Finger Lickin’ Good!

So Stick To Our Sides Through the Holidays Like Grandma’s Original Muddy Gravy!

We know how crazy the holiday season gets, but be sure to keep up with all the DIRTY details via The Original Mud Run FACEBOOK page. We won’t take time off from posting photos, outrageous stories, and the schedule of muddy miles coming your way in 2012!

As for this year, we’d like to express our thanks for the record-breaking funds our muddy athletes have raised for families living with Multiple Sclerosis nationwide. The Original Mud Run is thankful for all our dirty dawgs and dirty divas from Portland to Philly, Colorado to Columbus, Salt Lake to St. Louis- for all your efforts, for all the laughs, for all the great determination you’ve oozed all over those around you.

The Original Mud Run course serves up 6.2 miles and over 30 obstacles that will have you burning fat long after Thanksgiving, even if you do scrape some of it from the drip pan and pour it on your potatoes. So dig in! But don’t stuff yourself into a training coma!

Tip: Grab a family member and seek out a local turkey trot 5k to keep your training fresh.
Grandma’s Original Muddy Gravy (got its name because of its super dark color)

Like mud on our runners, it’s all about getting a nice brown base before you     start adding liquid.

  1. Pour off the extra juice from your bird into a bowl or container doing your best to separate the flavorful fat from the juices. (save the fat for step 4)
  2. Pour a quarter of the juices into a shallow drip pan and put the pan on a stove burner.
  3. Cook on medium-high heat. Using a wire whisk, periodically scrape up the brown bits.
  4. After a few minutes, go ahead and add a little of the fat from the juice you just poured off.
  5. Once it’s good and dark add another cup of the juices you collected.
  6. Scrape up all the good bits again.
  7. In a separate bowl, mix some flour with water to make a thin paste.
  8. Add your remaining juice to the pan, then the flour mixture. Stir until it comes to a boil.
  9. Once boiling, you may choose to add more flour if aiming for a thicker gravy, or more liquid  for a thinner delight.