My Christmas! Q-View!

Discussion in 'Propane Smokers' started by hibobm, Dec 26, 2011.

  1. hibobm

    hibobm Smoke Blower

    I got a new Masterbuilt Propane XL for Christmas.  It is nice and seasoned and today I am breaking it in.  

    Lunch Johnsonville Brats (First time smoking Brats) already have the beer and onions going for the baste (well and to eat the onions with the brats).  

    Dinner a 2.5lb Sirloin Tip (First time on this one too).  Have the Sirloin marinating in a oil, vinegar, honey, worsteshire, marinate (also has garlic powder, salt, pepper, onion powder).  Not yet sure how I am going to the au jou.  Have a few hour to plan that!

    Pictures will come through out the day!
     
    Last edited: Dec 26, 2011
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Well congrats and Merry Chrismas on the new smoker. It sounds like you have  quite a day of smoking planned to. Don't forget the Q-view.
     
  3. smokinal

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

    Here's a great au jus recipe from one of our members, chef Jimmy J.

                                        ChefJimmy’s 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
     
  4. hibobm

    hibobm Smoke Blower

    Thanks Al

    That sounds incredible!  By the way I had an error.  They are not Johnsonville but Publix Brand.  They are almost ready.  Pictures will come after lunch (I'm quite hungry smelling the beer/butter/onions and the brats!)
     
  5. hibobm

    hibobm Smoke Blower

    [​IMG]Beer, Butter, Onions, Garlic Powder, and Pepper

    [​IMG]An hour in[​IMG]Grilled up the onions[​IMG]Off the grill did not brown as much as I wanted them to[​IMG]Finished [​IMG]And plated.  
     
  6. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    ok that made me hungry, well done
     
  7. bigcase

    bigcase Smoke Blower

    Looks good to me, awesome job on the onions.
     
  8. johnnie walker

    johnnie walker Smoking Fanatic

    [​IMG]
     
  9. sprky

    sprky Master of the Pit OTBS Member

    Dang [​IMG]much better them my turkey sami I had for lunch
     
  10. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    wow !!!! looks great !!!
     
  11. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Great looking sammie!!!

      Craig
     
  12. hibobm

    hibobm Smoke Blower

    [​IMG]Before Smoker[​IMG]1 hour in[​IMG]3 hours in[​IMG]Just came off at 5 hours[​IMG]Sliced[​IMG]And Plated with the good stuff
     
  13. hibobm

    hibobm Smoke Blower

    This hunk of meat had been in my freezer for at least 3 months.  The outside was a little tough from freezer burn but WOW the flavor was amazing and the inside turned out juicy and tender!  I cannot wait for sammies tomorrow!!!!!
     

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