food My obsession with heat and food...JoynersHotPeppers

More well known than secret, heard it a long time. Same applies to brisket it's a myth that it penetrates. That's why so many do cap down, or trim it lean. You do need a layer though, thin, so it doesn't dry out.

TB, there's a video on YT of Franklin trimming it to about 1/4".

Lookin' good!
 
Soon....
 
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WHOA! Nice.
 
Why is the bone on the plate, is it a rib or just a bone?
 
I have a Q, though ... what's the play on all the fat and bones from rib roast? ... surely there's something worth making/extracting, or is it just for jus? ... I tossed mine, but I kept thinking there was probably some beef stock or something I was supposed to do (and didn't) ...
 
grantmichaels said:
I have a Q, though ... what's the play on all the fat and bones from rib roast? ... surely there's something worth making/extracting, or is it just for jus? ... I tossed mine, but I kept thinking there was probably some beef stock or something I was supposed to do (and didn't) ...
Click to expand...
Gravy
3 or more beef ribs or other beef bones
meaty trimmings from the roast with a little fat
2 medium onions, root end removed, skin left on, and cut into quarters
2 carrots, peeled and chopped into 1" lengths
1 stalk celery, leaves left on, cleaned, and chopped into 1" lengths
3 tablespoons soy sauce
2 dried mushrooms
1 cup dry red wine
1 teaspoon Mrs. O'Leary's Cow Crust
1 bay leaf
32 ounces of water
 
You can freeze the fat and add it to things that need fat like lean vension sausage! 
 
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