I've just started getting into brisky in the last few years. Wasn't until fairly recently you cold get quality brisky in SC. I'm doing my third (I think) brisky next weekend. Probably just doing a flat because I plan on doing a smorgasbord of other stuff too so space is at a premium. Anyway. I've always preferred my brisky flats with more of a salty/peppery rub and injection as opposed to a sweeter barbecue-eyer rub and injection. So while I am also open to rub suggestions (in the past I've just thrown stuff together w/ Montreal seasoning). But what I really won't help with is a particular sauce...
A local restaurant in my city has fantastic brisky. I really enjoy it because its the exact way I like to make mine. The sauce they have is what I'm after. It's very dark, almost like soy sauce. It's a little thicker than soy sauce in that it lightly coats the back of a spoon. It's perfectly salty. Probably has some beef stock, maybe some drippings from the brisky, any other ideas? The owner is always in there and is a super nice guy but I haven't had a chance to see how much he's willing to share. Any ideas on the sauce, guys and gals? TIA.
A local restaurant in my city has fantastic brisky. I really enjoy it because its the exact way I like to make mine. The sauce they have is what I'm after. It's very dark, almost like soy sauce. It's a little thicker than soy sauce in that it lightly coats the back of a spoon. It's perfectly salty. Probably has some beef stock, maybe some drippings from the brisky, any other ideas? The owner is always in there and is a super nice guy but I haven't had a chance to see how much he's willing to share. Any ideas on the sauce, guys and gals? TIA.
