Transcription
Breakfast is the most important meal of the day, or so they say. I love breakfast. I love fixing breakfast. Today, we're going to do a breakfast bowl. Yes, we take pretty much everything that you can have for breakfast, and we put it on top of one another, and we eat the dang thing. Put a little hot sauce on it, and dadgummit, it's good groceries. Let's get started. All right, let's get this party started.
First things first, tater crowns. I like the crowns because they're not tots, they don't have as much surface area. Going over to our pre-warmed griddle, men, I don't want to make sure you pre-warm your griddle for, you know, at least 5-10 minutes. You want to make sure of that. And to cook our tater crowns, we want to come in with some ample amounts of oil. This is avocado oil. I like to pretty much standardize on avocado oil. Let's move it all around. Let's let that get warm. Avocado oil is got a nice hot smoke point, and it uh you won't scorch your you won't scorch the oil. I got a oil reference chart if you're interested for whatever oil for the job, be sure to check that out. There will be a link, might even be a QR code for those items on my website. That way you can just flip your little phone out. You can take a picture of it. Tater crowns, you want to do hash browns, go right ahead, whatever tickles your little fancy. I know old Jeff over there, he'll probably want some like, you know, home shredded potatoes. Jeff's a little bougie and a little judgy. That right, Jeff? Let me see, I'm just going to make kind of one of these bowls. And another tip that I do is actually did not keep these frozen. I had these in my fridge, got them last night. And they just kind of hung out, and they cook faster, and I don't know, I like it better like that.
Now, we got some sausage cooking, and we got to get some bacon cooking. You could use whatever proteins you want. You want to do some ham, uh you got some leftover ham, you know, you use that. This is what's cool about having things at your arsenal. You do what you want. If if a restaurant ain't got what you want, you go and you do it yourself. And it's better and it's cheaper. So, let's do some thoughts, hussy, here. This is I'm going to tell you what, it's a beautiful day today. It's going to be 70, almost 80° today. It's spring. Everything was green whenever I came down here. I had to wash everything off, but you know what? Still a good day. Let's go back over to the griddle. Going down with some bacon. Let's go and put it right here in the middle. Now, this is, you know, I'm kind of going at this like you would go for fixing breakfast. A lot of people ask, "How do you stage things?" You notice I put the taters down first. They take pretty much the longest. Another thing that I do is you notice I started the taters here, over here. The oil my pit my griddle pitches this way, which is what I want. So, that way I can collect grease and it goes this way. Now, if you also notice, I don't generally go vertically like this. I like to lay my bacon horizontally. That way I can get under most of those whenever I flip them. If you go vertically, you either got to kind of come around and go up like this or, you know, it's just weird. And that way it you come up from this way and flip over. So, another little tip. I just realized I don't really like not having a an apron on. Be right back.
All right, let's get some sausage down. People said on my sausage comparison video, "Got to do Tennessee Pride, hussy." And I'm going to redo that soon. And I can finally find this Tennessee Pride. And uh we'll put it up to the test. We shall see. There are contenders. Let's go over here. Go down with our sausage. Let's see what our tots. See what the old tots. The old tots. Yeah, those are good. Looking good. Looking good. We might need a little bit more oil on those in a minute. But, listen, right now they're riding. They're riding good. Riding good. And that's the cool thing. You can We of let these uh just kind of idle after uh you've gotten a good crust on them and they'll stay over here just kind of hang out, right? And just stay warm. They want to make sure I got a good crunch on all those. If you need to cut the burner off, so be it. Cut the burner off. All right. Here we go. Just going to leave those up there. They're going to finish cooking. I'm going to go back over here to our sausage. Start crumbling it up a little bit. Getting that kind of beat down. That way it gets some caramelization. What is our bacon? Bacon's looking good. Look at that right there, friends. See how I just took that? Then I just flip it around. Just like that. Ooh, yeah. Perfect. Perfect. Perfect. Eggs. I don't know. Oh, I need to get some cheese. I need to get some cheese. Shred it up. Going with a little bit of cheddar. About half a half a pound. Half a lib. Half a lib of cheddar. While that's going, again, this is pretty much going real time here, y'all. Yes. I decided to give this unit a call today instead of that little, you know, other doohickey I got. We're going to make some gravy also. I'm going to show you how to make some slamming gravy over there. Make it right onto the griddle. It's easy. Super easy. And there we go. Do-si-do. What I like about this is it comes in this little tray. Got this from Walmart, by the way. All right, we got cheese. Got to have some cheese, okay? Let's see here. Let's go check on things. Our bacon is looking really good. Let's going to swing it right up here. I got this a cool side right over here. I got Oh, everything's on on low right now. But, uh that's what you kind of want. You want some little caramelization onto your sausage. There we go. Now I'm just going to kind of chop everything up. This is how we're going to do it. Got a pan Use whatever pan you like.
So, what does gravy need? Well, gravy needs fat. And we got some fat right up here pulled up in our corner. The idea here is it's one-to-one ratio fat to liquid. If you do 1 Tbsp of fat, you do 1 Tbsp of flour. I I don't really abide by that much, but yeah. So, I'm just going to basically I just put the flour in and then I adjust if I need to. So, we want to cook this flour, right? Well, if you could see that, that's what takes that rawness out of the flour. As you see, we are making a roux. Those of you been around for a minute, y'all know I love some roux in my frying pan from the old Golden Girls. Rest in peace. I think she's gone. All right. This thing is See how it's just bristly bubbling. You only It only needs about a minute. Now, making like a gumbo stuff like that and you want your roux to be kind of dark. Like a amber color. The longer you cook this, the more nuttier it gets, more complex. Really, this is Southern This is what I call Southern white gravy. Um and you're just basically looking just to cook the the flour out of it. So, that's what we're going to do. Now, I'm going to put the the liquid in it, which is half and half. You want to do heavy whipping cream, you want to do milk, go right ahead. I like to do half and half or just regular old milk. Regular old red red cap milk. And we're just going to stir it up. Get you a little whisk hickory like this right here. And then once it starts to get warm, it'll start thickening. It's like It's like magic. All right. See where our bacon is? Our bacon is pretty much perfect. I'm just going to let it ride up there. Let that finish cooking. Our taters. Taters. It's looking good as well. They're feeling crispy. [music] I hear them whenever I whenever I turn them. So, they're good. Look how easy this is. Our gravy starting to tighten up. I'm starting to see a little curds. Just come in. Once it starts tightening up, starting to get real thick. Oh, yeah, I can I can feel it on the bottom. It's starting to heat up. You add more liquid. Gravy don't have to be intimidating. Once you do it and you successfully, you'll be good to go. Let's see where our sausage is. Let's give that a chop. I'm keeping this up top so that that liquid or that fat can drain off of that. Yeah, buddy. My wife was totally jealous that I was doing these bowls today. So, this is what we're going to actually have. I'll fix some more for tonight for dinner. Got plenty. So, you can see this this gravy is starting to tighten up. Look at that. So, what do you do? Add more liquid. That should be what you're talking about right there. Add more liquid. Here we go. Little wikki, wikki, wikki. All right. We got to season I'm going to try one of these right here. Oh, man. Tater crumb. Perfect. When I need to season things, I'm seasoning up with chicken dust. It's great. It's great with seasoning gravy. It's great with seasoning these tater rounds. I use heffer dust from time to time, but lately chicken dust has been my calling. Little bit of this, little bit of that. You use a little Mike Ikes if you want, but little chicken dust, it's good. All right, we're about we're about done. One thing I would like to maybe add, I don't know. You You tell me, guys. What is one thing that you would add to your breakfast bowl that's not on here? I'd love to know. I'm going to tell you what I didn't plan for, but I thinking about it now, some grits. Uh I love grits. Uh that would be great on this. And uh yeah. I would totally totally dig it. I think we're pretty much done here. We do got to get some eggs going and I think I'm going to go with a drippy egg, fried egg instead of uh like a scrambled egg. My wife, she would do scrambled all day, every day. But, there's something about that egg gravy. Something about it. Something about it. Our gravy seasoned up a little bit more. Add some more liquid. Also, the ratio for liquid is about the same, too. So, it's like 1 Tbsp of fat, 1 Tbsp of flour equals to 1 cup of Actually, who the ratio is a little bit more. 1 cup of liquid. So, I don't know what the ratio of tablespoons is for. How many No, not four. Eight tablespoons in a cup, something like that. I don't really know. Let's give this a try. Mhm. I love what that old chicken does does.
All right, we got to fry some eggs. Put that right there. I'll put a little bit of that fat right there. We're going to fry the eggs right into that fat. Woohoo! Yeah, baby. Two drippy eggs right here. Boo yeah. One and then two. I like to take spatula, those of you who've been around, kind of break up that membrane. Around there. We'll let those go. If you want to put a dome over it, that's perfectly fine. You just won't get um you know, your nice you know, clear edges and stuff, but going for a fried egg, it may not be that clear anyway, so. I like to take a little bit of hot fat, run right over top of that. Kind of helps set things in. While those eggs are finishing up, I'll just add a little bit more a little bit more liquid to our gravy. I think that's good. As it kind of cools down, it'll thicken up. Look at that gravy right there. Woo, gravy. Gravy. Dang, son. We need to chop our bacon up. Choppy, choppy. And just going to give this a rough chop, some good bite-size pieces. Ooh, yeah, baby. All right, got that. Got a few green onions here as well. This is all again, we're just waiting for those eggs to kind of kind of get happy. Do a few things before. Putting a little angle on this because, you know what? You know how. Y'all know how Jeff is. All right, let's see where we're at. I think we're I think we're good. Let's start building this thing, y'all. Plate. What we're going to do, we're going to have a layer of tots. We're going to take cheese. Put cheese down, just like that, right over top. Going to do our bacon and sausage. Over here, [music] steal a little bit of this bacon right there. Yeah, baby. And now, I to get some of this gravy. But it's hot. I tell you what, I'm going to do this with two hands. All right, buddies. Let's go. Woo, look at that gravy. Maybe I should have put cheese in the sauce, or cheese in the gravy. Give me some more gravy. Give me more gravy. And last but not least, is some of these drippy eggs. Oh my stars. That my friends, is a breakfast bowl fit for a king. I dig it. [music] A little greenery, just like that right there. Bam, post dust, chicken dust. Come on, it's the roughest part of the job, but we must give this a try. Shall we? Let's see if this egg is still Oh yeah, yeah, it's still. Look at that. Even after I had to do the B-roll and the, you know, the beauty shots, you know, pictures and stuff like that. Still looking good. Still looking good. Get a little bit of that egg. Get some of that bacon. Give me that gravy. Well, look at that bite right there, son. Dang, let's go. Mhm. Dang it, boy. Mhm, creamy, salty, meaty, bacony, cheesy breakfast bowl. Mhm. All this needs a little bit of hot sauce. Put your favorite hot sauce. Mhm, mhm, mhm. Mine, Texas Pete. Tell you what I've been doing. Some of that Tabasco Chipotle. That stuff been slapping lately for me. I'll tell you what, if you have a little bit more time on your hands on weekends, make you a breakfast bowl. People will love it. I'm loving it. Uh, as soon as this thing as soon as I hit on the end right here, I'm going to be on this thing like a puma on a peacock. Come on. Y'all, this is all I got for you today. I appreciate you stopping by. And I got a Cheerwine somewhere. Yeah, head over to my store. Got some things there. Uh, scan, there's a QR code right here. If you haven't subscribed, you can just take out your phone, scan it, subscribe. I'd love to see you around a little bit more, just to be honest with you. Y'all, I appreciate you. I'll see you next time. Let's go to the griddle, baby. Bet y'all didn't know I could sing like that. Now you know. I just world. Oh, see what's happening. Got it on the wrong side. That's why it's not going. Oh Lord, have mercy. Walmart? Anybody in y'all's family call it Walmart? Folks in my family that does that. Walmart? While those eggs are Maggie, just give this old gravy one more stir. Yeah, Maggie's going to hack up a loogie right now. Maggie girl, you want a little bit of bacon? A little bit of bacon, a little hash brown? You've been working hard this morning. Yes, ma'am. What do you think you think Jeff would like that? What do you think, Jeff? Jeff.