Elevating Flavor with the Ultimate Smoked Demi Glace Technique

[@Justinjale]

Even if chicken feet gross you out as a dish, you're not living your best life if you're making all your stocks without it. It's one of the best ways to get more silky collagen/gelatin in your broth.

[@knoxavebbq]

💯

[@OltonHall]

You should try to do a collaboration with Korean Englishman / Jolly If they come back to the US next year. The combination of proper BBQ and Korean food is something they'd go nuts for.

[@knoxavebbq]

that would be cool, but i doubt they would make time for me. haha.

[@OltonHall]

See if Terry Black can make the connection for you.

[@CoolJay77]

Great way to make stock. From now on, this will be my go to method.

[@knoxavebbq]

Haha. Thanks for watching

[@jasonwright5799]

Freezing bottles of water (like mentioned before) is the best way to cool down a big batch of stock. Use your frozen bottle of water kinda like a spoon and stir your stock with it ( leaving the frozen bottle in the stock). Once you get it below 70 portion it into smaller containers and it’s good to go in the fridge 👍😎

[@knoxavebbq]

sounds good

[@bradley4294]

I was hoping to see a bowl of Pho in the end 😊 but great info

[@knoxavebbq]

haha. i was thinking about it but i've neve made pho before.

[@lkapigian]

Excellent again Joe ! Learning Mother Sauces to keep in your hip pocket is great… I do the ice trick or I’ll freeze a few bottles of water and throw in the stock , no dilution

[@knoxavebbq]

Oooo…. I’ve never heard that trick before. I’ll have to keep that in mind. Thanks for watching.

[@BayouChilehead]

Making a stock like that is very involved but the end result is way better than store bought!

[@knoxavebbq]

💯 thanks for watching

[@williamwhite1997]

Dude the Korean Newspaper bit never disappoints 🤣

[@knoxavebbq]

Bit??? What do you mean? 😏

[@williamwhite1997]

@@knoxavebbq the recurring "joke" it being the necessary part of the cook. The delivery is great. 👍

[@BBQROCKSTAR178]

Brilliant cooking my man! You earned a new sub here.😊

[@knoxavebbq]

Appreciate it! Go check out my last 2 brisket videos. If you’re a bbq guy you’ll find a lot of value in those

[@BBQROCKSTAR178]

@@knoxavebbq will do….I’ve been a “bbq guy” for 40 years……I love my bbq 🤘 I have certainly cooked my fair share of brisket

[@justcody85]

Man Joe awesome video today bro!!! Thanks for teaching me your unique version of beef stock! I could just tell it is the Bomb and with the nice cut of beautiful filet mignon ❤ thanks

[@knoxavebbq]

Appreciate you watching. Definitely give it a try. It’s worth it

[@gourmetwoodsman]

Way to elevate an already great recipe! Nice job!

[@knoxavebbq]

appreciate it. gotta try where i can. haha.

[@26deadwood]

Another great video...I make all the stocks that I use and the next batch I make will definitely be made this way. so..are you going to be helping out at the upcoming Leroy and Lewis BBQ class on September 22nd...I sure hope so because I signed up for the classes. My wife and I are going to spend a week in Austin for it and plan on eating a lot of BBQ. Hap

[@knoxavebbq]

Definitely give it a shot. It’s worth it. Unfortunately I am not. Have a great time!

[@SuperPfeif]

Awesome!

[@knoxavebbq]

Thanks!

[@ingenito5]

Great video! I’m def gonna try to recreate that 👍🏻

[@knoxavebbq]

It’s definitely worth it! Thanks for watching.

[@RadDadisRad]

This reminds me of an episode of @FrenchGuyCooking

[@knoxavebbq]

Wow. That’s high praise. I love that channel! I met him once in chciago. He was a nice guy.

[@mikejanson1939]

How long will it last or how to store it if not using all that stock?

[@knoxavebbq]

If you’re not gonna use it right away I would freeze it and it’ll last for months

[@_blindside_]

Hexclad? If so, is it worth the money? I'm in the market and comparing.

[@knoxavebbq]

I’ll be honest with you. I don’t know much about pans, but my mom bought them from somewhere without seeing all those ads on social media. But I do enjoy them. They’re fairly light and easy to clean.

[@BenFeldman-kz7gt]

Joe, Great video! I love your concept of bridging the gap between bbq and other cuisines. I was introduced to bbq stock and demi glacé by your pal Bradley in his videos. Do you think there is some way to use stock and Demi glacé to enhance the flavor of regular bbq items?

[@knoxavebbq]

I would for certain side dishes maybe. But I wouldn’t want to change of traditional bbq items too much. I think it would be better suited for new creations. For example, I’m not gonna wrap a brisket or ribs with Demi glacé.

[@doctajuice]

I know they always say 125 for med rare but if you're gonna rest it properly you have to account for carry over so you really should pull it at like 110-115 in order to get a true med rare after you rest your steak. How much it carries over will depend on a lot of things like how thick the cut is, the heat level you're using to cook it, the particular method of cooking, etc. Properly cooking steaks is quite similar to bbq in the sense that the numbers are just a guide and not a recipe. Every factor plays a part and it takes hundreds of reps to be able to recognize all the variables and adapt to them. Love the chicken feet they're a game changer in stocks for sure

[@knoxavebbq]

Agreed. I usually pull my steaks at 120

[@knoxavebbq]

The chicken feet are the best! Haha. Thanks for watching

[@doctajuice]

@@knoxavebbq always gonna watch bro I love the content! I'm a master at steaks but not at bbq so I like to consume all the content I can in order to learn and improve! Thanks for all the info!

[@knoxavebbq]

@@doctajuice hope it helps!

[@chriszinn7143]

👍

[@knoxavebbq]

👍👍

[@christopherlund8865]

What? No Chud chimney! Come on Brad, get your buddy hooked up!

[@knoxavebbq]

No no. He doesn’t need to hook me up and doesn’t owe me anything. He’s done more for me than ppl know. Me taking one of his chimneys would be stealing from a friend.

[@AngryBullBBQ]

Recipe?

[@knoxavebbq]

i don't really have a set recipe. I just try to find a ratio of all the ingredients. it's a mostly beef stock with some chicken and aromatics.

[@AngryBullBBQ]

@@knoxavebbq ok thanks

[@chuckhansen5325]

Fogo must be a sponsor cause im not paying that hi price for lump charcoil. Its ridiculous the prices they charge for that stuff

[@knoxavebbq]

Haha. No I do not get any money from fogo. It’s a good product though.

[@chuckhansen5325]

@@knoxavebbq i believe its a good product but the prices for it are ridiculous. I can make my own lump charcoal with my post oak and hickory really cheap to do. I dont know why all the welk know pit masters dont make there own

[@justinrabidoux]

I hear you about the price of some of this stuff. Every year at the end of summer/fall most of the local hardware/box stores sell their charcoal/lump for big discounts. I buy a ton and load up for the next season. Wash, rinse and repeat.

[@chuckhansen5325]

@@justinrabidoux i agree 100%

[@CoolJay77]

@@chuckhansen5325 Grilling on coals made out of freshly burnt logs gives a superior flavor over grilling over store bought charcoal. I often mix both. It just takes longer to burn wood.

[@tarawilliams6375]

First!!!!

[@knoxavebbq]

Haha. Appreciate it. Hope you enjoyed the video!

[@JohnSmith-qy2wm]

👍

[@knoxavebbq]

👍👍