or Connect
New Posts  All Forums:Forum Nav:

Holding meat in liquid

post #1 of 5
Thread Starter 

I am smoking a bunch of meat this Sat for a big cook out / birthday bash. I am cooking pork butts, beef shoulder clod, wild pork, turkey breast, wild turkey, and deer.  Some of it Ithought about holding in a liquid for serving. The deer and wild pork in particular. I thought about using a beef stock mixed with little bbq sauce and maybe a little brown sugar. It would be a very thin liquid poured over the top of the meat in the serving pan. not enough to completely cover just to keep some moisture in with it. I am cooking part on Friday and the rest on Sat. The Beef shoulder will cook about 20 hrs between both days. Anyone ever use any type of Auju or other liquids for meat to rest in? Is there something else that would be better for this?

post #2 of 5

A lot of us use various drippings, finishing sauces, etc. to add to the meat when it is done so there shouldn't be any issues for that - other than don't over soak the pork or it will get mushy.

 

One concern on your post - are you cooking the beef clod straight through, or cooking for a few hours one day putting in fridge and finishing the next day? From a safety stand point it is much better to just cook it straight through for all 20 hrs. You don't want to make people sick.

post #3 of 5
Thread Starter 

It will be a straight through cook. I plan to put it on about 18:00 on Fri night and it will be ready by 18:00 on Sat. I will cook my Turkeys on Fri night and put them in the fridge to be reheated on Sat evening. They will be completely cooked on Fri night. I am cooking the deer and pork on Sat. My smoker sint big enough to cook it all at one time.

post #4 of 5

Panning, reheating and holding meat for service in liquid is common. Pulled meats are the simplest. The Finishing Sauce or Jus is added, just enough to moisten, and you are good to go. Below are the recipes I use. Pulled Pork contains one of the Finishing Sauces. Beef & Venison can be stored Au Jus, sliced or pulled and with Turkey, I am a fan of Gravy...JJ

 

Foiling Juice / Sweet Pulled Pork Finishing Sauce

 

Foiling Juice

 

For each Rack of Ribs Combine:

 

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

 

Optional:

2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more of a KC Style Glaze.

 

Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

 

For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, Butter optional.

 

Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.

When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while  the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.

 

I was AMAZED...No additional sauce needed. ENJOY...JJ

 

Tangy Pulled Pork Finishing Sauce

 

This is more of an Eastern North Carolina style Finishing Sauce...

 

2 C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.

1/2 tsp Grnd Allspice

 

Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.

 

For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ

 

 

Smokey Au Jus

 

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want. 

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

 

NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..

 

Families Favorite Brine

 

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

 

1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional

 

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

 

Bubba Chix Rub

 

1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme

 

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

Reduce Cayenne to 1 teaspoon if less heat is desired. Add 1T Kosher Salt if the bird is not Brined.

 

Place a pan with some veggies under the Turkey to make some Gravy. Here's a recipe. 

 

 

Smokey Turkey Gravy

 

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Turkey, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Chicken Broth,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1/2tsp Dry Sage (2 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Turkey is resting, dump the pan juices, veggies and all into a 2-3Qt Sauce pot and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.Bring the Jus back to a simmer. Mix 2T Flour and 4T Chicken Broth for each Cup of defatted Jus. Whisk together to make a Slurry with no lumps, add a little additional Broth if needed. Whisk the Slurry into the simmering Jus, bring back to a simmer and cook 5-10 minutes to cook out the flour taste and fully thicken the Gravy. Adjust the seasoning with Salt and Pepper and serve.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Turkey with plenty of Gravy and Enjoy...JJ

 

 

 

 

 

post #5 of 5
Thread Starter 

Thank you very much. Thats great information. Thanks Chef Jimmy J

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion