I’ve not had red-eye gravy yet. The people I know who have don’t like it.
I want some though.
As I understand it, it’s basically coffee and breakfast meat grease.
There’s got to be more to it than that. At least more variations.
So fill me in, please.
The kind I have made:
Fry some ham.
Add coffee to drippings.
Stir and deglaze the pan with coffee.
Reduce by about one quarter to one half.
Pour on some form of food.
Taste.
Think, WTF is this bitter shit?
Toss food and go out for breakfast.
Not very poular stuff i guess.
I’ve got a recipes for pecan pie, hushpuppies, cat’s head biscuits etc
I might leave the Blessed Lands of the South for a few years one day, and i’d like to have a complete repetoire of culinary delights to take w/ me.
Red-Eye Gravy
Same as above, except that I also add cream right after reducing and it’s much better.
IIRC, the recipe in Elvis cookbook, i.e. his Mama’s recipe, was to cook up two pounds of bacon, then add 1/4 cup of coffee to the remaining grease.
Country ham grease and coffee.
Cook country ham in skillet until browned (cook it, man!)
Remove ham and stir in freshly brewed coffee as desired.
Stir until thorougly heated.
Serve over everything on the plate.
One variation is to use brown sugar in place of the white sugar in a recipe like Squink’s.
Any idea as to how to keep the coffee from cooking to bitter, or is that the point?
The protiens in the milk/cream avriation would help w/ the bitterness. I wonder if it’d make things any better to leave a healthy amount of ham chunklings, chunklettes, and chunkicles in the skillet. Bitterness wise.
I’m hoping to find a good maker of REG to try it the way it’s supposed to taste before I try to make my own.
I LOVE coffee, so I expect that if anyone likes REG it’d be me.
Thanks all. 
I really like to hear from people who’re makers of REG and their subtle tricks of the trade techniques.