On a cold winter's night no food warms the soul better than a big serving of Beef Pot Pie. Watch the BBQ Pit Boys prepare a classic brown gravy and then ad
THE INGREDIENTS YOU'LL NEED:
FOR GRAVY
Bacon – 2 or 5 slices
Chopped Onion – 2 Tbs
Sweet Butter – 2 Tbs
Flour – 3 Tbs
Wine or Beer – ¼ cup
Roast Beef Drippings – Optional, if you do not have any use extra beef broth
Beef Broth – 1 ½ to 1 ¾ cups
SPG (salt, Pepper, Garlic combination) – 1 tsp
Black Iron Pan
FOR PIE
1 ½ to 2 lbs of tender cooked roast beef – you could substitute tender steak if you have no roast beef
Celery – ¼ cup Diced
Chopped Onion – 3 Tbs
Potatoes – 6 Precooked and cut up into bite size pieces
Carrots – ½ cup Precooked
Prepare Pie Dough Crust – 2 one for the top and one for the bottom
Oven Safe Pie Plate
DIRECTIONS
GETTING READY
1. Set up your grill for indirect heat (hot coals on one side of the grill and no coals on the other side of the grill) – You’re looking for a grill temperature of 425 degrees Fahrenheit.
MAKING
THE GRAVY
1. Place your iron pot over the coals for direct grilling
2. Cut up 2 slices of bacon and put into the pan – You are looking for the bacon fat to start as the base of your gravy
3. Add 2 Tbs of chopped onion into the pan to sauté in the bacon fat
4. Add 2 Tbs of sweet butter – you are starting to make a Rue for the gravy, a rue helps thicken up the gravy
5. Dust 3 Tbs of flour into the pan stirring constantly while you do it.
6. Make sure the flour is cooked through
7. Add ¼ cup of wine or beer to the pot – this adds richness to the gravy
8. Add roast drippings to the pot – if available
9. Add 1 ½ cups of beef broth to the pan – if roast drippings are not available add extra beef broth
10. Add 1 or 2 tsp of SPG to the pan
11. Move the pan to the indirect heat side of the grill (side with no coals)
12. Stir the gravy to mix and let simmer to thicken.- it will take a few minutes
13. After gravy thickens add ¼ of diced celery
14. Cut up 1 1/2 to 2 lbs of tender cooked roast beef into bite size pieces and add to the pan
15. Put 2 Tbs of finely diced onion into the pan
16. Add your precooked potatoes and carrots into the pan
17. Stir and let simmer
THE PIE
18. Roll out 1 of the prepared pie doughs
19. Place the pie dough into the oven safe pie plates to create the bottom of the pie
20. Scoop the gravy from the pan into the pie plate – leveling as you go
21. Roll out the second prepared pie dough
22. Place the pie dough on top of the filling and seal the edges by pressing it together
23. Cut slits into the top pie crust – to release steam so the pie does not explode
COOKING
24. Place the pie on the side of the grill with no coals (indirect cooking)
25. Cover the grill with the lid – cooking time will be about 30 minutes depending on the heat of your grill
26. After 15 minutes
Rotate the pie 180 degrees so you have even cooking
Rub butter on all over the top pie crust – this will help brown up the crust
27. After 30 minutes remove the pie from the grill
FINALIZING
28. Let the pie rest for 30 minutes to let the crust firm up.
