Marinated & Smothered Grillades In Rusty Gravy

Step 1: Combine cayenne, salt and garlic powder.

Step 2: Place meat in a large bowl and sprinkle evenly with the cayenne mixture. Press the mixture into the meat with your hands.

Step 3: Cover and refrigerate overnight, or up to 2 days.

Step 4: Heat oil in a heavy pan or Dutch oven with a broad bottom, over high heat.

Step 5: Carefully slip the meat into the hot oil, with as much of the meat in contact with the bottom of the pan as possible.

Step 6: Cook without turning or stirring until underside of meat is crusty brown, about 10 minutes.

Step 7: Turn meat over, in a single layer if possible, and cook until all pieces are brown and crusty, about 10 minutes more.

Step 8: If any pieces curl up, cut them in half.

Step 9: Remove from heat and pour off all but 2 tablespoons of fat, leaving as much sediment as possible.

Step 10: Add 1/4 cup of water.

Step 11: Holding meat firmly with a fork or tongs, rub it against the pan bottom to dissolve some but not all of the sediment.

Step 12: Return pan to high heat and cook about 3 minutes, rubbing meat on bottom of pan occasionally.

Step 13: Add onions and cook until most of the liquid has evaporated, about 5 minutes, stirring and scraping bottom of pan.

Step 14: If sediment is building up only in certain spots, rotate the pan.

Step 15: Stir in the garlic and 1/4 cup more water.

Step 16: Reduce heat to medium and cook about 2 minutes, arranging meat in a single layer and scraping pan as needed.

Step 17: Add 1/4 cup more water and cook and stir about 1 minute.

Step 18: Add 1/4 cup more water and cook and stir about 2 minutes.

Step 19: Add another 1/4 cup water, and stir to coat all the meat, scraping pan bottom well.

Step 20: Arrange meat in a single layer again.

Step 21: Cover, reduce heat to low, and cook about 10 minutes without stirring.

Step 22: Add 1 1/2 cups more water, stirring and scraping pan bottom well.

Step 23: Cover and cook for 20 minutes without stirring.

Step 24: Stir well and turn meat.

Step 25: Cover and continue cooking until meat is very tender, about 45 minutes, stirring and turning meat once or twice.

Step 26: If necessary, add enough water to gravy to make 1 1/2 cups.

Step 27: Remove from heat and skim off fat.

Step 28: Serve immediately over hot cooked rice.