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Ok... lets say you have spent the last 6 days either prepping meat and appetizers, smoking meat and appetizers.... serving your cooked stuff... cleaning up the mess you made smoking all this stuff... and your basking in the warm feeling you get when you know everyone is well fed, and in awe of your smoking/cooking abilities. Then you realize you have a 2 pack of tenderloins that have been thawed out in the fridge and they need to be cooked tonight. And..... you haven't eaten yet. Here is my solution.
I washed and sliced my two tenderloins that I caught on sale at Kroger for 1.99 a pound and bought 15 of em and put them in the freezer. Fried them up in a pan with EVO, lemon pepper, tones citrius grill, and some garlic and onion powder. You don't want to cook these things to death. Just get them to brown an little.
I take them out of the pan and put in some bacon grease. The secret to my velveteee smoooooth gravy is to let the pan cool down with the grease in it before you add the flour. It needs to stay hot but you just don't want it to sizzle any. After you add the flour turn your heat back up to a medium and cook your flour until it starts turning just a tad brown. If you don't your gravy will taste like flour. Make sure and scrape all those great cruncheeez and spices off of the bottom.
Another secret to makin good gravy.... let the rue cool down before you put the milk in. If you add it while it's hot it will turn into a big clod that really isn't all that good. After you add a cup or so of milk and get everything stirred in really nice and smooooooth.... turn the heat up to a medium or a tad hotter. Keep stirring your gravy and if it's starting to get thick add more milk. The trick is to get it to the thickness you want about the time its starts to bubble. If it's too thin when you get it to bubblin you'll need to let it cook down some... if it's too thick... add a tad more milk to get it where you want it. Good gravy is like good ribs... takes a bit of time.
The rest is really easy.... just lay your tenderloin back in the pan with the gravy......
Stir it up and let it simmer just a tad.... it's actually ready to eat.
I layed a couple of pieces on some New York Pumpernickel. This stuff is shweeeeet! Gonna take the leftover and vacuum it for the freezer for a date with some homemade biscuits and hashbrowns.
I've done this a number of times and it always comes out great. Thanks for lookin!
I washed and sliced my two tenderloins that I caught on sale at Kroger for 1.99 a pound and bought 15 of em and put them in the freezer. Fried them up in a pan with EVO, lemon pepper, tones citrius grill, and some garlic and onion powder. You don't want to cook these things to death. Just get them to brown an little.
I take them out of the pan and put in some bacon grease. The secret to my velveteee smoooooth gravy is to let the pan cool down with the grease in it before you add the flour. It needs to stay hot but you just don't want it to sizzle any. After you add the flour turn your heat back up to a medium and cook your flour until it starts turning just a tad brown. If you don't your gravy will taste like flour. Make sure and scrape all those great cruncheeez and spices off of the bottom.
Another secret to makin good gravy.... let the rue cool down before you put the milk in. If you add it while it's hot it will turn into a big clod that really isn't all that good. After you add a cup or so of milk and get everything stirred in really nice and smooooooth.... turn the heat up to a medium or a tad hotter. Keep stirring your gravy and if it's starting to get thick add more milk. The trick is to get it to the thickness you want about the time its starts to bubble. If it's too thin when you get it to bubblin you'll need to let it cook down some... if it's too thick... add a tad more milk to get it where you want it. Good gravy is like good ribs... takes a bit of time.
The rest is really easy.... just lay your tenderloin back in the pan with the gravy......
Stir it up and let it simmer just a tad.... it's actually ready to eat.
I layed a couple of pieces on some New York Pumpernickel. This stuff is shweeeeet! Gonna take the leftover and vacuum it for the freezer for a date with some homemade biscuits and hashbrowns.
I've done this a number of times and it always comes out great. Thanks for lookin!
Thanks for the gravy tips, I will have to try that out.
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