Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
06-15-2013, 08:16 PM | #46 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
|
No problem..
I did know that, but I realise as this is my first effort, I might screw that up in my excitement. Ahhh one other question. I've now got about 3 cups of rendered fat drom the dripping pan. Seems too good to throw out. Any uses for this??? Cheers! Bill
__________________
A butterflies wings. About to bring down everything... |
|
06-15-2013, 08:26 PM | #47 | |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
|
Quote:
__________________
Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
|
|
Thanks from:---> |
06-15-2013, 08:52 PM | #48 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
|
I'm also smoking Baked Beans (Myron Mixons Peach Recipe)
They just went on the WSM... Yum
__________________
A butterflies wings. About to bring down everything... |
|
Thanks from:---> |
06-15-2013, 09:23 PM | #49 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
|
It's probably more like 2 1/2 cups of drippings and 1/2 cup of fat. Separate the fat from the drippings using any method (I use a turkey baster to pull the drippings from underneath the fat). You can use the drippings to brush the slices, add to a BBQ sauce or even to keep the leftovers moist when you store the leftovers. No sense in letting that flavor to go waste. Good job there mate!
__________________
"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
|
Thanks from:---> |
06-15-2013, 09:30 PM | #50 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
|
I've been watching this with great interest. Beautiful looking piece of meat, well prepped and the knowledge of thousands in your head. Can't wait to see the end result. Hope it is awesome. I have screwed up many briskets.... hope you don't!
__________________
XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
|
Thanks from:---> |
06-15-2013, 09:40 PM | #51 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
|
Mix the rendered fat with a good whiskey or rye and propose a toast to the brisket Gods. You will receive payback ten fold!
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
|
Thanks from:---> |
06-15-2013, 09:51 PM | #52 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
|
Pics from when I pulled it...
Just TRY and tell me this is not MOIST! And here I lay it down to sleep... With the lid on of course. It's been there 3 hours now. Cheers! Bill
__________________
A butterflies wings. About to bring down everything... |
|
Thanks from: ---> |
06-15-2013, 09:55 PM | #53 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
|
Looking good. I'm about to put mine in the smoker in about 2 hours.
__________________
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
|
Thanks from:---> |
06-15-2013, 09:55 PM | #54 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
|
Bam! LuzziAnn make Brisket gravy from the drippin's. She's in bed now but I know it will keep. Perhaps some other folks know a recipe.
__________________
Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
|
06-15-2013, 10:01 PM | #55 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
|
I separate the juice from the fat and pour the juice over the meat, discard the fat. If there are any leftovers, the juice sets like a beef gelatin and if you put it over the meat it melts into it when you re-heat it. Wonderful stuff.
__________________
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
|
06-15-2013, 10:01 PM | #56 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
|
Dry as the Danube
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
|
Thanks from:---> |
06-15-2013, 10:05 PM | #57 |
On the road to being a farker
Join Date: 06-24-10
Location: Parker, CO
|
Nicely done sir!
Careful.... you'll get addicted.
__________________
UDS / Jambo Backyard / Red Thermopen |
|
Thanks from:---> |
06-15-2013, 10:08 PM | #58 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
That looks dry Bill. There, I did it.
I take the drippings and fat, heat it up and use it like a dip. You can separate like Saiko says, and that works great too. Never throw it out.
__________________
[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] |
|
Thanks from:---> |
06-15-2013, 10:44 PM | #59 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
|
Wow, talk about dry!
Looks bloody good, so keen to see that results! I used a sauce syringe to pull the juices from under the fat and used it to make a onion gravy. Use the gravy to reheat..
__________________
Hold my dang beer... |
|
06-15-2013, 10:46 PM | #60 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
|
I'll be making a red wine, onion mushroom gravy with the crunchy bits on the bottom of the pan. I'll add some of the render and some home made beef stock (which is just about ready).
This is gonna be awesome... Cheers! Bill
__________________
A butterflies wings. About to bring down everything... |
|
Thread Tools | |
|
|