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FRENCH DIP QUESTIONS (Tatonka Dust??)

post #1 of 5
Thread Starter 

I am planning on making a heap of beef for French Dips.  I would normally go straight to SPOG (w/ a little dry mustard), but I just received my first batch of Tatonka Dust & I really want to try it out.

 

Will the Tatonka Dust flavor be lost in the au Jus?

Will the dust turn the au Jus black or gray?

 

I was going to use bottom round roasts smoked over hickory or mesquite and whip up a batch of Chef Jimmy's au Jus.  

 

Any thoughts on the matter?

 

Thanks

 

Don

post #2 of 5

Don,

 

I haven't used Tatonka dust ,but I have used  all kinds of rubs on my meats that I use for french dips. For the most part they all have gone great with the Smokey Au Jus. I often season the Au Jus with whatever I rubbed on the meat.

 

http://www.smokingmeatforums.com/t/153954/oh-how-i-love-left-over-sandwees

post #3 of 5

I think that sounds like a great combination! I'm going to have to try that. Maybe on an Eye Round...

post #4 of 5
Quote:
Originally Posted by donr View Post
 

I am planning on making a heap of beef for French Dips.  I would normally go straight to SPOG (w/ a little dry mustard), but I just received my first batch of Tatonka Dust & I really want to try it out.

 

Will the Tatonka Dust flavor be lost in the au Jus?

Will the dust turn the au Jus black or gray?

 

I was going to use bottom round roasts smoked over hickory or mesquite and whip up a batch of Chef Jimmy's au Jus.  

 

Any thoughts on the matter?

 

Thanks

 

Don

 

Don,

 

The Tatonka Dust is great on French Dips - we love it!!  You won't lose the flavor in the au jus at all - it will enhance it.  Don't be afraid of the dark color, you can apply it a little heavy.

 

It will  not turn the au jus black or gray... maybe a little darker brown but not that we have really noticed. 

 

Chef Jimmy’s us jus is amazing!! 

 

Tanya

post #5 of 5

Sounds good let us know how it turns out

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