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-   -   brisket for banquet (http://www.bbq-brethren.com/forum/showthread.php?t=168040)

Resesgrill 08-08-2013 03:24 PM

brisket for banquet
 
i have a banquet to do and they have requested smoked brisket in a sauce,we have the smoked part down packed but the sauce is another story,anybody have a good recipe for a merlot mushroom sauce or something to that effect??:blabla:

boogiesnap 08-08-2013 05:05 PM

merlot mushroom sauce with bbq brisket? dunno bout that combo. could be great though. i'd experiment first.

RangerJ 08-08-2013 05:16 PM

This merlot mushroom sauce is what they requested? Or your just trying to come up with something outside the box?

Its always sauce on the side around here but if I was having to come up with something, I'd look more towards a bourbon bbq sauce versus a merlot mushroom....

Pyle's BBQ 08-08-2013 09:10 PM

Catch the drippings from the brisket. Put it in the fridge to remove the fat. Warm and strain. Heat and reduce to a sauce consistency. Add flavors that will complement the rub you used on the brisket.

txschutte 08-09-2013 05:40 AM

Quote:

Originally Posted by Pyle's BBQ (Post 2582255)
Catch the drippings from the brisket. Put it in the fridge to remove the fat. Warm and strain. Heat and reduce to a sauce consistency. Add flavors that will complement the rub you used on the brisket.

^^^^^^This.

Resesgrill 08-09-2013 12:45 PM

Quote:

Originally Posted by Pyle's BBQ (Post 2582255)
Catch the drippings from the brisket. Put it in the fridge to remove the fat. Warm and strain. Heat and reduce to a sauce consistency. Add flavors that will complement the rub you used on the brisket.

great idea thanks!!!

Pyle's BBQ 08-09-2013 10:01 PM

Hey the spaghetti stuck.

BigBellyBBQ 08-11-2013 01:04 AM

I make this up all the time. I use it for special parties and such. Start with butter, seperated drippings, rub, Merlot..... then reduce to 1/2.. add honey or Guave and some more merlot till it foams up....
for your mushrooms use 1/2 portabello 1/2 reg mushrooms, butter, oinion, garlic, bacon and rub, put in smoker..
serve two ways, either seperate or once mushromms are 1/2 way cooked mix in with sauce..
I just got home from a big cattering gig and this WENT BIG TIME...brisket goes real good or tri tip or prime rib..it goes ver BIG..

BigBellyBBQ 08-11-2013 01:05 AM

ps...never put a sauce other than its own juice on a brisket..put it on the side

Resesgrill 08-12-2013 10:30 AM

Quote:

Originally Posted by bigbellybbq (Post 2584378)
i make this up all the time. I use it for special parties and such. Start with butter, seperated drippings, rub, merlot..... Then reduce to 1/2.. Add honey or guave and some more merlot till it foams up....
For your mushrooms use 1/2 portabello 1/2 reg mushrooms, butter, oinion, garlic, bacon and rub, put in smoker..
Serve two ways, either seperate or once mushromms are 1/2 way cooked mix in with sauce..
I just got home from a big cattering gig and this went big time...brisket goes real good or tri tip or prime rib..it goes ver big..

thanks this was a very big hit!!!!!!!!!!!!


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