I did a couple of 10 lb leg roasts, which I got for $1./b CDN. (10 hours in the smoker and 3 in the oven with foil).
When I was ready to pull it, the foil contained some dark colored drippings, which I saved, cooled and lifted off the lard. When cold, this stuff is a gel, and when warmed it is a thin liquid.
I tried it as an 'au jus' dip and it was OK. A fairly strong smoke flavor. I thought it might be good to make this into a thick sauce to add to the bun.
I used Emeril's Essence, dry mustard and Brown sugar as a rub. Mesquite smoke.
Any ideas for a recipe?
Thanks....
When I was ready to pull it, the foil contained some dark colored drippings, which I saved, cooled and lifted off the lard. When cold, this stuff is a gel, and when warmed it is a thin liquid.
I tried it as an 'au jus' dip and it was OK. A fairly strong smoke flavor. I thought it might be good to make this into a thick sauce to add to the bun.
I used Emeril's Essence, dry mustard and Brown sugar as a rub. Mesquite smoke.
Any ideas for a recipe?
Thanks....