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au jus search

henapplehenapple Posts: 14,571
a while back I tried a broth mix posted by Dave in Florida and can't find it now...

beef broth
Brown sugar
mustard
worchester

can't remember the amounts. messaged dif but no response... any help?
Green egg, dead animal and alcohol. The "Boro".. TN 
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Comments

  • dweebs0rdweebs0r Posts: 507
    edited April 2013
    I have used this one several times and like it.

    2 cups beef stock, 1 tsp salt, 1 tbl worchestire, 1 tbl good bbq rub, 1 stick butter. Simmer 30 min. Inject when cooled. Simple, easy and good.
    Is this the one?
    -Jody Newell (LBGE & a mini BGE!)
    Location:  Munford, TN  Homepage:  Shadow photo shadow.gif
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  • Little StevenLittle Steven Posts: 27,352
    edited April 2013
    Well, first you need some veal bones. You paint the bones with tomato paste and roast for an hour. Then you add mirepoix and roast for another 45 minutes. Put everything and cover with water in a stockpot and simmerfor about ten hours with bouquet garni. Strain through a cheesecloth lined sieve into another pot. Cool pot in an ice bath and refrigerate. Remove fat from top. Now you have jus de vieu lis. Next take half of the stock make a light roux and add it to the stock and simmer. Mix in some tomato paste and reduce to a coat a spoon consistency. Mix equal parts of  jus de vieu lis and the sauce espagnole you have just made. Reduce gradually , changing to smaller pots as you go and when it's back to a coat a spoon consistency you have demi glace.
    Oh you wanted au jus...sorry

    Steve 

    Caledon, ON

     

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  • BotchBotch Posts: 3,269
    [quote] ...au jus... [/quote]

    Gezundheit!    
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • henapplehenapple Posts: 14,571
    dweebs0r said:



    I have used this one several times and like it.

    2 cups beef stock, 1 tsp salt, 1 tbl worchestire, 1 tbl good bbq
    rub, 1 stick butter. Simmer 30 min. Inject when cooled. Simple, easy
    and good.

    Is this the one?

    you get a free bag of Ozark... thanks.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • henapplehenapple Posts: 14,571
    little Steven... is that Canadian au jus?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Little StevenLittle Steven Posts: 27,352
    Dude. I did that from memory and forgot some stuff.

    Steve 

    Caledon, ON

     

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  • Dude. I did that from memory and forgot some stuff.
    bet it's still good  ;)

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  • Richard FlRichard Fl Posts: 7,875

    Here is a good choice:

    Beef, Prime Rib, Roast, Au Jus, RRP

    It's a basic recipe that I got off the Internet years ago, but have tweaked 9 times now so I believe I can sort of lay claim to it! An earlier version is also posted on Thirdeye's site.

    INGREDIENTS:
    1 14 Ozs Box Swanson Beef Broth (box – not the can)
    1 10 1/2 Ozs Can Campbell's French Onion soup
    1/2 Can of the soup can cold water
    1/2 tsp white sugar
    2 tsp Worcestershire sauce
    1/2 tsp garlic salt
    2 Wyler’s brand beef bouillon cubes

    PROCEDURE:

    1. Bring ingredients to a boil in saucepan, letting it boil for 1 minute then strain and discard onions. Serve au jus dipping sauce hot.

    Yield: 3 Cups

    Recipe Type: Beef, Main Dish, Sauce

    Tips
    Can be made 2 days ahead. Makes 3 cups

    Source
    Source: BGE Forum, RRP, 2010/10/03
    Web Page: http://eggheadforum.com/discussion/1140806/reheating-prime-rib#latest

    Author Notes
    2012/09/26--RRP--Thanks for posting, Richard. Since then I've tweaked it more and dropped the sugar all together, replaced it with 1/2 tea celery salt, doubled the garlic salt to 1 full tea, plus doubled the bouillon cubes to 4.

    It still makes a great Bloody Bull too!

     

     

     

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  • henapplehenapple Posts: 14,571
    thanks.... bloody bull?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • SkiddymarkerSkiddymarker Posts: 7,140
    Geez, PBR hounds!
    Like a bloody mary, only uses beef broth and tomato juice. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • henapplehenapple Posts: 14,571
    recipe please..
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Little StevenLittle Steven Posts: 27,352
    You can use clamatto as well. Half and half strong beef broth (best to reduce the carton stuff by half), juice and vodka to your liking

    Steve 

    Caledon, ON

     

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