beef drippings

[Shaun H]

When collecting drippings, do you seperate out the fat, or do you use it all together for your sauces, etc.

 

[Walter R]

Shaun, I use a separator and it works great....here's an old thread that I've bookmarked that has an ice cube method as well....

http://tvwbb.com/showthread.php?28485-Defatting-meat-juice-Au-Jus&highlight=defat

Good Luck!

 

[Bill Schultz]

Separate it Shaun, you will have Au Jus, liquid gold. Pure flavor without the grease which sometimes makes things taste heavy or greasy

 

[John Solak]

Separate using a fat separator. You could put the fat in an ice cube tray and freeze it and save that too but I never do.

 

[Robert McGee]

I join the crowd who uses a fat separator. Au Jus RULES!

Dale53

 

[Gary S]

I join the crowd who uses a fat separator. Au Jus RULES!

Dale53

Agreed and remember the rub you use flavors the drippings.

 

[Al Silverman]

I put drippings into a container and into the fridge. The fat rises to the top and solidifies. I scrape it off and use it to saute the peppers and onions that I put into my baked beans. The rest is, as they say, "liquid gold".

Al

 

[Frank Mahovlich]

The drippings I got from brisket was more like liquid crack, and had me thinking of ways I could mainline it directly into my bloodstream. Had no idea that stuff could be that good.

Any ideas on ways to collect drippings from brisket while using water in the pan, but not foiling the brisket? Thanks y'all...