DJ54
Elite Member
- Joined
- Jan 20, 2009
- Messages
- 4,224
- Location
- Carroll, Ohio
- Tractor
- IH Farmall 656 gas/ IH 240 Utility/ 2, Super C Farmalls/ 2, Farmall A's/ Farmall BN/McCormick-Deering OS-6/McCormick-Deering O-4/ '36 Farmall F-12/ 480 Case hoe. '65 Ford 2000 3 cyl., 4 spd. w/3 spd Aux. Trans
Still playing with the smoker. Smoked some sausage stuffed banana peppers from the garden I made this summer, and put in the freezer. They cooked up way quicker than I expected, so dropped the temps to hold them, while I made some tomato gravy. They look overly done, but aren't. Maybe just the smoke discoloration, but yet not overly smokey.
Served them over garlic butter mashed potatoes w/tomato gravy. First time making a roux to thicken it up. Sure didn't look like much in the bottom of the pan, with 3 TBS. of flour, and 1/2 stick of butter. Added 3/4 cup of chicken broth, and seems it quadrupled in the amount, LOL... I'll just use 1 TBS. next time. I wanted a bolder taste from the gravy, but it's still pretty darn good. A few dollops of sour cream to top them off.
Served them over garlic butter mashed potatoes w/tomato gravy. First time making a roux to thicken it up. Sure didn't look like much in the bottom of the pan, with 3 TBS. of flour, and 1/2 stick of butter. Added 3/4 cup of chicken broth, and seems it quadrupled in the amount, LOL... I'll just use 1 TBS. next time. I wanted a bolder taste from the gravy, but it's still pretty darn good. A few dollops of sour cream to top them off.
