Brisket's on with #2 - BBQ Central

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Old 07-16-2005, 07:56 AM   #1
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Bryan, that open invite is still valid righ??? I'm on my way!
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Old 07-16-2005, 08:32 AM   #2
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Crank up the A/C and let the guru do its job! Brian, do you use your drippings for a gravy? If so, what do you do to it?
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Old 07-16-2005, 08:33 AM   #3
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Bryan looking good keep us update with some pictures.
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Old 07-16-2005, 08:42 AM   #4
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Well maybe Kevin will step up and give us a good receipe for some gravy!
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Old 07-16-2005, 12:16 PM   #5
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Bryan that sounds awesome. I just spent 2.5 hours weed whacking and other yardwork. It's brutal outside. Nice smoked brisket and cold beer, it don't get much better than that. By the way, I'm doing your chicken tonight!
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Old 07-16-2005, 12:19 PM   #6
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[quote="Larry Wolfe"]Bryan that sounds awesome. I just spent 2.5 hours weed whacking and other yardwork. It's brutal outside. Nice smoked brisket and cold beer, it don't get much better than that. By the way, I'm doing your chicken tonight![/quote]

Whoa, hold up there fella! #-o
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Old 07-16-2005, 12:29 PM   #7
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[quote=Nick Prochilo]
Quote:
Originally Posted by "Larry Wolfe":1xoqzmf0
Bryan that sounds awesome. I just spent 2.5 hours weed whacking and other yardwork. It's brutal outside. Nice smoked brisket and cold beer, it don't get much better than that. By the way, I'm doing your chicken tonight![/quote]

Whoa, hold up there fella! #-o
[/quote:1xoqzmf0]

Bad choice of words on my part. I cooking chicken using his soon to be famous recipe.
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Old 07-16-2005, 12:35 PM   #8
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Quote:
Originally Posted by Susan Z
"Brisket's on with #2" is actually a far worse choice of words! Ewwwwww!

:-&
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Old 07-16-2005, 12:36 PM   #9
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=P~ Lookin good Bryan! ...


I wonder what this would be like with brisket drippings ....


Tako's Beer Gravy
for Beer Can Chicken

from Deep Fried, Live! episode 1,
the Exotic Bird Show

Ingredients:
2 Tbsp "chicken goo"
2 Tbsp all purpose flour
1 cup "cooking" beer
1 cup chicken broth
salt & pepper to taste

Beer Gravy Theory:
A 4 lb chicken will yield about 2 Tbsp of drippings. When making a roux (French for: "cook the flour and fat for 5 minutes until the consistency becomes more liquid, implying the starch is ready to soak up liquid"), you'll want to match the quantity of fat with that of the flour (drippings aren't all fat). Each Tbsp of flour in a blond roux can thicken about 1 cup of liquid. ("Blond" means you cooked it for 5 minutes.) Cooking longer will deepen the flavor, but will result in a thinner roux.

Once your roux is done, pour the beer into the roasting pan and scrape off the goodies sticking to it (beer and roasted goodies leftover from Tako's Beer Can Chicken). Pour this into your roux and stir. Add the chicken broth and stir until the mixture is smooth. Let it cook down and thicken, stirring occasionally. Add salt and pepper to taste.
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Old 07-16-2005, 12:58 PM   #10
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Okay Shawn, help out an iliterate like me. What the hell do I mix with what to make the gravy for the brisket?
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