Grease gravy
 

My grandma used to cook seven steak in a grease gravy, and that was some of the best sheet you could put on rice! She's too old to cook like she used to anymore and she can't really remember how she did it. My mom never cooked her's like that so she doesn't know either. Anybody have any insight on making a grease gravy?

Matt I have been wondering the same thing for a while now. My grandmother made my favorite rice and gravy and I just cant replicate it. I do a pretty good gravy but it cant touch MaMa's grease gravy

im sure it was very unhealthy and high in that cholesteral filled stuff.

they used to cook with a big tub of lard and I cant ever remember anything getting cooked without starting with a plop of that stuff in the pan.

I think we use to much stuff that's "good for you" now days to get those old flavors back. cooking in lard has a whole different taste then cooking in veggie oils.

Use a little more oil than normal and brown some pork sausage with the 7-steak,simmer until tender after browning and let water boil out and cook plenty of rice and chase it with a dose of Lipitor.Lol

The seven steak will ive off a ton of grease. Man that is my favorite cut for rice and gravy though!

Save your bacon grease, put it in the fridge. Couple table spoons of that, brown it on a low heat for a good long while.... Put the onion, bell pepper in cook it down for about a 6-pack. Then cook some rice.


Sent from my iPhone using Tapatalk

X2

Sent from my SAMSUNG-SGH-I317 using Tapatalk

Thanks for the replies. I tried it last night with just a little more grease than I normally start it off with. It wasn't nearly how my grandma made it, but its a step in the right direction. I guess I jut need to stock up on some more seven steak and keep practicing!

When you are cooking it down, don't be afraid to let it stick a little bit. A good bit, actually. It's mainly the onions carmelizing.

Anybody thats intrested in buying some pork lard in the Lafayette area there is a guy in the farmers market in the oil center on saturdays that sells it. Cookng with lard is actually better for you then some of those "healthy" oils

Here you go Matt!
Cover the bottom of your pot with oil. I use Canola these days.
1 table spoon of Raw Sugar in the center of the pot and heat until it turns dark brown almost black. Stir in your 7-steak and keep stiring to brown meat. Have a cup of water handy so when it starts to stick real bad just sprinkle a very small amount of water to de-glaze and keep on frying. when you have reached DARK BROWN MEAT then add onions and bell pepper if you like. simmer until all is tender and you will be amazed.

Kim

Lard is good stuff. Animal fats are awesome for cooking. Olive oil is for salads. (I've tried it, bacon grease does not work on salads.)

Never tried this recipe but it explains the technique to making grease gravy very well.

http://generalhorticulture.tamu.edu/...r/smother.html

gravy
 

cook your meat to perfection then add oil if necessary to fry down with onion and bell pepper , when cooked thru add couple spoon roux , stir thorouly and add water to desired consistancy. bon apatite'............

Matt G inspired me to try to recreate my Maw maws grease gravy. Started with some pure pork sausage from Mel's grocery in big Vidrine. Attachment 64633
Followed by some shoulder steak browned down really good.Attachment 64634 Started drinking Irish beer followed by Belgian beer and going to finish with excellent Japanese beer. Attachment 64635 Onions, peppers and parsley cookin down now.Attachment 64636
Sent from my SAMSUNG-SGH-I337 using Tapatalk 2

Attachment 64643Attachment 64643
Gravy looking good
Sent from my SAMSUNG-SGH-I337 using Tapatalk 2

It turned out very good... But it can't touch me Grandmother's grease gravyAttachment 64645

Sent from my SAMSUNG-SGH-I337 using Tapatalk 2

Looking good MRI! I'm planning in giving it another shot tomorrow. It should turn out better with the help here. You can always count on your SC brethren to help out.

Lights out, time for a nap!

to this day, nothing goes over rice like that grease gravy. i've told my wife a thousand times about maw maw's gravy----she's tired of hearing that ****!

My Maw Maw use to make a spaghetti with seven steaks....... that was the best firiggin spaghetti!!!!!

YEAH! Grease gravy....its all about more oil than you need to start with and once the meat is browned (we used round steak) put in some (lots)onions and deglaze with whatever liquid you want. The trick to getting the real grease gravy though is to use way more oil or lard than you think is right and boiling almost ALL of the water out without burning the bottom of the pot(cast iron best). When it's done just right the rice is kinda sticky(yeah you know what I'm talkin about)
I do know what I'm talking about, I'm originally from Ville Platte ....lol

Lots of onions is the ticket. After browning the meat, pull it out, throw in the onions, deglaze, put meat back on bed of onions, cover meat with water, crank up heat to med-high, cover, cook until water is boiled out and gravy is the consistency you want. Check every 20 mins or so and scrape the onions off the bottom of the pot. They should be carmelized. Everytime you check place meat back on top of the onions.

Attachment 64783
Attachment 64784
Attachment 64785

Very nice kibb!!! I decided to make a chicken and gizzard fricassee instead tonight. Grease gravy is next weekend.

I firmly believe that our grandparents cooked slower and longer than us.........maw maw smothered the stuff literally all day long

You got that right! Now a days, we rush home from work and try to cook something up before it gets too late. Back in the day, most women didn't work. It's just how it was back then. Women were all great cooks for the most part. Not today though. I've dated women who couldn't even boil water. LOL

You an say that again. My fricassee is smelling on point while my wife just burnt the corn an greenbeans! Lol..... More worried about Facebook. :shaking:

My coonazz wife is always goin' on about ""OLD GRAM-MAS,(her maw maws momma) rice and grease gravy ""

Ok, educate me here. Is 7 steak like round steak or shoulder?

Center cut chuck roast from the shoulder. The 7 bone is the shoulder blade if I remember correctly.

OK Thanks, gonna try and find some up here

Been itchin to cook a good grease gravy since this thread came out. Today was the day!

Attachment 65001

Attachment 65003

Going to be enjoying leftovers for a few days now!!!


Sent from my iPhone using Tapatalk