LarryWolfe
Chef Extraordinaire
Bryan, that open invite is still valid righ??? I'm on my way!
Larry Wolfe said:Bryan that sounds awesome. I just spent 2.5 hours weed whacking and other yardwork. It's brutal outside. Nice smoked brisket and cold beer, it don't get much better than that. By the way, I'm doing your chicken tonight![/quote]
Whoa, hold up there fella! #-o
[/quote:1xoqzmf0]Nick Prochilo said:[quote="Larry Wolfe":1xoqzmf0]Bryan that sounds awesome. I just spent 2.5 hours weed whacking and other yardwork. It's brutal outside. Nice smoked brisket and cold beer, it don't get much better than that. By the way, I'm doing your chicken tonight![/quote]
Whoa, hold up there fella! #-o
Susan Z said:"Brisket's on with #2" is actually a far worse choice of words! Ewwwwww!
:-&
Nick Prochilo said:Okay Shawn, help out an iliterate like me. What the hell do I mix with what to make the gravy for the brisket?
Like cornstarch, arrowroot is a more potent thickener than flour. Also like cornstarch, it should be mixed with cold water first (a slurry) then added to the sauce and whisked in. It works quickly and, as it heats, becomes clear. It has an advantage over cornstarch in that if you cook the sauce too long after adding the arrowroot it will not break as quickly and become thin again; cooking a cornstarch-thickened sauce too long will turn it thin again. Still though, pull the sauce off the heat as soon as it's thickened.Susan Z said:Kevin, what's your impression of thickening with arrowroot instead of flour? I bought some for that purpose but (naturally, as with EVERYTHING I buy...!) I haven't tried it yet.
Thanks, Nick.Nick Prochilo said:Thanks for that recipe Kevin. I posted it in the sauces forum.
Bryan S said:YEP!! It's freaking BBQ it don't need no stinking gravy. We ain't talking Sunday dinner here. Cluttering up my thread with this gravy nonsense. [-Xoompappy said:The idea of traditional "gravy" with the BBQ spices and smoke on brisket just doesn't sound very appealing to me. I think it's more for oven or pot roasted meats or chicken fried steak. In the South I've heard tomato sauce called spagetti gravy so I guess BBQ sauce would be the BBQ Gravy!
Bryan S said:[quote="Nick Prochilo":cjxznbjy][quote="Bryan S":cjxznbjy]YEP!! It's freaking BBQ it don't need no stinking gravy. We ain't talking Sunday dinner here. Cluttering up my thread with this gravy nonsense. [-Xoompappy said:The idea of traditional "gravy" with the BBQ spices and smoke on brisket just doesn't sound very appealing to me. I think it's more for oven or pot roasted meats or chicken fried steak. In the South I've heard tomato sauce called spagetti gravy so I guess BBQ sauce would be the BBQ Gravy!