Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
whole prime ribeye question
Comments
-
I buy this at Restaurant Despot, good schtuff. They also have a demi glace that's passable in a pinch, but nothing beats the real thing.SonVolt said:It took me a long time to find an Au Jus recipe that tasted like it does in restaurants.. that hot, salty, thin, beefy dipping juice that does not taste like a reduced gravy. Most recipes I've tried in the past taste like pot-roast gravy, not what I'm after. I finally broke down and asked the question to chefs over on one of the professional culinary forums and the general consensus was not
what I expected. So I bought it... and it's perfect. Just pour in your drippings and it's an exact match.
______________________________________________I love lamp.. -
-
Thanks @SonVolt will do! Sorry to hi jack the thread @FanOfFanboys, the meat looks good!LBGE
AL -
Well, sir, since this is your first au jus attempt then your guests have no comparison...and of course you can always blame me - not the recipe - for a taste failure!FanOfFanboys said:well @RRP I made a few mistakes but hopefully, it still comes out well
could not find Maggi and I bought better than vegetable bouillon instead of beef by accident
so hopefully it is still good enough for people to enjoy
Merry Christmas anyway!!!Re-gasketing the USA one yard at a time -
I love this forum so much... I hadn't been on for a few months but I popped on for a quick refresher for today's cook. Thanks everyone for the input. I will be egging my 4 bone roast at 250 until it hits 120. Then moving it to the pre-heated gasser for a quick crust.Some great info on the au jus methods/options. I usually just use the drippings some beef stock, dash of soy sauce and another dash of worcestershire and S&P.Really getting psyched after seeing these posts... :-D
Long Island, NY
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum




