Brisket and Gravy over Biscuits w/Pron

Pyle's BBQ · 10-31-2013, 02:48 PM

I need to come up with new lunch specials. We reuse some but we still like to have something new too. I try and make it from what we have in the restaurant so I don't have much waste.

Today I came up with the title of the thread.
When I reheat my brisket, I save the drippings. I usually put the drippings in a container in the fridge. This separates the fat and makes it easy to just pull off the top.

I used that fat to make a roux. I cooked this for a couple minutes, then added the glaze that was under the fat. I then added water until it was to a gravy consistency.

I had biscuits leftover for brunch on Sunday that I heated up along with 5oz of burnt ends. Added the burnt ends to the gravy and put it over the biscuit. I didn't have to add any seasoning. There was enough in the glaze from the brisket.

This had a nice smoked beef flavor and the biscuit toned down the gravy really well. I'll post a picture when I get home. I can't do it from my phone.
Sorry about the quality of the pictures. I forgot to take the cover off my phone.

I don't know of anyone has donor this way before, I know I haven't seen this on any menus. It will be a special soon .

peeps · 10-31-2013, 02:49 PM

That sure sounds delish!

MarleyMan · 10-31-2013, 02:50 PM

Sounds excellent.

sliding_billy · 10-31-2013, 03:00 PM

Sounds good.

cpw · 10-31-2013, 03:01 PM

sounds great to me!

Dauvis · 10-31-2013, 03:17 PM

Sounds like you have a winning idea there.

Diesel Dave · 10-31-2013, 05:32 PM

That does sound like a winner there

dport7 · 10-31-2013, 05:39 PM

Brisket and gravy with biscuits, oh ya, count me in!!

Untraceable · 10-31-2013, 06:21 PM

Who needs KC when there is Des Moines

cirk · 10-31-2013, 07:13 PM

I need a pic of that!!!!

landarc · 10-31-2013, 07:58 PM

It sounds great, would make an even greater large breakfast special with an egg on top. Then again, I like a fried on top of most things.

Pyle's BBQ · 10-31-2013, 08:01 PM

Quote:

Originally Posted by landarc

It sounds great, would make an even greater large breakfast special with an egg on top. Then again, I like a fried on top of most things.

This is more like a hot beef sandwich, but no potatoes.

loco_engr · 10-31-2013, 09:03 PM

I'd hit dat!

vr6Cop · 10-31-2013, 10:29 PM

Sounds like a breakfast made in heaven!

Fishawn · 10-31-2013, 10:34 PM

Gotta be good!

10-31-2013, 02:48 PM	#1
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	Brisket and Gravy over Biscuits w/Pron I need to come up with new lunch specials. We reuse some but we still like to have something new too. I try and make it from what we have in the restaurant so I don't have much waste. Today I came up with the title of the thread. When I reheat my brisket, I save the drippings. I usually put the drippings in a container in the fridge. This separates the fat and makes it easy to just pull off the top. I used that fat to make a roux. I cooked this for a couple minutes, then added the glaze that was under the fat. I then added water until it was to a gravy consistency. I had biscuits leftover for brunch on Sunday that I heated up along with 5oz of burnt ends. Added the burnt ends to the gravy and put it over the biscuit. I didn't have to add any seasoning. There was enough in the glaze from the brisket. This had a nice smoked beef flavor and the biscuit toned down the gravy really well. I'll post a picture when I get home. I can't do it from my phone. Sorry about the quality of the pictures. I forgot to take the cover off my phone. I don't know of anyone has donor this way before, I know I haven't seen this on any menus. It will be a special soon . __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ Last edited by Pyle's BBQ; 10-31-2013 at 07:59 PM..

10-31-2013, 02:49 PM	#2
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	That sure sounds delish! __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

10-31-2013, 02:50 PM	#3
MarleyMan is one Smokin' Farker Join Date: 01-10-09 Location: Ohio	Sounds excellent. __________________ PitMaster - Bark Brothers BBQ • Humphrey's Qubed Pint • Weber Kettles • KCBS 180 Club

10-31-2013, 03:01 PM	#5
cpw Babbling Farker Join Date: 02-28-11 Location: Savannah, Georgia Name/Nickname : Chad	sounds great to me! __________________ ________________ [COLOR=Orange]Outlaw 2860 Porch Model[/COLOR] Lang 84 Deluxe Yoder YS640 Savannah, GA [URL="http://www.facebook.com/yesdearbbq"]Yes, Dear BBQ on Facebook[/URL] Proudly sponsored by Royal Oak Charcoal and [URL="https://www.atlantabbqstore.com/"]The Atlanta BBQ store[/URL]

10-31-2013, 03:17 PM	#6
Dauvis is One Chatty Farker Join Date: 06-26-13 Location: MOORESVILLE IN	Sounds like you have a winning idea there. __________________ Master Forge Vertical Smoker, Pit Barrel Cooker, Weber OTS 22.5

10-31-2013, 03:00 PM	#4
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Sounds good.

10-31-2013, 05:32 PM	#7
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	That does sound like a winner there __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

10-31-2013, 05:39 PM	#8
dport7 is Blowin Smoke! Join Date: 10-08-13 Location: North East Georgia.	Brisket and gravy with biscuits, oh ya, count me in!! __________________ If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong!

10-31-2013, 06:21 PM	#9
Untraceable Babbling Farker Join Date: 05-19-11 Location: EAD	Who needs KC when there is Des Moines

10-31-2013, 07:13 PM	#10
cirk is Blowin Smoke! Join Date: 12-15-11 Location: Madison, MS	I need a pic of that!!!! __________________ Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie) Weber OTG

10-31-2013, 07:58 PM	#11
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	It sounds great, would make an even greater large breakfast special with an egg on top. Then again, I like a fried on top of most things. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

10-31-2013, 09:03 PM	#13
loco_engr is one Smokin' Farker Join Date: 08-24-11 Location: Lansing KS	I'd hit dat! __________________ LRG & Mini BGE , super fast Kansas State purple Thermopen!

10-31-2013, 10:29 PM	#14
vr6Cop is One Chatty Farker Join Date: 12-18-06 Location: Nashville, TN	Sounds like a breakfast made in heaven! __________________ Cheers, Adrian Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver Jere Baxter-Edgefield Lodge 254 F&AM

10-31-2013, 10:34 PM	#15
Fishawn is one Smokin' Farker Join Date: 08-09-10 Location: Olympia, WA	Gotta be good! __________________ 22 & 2-18 WSM's-3 Weber Kettles-Smokey Joe-Silver C -Weber Q-CookShack Smokette