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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-08-2010, 07:45 PM   #1
samfsu
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Default Brisket drippings

I did a nice brisket this past weekend and I haveanbout a pint of drippings err gravy:). What are your thoughts on what I can do with them?
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Unread 12-08-2010, 07:56 PM   #2
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I usually save all the drippings (all year long) from all the beef I cook, and make a
rich sauce out of it for Prime Rib for Christmas or New Years dinner.
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Unread 12-08-2010, 07:58 PM   #3
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I did one too, and drippings, when I poured it out, it tasted greasy...I guess I didn't remove enough grease?? Tossed it out...
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Unread 12-08-2010, 08:33 PM   #4
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I separate out the grease and discard. I freeze what's left in ice cube trays. Then I take them out and put them in a ziploc bag back in the freezer. One cube in a small pot of brown sauce adds a nice rich smoky flavor.
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Unread 12-08-2010, 08:56 PM   #5
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Separate the fat (either skim it off the top or use a turkey baster to pull the juice from the bottom) and add it to your favorite bbq sauce. I use about 1/4 cup of drippings to 2 cups of sauce, but your taste may vary.
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Unread 12-08-2010, 09:38 PM   #6
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I like to let the drippings sit in the pan and then spill it all over my pants and shoes.

But, when that doesn't happen, I defat, strain and use for other stuff like adding to sauces and gravies, adding to marinades and dipping sandwiches into.
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Unread 12-09-2010, 12:12 AM   #7
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Put the drippings in a cast iron skillet and dillute with old cold coffee. Stir and thicken with flour or cornstarch. You will get a deep brown chocolate lookin gravy that is a derivative of "Red Eye Gravy"

My Gawd it is good enough to dump the gravy in a glass and add Vodka

I personally prefer to use cajun Style Chicory laced coffee---oh man
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Unread 12-09-2010, 09:21 AM   #8
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Nice! I think i like them all muhahahah. I really like the primerib sauce idea. ima gonna smoke one next week!
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Unread 12-09-2010, 09:30 AM   #9
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Place the drippings in the fridge. When cold just remove the fat layer. freeze the remaining dripping and use to enhance whatever.
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Unread 12-09-2010, 11:42 AM   #10
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Quote:
Originally Posted by Warthog View Post
Place the drippings in the fridge. When cold just remove the fat layer. freeze the remaining dripping and use to enhance whatever.
Ditto! But that coffee gravy, I gota try That
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Unread 12-09-2010, 11:47 AM   #11
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Brisket drippins are commonly used by Brethren and Sistren as cologne or perfume!
Seriously!
Most times, I toss some in with the brisket for storing. And other times, I toss it into a pot of beans. Good stuff!
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Unread 12-09-2010, 11:53 AM   #12
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Those that follow me and read the secret code know exactly the story behind me, one of the winningmost teams in Texas and how a drunken comment I made at the Taylor in the early 1990's regarding the then new art we heard of called "injecting" (I was making fun of the need for it) and how it ended up accidentally being walked up to the judges box and getting a place. At the time injections had not been really discusse and you might get a DQ for doign it in Texas. You know what I mean... those times when something is new but not addressed in the rules and its a hipshot whether you get DQed or not.

Anyway.. I was making a drunken reference to hearing about KCBS territory using it back then (injections) and someone said "what would you inject it with?"

I shouted out "the inside is supposed to taste like smokey beefy meat so inject with old smokey drippings." Barbara said "like a sour dough starter." We all laughed and joked that in 15 years we will all be using some of the original drippings to inject our briskets... "brisket starters" was born.

This team and I made one up at night and chose the fastest/hottest smoker to quickly smoke it. It was accidently sent to the judges!!!!!! About 3 years later the guy finally fessed up to it... he got a ribbon for a brisket that may or may not have been legal!!!!

Anyway.... use your defatted smokey drippings to inject your next brisket... heck let the damn brisket SIT in the juices!!!!

Its awesome!!!!

Now the cat is out of the bag!
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Unread 12-09-2010, 12:06 PM   #13
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Hmmm, I have never heard, nor seen, Brother Funk post something so clearly, especially his secret brisket injection, right out there in the open. Sure I knowed it, but, never thought I would see the day he just told folks about it plain and simple.
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Unread 12-09-2010, 12:30 PM   #14
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Beef tea
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Unread 12-09-2010, 05:49 PM   #15
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When doing a brisket, a butt or a chuck, many times I fill a drip pan with sweet onions, sliced jalapenos, mushrooms, etc. and add some apple juice. I leave it there for the eintire smoke. Once done, I cool it in the fridge in an old plastic container and then take the fat puck off. The veggies are so go on their own but can be added to a lot of things.



Some other good ideas here I had not thought of. I like the ice crub tray and freezer
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