badazz burgers

[gypsyseagod]

easy as 1,2,28... next time ya do a brisket- save/freeze the grease/au jus- baste upon a burger ,brat, or meatloaf.... it is mui bueno.

 

[gypsyseagod]

also great sprinkled on home fries w/ a shake of tony cacherie's or eriril's or just plain(old southern trick- add 1 tsp season salt,2 tbsp cayenne,1 tsp garlic(smoked & pwdrd),1/8tsp thyme, & 1/4 tsp white pepper.

 

[bostonbbq]

What do you mean by "save the grease?" Are you talking about what falls down into the water basin? That doesn't sound so tasty to me.

 

[flash]

Isn't that why lard is so good.

 

[deejaydebi]

I think he means from the tin foil wrap - it makes lots of juice and grease.

 

[smoked]

if done correctly, the juices in the water basin are used for a "au jus" and is full of flavor. if done incorrectly then it's just crap to throw at the neighbors irritating kid!!!!

 

[swkegelguy]

I normally have a water pan under my Brisket when smoking one. Or I will put my Beans under it to catch all the wonderful drippings.


DG

 

[deejaydebi]

Guess that would work really well if you smoke all one thing. We do have a nice clean and foiled pan to catch the drips.

I wonder what pork, beef, turkey and Fatty Au Jus tastes like?

I may have to put separate pans in my pan and try this.

Smoked you ever try it?