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Red Eye Gravy and Ham Steak | How to Make Red Eye Gravy
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Aug 23, 2023
Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/ Used in this video: Skillet handle cover https://www.kentrollins.com/shop-1 Cowboy Apron https://www.kentrollins.com/shop-1 12-inch Field cast iron skillet https://bit.ly/2yoUoYh Yeti Roadie 14 https://bit.ly/3hQahuE Mesquite wood spatula https://www.kentrollins.com/shop-1 Spatula with holes https://amzn.to/35Wbo9Q Coffee pot https://amzn.to/32XHQXA 10-inch Lodge Dutch oven https://amzn.to/2lJmDgG Rode wireless mic: https://amzn.to/2ShDyEq Clothing: Cowboy Kent Rollin’s Favorites - http://bit.ly/2tCK2Vb Shop Ariat.com - http://bit.ly/2Qh8iFf Save 10% off your first order - http://bit.ly/2thgGLK
View Video Transcript
0:00
Hey, we're going back in time. We are looking through the history book and what are we coming up with gravy what
0:06
Red-eye gravy. I'm talking with ham steak. What's it made with coffee
0:10
Yeah, you heard me right coffee is going in there with it gonna give it a rich red color. Come on
0:15
I'll get the pot boiling and I'm gonna teach you a history lesson as well Hey, thank y'all for stopping by camp
0:32
And what a glorious day it is. Because what? We going back in history
0:36
We are. I do love these whole historical pieces. You don't have to watch the History Channel
0:42
Turn that knob on over. Yep, whoop. Go back. Yep. Cowboy Kent Rowling's right there on YouTube
0:46
I want you to know everything that we're using today. Everything you need to know
0:50
Andy and Shan always got you fixed up. There's a little link right down there where you can find out from the clothes I wear to
0:57
the equipment I use. So some of y'all been asking where you be getting your shirts and your boots
1:03
Can y'all do that on your kitchen table? Make sure your feet clean before you do area good folks at area
1:09
They keep me looking good. There is a link to where you can go Cowboy Kent Rollins page over there on area
1:14
You can look like me swab and debonair every day, but let's get back to history
1:19
I'm talking hard times was upon a lot of people when you was having red-eye gravy now some of these already
1:26
I can hear you out there saying, well, red-eye gravy and sawmill gravy, that's the same thing
1:32
Sawmill gravy, which came along later than this, was made in the old logging camps, and the cook would make it
1:40
Cut saws, running them all day, and you get that pile of sawdust that's flaws right down under them logs
1:45
Well, if that gravy they was having that morning was really thick, they had to claim the cook had done put a bunch of that sawdust in there
1:51
Well, red-eye gravy is totally different. Now, let's talk about, let me see, go way back, turn the pages, rewind, rewind, rewind
2:01
1812, yep, that's where we're starting, we are. Colonel Andrew Jackson, or Old Hickory as we called him, he was there in camp
2:08
and he had a cook who had got into corn squeezings, also known as Moonshine
2:13
and sometimes known as the mule, because it done kicked him. And he come walking in there that morning and ask Old Hickory
2:20
what would you be liking for breakfast? Well legend has it that old Andrew looked over there at him and the cook's
2:27
old eyes was bloodshot so bad and he said I'll have some gravy as red as your
2:33
eyes with some ham but another means that it come about and you can see it
2:38
sometimes the coffee and the grease that is coming off that ham tend to separate and the coffee sort of makes a red circle in the middle and when you look down in there Hey something looking back at you sort of like the twilight zone It scares me it does
2:53
I was a little bit skeptical because all them old timers used to ask me for it on ranches and I just didn't like to make it
2:59
But folks I'm telling you this stuff is fit to eat because I done put me some biscuits in there
3:04
It is good so y'all meet me over here at the fire and we'll get to going
3:10
Can y'all hear that sound? That is a good sound it is
3:17
That is some ham steak. And you've seen me go ahead and cut them edges just a little
3:23
That's so it don't go to try to curl it up. Now there's different kinds of ham steak
3:27
There's fresh and there's cured. Now this is cured and it's got a little salt cure to it and a little smoke cure both
3:33
Back in the day, Civil War days especially, everything was salt cured
3:37
Now that old ham be really salty and it would probably make more grease back then than it does now
3:42
So we're gonna go ahead and fry this ham about four to five minutes each side
3:47
Because I want it to get some really good color and try to leach out some of that good flavor back into that skillet
3:53
Because we got to have it when we go to making that roux now folks
3:57
We cook this about four to five minutes a side now remember this is a salt cured smoke cured ham
4:02
That's already been cooked. So really we're just browning it back through through so it's time for it to come over here to the cool side it is and we're
4:11
gonna get it out there because we we got to let our skillet cool and we got to
4:15
let this ham steak sit over here and cool just a little bit because it's
4:19
gonna make a little more liquid now normally back in Civil War time there
4:23
have been a whole lot of them drippings just remained in that skillet and guess
4:27
what all that I had to do was add flour and coffee that's it red-eye gravy you're
4:31
through but folks we have changed it up just a little because we don't have
4:36
enough grease in there and I want to make me a better roo so guess what we're gonna add us some
4:41
butter because who don't like some butter and some bacon grease take your wooden spatula
4:50
what you ain't got one well y'all know where you can find one and folks you know gravy is always
4:59
made with milk, right? I don't think there was a milk cow nowhere close by when red-eye gravy come
5:06
about. So what was it again? Coffee. Hey, you're going to love it. It is good for breakfast, but
5:13
also it makes good red-eye gravy. It does. Make sure you got some brewing and you got to have it
5:19
So make sure it hot because it going to help Two to three tablespoons of flour and ask you just a sifter in there somewhere We going to call that probably pretty close to three and guess what andy it happens every video i got to be gone to get something
5:42
well remember in them gravy making videos i told you you'd be needing one of these uh-huh it's not
5:46
a flash water it is a spatula with holes in it because you can get them lumps in it now see the
5:51
color that that roux is already turning. I want you to let that roux come to just a little simmer
5:58
I do, and you may have to rotate your skillet around a little to even out the hot spots on
6:04
your fire, but if you're in the house you ought not be having no problem. But make sure you get all
6:09
them drippings scraped up back in there because that's where we're getting a lot of this flavor
6:14
It needs some coffee because I have got me some simmering going on here, and you begin to see that
6:20
shimmer so we don't want to lose that. Now it calls for about a cup to a cup and a half
6:28
which would be about 12 ounces if you're using a cup and a half. So we're just going to start
6:33
with a little and just go from there. Just keep stirring, bring that back to a boil. You
6:42
can see as it begins to thicken up a little, just add just some more in there. A little
6:48
more of that because folks there's a lot of flavor coming out of there and i'll guarantee you on them
6:54
ranches all them old timers used to ask me every morning i can't you're gonna fix some red eye
6:59
gravy i say no i ain't that fond of it well folks i'm telling you now i'm really fond of it because
7:06
this stuff time you pour it back on a piece of that ham get you some biscuits because it was
7:11
always called what sopping you know how to sop don't you shed you take a biscuit turn it in half
7:18
put it down in there what's that called sopping yes it ain't dipping it is sopping now however
7:24
you like the consistency of your gravy but i'm gonna let this thicken up just a little
7:29
that's smoother than frank sinatra right there but at this point you remember them drippings that we
7:35
had I need you to be pouring them in there because folks that is some of that
7:42
there great flavor that we need go ahead and stir back in there let her come back
7:47
to a bowl Thank you you ever seen nobody pour gravy like that i mean that what you call
8:24
the pour back and forth and folk look at that good color don't that look delicious
8:29
i like to just go ahead and cut whoa finally showed up did you dookie well folks the big
8:36
has been out here the whole time so i guess i better feed my help first before i even do
8:40
anything else. Thank you Big for always helping. Duke, you're pretty lazy buddies, but you go ahead on there
8:46
We appreciate you. So let me get my bite. Oh my gosh
8:57
Going to the hoot to nanny. Going to the hoot hoot nanny
9:05
Now folks, I'm going to tell you maybe all them old timers was right So many years ago when I was cooking for them ranches, because let me tell you, that is divine right there
9:14
It is. Because you'd be thinking bitter, burnt coffee tastes sort of when you got it in there
9:19
You know, with all them good ham drippings that's in there, and then you take that butter and that bacon grease and fold her back in there and make you a roux
9:26
Little pepper's all it needs, because like I say, it has got plenty of salt
9:31
Now it's time to do a little sopping. That's what it was called a lot of times, was sopping
9:37
Mmm. y'all need a little sopping what do you think b says too hot to wag tails
9:47
well folks it's a done deal it is and I hope y'all enjoyed it because we sure did
9:52
but as always I tip my hat to all our servicemen and women all the veterans who have kept that old flag of flying in camp
9:57
wherever me and Shannon and the Beagle and Duke may be we appreciate you one and all
10:01
and folks I want to thank y'all because we've had a lot more people tuning in here lately
10:06
subscriber count has jumped up. I appreciate you sharing them videos with all your friends and neighbors
10:12
because that's what it's about, folks. Let's share the good time, the fellowship, the food
10:16
and let's all be happy because remember that song, Shannon? Be happy. Don't worry
10:22
So, eat red-eye gravy. Now, folks, remember my Ariok clothing and the recipe
10:28
it's all listed right down there below. So, I'll see you next week when you're tuning in down the
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