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au jus search
beef broth
Brown sugar
mustard
worchester
can't remember the amounts. messaged dif but no response... any help?
Comments
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Dave in Florida 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.-Jody Newell (LBGE & a 36" Blackstone griddle).
Location: 🍺🍺 The back porch, Munford, TN. 🍺🍺 -
<P>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.</P>
<P>Oh you wanted au jus...sorry</P>Steve
Caledon, ON
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[quote] ...au jus... [/quote]Gezundheit!_____________
"Pro-Life" would be twenty students graduating from Sandy Hook next month
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Is this the one?dweebs0r said:Dave in Florida 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.
you get a free bag of Ozark... thanks.Green egg, dead animal and alcohol. The "Boro".. TN -
little Steven... is that Canadian au jus?Green egg, dead animal and alcohol. The "Boro".. TN
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Dude. I did that from memory and forgot some stuff.
Steve
Caledon, ON
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Little Steven said:Dude. I did that from memory and forgot some stuff.Keepin' It Weird in The ATX FBTX
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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 cubesPROCEDURE:
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 cupsSource
Source: BGE Forum, RRP, 2010/10/03
Web Page: http://eggheadforum.com/discussion/1140806/reheating-prime-rib#latestAuthor 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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thanks.... bloody bull?Green egg, dead animal and alcohol. The "Boro".. TN
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Geez, PBR hounds!Like a bloody mary, only uses beef broth and tomato juice.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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recipe please..Green egg, dead animal and alcohol. The "Boro".. TN
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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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