I'm putting this post here, because A) it wasn't BBQ, and B) I should have used my DO instead of just a CI skillet...If I had a 10 or 12" chicken fryer--the higher sided CI skillets--that would do, too...
I do have one question...Whenever I try to make bacon/sausage gravy, and I try to do the flour/fat mixture at 50/50, I get thin soupy roux, and have to add about 80% more flour...What's the general experience of others out there?
I used our sausage in the meat loaves, so I just diced up some bacon. It wasn't the same. I added diced and sauteed onions this time, another change. We tossed in some Dizzy Pig Swamp Venom, but we were too cautious with it. I also found some of the Tony Chachere's "Spice n' Herbs", which I like much more than the red topped bottle of Original Creole seasoning. I used that on what I dished for me, not in the general mix.
Here is the finished product, sprinkled with a bit of DP Swamp Venom. It needed sausage--or at least some sage!--more salt, more SV. But it was pretty tasty anyway!!