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My Christmas! Q-View!

post #1 of 13
Thread Starter 

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!

Edited by HiBobM - 12/26/11 at 9:35am
post #2 of 13


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.

post #3 of 13

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



post #4 of 13
Thread Starter 

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!)

post #5 of 13
Thread Starter 

IMG_0363.JPGBeer, Butter, Onions, Garlic Powder, and Pepper

IMG_0364.JPGAn hour inIMG_0365.JPGGrilled up the onionsIMG_0366.JPGOff the grill did not brown as much as I wanted them toIMG_0368.JPGFinished IMG_0367.JPGAnd plated.  

post #6 of 13

ok that made me hungry, well done

post #7 of 13

Looks good to me, awesome job on the onions.

post #8 of 13


post #9 of 13

Dang Looks-Great.gifmuch better them my turkey sami I had for lunch

post #10 of 13

wow !!!! looks great !!!

post #11 of 13

Great looking sammie!!!



post #12 of 13
Thread Starter 

IMG_0369.JPGBefore SmokerIMG_0370.JPG1 hour inIMG_0371.JPG3 hours inIMG_0375.JPGJust came off at 5 hoursIMG_0377.JPGSlicedIMG_0378.JPGAnd Plated with the good stuff

post #13 of 13
Thread Starter 

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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