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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-20-2013, 04:28 PM | #1 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Smokey Bones, Veal Shanks Slow Roasted. (Pr0n)
I set out to make an Espagnole sauce. This delicious sauce is one of Auguste Escoffier's five mother sauces that are the basis of sauce-making in classic French cooking. My final result will be Demi Glace. This is a long and tedious process not practiced much today, due to the time involved in making it.
I started with 5lbs of veal shanks cut into pieces by my butcher. I combined them in a stainless steel bowl with a generous coating of olive oil, coarse sea salt, and milled black pepper. Set them up on my Kamado for indirect heat at 350 degrees on an aluminum serving tray to collect the marrow as it oozes from the bones. I readied my cast iron dutch oven with 2 cups of Cabernet Sauvignon, 2 cups of Barilla all natural Tomato Sauce, left over from my dinner last night, a handful of carrots and one yellow onion chopped rough. I removed the aluminum tray from under the roasting bones and added the marrow to the dutch oven along with some fresh Rosemary and Basil from my garden. And let the bones continue to roast until they reached the desired color I was looking for. Back onto the kamado indirect and this is how it's looking after 4 hours roasting with 1.5 Gallons of water added. Stay tuned, I think you all know where this is going!
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10-20-2013, 05:44 PM | #2 |
Full Fledged Farker
Join Date: 08-22-11
Location: Spokane Washington
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Couldn't get me to change the channel...
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10-20-2013, 05:48 PM | #3 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Thank You, there will be more after a word from our sponsor.
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10-20-2013, 05:49 PM | #4 |
Babbling Farker
Join Date: 06-13-13
Location: pa
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I am tuned in.
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10-20-2013, 06:45 PM | #5 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Lovely work Jed.
Both I and (recently) AussieSmoker make Demi Glace, I freeze mine in coffee styrofoam cups for use as needed. It is a long process, but sadly the resulting product goes in about half the time yu anticipate.
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10-20-2013, 06:48 PM | #6 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Wow Jed as usual great looking cook.
I'll be watching
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10-20-2013, 07:32 PM | #7 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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For sure Buccs, but as you know, we have a Gravy Throwdown going on. I would like to see you enter and bring some of your culinary expertise to light. I know you got it......so BRING it! Never can have enough Demi Glace.
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10-20-2013, 09:17 PM | #8 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Just saw that but lack the essential veal and can't drive there to get it
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Hold my dang beer... |
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10-20-2013, 09:29 PM | #9 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Wow, you are a fussy cook, I mean, chef.
Have not made demi-glace in decades
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10-20-2013, 09:32 PM | #10 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Lookin good!!
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10-20-2013, 09:57 PM | #11 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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No Bob, your first instinct was correct. COOK not Chef, as I wash my own pots and pans
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10-20-2013, 10:03 PM | #12 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Oh this is amazing. Very well done. I'll be following.....
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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10-20-2013, 10:04 PM | #13 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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TUned INNNNN!!
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10-20-2013, 10:08 PM | #14 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Looks great, my mouth is watering....
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10-20-2013, 10:43 PM | #15 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Sorry, no pics the lot is chilling in the cool cast awaiting some fat skimming in the morning. Nothing to show for now, move on, nothing to see here! Thanks for checking in though.
Jed
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