1. The KillerFrogs

Has anyone seen my specialty plates?

Discussion in 'Scott & Wes Frog Fan Forum' started by BillupsFrog, Jan 5, 2012.

  1. Think we’re burying the lead here. Hellllllooooo Paige Spiranac.
    ftwfrog, Land Frog, Salfrog and 6 others like this.

  2. I'm in luv!!
  3. #187884 tcudoc, Nov 10, 2020
    Last edited: Nov 10, 2020
    I learned from Brewing Frog a few months ago that the phrase is burying the lede. After 54 years, I never knew that.
    Although, I think both have been used in the past.
    Land Frog, Salfrog, satis1103 and 3 others like this.
  4. How embarrassing
    mcdaddy, nwlafrog, ftwfrog and 7 others like this.
  5. She is awesome. Has a decent golf/random things podcast too
    netty2424 and bmoney214 like this.
  6. Paige Spiranac and Katie Kearney would be good follows.

    Even if you aren't on social media.
    TCURiggs and Double V like this.
  7. #187888 Frog-in-law1995, Nov 11, 2020
    Last edited: Nov 11, 2020
    That time of year again. I don’t know who out there like me does the bulk of the cooking for their family Thanksgiving, but trust me, you need this recipe in your life. I started making the giblet gravy after my Aunt, who had made it every year for 50 years, died in 2017. Last year I decided to make it from homemade chicken stock using carcasses of chickens I had smoked for a barbecue competition, and it turned the gravy into something otherworldly. I can’t not share it. Keep in mind this recipe is for 30 people, so adjust accordingly for your numbers.

    Smoked giblet gravy:

    Take the innards and neck of 3 turkeys and put them in a pot. Cover with water and bring to boil. Reduce and simmer for 2 hours. Once cooked, dice liver and neck meat and set aside.

    Hard boil 6 eggs, discard about half of the yolks and chop.

    In large stock pot, melt 2 sticks of butter on medium heat. Slowly incorporate 1 cup of flour and stir until roux starts to turn golden brown (10-15 mins). If you haven’t made a roux before, you’ll probably freak out at how dry it gets and be tempted to add more butter. Don’t. Just stir and keep it moving as best you can.

    Slowly stir in 2 quarts of homemade smoked chicken stock (recipe to follow). Then add 1 cup milk and 1 cup half & half. Stir until it starts to thicken (give it time, you will know when it happens). Salt/pepper/rubbed sage to taste. Continue to stir until it thickens to a gravy consistency. If you smoke or roast a turkey, add in a cup of the drippings. Stir well.

    About 10 minutes before eating, stir in the giblets and egg.

    2 quarts of chicken stock:

    2 rotisserie chicken carcasses
    1/2 bunch of parsley
    1 large carrot
    1/2 large white onion
    1/2 bunch of celery
    1/2 bunch of green onions
    1/2 tsp salt
    1/4 tsp pepper

    Smoke the carcasses of 2 deboned rotisserie chickens for about an hour at a low temp. You are just adding smoke.

    Rough chop the veggies and place the them in a large stock pot with the chicken carcasses. Cover with water (should be about 3-3.5 quarts). Add 1/2 tsp salt and 1/4 tsp pepper. Bring to a rolling boil, then reduce heat to a very light simmer and cook partially covered for 4 hours. Occasionally skim the foam from the top. Remove the solids with a slotted spoon then strain the liquid through a very fine mesh sieve.

    It will only keep about 4-5 days in the fridge, but you can freeze until needed (a clean 1/2 or 1 gallon milk jug works great). Take it out of the freezer and put it in the fridge 2-3 days before you plan to make the gravy.

    Shorty and Purp like this.
  8. Is that Julia Childs over there?!?! I can't tell...

    mcdaddy, ftwfrog, Land Frog and 9 others like this.
  9. I’m using my recipe cards for lots of doobie rolling.
    satis1103 likes this.
  10. I'm sure you have plenty of time for that...well you know the rest.
    Frog-in-law1995 likes this.
  11. innards? Stopped reading right there. I don't even like touching raw hamburger!

    I'm sure your gravy is delicious, FiL. But I'll just have to take your word for it. :)
    Land Frog, Eight and Frog-in-law1995 like this.
  12. Yeah, I’m not allowed to make it unless the wife is away. And all the trash has to be in the bin in the garage before she gets home.

    We’re not even going to discuss the deer meat in the garage freezer.
    Bonner4Prez and QuilterFrawg like this.
  13. Is that what they are calling it these days?
  14. 3613798C-E461-45BF-A084-0C0338EE8987.jpeg

    Happy Veterans Day!
  15. Dude sorta looks like a guy who made my life interesting for a number of weeks.
  16. That’s my Dad in Vietnam
    jake102, nwlafrog, Shorty and 7 others like this.
  17. Actually we're trying to encourage his cooking.
  18. She’s definitely got a few decent things!
    Salfrog and MTfrog5 like this.

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