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: First Morning, I had a couple Eggs to go with my leftover Taters, and a little leftover Beef Rib Meat: 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: 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: 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: Here you see some of the meat I trimmed off of a couple leftover Ribs. Great for Breakfast & Sammies I’ll show below: 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: 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!! As I’m typing this, I’ve had 4 Sammies like this already, and I’m not even halfway done with these leftovers.