Beef Dino Leftovers
(Breakfast, Sammies, and some “Au Jus”)
I thought I’d show how easy it is to have Awesome Fat-Free AuJus.
And a little showing of a Tasty Breakfast, and the first of a bunch of Fantastic Dino Rib Sammies I got from that last batch of Smoked Beef Dino Ribs.
As for the AuJus, it all starts with the foiling sauce I used after 3 hours of open rack smoking.
I put 4 to 6 ounces of Apple juice, 2 ounces of Worcestershire (or your favorite BBQ sauce), and 2 ounces of Teriyaki Marinade in the pan with the Ribs, and cover it with foil.
Then after about another 3 hours in the foil, that mixture combines with some Beef Fat & Meat juices.
So after it’s all done, I pour it from the pan into a round container, and put it in the Fridge over night. Then you can see below in the pictures & captions what happens next.
I also show a Very Tasty Sammy below, and remember this all came from my original “Beef Dino Ribs” post, at: http://www.smokingmeatforums.com/t/253004/beef-dino-ribs-heavy-on-meat
Check out the Pics & Captions below,
Bear
Here’s the Leftover Beef Dino Meat I saved for Breakfast & many Days worth of Sammies:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0600.jpg.html
First Morning, I had a couple Eggs to go with my leftover Taters, and a little leftover Beef Rib Meat:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0601.jpg.html
Here’s what the bowl of Foiling Juices I had left after smoking my Beef Ribs look like after sitting in the Fridge over night:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0602.jpg.html
As you can see, all the Fat came to the top & solidified.
Then I could just cut around the outside & pop it up with a knife.
That fat was about 3/4" thick and got hard enough to come out in one piece:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0603.jpg.html
Once I pop the hard layer of Fat off the top, the gelatinous stuff in the bottom is the most awesome Au Jus I can get:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0604.jpg.html
Here you see some of the meat I trimmed off of a couple leftover Ribs.
Great for Breakfast & Sammies I’ll show below:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0605.jpg.html
So I cut those Beef Rib Trimmings into slightly smaller pieces.
Then I add a couple TBS of that Au Jus, and flip it around in a Frying Pan:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0606.jpg.html
Then after that Meat & Au Jus get Good & Hot, I put it on a Steak Roll.
Gotta eat this open face with a fork, because you could never close this one up——AWESOME!!
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0607.jpg.html
As I’m typing this, I’ve had 4 Sammies like this already, and I’m not even halfway done with these leftovers.
(Breakfast, Sammies, and some “Au Jus”)
I thought I’d show how easy it is to have Awesome Fat-Free AuJus.
And a little showing of a Tasty Breakfast, and the first of a bunch of Fantastic Dino Rib Sammies I got from that last batch of Smoked Beef Dino Ribs.
As for the AuJus, it all starts with the foiling sauce I used after 3 hours of open rack smoking.
I put 4 to 6 ounces of Apple juice, 2 ounces of Worcestershire (or your favorite BBQ sauce), and 2 ounces of Teriyaki Marinade in the pan with the Ribs, and cover it with foil.
Then after about another 3 hours in the foil, that mixture combines with some Beef Fat & Meat juices.
So after it’s all done, I pour it from the pan into a round container, and put it in the Fridge over night. Then you can see below in the pictures & captions what happens next.
I also show a Very Tasty Sammy below, and remember this all came from my original “Beef Dino Ribs” post, at: http://www.smokingmeatforums.com/t/253004/beef-dino-ribs-heavy-on-meat
Check out the Pics & Captions below,
Bear
Here’s the Leftover Beef Dino Meat I saved for Breakfast & many Days worth of Sammies:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0600.jpg.html
First Morning, I had a couple Eggs to go with my leftover Taters, and a little leftover Beef Rib Meat:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0601.jpg.html
Here’s what the bowl of Foiling Juices I had left after smoking my Beef Ribs look like after sitting in the Fridge over night:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0602.jpg.html
As you can see, all the Fat came to the top & solidified.
Then I could just cut around the outside & pop it up with a knife.
That fat was about 3/4" thick and got hard enough to come out in one piece:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0603.jpg.html
Once I pop the hard layer of Fat off the top, the gelatinous stuff in the bottom is the most awesome Au Jus I can get:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0604.jpg.html
Here you see some of the meat I trimmed off of a couple leftover Ribs.
Great for Breakfast & Sammies I’ll show below:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0605.jpg.html
So I cut those Beef Rib Trimmings into slightly smaller pieces.
Then I add a couple TBS of that Au Jus, and flip it around in a Frying Pan:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0606.jpg.html
Then after that Meat & Au Jus get Good & Hot, I put it on a Steak Roll.
Gotta eat this open face with a fork, because you could never close this one up——AWESOME!!
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0607.jpg.html
As I’m typing this, I’ve had 4 Sammies like this already, and I’m not even halfway done with these leftovers.
Last edited:
