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Tri Tip on BGE tomorrow, should I make an Aus ju?

post #1 of 10
Thread Starter 
Well I have a small 2lbs TriTip that I will be smoking for dinner tomorrow. It has been marinating in Santa Maria Marinade for a few days now. I am debating if I should get a pan to catch all the drippings and make an Aus ju to pour over the meat. I'm also debating if I should even use smoke since it's been marinaded and if I do what wood to use.

My problem is I have never made an Aus Ju so I'm looking for some advice on that.


Thanks!
post #2 of 10

Yes. Make Au Jus. I don't have a recipe but a bunch a folks on here do. Someone will chime in soon I'm sure.

post #3 of 10

Here's Chef Jimmy J's and it's awesome.

 

 

                                    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 10

Why would you not??????  drool.gif

post #5 of 10
Thread Starter 

Thanks Al, that is what I have been looking for.

 

I've never done a tri tip that has already been marinaded so wasn't sure if it was worth making the Jus or not.

 

Now I just have to decide what wood to use.

 

 

Thanks again!

post #6 of 10

I live in CA and used to visit Santa Maria monthly on business for 2 years. I have never even heard of a marinated TriTip. Can you share the ingredients in the marinade? This is interesting 

post #7 of 10
Thread Starter 
Quote:
Originally Posted by Scarbelly View Post

I live in CA and used to visit Santa Maria monthly on business for 2 years. I have never even heard of a marinated TriTip. Can you share the ingredients in the marinade? This is interesting 

I wish I could. I received the meat as gift and the butcher shop it was purchased from pre-marinades them in vacum sealed bags.
Edited by jrod - 1/5/12 at 9:12pm
post #8 of 10

Also being from CA, I know what Gary means.

 

These were traditionally grilled, not smoked.  They will smoke fine, just not the traditional prep.  Also, they were traditionally done with a simple rub as opposed to a marinade.

 

It is a good cut and will work fine if handled properly.

 

Good luck and good smoking.

post #9 of 10

I smoke tri tips fairly often.  I think they are a great cut of meat to smoke.  I've never used au jus with them before, but like everyone else said I'm sure it won't hurt!  I've never marinated one before either, I usually just put rub on them for a few hours before smoking.  I'm sure those marinated ones will taste great.  I smoke them with hickory and only smoke them until they are medium rare, usually only takes a few hours.  Good luck!  I'm sure it will turn out great!

post #10 of 10

I bought a marinaded one a few months back from one of the regional grocery chains because I was desperate to try my first tri tip.  It was good, but ultimately I didn't really care for the marinade.  Since then, I have gotten two un-marinaded ones from Smoking Ohio Butcher and they were unbelievably good. There wasn't any masking of the beef flavor.

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