Red Eye Gravy and Ham Steak | How to Make Red Eye Gravy
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- Опубліковано 2 жов 2024
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
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In 1983, I was living in an apartment complex near USF in Tampa. There was an older couple from Virginia that I got to know and share meals with. Everyone loved my seasoned floured fried chicken that I cooked in a 4" deep cast iron skillet. They invited me over for a Virginia breakfast. They had genuine Virginia ham (which was a beautiful bone-in steak), awesome eggs, and perfect biscuits. When it came to the Redeye gravy, I was disappointed. I think, I didn't like the coffee taste. I grew up with my grandmother's tomato gravy in Alabama and I guess I was expecting something similar. Everyone has their own taste and I've learned that coffee isn't my favorite flavoring. Had I had my grandmother's tomato gravy with her ham and biscuits it would have been perfect.
I never voiced this until now. I was a gracious guest and and ate it all. Because other than the gravy it was an amazing breakfast.
PS I used to make my grandmother's tomato gravy on Sundays up to about 25 years ago. I need to rack my brain and cooking skills to make it again. It was awesome on everything. I poured it on scrambled eggs, biscuits, sausage patties, and home fries.
My neighbor from years back came from the Georgia mountains...she was the first person to make it for me...about blew my socks off it was so good. But she would never let me into the kitchen, and never gave me the recipe. Her way of keeping me coming back she'd tell me...and it worked! Nice to see how it is done...the right way!
People look back in history and ask, "Why in the world would the wild canine ever become friends with man?"
Simple. Dogs can't cook gravy.
So true
@@CowboyKentRollins I have eaten red eye gravy all my life but this is the first time I ever saw it made with flower.
@@heavyhittersgaming3759 I’ve never made it with flour either. It’s supposed to be thinner where I’m from (TN).
I've been told that there is an old indian legend. When the great spirit finished creating the animals he took the man and the animals and separated them. Then he struck the ground and created a chasm so that man and animal would always be separate. At the last second before the gap became too large, the dog jumped across to stand by the man.
I enjoy learning the history of these old traditional recipes.
Granny just made it straight coffee and country ham drippings. I used to wake up every morning hearing that spoon stirring in that pan. Miss you, Lena Mae Joyce.
God bless her soul
That's the way my granny made it. She was born in 1920 and made it 98. I miss you granny Hays
That's how my Dad made it. Coffee, country ham drippings, and buttermilk biscuits. RIP Sgt J.J. Greenwale USMC ret.
God Bless Ya'll! Ya'll were raised right! Bless Kent's heart must have been a Yankee who showed him to put flour in it.
Mine also
All those cows and steers in the interlude are so happy you are fixing ham today!
Blessings from smokey Oregon!
This man is a national treasure.
Beagle always gets a bigger piece bro
That is for sure
I agree
Amen!
That man is such a peice of crap!
All I need to see is that there is a new Kent Rollins video and I will click the "👍" button and then watch the video because I know it will be excellent! This Red Eye Grave recipe is better than my grandfather's (and his was excellent). For those of you who have not purchased Kent and Shannon's cookbooks - DO SO!; they are worth it.
Kent is the Grandfather every one of us wishes we had (or reminds us of a Grandfather we remember fondly).
Love this guy! 9:39. He's so good to his dogs. I love the way he shares stories. I think my favorite part, is when he does little jigs and dances around. Best, most fun personality, ever! Thumbs up. And thank you for the recipe. Beth
Kent I really appreciate your little monologues at the end to that people serving to keep that flag flying. It really motivates me to do better in the serving in the Army and sometimes brings a tear to my eye.
I cooked this this evening, it was wonderful !! Fed the neighbour hood ! Some senior citizens, they were delighted !! Thanks !
I love the moves but that stool almost tipping over made my heart jump. Stay safe Kent, the world is a little brighter with you and your videos around
Boy I love your videos. I don't miss any of them.
I make mine with country ham steaks and have never added flour, just coffee and the grease drippings.Mmmmm. Biscuits make it heavenly.
The best cooking channel on UA-cam!!
New Idea, Cowboy Kent sitting around a fire telling us historical stories
You might be onto something there
I'd watch that. "Story Time with Cowboy Kent".
Absolutely is a great idea
Ranching, hunting, fishing, and outdoor stories would be awesome!
Yes around a fire or even in his teepee! I would love story time with Kent and Shan!
You are living the good life, Mr. Rollins. It can't get any better than this.
Everyday above the grass
You sir are an absolute legend! Shanon too!
Thanks so much
I raised on red eye gravy. My grandma made it with ham greese and coffee. Im gonna try it with some flour like you made it . Sounds good.
Just plain coffee and ham drippings over freshly fried eggs and homemade biscuits. Thank you, Momma. I miss you!
That's how my family makes it
Boy my Grandma used to make this and I loved it, glad you showed me how to do it, you are the man.
When it comes to biscuits, gravy, and "soppin" I'm an Olympic Gold Medalist in this category!
I'd get disqualified for doping. Straight up eat spoonfuls of the gravy.
Kent, my Grandma in Wva. used to make something she called Soakie. she would pour a big cup of hot coffee and put in lots of real fresh from the cow sweet cream and sugar. then she would take her home made biscuits and break them up and put in the coffee cup till the liquid was all soaked up and then take a spoon and eat the mush. that was her morning ritual for breakfast. never hear of it before or since. they never really had any money to speak of, but they always ate well and actually left the grand kids some money somehow when they passed. that's why they were called the "greatest generation". i recon
He cooks
He teaches us a little about stories
But most importantly
He always puts his hat down as a sign of respect.
Amen
I need a cowboy like Kent....I could watch his channel all day
His respect for those of us that have served and AMERICA, in general, is why I sub'd! Plus he cooks some seriously awesome food!
He just don't know about "Country Ham" anyone who knows country ham knows Red Eye Gravy from all their life,, he's never had anything but that city cured Wet ham and he is a ham of a little Oklahoma showman.. he's a good ole boy, just shits a little to close to the house for me but I'd show him how to make red eye gravy Right.. yes I will
His mom sure raised a true man!
Wow. My Great Grandma Fisk taught me this recipe on the old family farm back in 1978 . She was born in 1892 in that same house and lived to be 103 years old . History class was a breeze for me in school because she lived a lot of what they taught . Thanks for the refresher Sir . I shall make this soon again !
Ever since his videos were recommended I cant wait until the next one
I hope that some of his viewers are young because many gen z and younger have no idea how to cook.
Kent gives you lessons with history and a meal with some fun thrown in and respect.
I have never had camp fire-cooked food but my grandma only cooked on a wood-burning stove that had an oven. I miss that food so much because everything ever cooked on it was the best tasting food hands down.
She has been gone for a while, still in my heart.
Those back in my day stories of how hard it was. I have seen it first hand with no bathroom or running water, I was in my mid-twenties before she got running water and a bathroom in the house.
I miss the water we collected from a spring but not the outhouse.
Miles of walking to school on a dirt road I belive 100% because it was still a mile and a half walk from my grandma's house to get to the main road!
Now you're talking my language. Many were the times I was served that as a kid. But it wasn't always with ham. It was served with pork tenderloin, pork chops, and sometimes fried squirrel. Then it was squirrel eyed gravy. As long as you had bacon drippings, a little flour, and saved coffee you had gravy.
Why is outdoor cooking and eating always so much more satisfying? I mean best freaking sandwich I ever ate was at a potato field, boss' treat, packed neatly in a tupperware box for us all like a love letter from his wife or something. Accompanied by some cooled thermos lingonberry juice. I remember the deer roast (yes it was a deer roast sammich) being thin and tough with lotsa sinew, and I usually hate bitter lingonberry. But at that moment, it was just absolutely divine.
Always better outside in Mother Natures Kitchen
I hit "Like" as soon as the video started. Don't need to watch it before hitting "Like".
jettron1 Same.
Amen! I always hit the like button first thing!😉👍
When I was a kid, my best friends' parents used to have biscuits, red eye gravy, and salt pork. I still remember the taste. So good! Haven't had it since and can't find any such thing as salt pork. Think I'll make me some of the gravy and have ham with it. Love it!
Hope you enjoy
I was raised on this in Kentucky. Grandad raised hogs and once a year the whole family would get together for the hog killing. It was a lot of work, but a lot of fun too. He cured his own country hams and bacon in his smokehouse (best smell in the world). Grandma would can a bunch of sausage balls in Mason jars too. It was a treat when she'd fry some up. Never had better sausage since then.
Fry up the ham steak, make the gravy (we used less flour, but had a lot more drippings), split a biscuit in half, and pour the gravy on them. That, with a couple of fried eggs, was breakfast. Maybe even split a couple of biscuits open, butter them, and pour sorghum molasses over them to sate our sweet tooth.
We'd take the ham steaks and some biscuits out to the fields with us, whether we were working or hunting.
Never knew how good we had it back then.
My parents were from Wolfe County, I think my grandfather ate it every morning. My grandmother usually made both white gravy and red eye gravy.
We used to go to my grandparents farm to slaughter and butcher hogs when I was a kid. It was a family affair, all my Aunts/Uncles and cousins would be there and the men did the butchering, the women took care of the meat once it came off the hog and us kids were the runners between the men outside by the smokehouse doing the butchering and the women inside the house taking care of whatever meat was brought in by us kids from the men. Then the men would get that huge black kettle going over an open fire and they would start stirring and make cracklins, they were so so good and again we would run the batches into the women in the house and they would bag them up in paper sacks if I’m remembering correctly so each family could take some home to eat. Those were such wonderful times! Our children today have no idea what precious, fun and educational family time they’ve missed out on.
I was born in west Tennessee but my mothers family were from Monroe county Kentucky, back in the hills on gravel roads, we would go there every fall when they were killing hogs, my uncle’s would cure the hams and bacon and would make sorghum molasses from sugar cane, the press-was pulled buy 2 mules , and those sausage balls made the year before,that my aunts made were the best thing ever with homemade biscuits, this would have been in the early 1960’s
Hog killin time when I was a kid in Texas was always a celebration too. Hard nasty work but also a lot of partying and good eating. Only time of year we ate stuffed hog maw.
You’re a champ! This looks delicious. Much love from Canada 🇨🇦
my grandmother's redeye gravy was very thin and I remember she had a speical gravey bowl with a regular spout on one side and the other had a covered spout that poured from the bottom of the bowl because redeye gravy would get a skim of greace on top.
The few times I've had it, it was thin.
Yeah, you don't use flour to make this. Really need a certain kind of ham too. My grandma's was always thin, watery even. Basically she just deglazed the pan she had fried the ham in with some coffee. It is also known as "brindle gravy". We'd put a little of the brindle gravy on our biscuit, then cover it all with white gravy.
@Indian Head Sense Yeah, probably. I don't remember what kind she was using, just remember asking her to make some and she said the kind of ham she had didn't make good brindle gravy.
I think it’s a Southern thing to make the thin gravy.
@@redarmysojaYou need “country” (salt cured) ham. If you’ve ever been to a Cracker Barrel restaurant they usually have both types of ham on their menu. Country ham is VERY salty tasting unless you soak it before cooking it, and even then it can still be salty tasting. Sometimes it takes changing the water multiple times to reduce the saltiness of a country ham down to a tolerant level. We went to a restaurant once that had both types of ham on the menu. Under the country ham there was a warning to Yankees not to order it because they wouldn’t like it.
Rick Bragg has a great chapter on biscuits, diced tomato, and redeye gravy on top. It's my favorite chapter.
My sweet Mama made THE BEST red eye gravy on the planet. No roux, it's thin. Made only with country ham.
Hello from Houston TX! This has very quickly become my favorite youtube channel!! Keep up the great work!! Y'all are amazing!
Nothin' says Grandma's cooking like soppin' some redeye gravy on some homemade buttermilk biscuits. I sure do miss it, and her!
This man should have his own TV show. I always enjoy your videos.
Your videos are a blessing Kent. They are my escape from all the negative things going on in our country. Please keep up the good work sir!
I just ate but after seeing this video I’m sure I could eat again! Such good memories of Daddy’s red eye gravy sopped up with my Momma’s homemade biscuits.
We are recent subscribers and just love and appreciate y’all’s channel. Making Cowboy Gumbo as soon as we get the Hatch Chile wine.
Thank you!
My pawpaw introduced me to red-eye gravy when I was little. We used to take early Sunday mornin trips out to his farm to visit him and maamaw for a big ol breakfast and he made it for himself once and let me try it. I was hooked ever since. No one else would eat it, but pawpaw always made sure me and him had some red-eye gravy to sop our biscuits in.
The look on the Beagle when Kent put that ham on the plate and looked away. Priceless
He does love some ham
Grandma used to say "Stir that gravy till the Mule Eyes come". Soppin good. Thanks for the memories Kent.
LOVE THIS! Kent and Shannon are awseome! as always thank you for sharing
I'm African, this man makes me want to become a texan(forgive me if I assume)
Texas is a state of mind.
Kent lives in Oklahoma near the Red River (dividing line for Texas). He and Shannon are opening a coffee shop in the Texas panhandle. I don’t remember the town.
Michael Nolen I need to know which town this is going to be in!
Lots of good food in Texas!
Gary Pollard they purchased a building in Wellington, TX. They made an announcement but I haven’t seen an opening date. It is a little out of the way between Dallas and Amarillo but I will make the detour on the way to/from Colorado.
My grandma used to make red eye gravy. I remember watching her put it together in Elmore City, OK. Thanks!
YUM, been a long long time since I've had red eye gravy.
You have reminded me of the late and great Justin Wilson. Not for the red-eye gravy, but because of making the roux. He used to demonstrate how the color had to match that of his shoes. You were to the "oxblood" color on the one in this episode. I shall be trying to make this one soon. Thanks, Kent!
Was literally just talking to my wife about making red-eye gravy for a ham steak I found in our freezer! Thanks Cowboy Kent👍 ❤️🇺🇸
Cowboy Kent for president 2020!!!!
My grandma used to make it. Try as I might, never been able to replicate it as good as hers.
I see the beagle is on ham security 😂🤣
😅😅😅
We love Kent & Co.
Have eaten Red Eyed gravy since I was a youngin'. Country ham, red eyed gravy, fried eggs, grits and drop biscuits.
Never used flour in our red eyed gravy. Coffee, butter and country ham drippings...that is it.
Same here.
Mama never put flour in ours either......just the drippins and coffee. When we were little, she would pour some gravy over a biscuit split in half and sprinkle some sugar over it. It was her way of getting 5 little kids to eat that extra biscuit to try to keep them full until lunch time. We used a lot of energy running around a farm all day. I rarely make it now since I am the only one in my house, but when I do, I still have to have at least half a biscuit and gravy with a little sugar sprinkled on top. It's funny how the taste of something can transport you back , at least momentarily , to the "good ole days".
@@annlee2230 my father would sprinkle sugar on his sometimes. He was born in the southern West Virginia coal fields but spent a lot of time on relatives farms in southwestern Virginia. I never liked the sweetness, saltiness for me, all the way.
Cracker Barrel, here I come!
@@annlee2230 Right you are, Ann Lee. Thanks for the memory and the smile!
Good bless and thanks once again for sharing your time and talents.
I haven't had any red eye gravy in a long time.
Same here, dried beef gravy too. I think I’m going to make some shit on a shingle soon
@@t0ej0b that SOS was my Dad's favorite. he said in the 50s when he was in the USAF the cook made it and he couldn't get enough of it. he said as far as military food went it was the best thing they had to eat at Chanute AFB
@@markthegunplumber8376 I grew up with a southern family and nothing says breakfast before working tobacco like a hasty batch of shit on a shingle and some fried eggs. Dip the gravy laden toast in some egg yolk, tasty!
I have only made four of his recipes so far, but all of them were top notch!
My 4 year old said he was gonna take a nap...soon as i clicked this he heard your voice & sat straight up to watch lol hes been a fan since your donut dance 😁😁
Wow how cool!!!
My 5 year old does the same thing. He calls him the Chicken dance man. I think he has little young kids as followers because of his silly dances. We love it too. 😀
Being able to sit and have a meal with you is at the top of my bucket list. Everything you cook, looks and sounds so delicious.
Kent is what’s right with America
My grandmaw had her a small bowl to mix the ham drippings and coffee in without the flour and she would sop her biscuits in it and drink it like coffee.
brings back a lot of memories!
If you’re ever a little low, just watching Kent will not only make you feel good, he’ll remind you (nicely) that we’ve all got a lot to be thankful for. Thanks and a tip of the hat to you sir.
Amen
100 percent agree...
I make this from the left overs from the up coming Easter Dinner! Thanks for the dinner and breakfast.
Yeah I've had a few gallons of that redeye gravy!
Had one cook that would wait till the coffee pot was almost empty and his had plenty of grounds in it...... but we eat it anyway cause you don't make cookie mad! 😊
Thanks for sharing and take care. 👍
*Kent* my Dad is passed now a few years but if he was still here I think he would have wanted to know you as his friend. Thank you and keep up the videos. To you and yours much blessing and many happy trails.
I've got a Southern buddy who makes this Red-Eye gravy, plus Angel biscuits to go with it (leavened with both yeast and baking powder). MAN! Now THAT is worth tuckin' into.
The situation is dire here, in good old Germany. I want to thank you for your wonderful videos, the delicious recipes and the positive energy you guys transmit!
See you down the trail!
Why is it dire in Germany?
Are you alright?
Much love to you and Shannon 💕
My mans out here makin ham that wakes you up.
Now that’s a cowboy meal! Hats off to all who have served or continue to serve! Great meal cowboy Kent! God bless!
Kent I appreciate you and this channel... I'm an old Alabama Country boy and all your videos remind me of my grandfather teaching me to cook the old country way
Red eye gravy and grits. Mmmm, sooo good!
We always make red eye gravy with country ham and no flour needed. I will have to try adding flour
I have been away too long so glad to be back love your videos they always make me smile I’m gonna definitely make this thank you for sharing have a yeehaw kind of day bless you🙏🏼
He cook, he teach, but most importantly, he’s an online friend
Yep !! Love me some redeye gravy over ham, grits (I'm from GA), and a biscuit !!
We've also been known to pour some over Hoppin' John on New Year's Day, as well .
I'm 72 years old I know that I been eating and making red eye gravy all my life never seen it with flour and butter, I love my grandma made it the best.
Thanks for sharing red-eye gravy how to. Great stuff, as usual
I have been binge watching your videos sense I happened on the first one. I just love them. I never knew what red eyed gravy was. BLESS YOUR HEART FOR THANKING OUR SERVICE MEN & WOMAN.
Thanks for watching we owe them so much
As bless your heart. You made me think about my Granny. Thanks somuch.
Never had red eye gravy before. Now I need to buy a ham steak and try this.
@Sean O’ Deli thank you for your input. I love to cook and am good at it. I can make a roux. learned from Justin Wilson. I make sausage gravy and biscuits a lot. Red eye gravy sounds wonderful.
@Sean O’ Deli I loved his show, have his cook books and make lots of his recipes.
I just had a ham steak & used it for breakfast or 🥪 . Kicking myself in the caboose.
@@user-he6nj1zv9f It is. I GARE ON TEE. :D
@Sean O’ Deli anything would pair nicely with a rib eye.
IM telling you thank tha goodness for you tube this great show ....
Thanks for watching
Found you about 2 days ago Kent. I grew up out in Alb New Mexico. Grew up on a lot of your recipes. Many I have forgotten till I have seen yours. I can't thank you enough for bringing back so many child hood memories, and I plan to put many of them back on the dining room table. Also, I want to thank you for being appreciative and showing so much love and respect for us veterans and my active duty brethren. About half the time you take off your hat to give thanks, a tear tries well up in the corner of my eye. God bless you sir, and I hope you continue to do these videos for many many years to come.
Thanks for watching and for your service and God bless you
I would call it red velvet gravey because it looks so smooth and velvety! Looks yummy Cowboy Kent!
Brings back a lot of good old memories. Grandma made it for Grandpa when I was a younger. 😎👍
you are amazing. you are keeping a way of life going. thank you
Mister, you are surely appreciated. I was raised in Duncan and somehow wound up logging for the better part of 20 years in the Tongass logging camps of south east Alaska. So I like the fact that you mentioned the camps in your history lesson.
And moonshine. I was gifted a pint of genuine corn squeezin's from Brokenbow Oklahoma. It smelled like corn. In a Mason jar.
Thanks David for watching
You have to appreciate a guy that loves his dogs and shares some great cooking ideas.
If we had some ham, we could have ham and eggs, if we had some eggs.
Yesss ! Love Redeye gravy. Trying this recipe this weekend!
My dad didn’t eat a big variety in his diet, but I had to go with him to work a job in Louisiana and every morning we had grits n red eye gravy for breakfast!
One of the best vids in a while. Keep up the great work Kent. I like these videos much better than Kent trying to re-make fast food. We don't want Fast Food. We want cowboy cooking!
When I make red eye gravy, I simply fry the ham and deglaze the pan with either coffee or water. Once the pan is deglazed, pour the contents of the skillet into a bowl.
As it sits the fat separates and comes to the top. Look at it from the top and it’ll look like a bloodshot eye around a back pupil.
Done!
Serve over grits.
That is the style I've always had. Seems like there should be different names to differentiate between the thin style and the roux thickened style.
Maybe it’s regional. I grew up in TN and I fix it just as you described.
I tried to deglaze my Momma’s pan with coffee, and she beat the shitt outta me! She said to get a good seasoning takes time, and deglazing it would ruin it. Lol I promise to all that is mighty I’m 38 years old, and I never tried that again. Pain is a universal language, but so is burnt gravy.
Good red-eye gravy on Grits will get you through the day. I have had numerous versions, salty virginia ham makes an amazing version. I like to use a 50-50 mix of really strong coffee with homemade chicken stock that is full of gelatin, it brings body to this if you do not use the roux. I have also added strong coffee and heavy cream. Yup, going to have to go to the store for ham.
I pray to GOD that I have half of your energy when I get up there! Kent is like a deer jumping up like that
Cowboy Kent is a real trip!
Memories of my grandmother always having Red Eye Gravy and sopping biscuits in it. She didn't make it as thick though , more watery
Bang-Zoom Kent, you hit it out of the park again!!