Discussion in 'The Bar' started by Mark Mayonnaise, Nov 25, 2014.
How do you do it?
Pull the tab.
1. Cook meat.
2. Use juice from cooked meat to dip meat in.
I use a broiler pan and let the juices drop on to that while the meat is cooking. Put the pan in the freezer and then the fat forms on top and I lift it off. Then I reheat, add a splash of Marsala wine and salt to taste.
my wife uses this shit and it's fucking AWESOME.
That's the same Johnny who makes the seasoning salt!
Johnny knows au jus
Salt the shit out of it though.
That stuff is delicious.
Shit I need to find me a bottle of that
Think they have it at Winco?
I wish safeway had French dips I have a free sandwich coupon.
Get the "All Meat" or the Chicken bacon avocado
I think my wife buys it at Rosauers. Winco prolly has it too, though.
Sounds like a Jew place
do you do this all outside?
I was thinking of the smoked turkey chipotle but with the marinated mozz.
Or the chicken bacon avocado.
Oh oh or get the chicken salad, add red onion
On cheddar bread
They just opened a Winco here. They any good?
Also, I have those little cubes of beef broth. For easy a jus, I just boil a cup of water and throw a couple of those cubes in.