MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 06-15-2013, 08:16 PM   #46
SmokinAussie
somebody shut me the fark up.

 
SmokinAussie's Avatar
 
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
Default

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
SmokinAussie is online now   Reply With Quote




Old 06-15-2013, 08:26 PM   #47
Titch
somebody shut me the fark up.

 
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
Default

Quote:
Originally Posted by SmokinAussie View Post
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
I poured mine back over the meat before wrapping, about a cup full.
__________________
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.
Titch is offline   Reply With Quote


Thanks from:--->
Old 06-15-2013, 08:52 PM   #48
SmokinAussie
somebody shut me the fark up.

 
SmokinAussie's Avatar
 
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
Default

I'm also smoking Baked Beans (Myron Mixons Peach Recipe)

They just went on the WSM...

Yum
SmokinAussie is online now   Reply With Quote


Thanks from:--->
Old 06-15-2013, 09:23 PM   #49
Saiko
is Blowin Smoke!
 
Saiko's Avatar
 
Join Date: 12-24-03
Location: Kennesaw, GA
Default

Quote:
Originally Posted by SmokinAussie View Post
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???
Bill
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."
Saiko is offline   Reply With Quote


Thanks from:--->
Old 06-15-2013, 09:30 PM   #50
martyleach
Quintessential Chatty Farker

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

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]
martyleach is offline   Reply With Quote


Thanks from:--->
Old 06-15-2013, 09:40 PM   #51
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Port Charlotte, Florida
Default

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
CharredApron is offline   Reply With Quote


Thanks from:--->
Old 06-15-2013, 09:51 PM   #52
SmokinAussie
somebody shut me the fark up.

 
SmokinAussie's Avatar
 
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
Default

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
SmokinAussie is online now   Reply With Quote


Thanks from: --->
Old 06-15-2013, 09:55 PM   #53
nucornhusker
Babbling Farker
 
Join Date: 08-29-11
Location: Lincoln, NE
Default

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
nucornhusker is offline   Reply With Quote


Thanks from:--->
Old 06-15-2013, 09:55 PM   #54
Happy Hapgood
somebody shut me the fark up.

 
Happy Hapgood's Avatar
 
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
Default

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


Happy Hapgood is offline   Reply With Quote


Old 06-15-2013, 10:01 PM   #55
nucornhusker
Babbling Farker
 
Join Date: 08-29-11
Location: Lincoln, NE
Default

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
nucornhusker is offline   Reply With Quote


Old 06-15-2013, 10:01 PM   #56
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Port Charlotte, Florida
Default

Dry as the Danube
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award
CharredApron is offline   Reply With Quote


Thanks from:--->
Old 06-15-2013, 10:05 PM   #57
TalonBrew
On the road to being a farker
 
Join Date: 06-24-10
Location: Parker, CO
Default

Nicely done sir!


Careful.... you'll get addicted.
__________________
UDS / Jambo Backyard / Red Thermopen
TalonBrew is offline   Reply With Quote


Thanks from:--->
Old 06-15-2013, 10:08 PM   #58
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

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]
landarc is offline   Reply With Quote


Thanks from:--->
Old 06-15-2013, 10:44 PM   #59
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: The Never Never.
Default

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...
buccaneer is offline   Reply With Quote


Old 06-15-2013, 10:46 PM   #60
SmokinAussie
somebody shut me the fark up.

 
SmokinAussie's Avatar
 
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
Default

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
SmokinAussie is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 07:13 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts