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Old 12-27-2012, 08:28 PM   #5
Quintessential Chatty Farker

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Join Date: 12-17-10
Location: Pleasanton, Ca

It is pretty amazing that what I do is so similar to the above. I take the foil pan that my roast cooked in and put on the cooktop. Add 32Oz + unsalted beef stock and heat till I can get all the dried drippings melted. Then I add whatever big wine I have open, Cab, Zin, Merlot all good. Add some minced garlic and cook for awhile. Then add salt and pepper to taste.
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby, 26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smokey Joe

Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
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