My Christmas! Q-View!

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hibobm

Smoke Blower
Original poster
Aug 5, 2011
92
10
Chattanooga, TN
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!
 
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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.
 
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
 
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!)
 
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Beer, Butter, Onions, Garlic Powder, and Pepper

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An hour in
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Grilled up the onions
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Off the grill did not brown as much as I wanted them to
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Finished 
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And plated.  
 
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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