Help Neededâ€¼ï¸ BBQ Sauce Recipie's Made From Souix Veee Pork Butt Purgeâ“â“
While Practicing and Prepping For the ACE HDW BBQ FEST, I " ENDED UP WITH ABOUT 2 GALLONS" of Purge That I Hare To Wasteâ—ï¸ â“ â—ï¸ Any Help or Suggestions Would Be Appreciated‼ï¸
From a Backyard Cremator in Fargo ND, Dan
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
That purge has a lot of good stuff in it and is concentrated. But first you've got to solidify and strain out the myoglobin, albumin, etc. by putting it in a microwave-safe container and microwaving it. Then strain it through a coffee filter.
When I do just a couple of steaks or chops and try to use the purge, I find it's mostly the solid gunk after I microwave. But you've got a lot of purge which can be concentrated deliciousness after you nuke and sieve it.
fzxdoc, Kathryn, Eunice and I Poured The Broth Away From The Fat For The Most Part When We Removed The Butts From The S-V Before Cooling Itâ“ I Think I Have Mostly Broth, Fruit Juice , Lemon & Lime, Worsteshire Sauce, Salt & Pepper, Garlic and Onion & & &â“
Once Arround The Kitchenâ€¼ï¸ Now I Am Wondering To Throw In The Way of Herbs & Spices, To Make It Palatable, Spiceyâ“â“ Dan
Process as recommended by in Fzxdoc’s link above. Build whatever flavor on top of the strained purge. As I like it with vinegar, that’s be where I go with it, but you can build whatever off it.
Potkettleblack, I'll Defer To "DOCTOR ANY DAY"â€¼ï¸ I Know She's Better At BBQ than I'll Ever Beâ“â“ I Have't Told You, That My Efforts at Sou - V Que Pork Butts from for ACE HDW'S BBQ FEST TURNED OUT GREATâ€¼ï¸ No Real Savings In Overall Time, But No Stahl, Tender Meat and A Great Smoke Flavorâ€¼ï¸ Everyone Happyâ€¼ï¸ Over 150 Pic's in an iGloud File Share, I Send You and fzxdoc a Link‼ï¸
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