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| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
07-31-2013, 09:24 PM
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brisket fat
I bought some untrimmed brisket. I trim some lean pieces for jerky. Normally I cut Iit in half and use half for jerky then smoke the other. Well I trimmed most of this one and dont wanna waste something I sure I can use. Im thinking of cooking it down and maybe using it as a roux? Any ideas?
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