If you want to stay up later on a Friday night and have some great pulled pork for lunch on Saturday then give this recipe a try. You can start this anytime of course, just know that the total cook time is around 15 hours. This recipe calls for fresh pressed apple cider, but apple juice from the store will work just fine.
So I thought that since it was the first morning that really felt like spring, I would fire up the Madera grill and cook breakfast outside. My wife was thinking biscuits and gravy so I preheated the grill while she whipped up a basic biscuit recipe. My goal was to do all of the cooking outside and leave the kitchen relatively clean and cool.
I fired up the Madera grill to 480°. To brown the sausage quickly , I slid open the Quick Grill Zone to expose my cast iron pan to direct heat. Now we have a pig in the freezer that needs to be used up so I have about 1.5 lbs. of pork sausage in the skillet. You certainly don’t need that much, but hey if you like meat…
Once the Sausage is cooked, scoop it into a bowl while leaving the drippings in the skillet, this will be the base for the gravy.
Throw a couple of Tbsp. of flour, plenty of pepper and a dash of salt into the skillet and work it into a roux, a kind of thickener for your gravy.
Here is where I threw the biscuits on the grill and turned the temperature down to 450°. They will take about 20 minutes to bake. Make sure and keep your lid closed as much as possible whatever you are cooking on the Madera as it keeps the temperatures even while using less pellets.
While the biscuits started to bake, I took the skillet off of the grill and slowly whisked a cup of milk into the roux.
The final step was to place the skillet back on the grill, return the sausage to the pan and let the gravy thicken while the biscuits finished baking. I probably stirred the gravy once or twice, keeping the lid closed as much as possible.
Here is the result, a very hearty gravy and golden brown biscuits. The best part of all was cooking outside in the fresh air of a cool spring morning…or maybe it was the extra meaty sausage gravy. Either way it was a great outdoor cooking experience.
If you like BBQ that will give you a little kick in the pants then these ribs are for you. A good blend of sweet, smokey and spicy. An alternative way to spice these up is to leave out the cayenne pepper and add 8-10 dashes of your favorite hot sauce to the barbeque sauce before you finish your ribs.