|
|
10-03-2011, 04:48 PM | #2 |
Bald Man
|
Re: looking brisket sauce
We have a local restaurant 'Gates and Sons' and I really like their sauce.
However with smoked brisket, I like it without any sauce.
__________________
http://jeffcarrollphotos.com Not a photographer, just a dude with a camera. Proud member of the GMCGTPWHAFA |
10-31-2011, 08:02 PM | #3 |
Hey hurry up!
|
Re: looking brisket sauce
I liked Gates better than Arthur Bryants when I visited KC. Good stuff
__________________
|
10-03-2011, 04:58 PM | #4 |
I'm nuts for the place
|
Re: looking brisket sauce
This thread makes me mad that I haven't been able to use my new smoker in over a month.
__________________
The problem is not the problem. The problem is your ATTITUDE about the problem. |
10-03-2011, 05:45 PM | #5 |
Just plain insane!
|
Re: looking brisket sauce
Let me preface this by saying I don't think brisket needs much sauce. I want the beef flavor to come through. That being said... in competitions we use Cattleman's Original cut about 50/50 with beef broth. Works for us!!
|
10-03-2011, 05:57 PM | #6 |
Central Fla rollin
|
Re: looking brisket sauce
End thread. Brent has spoken
__________________
Cigar Asylum: Where all are equal, unless you are from CA, then you are more equal. |
10-03-2011, 05:57 PM | #7 |
Still Watching My Back
|
Re: looking brisket sauce
i know what your saying. i prefer to let the rub and smoke do the flavoring.
but some people ask for sauce. i was just trying to get an idea of what other people use. i been thinking of just using my rub with beef broth and tomato sauce but haven't tryed it yet wil let you know how it goes. stinkie |
10-03-2011, 08:26 PM | #8 |
Dad Jokester Supreme
|
Re: looking brisket sauce
Winners!
__________________
...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide |
10-03-2011, 08:28 PM | #9 |
Dad Jokester Supreme
|
Re: looking brisket sauce
Are you felling ok Brent? Letting out secrets...now I'm worried. I new a guide once that started telling people his honey holes...
__________________
...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide |
10-03-2011, 06:45 PM | #12 |
Not a puffer
|
Re: looking brisket sauce
Just like cigars, there are different flavors for everyone.
Commercially, I think Sweet Baby Rays seems to have the biggest following that I hear of. Personally, I've tried sauces from Cowtown and Three Little Pigs make a few sauces I like that you don't just seen on every grocery shelf in town. |
10-03-2011, 07:24 PM | #13 |
Bunion
|
Re: looking brisket sauce
go to http://www.penzeys.com and experiment. Seriously.
If you really want a sauce, I recommend this one that I use for pulled pork. I wouldn't cook with it, just use it as a sauce after cooking. 1 medium onion, coarsely chopped 1/2 cup cider vinegar 1/2 cup ketchup 1/4 cup light (mild) molasses 2 tbsp sweet paprika 2 tbsp spicy brown mustard 2 tbsp Worcestershire sauce 1 tsp cayenne pepper 1 tsp black pepper 1 tsp salt 1/4 cup water 1/2 tsp liquid smoke flavoring (optional) Oh yeah, get some rhubarb, dice and put in a cheesecloth bag. That'll make it really special. Possibly add raspberry puree to the sauce as well.
__________________
I refuse to belong to any organization that would have me as a member. ~ Groucho Marx Last edited by markem; 10-03-2011 at 07:32 PM. |
10-05-2011, 02:51 PM | #14 | |
Adjusting to the Life
|
Re: looking brisket sauce
Quote:
|
|
10-14-2011, 05:05 PM | #15 |
Still Watching My Back
|
Re: looking brisket sauce
after some thought and some of the comments of this thread i have decided not to use/ offer any sauce. the brisket will stand on it's own. thank you for your helpful advice and comments.
admins please close this thread stinkie |
10-04-2011, 10:30 AM | #16 |
Just call me Slappy.
|
Re: looking brisket sauce
Try looking around on the amazing ribs site. I've done two briskets using his tips and the next one I do I want to try Walter Jetton's sauce, given on this page.
__________________
I may be easy, but I'm sure as hell ain't cheap.... |
10-04-2011, 10:34 AM | #17 |
testing
|
Re: looking brisket sauce
|
10-05-2011, 09:16 AM | #18 |
Ein weiteres Bier bitte
|
Re: looking brisket sauce
Put a pan under your brisket to catch the drippings.
When done smoking, pour off all the drippings into a container, defat (leave about 1/4 cup fat) Deglaze the drippings pan with some red wine vinegar, how much depends on the size of your drip pan, so for a benchmark, for a 9x13 pan I would use about 1/3 cup vinegar. Scrape all the bits up while deglazing, then add (again based on the 9x13 pan size, scale it up or down as needed) Your pan drippings 1/2 C white wine, or a medium body beer. 1/3 C ketsup 1/4 C Honey 1/3 C Packed brown sugar 2 Tb of your rub 1/4 tsp ground cinnamon 1/8 tsp ground clove (or allspice as a substitute) 1-? tsp ground cayenne (spice to taste, balance the sweet, tart from the other ingredients) 1 medium onion, chopped fine 2 large cloves garlic, mashed Salt and FRESH ground black pepper to taste Cook in a large saucepot over medium/medium low heat until thick enough to coat the back of a spoon (about 1 hour) this sauce will thicken more on cooling so don't get it too tight. This is similar to what I use with my ribs (ribs get dry rub, then braised in a stock in oven. Juice from brazing becomes base for sauce)
__________________
Smokin' fine cigars, and swappin' lies....."Long Road Out Of Eden", The Eagles |
10-05-2011, 09:42 AM | #19 |
PATRIOT and VETERAN
|
Re: looking brisket sauce
3rd vote for SB-BBQ-S (but I have tendencies that lead me to follow a particular quasi-logical path)
__________________
"IF YOU WANT TO TAKE MY FREEDOM, MAKE DAMN SURE THAT YOU'RE AS PASSSIONATE ABOUT TAKING IT AS I AM ABOUT KEEPING IT" |
Thread Tools | |
Display Modes | |
|
|