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Foil Juice

post #1 of 7
Thread Starter 

I was just wondering what variation's of braising liquids you guys use for your beef ribs.

 

Thanks Daza. 

post #2 of 7
I like to use a nice Porter or stout. Beef broth is good too. Everyone and awhile I'll use a good spicy Bloody Mary mix.
post #3 of 7
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

I like to use a nice Porter or stout. Beef broth is good too. Everyone and awhile I'll use a good spicy Bloody Mary mix.


Oh nice work, half the porter for the beef half for the chef ;)

post #4 of 7

Foil Juice? Wow! I squeeze banana's for banana juice, never ever thought of squeeezing foil. Do you do it by the sheet or do you do the whole roll at a time?

 

Yeppers, made my teeth hurt just thinking about foil juice........LOL

post #5 of 7
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

Foil Juice? Wow! I squeeze banana's for banana juice, never ever thought of squeeezing foil. Do you do it by the sheet or do you do the whole roll at a time?

 

Yeppers, made my teeth hurt just thinking about foil juice........LOL


Hhahahaha very funny!!

post #6 of 7

In the fridge I keep a jar of "Better Than Bouillon" in Beef, Turkey and Chicken flavors. I use the stuff hundreds of different ways including brazing liquid for foiling. It's really handy. b

post #7 of 7
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post
 

In the fridge I keep a jar of "Better Than Bouillon" in Beef, Turkey and Chicken flavors. I use the stuff hundreds of different ways including brazing liquid for foiling. It's really handy. b


Cheers BD :)

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