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Jus - Chef Jean Pierre
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Club Member
- Mar 2020
- 4829
- Near Chicago, IL
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Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
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That looks good, I'm watching prime rib prices to see if they come down at my store after the holidays - might pick up a couple for both roasting and for steaks.
My favorite quote: "sounds fancy but nothing is fancy about cooking anyway"Last edited by 58limited; December 19, 2021, 08:37 AM.
- 1 like
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Club Member
- Jan 2018
- 381
- Shingle Springs CA
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Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
Webber Smokey Joe
Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
Chef Jean Pierre has to be the best YouTube cooking channel out there! So entertaining and unpretentious. I look forward to every Thursday and a new vid.
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Club Member
- Dec 2018
- 4152
- SE Texas
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
I'm going to do this today. I have 4+ gallons of venison stock in the freezer. I made it the traditional way that most youtube and TV chefs teach: throw meat and bones into a stock pot. add one or two quartered onions, one or two celery stalks cut in half, and one or two carrots cut in two or three pieces. Makes a thin stock similar to store bought. For mine I roasted some of the deer bones before adding to the stock pot but not all: I was processing a whole deer on my kitchen island and basically set up the stock pot and threw in all of the scraps as I worked. I also added one 8" sprig of rosemary.
I like the extra volume of veggies that Chef Jean Pierre uses, and caramelizing the onions will definitely amp up the flavor. I'll have to decide about the tomato but what I think I'm going to do is add a 12 oz can of tomato paste to the onions when they are caramelized and brown the paste too. I'll skip the tomato puree. In one of his stock videos he smears the meaty bones with tomato paste and browns them in the oven for extra flavor.
Chef Jean Pierre's Au Jus video takes this flavorful stock and basically does it again with the addition of garlic and some herbs to concentrate even more flavor:
Last edited by 58limited; December 19, 2021, 08:29 AM.
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Originally posted by IFindZeroBadCooks View Post
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