Date Night Doins BBQ For Two
Backyard Grilling, Barbeque Recipes, HowTo's, Ideas for Outdoor Cooking, BBQ, Grilling and Smoking
with Pellets, Gas, Charcoal and Wood using
Royall, Traeger, Char-Broil, CharmGlow, Brinkman,
and Weber Grills
Rainy Day Chicken Fried Steak
Rainy Day, Chicken Fried Steak Tonight we had to cook inside. I know it never rains in California. But, we got so much rain our patio roof collapsed. It sounded like an artillery round going off. All that water almost washed the fish out of their pond. We have wanted to do some country fried steak and here was our chance to do a few “Rainy Day Recipes”. I think this may have been the best country fried steak we have ever done. Check it out… Prep Time: 20 minutes Work your seasoning into the meat and let it sit for a little while. Dip both sides of meat into the egg batter and back into the flour, covering meat completely. (We do it twice.) In a large, deep skillet (We use cast iron) pour in enough oil to cover the steaks. You want a deep skillet because the oil spatters during cooking. When your oil is hot, add the meat. Leave room between the pieces for the cooking oil to do its thing for 2 or 3 minutes, then turn and repeat. When done, place steaks on a platter with racks or paper towels to drain the oil. Keep warm until all the meat is fried. Into the flour, we do it twice Then, into the hot skillet, turning once after 2 or 3 minutes. It should be a nice and brown. These were better than good; we like to make sandwiches with the leftovers … Check out Country Bob’s All Purpose Sauce and Season Salt. Patti tells me she uses it in the kitchen for seasoning all kinds of things. I like it on steaks, hamburgers and potatoes. She likes it in eggs and all kinds of sides. Al Malekovic 1 800 373 2140
Chicken Fried Steak, Rice with Country Bob’s Savory Gravy.
Cook Time: 15 minutes
Ingredients:
3 lbs. round steak (the butcher runs it through the tenderizer twice for us)
Dry crushed garlic, to taste
Coarse ground black pepper, to taste
Country Bob’s season salt, to taste
Worcestershire spray
6 eggs
2 cups buttermilk (or milk)
2 cups flour
¼ cup Country Bob’s Sauce
oil
In a bowl, beat the eggs with the buttermilk. Mix well and set aside. Put the flour into a dish or platter, set aside. I also put a little pepper and season salt into the flour and mix it with a fork.
Cut steaks into serving (sandwich) size and trim fat. Spray them with a little Worcestershire spray and sprinkle them with the pepper, season salt and garlic. Work the seasoning into the meat with your fingers. We like a lot of pepper and garlic, so you need to add these to your taste. 
Country Bob’s Gravy:
Drain oil from skillet, reserving about 2 Tbs. Stir in flour, cooking until brown, making a roux. Then add the milk (a little at a time) and a ¼ cup of Country Bob’s Sauce. Continue cooking and stirring over low heat until it thickens. Season, to taste…
Dip completely into the egg wash.
I love these pig tails.
Note: I use a spray bottle when cooking filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.
Take it and run with it….
Enjoy,
Ken & Patti
al@countrybobs.com
www.countrybobs.com
