Post by: Blacklab on July 10, 2022, 07:51:12 PM
Post by: STIKNSTRINGBOW on July 10, 2022, 07:56:11 PM
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I know this recipe.
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Substitute any meat.
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Use biscuits..
Post by: WapitiTalk1 on July 10, 2022, 08:09:22 PM
Post by: Igor on July 10, 2022, 08:14:32 PM
Post by: STIKNSTRINGBOW on July 10, 2022, 08:26:05 PM
:tup: Put a ladle of hot SOS on toast (or biscuits as mentioned) served with a mound of scrambled eggs (with minced red onions and grated sharp cheddar) and you’ve got a truly rib sticking meal that’ll power you through the day :chuckle:.
Yep, about 3 miles in you start speeding up because you need to find the perfect stump.
Or, you tell your partner to "go look over there, I want to check something out"...
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Pray to God you didn't eat chili or drink any beer .
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Post by: Blacklab on July 10, 2022, 08:26:36 PM
Post by: WapitiTalk1 on July 10, 2022, 08:30:19 PM
:tup: Put a ladle of hot SOS on toast (or biscuits as mentioned) served with a mound of scrambled eggs (with minced red onions and grated sharp cheddar) and you’ve got a truly rib sticking meal that’ll power you through the day :chuckle:.
Yep, about 3 miles in you start speeding up because you need to find the perfect stump.
Or, you tell your partner to "go look over there, I want to check something out"...
.
Pray to God you didn't eat chili or drink any beer .
.
.
True :rolleyes:
Post by: STIKNSTRINGBOW on July 10, 2022, 08:37:11 PM
:tup: Put a ladle of hot SOS on toast (or biscuits as mentioned) served with a mound of scrambled eggs (with minced red onions and grated sharp cheddar) and you’ve got a truly rib sticking meal that’ll power you through the day :chuckle:.
My absolute favorite meal..
No doubt;
wild blue huckleberry pancakes smothered in peanut butter.
Bacon, eggs, and real maple syrup.
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I have sos for dinner.
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"Clean up" is easier.
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I would rather squirt in a bucket than a bush.
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I hate having to redo paperwork, especially in the woods.
Post by: STIKNSTRINGBOW on July 10, 2022, 08:46:48 PM
Put it on noodles, it's the same thing.
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If it tastes good, who cares :dunno:
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Fry bread and pan drippings..,
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Post by: WapitiTalk1 on July 10, 2022, 08:49:53 PM
Post by: wadu1 on July 10, 2022, 09:48:58 PM
Post by: Humptulips on July 11, 2022, 01:31:14 AM
When I was young my Dad would usually smoke up a bunch of elk or sometimes venison. Now this was not anything like your store bought jerky. It was smoked extra long and maybe a little extra salty. It wasn't really top of the line stuff for just eating. My Mother used to slice it very thin and make creamed smoked elk on toast or biscuits. It was one of my favorite breakfasts and we had it often. I have been hankering for some for a while so:
I saved out some elk this year for smoking. Night before last I put it in some brine, a simple brine just a cup of salt and a cup of brown sugar to a gallon of water. Let that brine for probably 15 hours and put it in the smoker yesterday and smoked until late last night. This is a smoker like you used to see. About a 3x3 wooden building with racks in the top. No fancy heat control or anything.
The stuff came out pretty hard and a little salty but to tell the truth I wish I would have got it a little saltier. Remember this is not for chewing. It's for that wonderful gravy. This morning i took it out and I had to try it for breakfast. Mom would have loved this. I put some in my food processor, no tedious work of slicing it thin.
It came out kind of a very coarse grind.
A little canola oil in a pan with a handful of that great smelling chipped elk. cooked for just a bit and then a couple heaping spoons of flour and a little milk. Soon I had this wonderful gravy that I had on some toast.
I know, not much of a recipe but I had to share this wonderful smokey gravy that took me back to my youth.
Next time I'm taking the time to make biscuits though
Post by: Blacklab on July 11, 2022, 06:06:20 AM
Post by: gaddy on July 13, 2022, 11:38:57 AM
Post by: AL WORRELLS KID on July 13, 2022, 02:14:03 PM
Never had SOS with ground beef in the Army, we had chipped beef. Mom made it for the family when dad was home (not deployed) with chipped beef. We were told the Navy version used ground beef.
Interesting! Growing up we also had Chipped Beef and Gravy (as Dad was in the Army.)
Now my Wife fixes it using Hamburger, and Yes, her Dad was in the Navy. :chuckle:
Looks like Great Grandpa was eating it too!
Creamed Chip Beef - 1896
This recipe is from the Daily News Cook Book which was dated 1896. Woman from across the U.S. submitted menu's and recipes to the Chicago Record and the top 1200 were selected to be included in the book. The book included this recipe for Creamed Chip Beef. This would have been part of a breakfast meal.
Ingredients
1/2 pound chip beef
Flour (amount not specified)
1 dessertspoon butter (about 1 tablespoon)
1 pint (2 cups) milk
Fresh parsley (amount not specified)
Instructions
Take 1/2 pound chip beef cut very thin, pull apart, put in chopping bowl and chop fine. Have your skillet hot, put in a dessertspoon of butter; let melt then dredge in flour, stirring until brown; then add one pint of milk letting it come to a boil, put in the meat and let it cook in it; the milk around it should be like a rich cream when done; add parsley chopped fine when it's taken off the fire.
Post by: pianoman9701 on July 13, 2022, 04:27:38 PM
Post by: Magnum_Willys on July 13, 2022, 06:27:31 PM
Agree with poster above, great bacon, huckleberry pancakes and maple syrup is tough to top for breakfast. But the Red Trout Filet at Peeps in Coeur d'Alene with Hollandaise is really good.