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?