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Jonnysouth
Posts: 162
Has anyone made gravy using the drippings/liquid after smoking pork butts/shoulders? Would it be any good to use for that?
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Never used the drippings from the egg, the drip pan tends to burn the "spooge". I have drained the liquid in the slow cooker, into the fridge to seperate the fat, skim it and then use the liquid with a BBQ sauce as a mop or serving sauce. To make gravy SWMBO will use it with packaged gravy mix rather than water.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Used them from a turkey before. It was pretty good.------------------------------
Thomasville, NC
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There was an Egger w. the handle "Mad Max" who published a great recipe for T-day turkey which made gravy from drippings that fell into white wine.
The crucial thing seemed to be enough wine to keep the drippings from burning. So, keep the drippings from getting scorched.
I've tried using pork drippings, but my results were too smokey for my liking. I suspect that the fat really grabs the smoke flavor, and its hard to remove enough.
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Meat drippings run through a fat separator are always a good ingredient for gravy. My experience matches @gdenby caution to find a way to keep the liquid from burning - or reducing excessively. I haven't used drippings from the egg for that reason.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
gdenby said:There was an Egger w. the handle "Mad Max" who published a great recipe for T-day turkey which made gravy from drippings that fell into white wine.
The crucial thing seemed to be enough wine to keep the drippings from burning. So, keep the drippings from getting scorched.
I've tried using pork drippings, but my results were too smokey for my liking. I suspect that the fat really grabs the smoke flavor, and its hard to remove enough.
last I knew after Max retired he works full time for Chris C at the Dizzy Pig Empire! -
Mad max turkey is some of the best!=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Thanks for the response guys!
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RRP said:gdenby said:There was an Egger w. the handle "Mad Max" who ...
last I knew after Max retired he works full time for Chris C at the Dizzy Pig Empire!
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I, like other, have used the drippings from turkey to make gravy and it turned out really well.
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