make it go farther. Now I make it with either and sometimes ground deer. Probably one of my favorite meals as a kid and now that I’m older.
One of the best meals ever!! I serve mine with either hominy or peas
Made up some creamed peas on toast for the first time in front of the better half.......the look I got was like are you nuts lol.....same look you would give I would think....veggies and all 😆🙃
You’re killin me with these videos man … my stomach is rumbling!!!
Your exactly right grew up eating this but my pap would sauté some onion in the butter then add the gravy and chipped beef awe man sooo good . Thanks for sharing Dave
This was a staple in my house growing up! We used to cut the chip beef up and throw it in with the melted butter for a minute. We also used some water before the milk to smooth out the flour and butter prior to adding milk.
Heart of a teacher. Another awesome video. 😁
Quick easy and tasty breakfast on what looks to be a great camp stove.
I hope so anyway, just preordered one yesterday! 😉
Looks great. Agree about the pepper for sure.
Looking good! {I'm with you on the pepper}! I do love hearing the birds in the background! I prefer breakfast sausage to chip beef though...
I like a lot of pepper in my gravy also Dave. Man after my own heart.
looks great Dave!
Want some gravy with your pepper? You were not kidding you really like a lot of pepper. Another great video Dave I will have to try this looks fantastic thank you so much for these videos
Stouffers makes creamed chipped beef for sos, it's actually pretty good for a frozen meal.
Loving this series!
That food looks really good, I'm gonna make me some. Thank you for the video keep up the good work!
I know what I’m fixing this morning now! Great video.
Dave, you're killin' my diet, now I gotta go to the store... Bon appetite...
That looks amazing!! These videos are cool as hell. Keep it up Dave!!
Marine Mike 💪
Creamed chipped beef is awesome! I’m from just outside Philadelphia, and I guess this is more common on the east coast. It’s always been a great meal for breakfast or even dinner. It tastes great and fills you up. Great all around meal!
I've used a single Coleman burner for making toast by simply leaning the two pieces of bread against each other, tepee style, over the burner on low flame. It seems like your burner has a hard time being turned down though.
I'll have to look for your chipped beef. The stuff I use is definitely salty and needs soaked in water first. Add a small can of peas and Bob's your uncle.
Looks god Dave, quick and easy too. Substitute pork sausage and maybe biscuit's and you get the "southern" version.
This is not for breakfast, but it makes a quick and easy dinner. Take one standard can of "cream of mushroom soup, one can of ALBECOR tuna in WATER, and one tablespoon of Worcestershire sauce, Place the UNDILUTED soup in the pan, over low heat. Drain the tuna and add to the soup and add the Worcestershire sauce. Heat until it starts to bubble and serve on toasted bread. My wife made this for me, way back when we were dating, I thought it would be nasty. much to my surprise, it was real good. So, I call it tuna surprise. Add a few mixed vegetables if you like. ;-)
👍👍👍 .. looks good.
Freshly ground Black Pepper .. correct, more is better. I add a good measure of Cayenne Pepper to boot. If the tongue doesn't 'prickle' then it's not on.
Yep .. Simplicity has a Beauty (and taste 😋) of it's own.
Thanks for sharing .. take care ..
Have not had SOS since I do not know when? I'm really like this stove , especially at the price point. Got mine ordered soon after the pre-order started. Can't wait to get it and try it out.
Zahn wants to be with you 'cause you're doing the cool stuff and he gets treats.
Love this one and it brings back some memories.
I can't wait to get my stoves, that is always a good meal for breakfast or dinner
You just gave me my breakfast idea only I'm going to substitute sausage for the beef. That's a great recipe you made. It's simple to make and a perfect meal to have while camping. You make it look easy.
Your reaction when tasting 😅 I’m soooo hungry for this now, been months since I last made some.
I'm having chow hall flashbacks. Thanks Dave! I'll bet that tastes better the the USAF version!
Hi Dave, I like watching your cooking videos. At 45 seconds into your video you was talking about your cooking kit and the straps to hold it all together, I want to buy that kit when it becomes available.
Nice one 👍 Dave good job 👍
One I haven't done in the bush yet. Gonna have to give it a shot.
I sizzle my chip beef that has been rinsed first ,cook until edges are bubbled up, then add flour ,cook a for a couple minutes,then add milk to thicken then fresh ground black pepper...My Family recipe from The Hills of West virginia..... almost the same,except always cook meat before adding flour.. looks great Dave!!!
... Most chipped beef in small sealed packages or small jars comes fully cooked ...
That sounds looks to thick for me. I'd rather have it some what thinner. Where it actually runs like gravy over my toast. But no doubt that thick gravy will stick to every thing. Before it ever gets to your ribs . Like you I was raised on SOS and I have continued to make it throughout my life. I made it for my army buddies when I could back in the early 70's . Some of them northern boys had never heard or tasted it before me . But I made them southern boys before we mustard out . You keep these videos coming and I'll keep watching.
Nice show and tell and informational, Looks like the Martha Stewart of camping/ bushcraft cooking 🥘👍👌✌️🇺🇸
Hey Dave, enjoying the videos! Did you make that spatula, if not, where did you get it? Thanks!
Kitchen Rule of Thumb: Hot Roux, Cold Milk Makes No Lumps. Nice gravy technique, Dave!
Been a few years since I had SOS. Almost makes me want to try it. :-)
I think Dave fasted for a week in order to eat this meal the way he scarfed it down. His looked way more appetizing than than what I remember from my Navy days.
Looks good brother! Very different to our gravy over here in the UK though! Our gravy is a beef stock type of liquid and is brown in colour, the basic stuff is usually the same but different people like it different thicknesses. Thanks for sharing again! Enjoying this series 👍🏽👍🏽😎
hell made that with eggs and bacon on the side for supper yesterday ..didn't have any complaints at the table either.
Thank you 👍.
Love B&G and SOS for supper as well for breakfast 😋 mmmmm