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Smokin' Al

post #1 of 11
Thread Starter 
Smoking and grilling is my favorite pastime. The only thing better is sharing what I have cooked with my family! I have an offset smoker, a Weber kettle grill, a Weber Smokey Joe (for grilling a grate full of vegetables), and am currently hooked on using my Green Mountain pellet grill, which I absolutely love! My wife and I are partial to pork shoulder, but we also love babybacks and chicken. As far as I'm concerned, it's hard to beat a perfectly smoked briskit but it's not my wife's favorite. So, each briskit I do smoke is a treat and I get to eat it for several meals in a row. I have absolutely no problem with that! I am looking forward to learning new recipes and techniques from all the "seasoned" veteran smokers on this forum, and appreciate your family-friendly approach to things!
post #2 of 11
Glad you joined us ackmead! welcome1.gif
Have a pellet grill myself, just doesn't get any easier does it?
post #3 of 11

welcome1.gif to SMF!!! We're happy you found us! Would you do us a favor and add your location to your profile, we like to know about where you're at when we talk to you, Thanks!

Yea this forum is very family friendly and is because of a great moderator team and mostly because of all of the great members here! 

Sounds like you have some really good experience to share so glad you're going to be a part of it!

post #4 of 11

 Welcome to SMF

post #5 of 11

Welcome aboard welcome1.gif

post #6 of 11

Hello and welcome1.gif to SMF -glad to have you here 

post #7 of 11

Hello and welcome to SMF! Just can't beat a good brisket, especially when paired with Chef JJ's Smoky Au Jus

Chef JJ's Smoky 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,

1/2 tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bay leaf

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 #8 of 11

welcome1.gif to the SMF. Hope you enjoy your stay enough to call us 'Home' biggrin.gif We pride ourselves on the intrest of Family Orientation/Content.

 

Show us your equipment and the goodies you create , we like to drool over a Q-view of good fooddrool.gif like this:

 

 

                                                                  -OR-

 

 

 

have fun and...

post #9 of 11
Thread Starter 
I will absolutely try this au jus recipe with my next briskit. Gonna turn my wife into a briskit fan yet!! ;)
post #10 of 11

Great looking.....Q-pics..............oldschool....biggrin.gif

post #11 of 11
Quote:
Originally Posted by SmokinHusker View Post

Hello and welcome to SMF! Just can't beat a good brisket, especially when paired with Chef JJ's Smoky Au Jus

Chef JJ's Smoky 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,

1/2 tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bay leaf

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

drool.gif

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