The bbq sauce thread got me thinking about sharing some of my tips on making a sauce, one of the first things I do when cooking any large meats is how to catch the drippings, if I’m cooking brisket I always put a pan w/water and veggies and herbs under it and then use these to make an au jus or cook down and make a bbq sauce. The drippings can make a huge difference in the flavor of your sauce, au jus, or gravy. Always try an remove as much fat as possible, I use a 32 oz plastic container (the one like u get from the Chinese restaurant) and put it in the freezer or cooler. Once fat is removed it’s good to go.
If you have a recipe that you like to make add of the drippings to it to kick it up a notch
If you have a recipe that you like to make add of the drippings to it to kick it up a notch
