Howdy from Trappe, PA

Discussion in 'Roll Call' started by smokingsomethin, Feb 17, 2012.

  1. Hi,

    I'm in Trappe, PA.  I have an Masterbuilt 30" electric smoker.  It's been working quite well, easy.  I'm new to smoking, did some years ago but now I'm back.  I did a beef loing first, 4#, 2 hours with hickory. Just used kosher salt and black pepper.  I almost wept it was so good.
  2. roller

    roller Smoking Guru SMF Premier Member

    Welcome to SMF glad you joined us...
  3. Thanks.  I'm looking to smoke a 13# strip steak roast.  Any advice?  Temp, time, wood...anything! 
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Welcome to the SMF Family...On that Strip Loin...Rub it down with Montreal Steak Seasoning or your fav. and smoke at 225*F with Oak or Hickory if you want a stonger smoke flavor...Take it to and Internal Temp of 120* for Rare, 130* Med Rare, 140 * Med, 150* Med Well  or 160*F for Worthless!...Let it rest tented with Foil for a minimum of 30 minutes before carving...Hard to say how long it will take I'm guessing 2-3 hours to get to 120-130*F...Try this Recipe, I don't think you will be disappointed...JJ

    Smokey Au Jus

    1- Lg Onion,

    4-5 Carrots,

    3-4 Ribs Celery

    3-4 Peeled Cloves of Garlic

    Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

    THEN add 4-6 Cups Beef Broth,

    2 Tbs Tomato Paste,

    1/2tsp Dry Thyme (4-5 sprigs Fresh)

    1-2 ea Bayleaf

    Finish the Smoking process to the IT you want.

    While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

    The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

    Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.
    Last edited: Feb 17, 2012
  5. venture

    venture Smoking Guru OTBS Member

    Welcome aboard!

    Good luck and good smoking.
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hello and [​IMG]to SMF 

    Please do us a favor and update your profile to include your location 

  7. Hey Chef Jimmy,

    Thanks!  I'm going to try it, love the Montreal rub.  I'll let ya know how it goes.
  8. Hey Jimmy,

    How long before smoking do you rub it?  Night before, an hour before...?  Thanks, again!
  9. scrappynadds

    scrappynadds Smoking Fanatic

    Welcome.....ask plenty of questions because these guys have the answers
  10. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  to SMF. You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. I suggest you take  the 5 day e-course on smoking its chuck full of great info.Smoking  5-Day e-Course
  11. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    :welcome1: TO SMF
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]   Glad to have you aboard!
  13. OK. It was delicious!  My wife loved it.  I rubbed it with a goodly amount of Montreal and let it sit six hours.  Smoked with hickory, not a whole lot, for 3 hours to IT of 145F.  (Next time I'll go less, wasn't as red as I prefer but it was how my wife likes it.) Tented for 30 minutes with foil.  Brilliant!  Thanks, Chef Jimmy!  I did put it on the grill at 600F for a minute at the end, but, I had to be careful it almost became a ball of fire - another lesson learned.

    I only used 7 of the 13# piece I bought.  I'm game for any other smoke recipes.


    Next, though, I'm thinking pork.  Something pork.  No idea what yet.  I love ribs.
  14. Welcome!!!!!!  [​IMG]
  15. Welcome!!!!!!  [​IMG]

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