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Unread 10-21-2013, 06:06 PM   #19
CharredApron
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Join Date: 02-24-13
Location: Ventenac en Minervois, France
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Default Day 2 we now have Espagnole sauce.

Yesterday we ended with this.



After an overnights rest in the fridge, I pulled it out at noon and skimmed the solidified fat off the top and added 1/2 gallon of water and back on the kamado it went for another 4 hours slow roast at 300, degrees. Here are the results after a strain through a extra fine China Cap.





It's back in the fridge till tomorrow when I will skim the fat and prepare the TD entry dish!

Thanks for lookin,

Jed
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"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
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Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
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