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Brine for roast beef - Page 2

post #21 of 32
Quote:
Originally Posted by ShooterRick View Post

Well I am in the keep it simple crowd.  I love mushrooms with beef so I would add some diced to the broth for me as well or sautee' them in butter and garlic and serve as a simple topping.



Mushrooms !...Thanks, Rick.  Forgot that one...My Mentor, 5' tall 60 yearold German Lady Chef, would put a few Dry Porcini in her Jus...They give up an Earthy Richness as they rehydrate...

 

Sauteed Mushrooms are awesome!...Since I like you guys, I'll share my SECRET Flavor kicker for 'Shrooms...Saute in Butter with Fresh Garlic, Thyme and Blk Pepper...But...Instead of Salt, Sprinkle, to taste, with one Envelope of...Washington's Rich Brown Seasoning and Broth Powder! It's a veg based flavor enhancer, There is a "Golden" version that is Killer in Mashed 'Taters!...JJ

post #22 of 32

Thanks jimmy for the au jus recipie... Never made it homemade... Will have to try it......... I just buy the mcCormic  powder package.... Its pretty good for instant.......

 

Good luck with the roast beef KB

 

Joe

post #23 of 32
Quote:
Originally Posted by Chef JimmyJ View Post





Mushrooms !...Thanks, Rick.  Forgot that one...My Mentor, 5' tall 60 yearold German Lady Chef, would put a few Dry Porcini in her Jus...They give up an Earthy Richness as they rehydrate...

 

Sauteed Mushrooms are awesome!...Since I like you guys, I'll share my SECRET Flavor kicker for 'Shrooms...Saute in Butter with Fresh Garlic, Thyme and Blk Pepper...But...Instead of Salt, Sprinkle, to taste, with one Envelope of...Washington's Rich Brown Seasoning and Broth Powder! It's a veg based flavor enhancer, There is a "Golden" version that is Killer in Mashed 'Taters!...JJ



 

Geez Jimmy, I'm going to have to have a Chef Jimmy recipe & tip folder just to put all these great recipes & tips in. Thanks again for sharing your secrets!!!!

 

post #24 of 32

Chef JJ has your plan...it will do you a great meal.

 

It comes with the territory ,does it not JJ?           

post #25 of 32
Quote:
Originally Posted by oldschoolbbq View Post

Chef JJ has your plan...it will do you a great meal.

 

It comes with the territory ,does it not JJ?           



In a short 7 months, so many of you have become...My Friends...My Brothers...And improved my Smokes by immeasurable amounts!  I would be remiss if I didn't give all I have...BACK!...Thanks to all...JJ

 

post #26 of 32
Quote:
Originally Posted by Chef JimmyJ View Post





Mushrooms !...Thanks, Rick.  Forgot that one...My Mentor, 5' tall 60 yearold German Lady Chef, would put a few Dry Porcini in her Jus...They give up an Earthy Richness as they rehydrate...

 

Sauteed Mushrooms are awesome!...Since I like you guys, I'll share my SECRET Flavor kicker for 'Shrooms...Saute in Butter with Fresh Garlic, Thyme and Blk Pepper...But...Instead of Salt, Sprinkle, to taste, with one Envelope of...Washington's Rich Brown Seasoning and Broth Powder! It's a veg based flavor enhancer, There is a "Golden" version that is Killer in Mashed 'Taters!...JJ


 

Love shrooms.  I have Porcini powder too, adds flavor without the texture of a dried mushroom, when that's desirable.

 

My sauteed mushroom recipe is:

 

Saute in 1/2 butter and 1/2 olive oil with crushed garlic and...

...the secret ingredient, just a touch of crushed anchovy or anchovy paste.

(Yeah I know, some folks say yech, anchovies.  As a seasoning, nobody will realize what it is, trust me.)

 

Then deglaze with a little red wine, I use dry Marsala.

 

post #27 of 32

JJ you keep this up and you'll have your own file in my computer.Thanks 77.gif

post #28 of 32
Quote:
Originally Posted by billebouy View Post


 

Love shrooms.  I have Porcini powder too, adds flavor without the texture of a dried mushroom, when that's desirable.

 

My sauteed mushroom recipe is:

 

Saute in 1/2 butter and 1/2 olive oil with crushed garlic and...

...the secret ingredient, just a touch of crushed anchovy or anchovy paste.

(Yeah I know, some folks say yech, anchovies.  As a seasoning, nobody will realize what it is, trust me.)

 

Then deglaze with a little red wine, I use dry Marsala.

 



Brilliant...It's very cool how Anchovy melts and just leaves a Nutty Tasting Rich Flavor with a hint of Salt...Good Recipe!...JJ

 

post #29 of 32

I love reading all the different angles for puttin together a roast beef dinner.

Some times just the simplest change makes a big difference.

Tnx Chef , Bear and the rest with advise.

I is appreciated.

Karl

post #30 of 32

The dried mushoom do made it wonderful.  I like to crush to dried musshrooms or even put them through my spice grinder and add to my french onion soup.  The dried mushrooms add a delightful heartiness to the soup and roast.

post #31 of 32

Oh boy....the mushrooms with the gravy makes me want to cook a roast beef instead of turkey for Thanksgiving..If it was more than me and the wife for turkey day I would be tempted to do both !

 

JJ you got it down pat. Thanks.

post #32 of 32

I am not a big anchovy fan. Most people I know tell me they hate anchovies.

 

I keep a little tube of anchovy paste hidden in the back of my fridge where nobody can see it.

 

Judiciously adding it to the right dish gives just that right pop!  Then they don't know just what did it.  LOL

 

Good luck and good smoking.

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