Playing with an SVQ - what do to with the juice?

[bmillin]

I have a sirloin trip roast that did about 12 hours in the jacuzzi, then into the fridge. Have some lump lighting up on the weber/SNS combo, plan to bring it back up to about 120 and then get a nice sear/crust on it. There is a lot of juice in the bag, just not sure what to do with it? I know how to make gravy from drippings but this is new. Any ideas?

[RichieB]

you got dogs? pour it over their feed.

[mrteddyprincess]

My dog says he really likes you because you're just like his hooman dad!

[rickgregory]

aside from RichieB 's suggestion, you can microwave it for 60 seconds to get the proteins to coagulate, strain and thicken to make a sauce. That will depend, of course, on how the meat was seasoned. Could be too salty, etc, but worst case you toss it.

[RichieB]

or just give it to the dogs.

[Troutman]

The purge is liquid gold. Make a sauce out of it with some beef stock thickened with a corn starch slurry and a splash of wine. Don’t let that go to waste 👍

[bmillin]

Ok. Tried to set the proteins, now I’m looking for a dog.

[tbob4]

Drive to Chico with it. My dogs will love you forever

[bbqLuv]

to answer the question
use it for injection
unless there is an objection
just follow direction
found at the station
of BBQ nation
pair it with PBR for completion

[Dadof3Illinois]

If I have enough I’ll warm it in the microwave enough so I can strain it into a pan then reduce and thicken. Add seasoning if needed. I’ve also cooked some shaved Brussel sprouts in it that came out really yummy!!!

[MBMorgan]

Read THIS for a pretty definitive discussion on how to handle the purge (yep, that's what it's called). Then search for the word "purge" in the Pit and you'll find lots more to think about ...

Hey, PKB ( Potkettleblack ) ... where're you hiding, buddy?