Note: You can make this wonderful gravy on the grill (using direct and indirect cooking) or stove.

Heat a large (cast-iron is best) skillet over lit charcoal (direct heat) or on the stove top over medium-high heat.

Add bacon and cook until crispy. Remove to paper towel-lined plate.

Add the crumbled sausage and cook until browned, stirring often. Remove to a large bowl. Crumble the bacon and add to the cooked sausage.

Add the butter to skillet and melt.

Add in the onion and cook until just soft.

Add the garlic and cook for 1 minute.

If cooking on the grill, move the skillet to indirect heat. On the stove, reduce heat to medium-low.

Add flour, a little at a time. Mix, and add more flour. Cook until blonde in color. If too thin, add a bit more flour.

Add the milk 1/2 cup at a time, mixing. Continue cooking until thickened.

Add the chicken bouillon cube and stir.

Add in the sage, thyme, and cayenne. Mix well.

Add salt and pepper to taste, along with the Worcestershire sauce, parsley, and green onion.

Add in the sausage and bacon mixture. Stir and add more milk if the gravy is too thick.

Serve over hot biscuits or chicken-fried steak.