A Traditional Appalachian Breakfast and How to Make Red Eye Gravy, Grits, & Country Ham
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- Опубликовано: 29 июн 2024
- Come cook breakfast with me! We're having Country Ham, Red Eye Gravy, Grits, Eggs, Biscuits, and Honey with Butter.
Here's the video I referenced about biscuits and chocolate gravy: • Chocolate Gravy and Bi...
And the video about Breakfast with Fried Apples: • A Traditional Appalach...
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#Appalachia #AppalachianFoodways #RedEyeGravy #CountryHam
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I purchased your cookbook but never received the link to download.
Do you have a real book ? I need a book I can hold and I don’t know how to ebook I’m to old to learn
@@rae1957tn That is what grandkids are for. You don't have to learn.
When I was a small boy. My granny would make a big pot of porrage and pour it into the porrage drawee.. where it would cool and solidify... she would then cut it into cookie size and give it to us as part of our lunch... Good times
I so love your cookbook..looking at this video again I just noticed Hamburger Burgler glass from McDonalds..brings back old memories
I had an uncle from Floyd County ,Kentucky, who served in the Korean War. His battalion commander was from Tennessee. He was sent a country ham and wanted to know who could make red eye gravy. My uncle made red eye gravy. He was then reassigned from front line infantry to cook. So red eye gravy probably saved his life! 🐱🐈🐶
Love that story 😀
THIS is a fabulous story!
So your family didn't call it Red Sop? My Mead/Meade family comes from Floyd and Pike Counties. My Mom grew up on Hurricane Creek in Pike, right of US 23.
@@lisaanderson2900 No we called it red eye gravy, sop was what we called pot liquor from boiled chicken, pork or beef. My family was on
@@christophermaggard9917 In Mississippi, pot likker was the liquid in boiled greens.
The way your husband came in, praising your meal....you can tell how proud he is of you, and how much he appreciates the work you put in. I just thought that was SO sweet!
Thank you so much 😀 He is a sweet man.
She doesn't use it to make biscuits, but he knows she has a rolling pin the size of a power pole under the counter.
Just teasing, ma'am.
I especially loved how after eating that gravy you could tell he was transported to those memories of his old friend. It shows the power of food and stories and lovely to see Tipper and her husband sharing a lil moment like that.
I agree. He's so sweet.
The whole family, including Grannie, are extraordinary fellow North Carolinians. I’m so proud of y’all & what/who you represent. Thanks Tipper for sharing. 💙Tarheel!
I can feel the pride every time she films her husband making his plate ♥️
i A D O R E watching Matt plate up. It's so obvious that he knows how much of a treasure 💎 his wife is.
She’s certainly a wonderful woman! And, I feel quite sure he is a terrific guy! ❤❤
I’m going to be crippled lol, I love Matt’s comments
I grew up in Alabama. We live in Georgia now. I am 61 years old and thought that my family was the only family on earth that mashed their butter in their honey. Lord how I smelled my Grandmother's kitchen when I saw you do that. ❤
Amen Girl! My Dad did that.
We mashed our butter in our honey all my life. I’m 66 and was born in southern West Virginia.
I put butter in molasses and eat it on a hot biscuit.
I've come across that once or twice even in Seattle. Good news travels....
My grandpa would mix his butter in his syrup. He was from Arkansas , my grandma did the same. She was from Tennessee. She also poured her coffee in the saucer and drink it from the saucer his
Funny Grits story. When a young girl , who was not raised in the south, was spending the night with a friend in the south, came to the breakfast table, the mother asked the young guest if she wanted any grits. The girl replied, well I've never eaten them, but sure, I'll try ONE. 😂🥰
😀
😂
Gives me a comfort, seeing Appalachian culture get shared by the people instead of by shitty tv shows and stereotypes. Beautiful culture amazing food
I agree! Media has skewered people's opinion of the wonderful folk of Appalachia and the South in general, in a very bad way, while unrealistically praising anything out of hollyweird.
Wyte people have no culture though
@@whiteyfisk9769 Comment sent via smart phone through the internet from air-conditioned apartment. All Yt peepo inventions, just like essentially everything else worthwhile in modern society lmao.
Well as an Englishman, I must say, I would be more than happy to help you eat this at the weekend. It looks fabulous. A proper breakfast. I'm sure you know this, but a full English breakfast would be eggs, pork sausages, bacon, black pudding, mushrooms and grilled tomatoes, and slices of toast with marmalade. Needless to say, this too is a weekend treat, although some will have it during the week too. Thanks once again for showing us a slice of your life. Marvellous.
I've always thought of the full English breakfast as being the ancestor of the large US breakfast.
I thank God every day my ancestors fought yours and freed us from that abomination...even if we did throw it all away now
You left out the beans I remember being part of that English breakfast
@@thomasmccardle725 Good point, well made
@@pierresongs6 with an English breakfast I’d have no room for lunch and dinner 😂
I grew up on country cured ham and I love the saltiness of it. My children did not because they didn't grow up on it. They have to soak theirs or they can't eat it. My dad didn't drink coffee so my mother made the red-eye gravy with just cold water to deglaze the pan...and it was good. We had biscuits for three meals every day and either had molasses or King's syrup with the biscuits, with butter stirred up in it like you do. Most people now-a-days don't understand how we could eat meat so salty. However, in the old days the salt did two things.: 1. It preserved the meat. 2. It kept the flies from laying their eggs it the meat because they can't stand salt. We never washed the salt off and, for that reason, we learned to like/prefer it that way. Someone that never had salted ham probably wouldn't be able to eat it. Love your videos!
Thank you David 😀
To me if it's not salty it not real ham.
3 things David. It let you work a full day in the sun without needing Gatorade.
@@CelebratingAppalachia David isn't the only one, I also love them.
You are a marvelous cook, but the ham looks overcooked for my taste. Keep up your great videos!
Some folks eat grits, others eat "Mush" and hash browns. I traveled all over the US and the world before I retired. Grits with butter, salt and pepper with eggs is what I want to eat with eggs (bacon, sausage, ham or country ham). I hope the folks that have never tried this kind of breakfast experience it before they die. I for one like "cat head biscuits" the best.
Such good breakfast things 😀
My Appalachian Mom's made small biscuits, maybe 3x3, baked Parker House style in an iron skillet. Everyone who ate them, raved about how good they were. Her pride was how they jumped back to full size, when bitten!
cathead biscuits over here too, all the time and ma would premix the honey and butter (butter-honey) in a bowl and set it at the table. We ate a fair amount of salted country ham. Most of the time it would get sliced off and dropped right into a skillet, but sometimes we would soak it in water and then use that water to cook the greens, really depended on the meal. I don't soak it, I just use a different cut, but things were different then. My mom told stories of trading biscuits for white bread with the city kids at school. She only went until around 5th grade though because she got old enough to find work.
That's the way I eat mine, love those grits, not everyone can cook grits, if not cooked right, they're nasty,lol.
@@kylerutherford7227 Try always cooking them an hour and notice the difference.
I have lived with the joke: "you know you're from the south when you have more than 2 cast iron skillets." Guilty! And of course you are 3,000% right! The way to get good cast iron is to use it. I have some that I got from my grandmother and they get used - well maybe not every day, but several times each week. Thanks for your down home cooking. This is what I grew up with and love it to this day.
Growing up, I never had sweetened grits. The grits I had were with butter, pinch of salt and pepper, and sometimes bits of bacon or ham. But I am looking forward to making this traditional Appalachian breakfast. Thank you for making this video.
you remind me of my late grandma, she cooked a big breakfast every day like this. Always had sliced tomatoes with it fresh from their garden my grandpa said it helped cut the grease from sausage and bacon or ham. he loved corn meal mush too and my grandma made it occasionally. Chipped beef gravy was often made and French toast with powdered sugar and butter. My grandpa would get mad if we skipped breakfast, he said it was the most important meal of the day. He was a farmer and they raised their own livestock and had a vegetable garden every year. Tomato juice was a staple with breakfast too. When they didn't have fresh tomatoes in the winter, we often had canned stewed tomatoes with our breakfast. My grandma also made tomato preserves for toast.
How do you make the chipped beef gravy, i love it but don't know how to fix it.
My Grandma made mush put butter and syrup on it
My Granddaddy was up at 4am had breakfast ready by 5am. Everybody had to get up and eat. Weekend's you could go back to bed after but by then we were wide awake and didn't want to.
Mom made red eye gravy with corn starch and water, heavy ham taste
@@marylthompson9 Here is how I make my chipped beef gravy. 2 slightly heaping Tablespoons of flour, 2 Tablespoons of butter, 2 cups milk, Worcestershire sauce, pepper, dried beef.
I used the dried beef sold in jars from Walmart. First, cut the dried beef into bite sized slices or pieces. Put in a strainer and run under hot water for about 20-30 seconds. Allow it to sit and drain while you make the sauce.
In a skillet or saucepan, melt the butter, then add in the flour and stir well. Let the butter and flour cook on medium for at least a minute or two. Stir it so it doesn't burn. Add some pepper and stir again. Add in the milk and stir well. Now you can add the milk cold from the fridge or you can warm up the milk on the stove in a pot or in the microwave. The warm milk will make the sauce thicken faster, but the cold milk works too, you just have to add the dried beef sooner if you do it that way. (I prefer the cold milk way because the gravy takes on a deeper flavor from the beef.)
Warm milk method
If doing warm milk, add milk to flour and butter and stir quickly as the gravy will thicken faster. As it thickens, shake in 2 dashes of Worcestershire sauce. If you do not have Worcestershire sauce, you can leave it out and it still tastes great. Cook until sauce is thick enough to coat a spoon but still thin enough to pour. Taste sauce for seasoning. May need more pepper. Stir in rinsed beef and mix into sauce. Lower heat and let thd beef warm in the sauce about 3 minutes. Dried beef is salty and should help season your gravy just fine, but do taste it to see if you need to add salt. Stir until warmed through. Serve over warm buttered biscuits or toast. My Granddaddy like it over fried potatoes as well.
Cold milk method
To the melted butter and flour, add pepper and 2 dashes of Worcestershire sauce. Stir well. Add in the cold milk and stir. Right awa, before gravy thickens, add in the shredded beef. Stir well and stir often while the milk warms up and the gravy thickens. By adding in the beef with the cold milk, and frequent stirring, not only will your gravy have a stronger beef flavor, but the pieces of beef in the sauce will help break down and lumps in the gravy from the flour. After it has thickened to your desired degree, taste to see if more salt or pepper is needed. Serve over warm buttered biscuits or toast. It is also good on fried potatoes. It is also good served over a buttered baked potato. It makes a tasty and quick dinner.
Should your gravy be too thick to your liking, stir in more milk or a bit of water to thin it out.
My Granddaddy also used to stir in about a teaspoon of butter before serving. It made the gravy a bit shiny and enhanced the butter flavor of the gravy.
Enjoy!
Watching you mash up the butter in the honey brought a flood of memories of when my Dad, back in the fifties, would mashup butter in Molasses. It was one of his favorite delicacies. Thanks for the memories.
We called butter and molasses a Brown Betty. I went home one summer in high school and my aunt Retha starting making Brown Betty for me and put on so much weight. I wasn’t even embarrassed. I still love her for that.
I learned to do this by watching my own daddy! He'd make us red eye gravy for our biscuits, it works great with bacon, too. His parents had a farm in Hohenwald TN. We ate so good when we'd visit. I wish you could get the good sorghum molasses that we did when we were kids. Some old farmer by the side of the road selling it in little tin cans. Mmm, so good!
My dad also mashed the butter in molasses, ate it with biscuits or corn bread
Thats how I do with molasses.Love it mashed with the butter then eat it with a warm biscuit.Have done this for a long time.So yummy.
My granny always did it with Karo syrup. Sometimes she used the white, sometimes the brown. I always loved it and I haven’t had it in years. I’m type 2 diabetic now, so I can’t have it anymore.
100% agree with you on Grits. I lived in Ohio for a time and I went to the grocery store. Could only find instant Grits, blech! My other tip for cooking grits is to be sure to salt them well from the beginning. They seem to never taste right if you try to season after they are cooked. Everything looks so delicious!
Thank you 😀
I agree, if you don't cook grits with some salt they never taste right.
One of the things I admire most about your cooking videos is how you always always allow for other people’s preferences not insisting that yours is the best. I cook every day and I think that is a rare and generous quality. Today’s breakfast was especially welcome as I viewed your husband and you enjoying the meal. Sure looked good! Do you ever make cheesie grits or is that not a legit thing?
Thank you Andrew! I love cheese grits but have only made them a few times over the years 😀
I add cream cheese to my grits sometimes. Yum
My mom made red eye gravy when I was a kid 63 years ago. She never made grits though. She was raised in Ohio in Amish county. She was an excellent cook. We had an acre garden, 120 acres with cows, chickens, and pigs. We but butchered our own meats, made lye soap, and canned everything. We had the best food in the world. She milked 2 cows every day, and made butter for us. I loved our farm. Daddy had both legs amputated before I was born, and he died when I was 7. The farm was to much for mom to handle, as well as having to work a job in town, and so when I was 14 she sold the farm. Good memories of early childhood though. Thank God Matt is healthy, and able to care for all his girls! God bless you all.
I'm sorry he was sick. Thank you for watching!!
My dad's version of red eye gravy after frying the meat he made a rue just like regular gravy..... then added half a cup of coffee then the milk also. Oh the taste of it! We had our own milkcow so milk/cream gravy helped stretch our meals out.
I should try that for Matt. I wish I had a cow and a place to put it 😀
@@CelebratingAppalachia
Remember, Tipper, Bessie MUST be milked every day, even days you might not feel like it. My Mama always would find a lady who sold milk and buy from her, as my 3 siblings & me did not like “store bought” milk. Everything was OK unless the cow got into some wild onions for snacks!! I just had a thought as writing: Milk was milk & we had to drink the “onion flavored” milk so as not to waste. If we had known what we know now with different flavors, the lady could have sold a “specialty” - onion flavored butter!!! Haha🤣
ROUX
It's my favorite breakfast that my dad cooked on the weekends. Ham steak, red eye gravy, and grits. Now it's my family's favorite breakfast so thank you dad for teaching me how to make biscuits and this incredible breakfast!!
I love Katie and Matt coming in for their plates, mom eating where she stands. I love the informality of your videos! Just normal life that you invite us into. Thank you.
Me too, I almost always eat standing up after cooking. You really do make us feel at home.
A trick I learned to minimize the shell fragment in eggs is to hit it in a flat surface like where the handle meets your pan. If you tap them on the thin edge like she did in this video it tends to push the shells into the egg white in small fragments.
We didn't have red-eye gravy often but we loved it. We used to mix honey or syrups with butter. We used biscuits or toast to sop it up and called it soppin' syrup.
Love that 😀
We would “sop”, & still do, Grandma’s Molasses & butter for our dessert. Now I have taught my grandchildren this wonderful delicacy.
I am from Missouri. My grandparents where from the Ozarks. I didn't know they were cooking Appalachian food. Mam you are cooking my grandma s recipes. Thank you so much! We do red eye 1st then white gravy. Side of fried ham. Fried apples. Fried potatoes and onions. Bacon n eggs, that's Christmas breakfast.
You are so welcome 😀 Sound like good eating!!
I am from New Zealand and wanted to say thank you for the video, this is a taste of a different culture at a time when traveling is difficult. Very informative and well demonstrated with a nice personal touch.
Glad you enjoyed it!
Three cast iron skillets! Wow
I'm so glad i found your channel!😍 We make the exact same meal here in Western Kentucky.....but my family likes their grits savory rather than sweet. (lots of butter, salt, and pepper) Otherwise, it looks like we learned to cook from the same folks! Well done!!
This is my husband’s very most favorite breakfast. Whenever I ask him what he’d like for breakfast, you can bet he will ALWAYS say, “Country ham & biscuits 😬”.
And I could absolutely founder myself on grits…
It is a good breakfast 😀
The wonderful memories that raced through my head when I saw your profile pic! Thank you
@@CelebratingAppalachia - Better than good… it’s amazingly delicious. That’s the honest truth. 💯🇺🇸❣️
@@daviddavis3134 - Well, I appreciate your sentiment, Mr. Davis.
Esther is my spirit animal… whenever she walloped Fred with her Zayer’s pocketbook, it did my heart good. 😆 God bless and I hope you have a wonderful evening, sir. 👍🏻🇺🇸
Haaa! "Founder myself." 😂 I loooove country ham.
Hi Tipper
The red eye gravy is very interesting to me. My in-laws just loved country ham. Had a hard time finding country ham here. My SIL would bring them some fro Maryland whenever she would visit. Such a treat for the folks. Dad just loved red eye gravy and I never watched mom make it. I never realized it was made with coffee. Really unique.
Mom made the best biscuits. Buttermilk biscuits made with lard. She’d heat lard in the skillet like cornbread because everyone really loved the crispy bottom. Except I like the soft top. I did learn how to make the biscuits. I’ve since taught my nephew and my son. So they are carrying on that tradition.
Then the last thing I really liked watching was you mixing your honey and butter. I had never seen that before until my FIL did it with sorghum and butter one day. I was fascinated. What a wonderful taste.
Thanks for brightening my day.
Thank you Mary so glad you enjoyed the video 😀 Your mom's biscuits sound wonderful!
I’ve lived a deprived life having never eaten grits or red eye gravy or country ham. That’s a delicious looking, very substantial meal! In all your vlogs I’ve never seen Matt have to helpings. ❤️🇨🇦
Just found your channel and have been “binge watching”. Funny grits story: I was on a women’s retreat with my church. Some of the ladies made a huge breakfast one morning. I took a bite of my grits and nearly spit them out. They were sweet. I was talking to my friend “Somebody thought they were adding salt and put sugar in it instead. Should we say anything?” She said no, we don’t want to hurt feelings. Well, we walked back in the kitchen and low and behold they put the sugar in it on purpose! Needless to say, I was a grown woman before I learned some people put sugar in their grits on purpose and that I am NOT a fan! 😂😂😂
😀 Love that story!! So glad you you've been enjoying our videos 😀
My Dad taught me about country ham, red eye gravy and grits when I was little on a trip to Tennessee. I Iove country ham and I like it crispy and browned like you made it. My son makes cream biscuits. They are the best! What a delicious breakfast, and I especially liked the big glass of orange juice….in the Hamburgler glass! 😂👍🏻❤️
It's awesome to see traditional Southern mountain cooking shared with the world in this way. This is the kind of breakfast my grandparents used to make all the time, and now I cook like this too. We never had red eye gravy, of course, but everything else is pretty much the same
I watch these videos just to hear her talk - love the Appalachian accent. It is a very soothing and kind sounding way of speaking.
I have never had red eyed gravy, but my mom made sop with pork chops. I loved that as a kid. Good way to use up stale bread is what we did. I have never made sop for my family, but I think I will now. You brought back some fond memories!
I've heard family members talk about red eye gravy when I was growing up but Mama never made it. It wasn't until 52 years ago when I was a new bride and my husband made some for me that I first tasted it. I loved the saltiness.
I've heard of red-eye gravy all my life (like so many of your subscribers) but never knew the first thing about making it. I'm not a coffee drinker so don't know if I would like it or not but it sure is easy to make. Your breakfast looks absolutely DELICIOUS! Thanks for inviting us in to your kitchen to share time with you! Hugs!!
My gramma made red eye gravy. I had no idea it was made of coffee. I loved it with grits.
Living in southern West Virginia growing up we never had grits. Never heard of them until I joined the Army & had them for breakfast during basic training in Alabama.
Matt’s plates are always my favorite plates. ❤️
I’ve been binge watching your channel today. I have been pretty down lately. Your channel gets me out of my head and it is very comforting. Thank you! I bet I am not the only one too.
I'm sorry you're going through a rough patch-hope its over soon!!
“Baby Biscuit” is such a cute name. . .Aunt Dorie would make us redeye gravy. She was a terrific cook!
This triggered a memory I had forgotten. When I was growing up, I loved country ham and red-eye gravy grits for breakfast. It was my absolute favorite! Of course, we just had the instant grits in the packet. I can see and smell them now. I'm going to have to get in the kitchen and make some soon! Thank you for bringing back those long-lost memories!
I haven't had country ham and red eye gravy in about 20 years. This episode made me drool. All my family is in Kentucky, and I grew up eating this. It was a treat to get a country ham. I grew up an Air Force brat, and had it every time we went "home" to Kentucky every summer. I love grits but with butter salt and pepper. I treat myself to grits and eggs on Sunday mornings before church. Love your podcasts, Tipper. Thank you!
You sir...have excellent taste in how you eat your grits...butter, salt, pepper...perfect. Cheers
Oh my goodness!!! I haven't heard about Red Eye Gravy from anyone ever! My mother in law taught me how to make this and I love it so much! I love all your cast iron pans, they look beautiful! Yes, I would love a video on curing Another meal fit for a King! Thank you!
Looks amazing I love learning people's food and traditions it's always a beautiful thing ❤
I'm so glad you did this video. I just picked up some country ham yesterday! The grits sound wonderful, I love grits with lots of butter and salt & pepper. I don't eat them often anymore but grew up eating them. Yummy! My aunt would keep me in the summers as my parents worked. She'd fix a breakfast like this every morning and we always had the white grits. Brings back wonderful memories of my aunt Virginia. :) Thank you!
I love that he enjoys his wife's cooking. Idk why that brings me joy.
I don't know why, but just hearing "Well gitchu' some more" put a little tear in my eye, makes me miss my grandmother a ton (I had to move off for work) thanks for this little slice of home to listen to!
My dad was from Knoxville TN and he ate red eye gravy.He said he ate it all his life. Love it when you tell about the language from Appalachia. My dad said so many of the same things. We just thought everybody talk like we did.Thank you for sharing these things.
I love to listen to yr voice, I'm British but love to hear about the Appalachian people and ways. It always seems one of the oldest links to America's colonial past. I'm Scots/ Irish decent and know that some of the Celtic influence lives on their. My father is from Edinburgh in Scotland and his father told me of the connection from the migration so I'm fascinated. I love watching you and you make me hungry ! 👍😃
So glad you enjoy watching and listening 😀
When things looked bad for the Continental army early on in the Revolutionary War, George Washington considered hunkering down with the Scots Irish in the Appalachians. He knew that they were the last people who would ever surrender to the Brits. Tough people! If you need more convincing, John Wayne was of Scots Irish descent. BTW, great video as always!!!
Not from Appalachia but I've had everything you made except the redeye gravy. I've heard of it though and kind of knew what it was. My dad used to make "Honey Butter' and it was delicious. Watching you make it on your plate reminded me of him. Thank-you for that.
Thank you for bringing back so many memories from my childhood. My grandfather used to cure hams in the smokehouse behind the tobacco barn. I remember the smoked hams and the old salt cured hams. I remember my grandma's biscuits and gravy. The more I watch your videos, the more I miss it all. Thank you for all of this
Grew up eating grit & eggs. Learned about red-eye gravy some 40 years ago when I lived in Texas & it is a nice treat on occasion. I also like cheese grits and shrimp and grits. Your breakfast looked Devine. Thanks Tipper
I love red eye gravy so much I will make it with the fat from bacon and sausage also. We always ate savory grits like cheese grits or crumble up the ham or bacon and add it in with our grits. I always believed that red eye gravy and grits was a strictly a southern invention until I watched a video on Queen Victoria's Meals from the 1700's and they made "Polenta" (grits) and then added coffee to the fried bacon and maple syrup for seasoning up the bacon and used corn starch to thinken up the coffee, grease and maple syrup as a gravy or sauce for the meal also. Now I am left wondering if it is called poor mans gravy since we do not add the maple syrup and corn starch to it. My grandma always made sure I had my red eye gravy when we visited her. I was not allowed to "ask" or make request growing up bc my parents felt that was a child making demands and that was a huge no-no. I always had to wait for someone to ask me my preferences before I could voice them. And with all the "Karen's" in the world now days I am thinking that strictness was keeping me humble and made sure they did not raise one lol. I do remember my Grandma and aunts asking me often of things I liked to eat or do, they knew I was being raised like they were and bc they loved me they made sure to ask so that I got to enjoy my favorites also. Their labor of love was making our favorites and they loved to watch us enjoy them.
Such wonderful memories 😀
I'm in my late 40s, and my grandmother an em (her generation) wouldn't let children look grown folks in the eye. Grandma was born before 1920. Yeah, old school was NOT a game. One learned, or one was TAUGHT.
They don't make grandmas like they use to,lol. love mine.
My Grandma and Granddaddy were from Wilson, NC and settled in Skippers, VA. They farmed all their life. When we went to visit, Grandma would fix this exact type of breakfast. I miss this type of breakfast. It reminds me of simplier life and good times that are mostly gone. God Bless your channel.
Im from Missouri but we were raised on this kind if breakfest ,and always loved that red eyed gravy ,loved it all
Thanks Tipper. That looks so good! It's one of my hubby's favorite breakfasts. When I was young my daddy always cooked the country ham and red eye gravy. We kept our country ham in the smokehouse along with the smoked meats. Daddy would go out to the smokehouse and cut off the amount he needed. I had to sprinkle sugar on my biscuit and gravy lol. I like to do my honey like you do. Daddy would take me with him to the grist mill. Then we would go back and get the grits and cornmeal. The stones were mule turned and not water wheel turned. Stone ground is the best and that is what I use. I would always eat my grits with butter and homemade grape jelly. Much Love
Me and my 7 siblings grew up eating this food. Your food looks delicious 😋. Thank you for sharing.
There is nowhere in the world that you can find this type of cooking and enjoying life than in the appalachian mountains. Im born and raised in Transylvania county NC near small town of Rosman. We have a rich Godly heritage and no other people on Earth like Mtn People. You all remind me so much of my family that you would think we were cut from the same cloth!! I cook like this every morning before work. Thank you for such wholesome entertainment that just brings a certain peace of mind!!
My mom used to make this..we called it ham gravy. Too salty for me but my grandpa loved it. Born and raised in Northern Minnesota
I’m learning how to cook, and I’m totally going to try this country ham and the red eye gravy! What I like about these episodes is you make cooking so approachable. Its real and instills confidence in folks learning. Overall, this is an amazing channel! I’m looking forward to the gardening tips next! Thank you! 👍🏼
Thank you so much! If I can cook and garden anyone can 😀
My Appalachian Mima would sometimes make cream gravy too. The red eye gravy was spooned over biscuits first then came cream gravy. It was phenomenal. Thanks for the memory! Tipper, great video as usual! Always remember when cooking grits, to put them in a medium sauce pan. As pyroclastic chunks can fly out and cause severe burns from a small pan. Are Clifty Farm country hams available there? My favorite.🐕🐈🐱
Thank you! They are available here 😀
What a joy it must be to cook for a sexy man like Matt. Who appreciates it and you! I love how he loaded up his plate, took his Hamburgerler glass of juice and showed the camera. I guess one of the best compliments you could get was Matt saying “ I’m already crampin’ up”. Love your recipes!
Thank you for sharing something that I had when I was 10 years old and went back to Virginia with my dad. And mom and my brothers and sisters to my uncles place uncle jesse in hillsville, Virginia
Only butter on my grits, with lots of salt! I grew up eating sorghum molasses on hot butter biscuits or dark Karo syrup on hot butter biscuits! Great breakfast!
Thank you 😀
Love watching you cook, I learn the truth about true Appalachian ways, I do know cowboy Kent!! Sent my son his cookbook
and he loved it!! Love honey too- I put a wee bit into my single malt whisky but that’s a no-no, ha!! 🥰
😀 Kent is great!
My wife is from Gadsden Alabama.he family is for the Carolina's and Gatlinburg.she has the different accents from both areas.i love to hear her talk.i just melt when we go back to visit her family.such a warm home family accent.well I'm from Maine.so they'd make fun of me when I talk.but I love them to pieces,the just like my family.just talk different.i was raised on blue grass and country music.to us Mainers,the deep South is new York and Massachusetts.there not friendly like southern folk,we love watching your videos.and she makes a lot of the same food you make.so I can blame her for making me fat 😍 keep making videos we love them.👍
My grandparents moved from Wilson, NC to Skippers, VA. When we went to visit with them, my Grandma would fix this exact breakfast for my Granddaddy. It brings back so many memories of good food, family and a simplier way of life. I love this channel, God Bless!!!
Thank you! So glad you enjoy our videos 😀
I really have no idea how I never even once had seen red eye gravy before just now. Plus, I didn't even hear of it until I was in my thirties when I was away from home and everyone expected me to be a red eye gravy expert! 😆
Thanks for the proper education, Tipper.
Thank you so much for sharing the red eye gravy recipe. I've always wanted to try it myself but didn't have a clue how easy it was to cook. And I love the way you tell us your memories while cooking. Lord continue to bless you and your family! Y'all are all so caring and friendly. Thank you 🙏💞🤤 I've already had supper but now you got me hungry again!!!
I have been praying so much for Ms. Katie. I am so glad I got to see her briefly. She looks so pretty. Hope she is feeling better!!!
Thank you! She is 😀
I love your vintage kitchen, it just looks like home.
I love red eye gravy and eggs and grits . It sure looks yummy :) thanks so much for sharing this with us .
I have heard of red eye gravy but never knew how it was made. I would of never guessed it was made with coffee. Country ham is the best! I can't wait to try your biscuit recipe! My granny made homemade biscuits and chocolate gravy every single morning and the crunchy bottom was my favorite! Oh Tipper, I just have to tell you I made your sweet potatoes last week. We had leftovers the next night and my husband had one on his fork just looking at it and then he said, " man these are good cooked like this!" Lovin all your videos and your recipes!!
Yay! So glad the sweet potatoes were a hit 😀 Thank you for watching!!
Years ago we used to have an annual country ham supper at church as a fund raiser. Our menu consisted of country ham grits green beans baked apples red eye gravy biscuits. The men fried up the ham and made the red eye gravy and we had a couple of ladies who were great biscuits makers and all the ladies cooked up their canned beans and we all cooked apples and grits. Oh such a wonderful memory. Your breakfast looks delicious.
Honey and butter on white bread for just a snack. I'm a first generation Hoobilly. My Dad and Mom were from Kentucky back in the mountains. No mountains here. Corn and soybeans are everywhere! Good old boring northern Indiana. Getting back on track. My mom and both my grandma were fantastic Southern cooks. I miss 😭them and the food they cooked. I love the mountains and the people.
I have never seen such big slices of ham! I can almost smell the mouthwatering aroma from here! You know I am a food writer so these videos are fascinating for me x
😀 So glad you enjoyed this one!
The big thinly slices of smoked country ham may not be back your meat dept. I discovered that are’s on a metal hanging metal rack by the frozen food cases, and, you can also get the big huge thin slice ham steaks like that to. I was glad, to find them cause, now, I get that ham all the time, I love smoked country ham, I could eat it everyday.
@@CelebratingAppalachia I enjoy them all. Because of the time difference between here and you, I am in bed with my iPad when you publish. Watching your food videos has prompted me to enquire if we could possibly install a fridge and a couple of gas rings in the bedroom! I get so hungry!
@@chrissiewalker8980 😀
Breakfast foods are my favourite foods and I am happy to eat "breakfast" at any meal time at all. Never heard of red eye gravy before but I love coffee so I'll be giving that a try for sure. Also have never met a biscuit I didn't like and none could be easier than these.
Matt is so lucky to have you as his bride, and by the looks of things you are lucky to have him!
Thank you and your family for sharing your recipes with us. It looks great!
Been a long time since we've had country ham, I like the saltiness of it. Watching this made me want to go buy a slab and fry it up real crisp like you did. We like grits, especially the white ones, with lots and lots of butter. What a great meal!! I know Matt thought so too 🍳
Love your channel. Reminds me of growing up. Mama made red eye gravy it was my daddy’s favorite. ❤️. Never have put sugar or honey on grits though. Always use lots of butter salt and pepper
As a professional who has traveled and worked all over the World and worked with some serious famous Chefs this is such a breeze, as a born European I love seeing your videos out of the beautiful Appalchians. This is TRUE American breakfast. I hope you will do a cook book, I will buy it.
Maybe on a daily basis it would be a cholesterol bomb, but on a weekend by all means
Thank you for the kind words! Cookbook coming out next May 😀
I learned how to make red eye gravy when I was just a teen cooking in a small restaurant, the lady that was the main cook taught me so many great things about good country cookin
What an awesome looking breakfast. I love country ham but my wife thinks it’s too salty. But, we do both enjoy the Honey Baked Ham for the holidays. We buy it spiral cut and I love frying the extra slices in a pan for breakfast the following mornings. I also like to fry it fairly hard and it is almost like a soft bacon. I think I need to pick some up for Sunday breakfast this weekend.
I like those hams too 😀
This breakfast looked so good! I've never had red-eye gravy. Mama always made the creamy bacon/sausage gravy with the rue & milk. That's how she taught me. I love grits & oatmeal. I'll have to get hubby to fix me some, but he can only do the instant kinds (☹). That's ok though. Now I'm hungry for breakfast at 1:45 am Wednesday morning! Lol! Love watching you cook, Tipper, and there's nothing like good ol' iron skillets! Blessings from VA! 🤗🥩🍳🍯☕🥛
Yay! Another breakfast video! I've made your other breakfast recipe many times now. So good. I'm going to make this one this week. Yum!
I’ve heard about red eyed gravy, but never made it. Thanks for the video showing how easy it is. I will definitely give it a try.
Tipper, I love watching your videos! All of them. They take me back to Buckhannon, West Virginia where I was born and lived for awhile. I’m always thinking of my grandparents back home. They’ve been gone along long time, but they are still near and in my heart. My grandmas and my mommy, all made red eye gravy. I never really ate it. I’m a bacon gravy person. But, now that I’m older, your video makes me want to try and make it and taste it again. Thank you so much Tipper!!! You are so precious. God bless you, your family and your channel.
So glad you enjoy our videos 😀
Love your show. Real food thank you!!!!
Hi Tipper! I absolutely love red-eye gravy.. what a simple tasty looking recipe.
Thank you so very much! I hope all is well with you and your family there in your neck of the woods.
It is so easy! We are well and I hope you and yours are too 😀
Oh, I forgot, I love your kitchen. You have real wood cabinets, I miss my old kitchen, my old house was built in 1912 and most of the cabinets were original and I grew up in a house built in 1906. We are now in a 70's split, its not the same no charm.
Thank you for this lovely video! I’m enjoying learning about Appalachian food. Looks delicious! These videos are so comforting ❤️
I love country ham! That looks delicious, but I no longer like sweet grits so I would put the red-eye gravy over my ham and grits and have honey on my biscuits.
Well I made a batch of fried mush from your earlier video and now I think I’ll be making some grits and ham! I heard Matt declare the food “most excellent”. That’s something my dad says when he thinks something is especially delicious
I like how you make the food and everyone makes their own plate. Real eating not just for the video.
I'm an Arizona native. I knew nothing about this being an Appalachian recipe. I'm about to hit 40 and I've been cooking my Saturday and Sunday breakfast just like this my whole life. Very cool..... and now I'm really hungry!
I have heard about red eye gravy all my life. This is the first time I've ever seen it made. I hope to taste it before too many more years go by! ;-) Thank you.
Thank you Sam 😀
I never had red eye gravy before but if I see it on a menu I am ordering food I will definitely get it. Also for my grits I put butter on them to melt, I love butter.
I hope you enjoy it as much as Matt does 😀
What a great video, I loved it! I always really enjoy seeing what & how you do things and the part at the end where you interact, visit & eat with family members. It adds a lot. Thank you! :)
I love the stories along with the cooking, I think I will enjoy the red eye gravy! Thanks for sharing this with us
Such great content! I love how chill you guys are, so relaxed and peaceful. No loud tv, no screaming, just cozy happiness. Here's a tip you can try with the ham. I worked in restaurants and diners and we used to server a country ham style slab of meat. When you see it start to lift up, you can cut a slit in the rind where it's lifting and it'll settle back down. You can also score it every couple inches or so before cooking to stop the lifting before it starts. It should work with the country ham just the same :)
I love the Katie cameo at the end lol
Thank you 😀
Using heavy cream to make the biscuits is genius. I'm 73 and one-half and I made my first decent biscuits this morning! Thanks to you, your Mom and Granny Gazzie.
Fantastic!
I'm 76 and finally made edible biscuits this week using that recipe....Yum. Try mixing in shredded cheddar and garlic, another of her recipes that is fantastic !!
I LOVE red-eyed gravy, country ham crispy, eggs over light, grits and smaller biscuits just like you made. And yes, y mom used to always make me a baby biscuit.