FRENCH DIP QUESTIONS (Tatonka Dust??)

[donr]

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?

Thanks

Don

 

[dirtsailor2003]

Don,

I haven't used Tatonka dust ,but I have used  all kinds of rubs on my meats that I use for french dips. For the most part they all have gone great with the Smokey Au Jus. I often season the Au Jus with whatever I rubbed on the meat.

http://www.smokingmeatforums.com/t/153954/oh-how-i-love-left-over-sandwees

 

[mneeley490]

I think that sounds like a great combination! I'm going to have to try that. Maybe on an Eye Round...

 

[tatonka3a2]

 
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?

Thanks

Don

Don,

The Tatonka Dust is great on French Dips - we love it!!  You won't lose the flavor in the au jus at all - it will enhance it.  Don't be afraid of the dark color, you can apply it a little heavy.

It will  not turn the au jus black or gray... maybe a little darker brown but not that we have really noticed. 

Chef Jimmy’s us jus is amazing!! 

Tanya

 

[driedstick]

Sounds good let us know how it turns out