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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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12-01-2021, 07:55 AM | #1 |
is One Chatty Farker
Join Date: 07-09-19
Location: Miami, Florida
Name/Nickname : George
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Do you sauce leftovers?
I portion out the available liquid from brisket and butt when vac packing for freezer. Sometimes there is not as much sauce as I would like so I'm considering what, if any, type of sauce to use to augment after thawing the leftover for a meal. Suggestions appreciated.
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12-01-2021, 09:51 AM | #2 |
is one Smokin' Farker
Join Date: 09-06-19
Location: DFW
Name/Nickname : ROBERT
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Do you mean sauce or liquid drippings from the brisket? If the later you can use talllow to supplement. When I reheat brisket I usually throw a bit of tallow in to get everything juicy again.
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Camp Chef griddle, Anova, BGE, LSG |
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12-01-2021, 11:59 AM | #3 |
is One Chatty Farker
Join Date: 07-09-19
Location: Miami, Florida
Name/Nickname : George
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12-01-2021, 02:34 PM | #4 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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I slice the whole brisket and pan and Sauce from the start...... if ppl in my House don't like Sauce - Fark 'Em - they know where McDonalds is........
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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Thanks from:---> |
12-01-2021, 02:53 PM | #5 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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If I see I might not have enough drippings / meat juice, I dilute them slightly with some canned broth. I also save the extra abundance of drippings and vac seal them for use in beans, chili, and times like this. just pull a vac-sealed bag of extra drippings from the freezer and the bag will thaw in minutes.
I prefer to let the guests add sauce to their food, everybody has different preferences. |
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