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post #81 of 93

Al- I too am doing a PR for christmas and was wondering about the au jus. Other recipes and forums I have visited said that you wont get enough juices to make your own if you cook that slow and low... if you don't mind, could you please let me know what all went in to it? Thanks!!

post #82 of 93

How did I ever miss this thread???

 

Al, that looks amazing!  I have never done the au jus pan.  Looks like it's time to give it a go.

 

Outstanding job!  We love ours that rare too!

 

This one was boneless, but still yummy.

 

Misc Q 004.jpg

 

Misc Q 006.jpg

post #83 of 93
Thread Starter 
Quote:
Originally Posted by DrPhunk View Post

Al- I too am doing a PR for christmas and was wondering about the au jus. Other recipes and forums I have visited said that you wont get enough juices to make your own if you cook that slow and low... if you don't mind, could you please let me know what all went in to it? Thanks!!



 

For this one, I put the roast in a foil pan with beef stock, onion, garlic, and Worsty sauce. I let the roast sit on the bones in the pan. The au jus is just the pan juice with the fat skimmed off & the veggies strained out. The last one I did I used Chef Jimmy J's au jus recipe. It's very good, but a little more time consuming. Here it is:

 

                                    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

post #84 of 93

That looks beyond delicious!  Thanks for sharing.

 

Can you give the recipe for  the scallops?  Do you cook the potatoes at all before you put it on the smoker?

post #85 of 93

Thanks Al appreciate it

post #86 of 93
Quote:
Originally Posted by Frizzlefry View Post

 

Can you give the recipe for  the scallops?  Do you cook the potatoes at all before you put it on the smoker?



I think that if you look back on the 1st or 2nd page he posted that for all to use.

post #87 of 93

Oh sorry I didn't notice there was more than one page. hit.gif

post #88 of 93

Fantastic Al!

post #89 of 93

This was a Beautiful Roast...JJ

post #90 of 93

That looks fantastic! I'll have to try that one.

post #91 of 93
Quote:
Originally Posted by SmokinAl View Post





 

For this one, I put the roast in a foil pan with beef stock, onion, garlic, and Worsty sauce. I let the roast sit on the bones in the pan. The au jus is just the pan juice with the fat skimmed off & the veggies strained out. The last one I did I used Chef Jimmy J's au jus recipe. It's very good, but a little more time consuming. Here it is:

 

                                    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



 

 

That looks awesome! Thanks!!

post #92 of 93

Nice job Al..

post #93 of 93

Did you leave the roast on top of the vegetables for the whole smoke? What's the liquid you put in there before you smoked it? I'm doing a prime rib this weekend and looking for new ideas...

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