http://bbq.isgoodfor.us/flints-bar-b-q/ Smoked meat in the Bay Area and beyond. Mon, 30 Jan 2012 16:13:18 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://bbq.isgoodfor.us/flints-bar-b-q/comment-page-1/#comment-9975 judd Sun, 22 Feb 2009 00:03:24 +0000 http://bbq.isgoodfor.us/flints-bar-b-q/#comment-9975 I believe that, for sure. I've never been happy with the sauces I've made, but by far the best one I made recently had a really good portion of drippings and trimmings in it. That's one of the best side-effects of the pouch method for cooking brisket - you capture a huge amount of tasty juice. I can imagine combining that with trimmings and boiling it down would make something amazing! I believe that, for sure. I’ve never been happy with the sauces I’ve made, but by far the best one I made recently had a really good portion of drippings and trimmings in it. That’s one of the best side-effects of the pouch method for cooking brisket – you capture a huge amount of tasty juice. I can imagine combining that with trimmings and boiling it down would make something amazing!

]]> http://bbq.isgoodfor.us/flints-bar-b-q/comment-page-1/#comment-9965 Tazza Lenghe Sat, 21 Feb 2009 06:10:28 +0000 http://bbq.isgoodfor.us/flints-bar-b-q/#comment-9965 Secret ingredient in Flint's sauce is all the trim from cutting up the meat for orders. Just watch where this goes next time you are in. Since I learned this, I keep a ziploc in my freezer with all the pieces of skin, bone, fat---you name it, that get taken off before my meat hits the table, then boil this down with standard aromates as a base for my sauce. You'll never go back if you do. Secret ingredient in Flint’s sauce is all the trim from cutting up the meat for orders. Just watch where this goes next time you are in. Since I learned this, I keep a ziploc in my freezer with all the pieces of skin, bone, fat—you name it, that get taken off before my meat hits the table, then boil this down with standard aromates as a base for my sauce. You’ll never go back if you do.

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