Looking for a good "beef" sauce - Page 2

LYU370 · 08-20-2018, 10:05 PM

Quote:

Originally Posted by EyeBurnEverything

That link lost my interest at the cream. Especially for brisket.

Maybe a filet mignon or a braised short rib, but definitely not a brisket.

Yep, not for brisket. But sounds good on a steak.

SmoothBoarBBQ · 08-21-2018, 04:30 AM

I make a beef stock using brisket trimmings. I brown up the meat in a stock pot and then add a few chopped onions, carrots, stalks of celery, and some bay leaves. I let that all cook (medium heat) for about 20 minutes, and then add in a couple of quarts of water. I'll let that simmer for a few hours and then strain it into a jug.

I'll take that beef stock and add the au jus from the brisket, about 50/50 by volume, and reduce it over medium heat until it gets a bit thicker. You can reduce it as much as you desire but be careful not to allow it to become too syrupy and burn. This makes an AMAZING brisket "dip" that can act like a sauce.

I hope this helps and it is certainly worth the effort. I'm running a small food truck (trailer) and doing a lunch service and people are ranting and raving about my brisket. This is the method I'm using for it and everyday when I taste it before I serve I almost crumble at the knees because of how good it is.

Danny B · 08-21-2018, 05:35 AM

This http://store.hunterspubandsteakhouse.com/sauces is the best steak sauce I've ever had.

Swine Spectator · 08-21-2018, 05:45 AM

Try this one:

Kentucky Black Sauce
https://amazingribs.com/tested-recip...amb-and-mutton

SmokinAussie · 08-21-2018, 08:58 AM

Yes, this is the answer:

Quote:

Originally Posted by SmoothBoarBBQ

I make a beef stock using brisket trimmings. I brown up the meat in a stock pot and then add a few chopped onions, carrots, stalks of celery, and some bay leaves. I let that all cook (medium heat) for about 20 minutes, and then add in a couple of quarts of water. I'll let that simmer for a few hours and then strain it into a jug.

I'll take that beef stock and add the au jus from the brisket, about 50/50 by volume, and reduce it over medium heat until it gets a bit thicker. You can reduce it as much as you desire but be careful not to allow it to become too syrupy and burn. This makes an AMAZING brisket "dip" that can act like a sauce.

I hope this helps and it is certainly worth the effort. I'm running a small food truck (trailer) and doing a lunch service and people are ranting and raving about my brisket. This is the method I'm using for it and everyday when I taste it before I serve I almost crumble at the knees because of how good it is.

After all, you are doing a brisket. You have the time. Use some red wine to deglaze and replace some of the water. How about some balsamic vinegar too for that extra hit!

Jarrizle · 08-21-2018, 09:40 AM

We always make at least a batch of this when making a brisket. The sauce is insanely good. If you let it cook/simmer for a while it thickens up. We will usually start it at least an hour before we eat and let it simmer the whole time before. The longer it goes the more it thickens and the onions/peppers break down. We always substitute the beef drippings from the smoker in for the butter.

https://amazingribs.com/tested-recip...barbecue-juice

Dmakkk · 08-21-2018, 10:03 AM

I use this when cooking brisket flat. I mix with the brisket aus ju and hold in a pan. When read to slice i soak the slices in the juices and it comes out great.

https://www.betterthanbouillon.com/

Mike Twangzer · 08-21-2018, 11:09 AM

Dr. Hogly Woggly's Tyler Texas BBQ ... what a memory !!! I used to work close by and would go there quite often. I had completely forgotten about it. I assume it's still around. Going to have to take a road trip and chow down.. THANKS !!!

kwas68 · 08-21-2018, 11:58 AM

I usually mix the drippings with a little of my favorite bbq sauce and dredge the slices.

For an off the shelf sauce, I like Rudy's sauce with brisket. It is tomato-based, peppery and not sweet.

OklaDustDevil · 08-21-2018, 12:14 PM

Problem is, sauce makes it so much more sloppy to eat my brisket with my fingers . . . .

Steve S · 08-21-2018, 12:19 PM

I prefer just an au jus with beef, but I have had guests enjoy a roasted jalapeno bbq sauce that I serve with pork and beef.

jbelson · 08-21-2018, 04:41 PM

Quote:

Originally Posted by Gary Tomato

Checkout the You Tube video of Aaron Franklin’s sauce; https://youtu.be/sMIlyzRFUjU I really like it and have made it a couple of times.

I tried that sauce, thought it was too thick. For whatever reason, mine came out like pasta sauce. Maybe it was the butter? Too much ketchup?

Cook · 08-23-2018, 02:07 PM

Deanr · 08-23-2018, 03:33 PM

Can't go wrong with Walter Jetton's sauce

http://www.hungrymonster.com/recipe/...auce&rid=52641

Czarbecue · 08-23-2018, 07:58 PM

How about some Cowboy Butter?

http://www.bbq-brethren.com/forum/sh...d.php?t=257650

08-21-2018, 04:30 AM	#17
SmoothBoarBBQ is One Chatty Farker Join Date: 02-25-17 Location: Killeen, TX Name/Nickname : Donnie	I make a beef stock using brisket trimmings. I brown up the meat in a stock pot and then add a few chopped onions, carrots, stalks of celery, and some bay leaves. I let that all cook (medium heat) for about 20 minutes, and then add in a couple of quarts of water. I'll let that simmer for a few hours and then strain it into a jug. I'll take that beef stock and add the au jus from the brisket, about 50/50 by volume, and reduce it over medium heat until it gets a bit thicker. You can reduce it as much as you desire but be careful not to allow it to become too syrupy and burn. This makes an AMAZING brisket "dip" that can act like a sauce. I hope this helps and it is certainly worth the effort. I'm running a small food truck (trailer) and doing a lunch service and people are ranting and raving about my brisket. This is the method I'm using for it and everyday when I taste it before I serve I almost crumble at the knees because of how good it is. __________________ Weber Kettle, Johnson Smokers Med 6', Cotton Gin "Harvester" UDS

08-21-2018, 05:35 AM	#18
Danny B Full Fledged Farker Join Date: 02-07-13 Location: Albany Georgia	This http://store.hunterspubandsteakhouse.com/sauces is the best steak sauce I've ever had. __________________ 22 WSM; 26.75 OTG; Blue Performer; Genesis S-330

08-21-2018, 05:45 AM	#19
Swine Spectator is One Chatty Farker Join Date: 06-04-12 Location: NOVA via NOLA Name/Nickname : David	Try this one: Kentucky Black Sauce https://amazingribs.com/tested-recip...amb-and-mutton __________________ Shirley 24" x 60", 26" OTG, 22" WSM, (Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller!

08-21-2018, 10:03 AM	#22
Dmakkk Take a breath! Join Date: 11-18-14 Location: LBNY	I use this when cooking brisket flat. I mix with the brisket aus ju and hold in a pan. When read to slice i soak the slices in the juices and it comes out great. https://www.betterthanbouillon.com/ __________________ Weber Genesis E-310 Copper GMG Davy Crockett + Pizza Oven Attachment

08-21-2018, 11:58 AM	#24
kwas68 is one Smokin' Farker Join Date: 06-09-10 Location: Oak Forest, IL	I usually mix the drippings with a little of my favorite bbq sauce and dredge the slices. For an off the shelf sauce, I like Rudy's sauce with brisket. It is tomato-based, peppery and not sweet. __________________ Co-Pitmaster of Hatfield and McCoy Barbecue Pitmaster of South Side Pit Men UDS's, Multiple Weber Grills

08-21-2018, 09:40 AM	#21
Jarrizle Got Wood. Join Date: 02-14-18 Location: Dallas, TX Name/Nickname : Ryan	We always make at least a batch of this when making a brisket. The sauce is insanely good. If you let it cook/simmer for a while it thickens up. We will usually start it at least an hour before we eat and let it simmer the whole time before. The longer it goes the more it thickens and the onions/peppers break down. We always substitute the beef drippings from the smoker in for the butter. https://amazingribs.com/tested-recip...barbecue-juice

08-21-2018, 11:09 AM	#23
Mike Twangzer is Blowin Smoke! Join Date: 06-20-14 Location: Driftwood, Texas	Dr. Hogly Woggly's Tyler Texas BBQ ... what a memory !!! I used to work close by and would go there quite often. I had completely forgotten about it. I assume it's still around. Going to have to take a road trip and chow down.. THANKS !!!

08-21-2018, 12:14 PM	#25
OklaDustDevil is one Smokin' Farker Join Date: 10-13-17 Location: SoCal, by way of Oklahoma & Texas Name/Nickname : Ray	Problem is, sauce makes it so much more sloppy to eat my brisket with my fingers . . . . __________________ [FONT="Arial"][SIZE="2"][B]Red Weber Ltd Ed 22" Weber 18" Mak 1-Star Pellet Smoker Chuckwagon Cookers Horizontal Offset Stickburner Southern Cookers Vertical Stickburner[/B][/SIZE][/FONT]

08-21-2018, 12:19 PM	#26
Steve S is one Smokin' Farker Join Date: 07-20-16 Location: Post falls, Idaho	I prefer just an au jus with beef, but I have had guests enjoy a roasted jalapeno bbq sauce that I serve with pork and beef. __________________ 2- 22 WSM's, 26" Weber Kettle, Weber Genesis natural gas, and Weber Performer.

08-23-2018, 02:07 PM	#28
Cook Babbling Farker Join Date: 12-23-10 Location: Mount Pleasant, SC & Harkers Island, NC Name/Nickname : Jay	__________________ "Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook

08-23-2018, 03:33 PM	#29
Deanr Knows what a fatty is. Join Date: 05-11-09 Location: Daytona Beach, Florida	Can't go wrong with Walter Jetton's sauce http://www.hungrymonster.com/recipe/...auce&rid=52641

08-23-2018, 07:58 PM	#30
Czarbecue Babbling Farker Join Date: 06-24-17 Location: Monroe, GA Name/Nickname : Viet King Cong	How about some Cowboy Butter? http://www.bbq-brethren.com/forum/sh...d.php?t=257650 __________________ Boathouse Smokers Big Black Cabinet