El Fuego Trio Biscuit ('s and Gravy) Test

Welcome back to Simply Smoked! Today we did a biscuit test to help show the hot and cold spots on the El Fuego Trio. But first, we smoked two country sausage rolls Lincoln Hawk-style (IYKYK) before we crumbled up and finished the sausage in the same pot with a simple homemade gravy. Check out the gravy ingredients below and let me know what you want to see next in the comments! Stay smokey! Smoked Sausage Gravy Recipe: 2 lbs fresh sausage 1 tsp black pepper 1 tsp salt 1 tsp paprika 1 tsp ground sage 1 tsp ground thyme leaves 1/2 tsp onion powder 1/2 tsp red pepper flakes 2/3 cups flour 7 cups milk 1. Heat up smoker to 225 degrees F. 2. Remove sausage from tube and reshape into logs, gently compressing the sausage so it is packed together. This will help remove air pockets and ensure the sausage smokes evenly, internally. Place the logs on a wire rack and the wire rack on a pot. Place all items on the smoker. 3. Once the sausage reached 125 degrees F internally, remove the pot and sausage and take them to the stove. 4. Over medium heat, crumble the sausage apart and finish cooking it in the pot. 5. Once the sausage is fully cooked, add the listed spices and flour to the sausage in the pot. Coat the sausage in the mixture 6. Add the milk 1/2-1 cup at a time while stirring. As the mixture thickens, continue adding the milk. 7. Once all milk is added, allow the mixture to come to a boil while stirring then reduce heat to a simmer for 8-10 minutes. 8. Once finished, pour gravy over biscuits and enjoy! ‪@lonestargrillz‬ ‪@FireBoardLabs‬