Smokin' Al

ackmead

Newbie

Original poster

Sep 29, 2012

2

10

I live in Kansas, about an hour straight north of

• Sep 30, 2012

• #1

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!

 

mossymo

Master of the Pit

OTBS Member

SMF Premier Member

May 30, 2007

4,989

1,799

Glenburn, North Dakota

• Sep 30, 2012

• #2

Glad you joined us ackmead! :welcome1:
Have a pellet grill myself, just doesn't get any easier does it?

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Sep 30, 2012

• #3

 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!

 

jrod62

Smoking Guru

OTBS Member

Group Lead

Jun 13, 2011

5,010

41

New Athens IL

• Sep 30, 2012

• #4

 Welcome to SMF

 

hogrider47

Fire Starter

Feb 16, 2012

67

15

Central Penna. Philipsburg

• Sep 30, 2012

• #5

Welcome aboard 

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Sep 30, 2012

• #6

Hello and 

 to SMF -glad to have you here 

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Oct 1, 2012

• #7

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

 

Last edited: Oct 1, 2012

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Oct 1, 2012

• #8

 to the SMF. Hope you enjoy your stay enough to call us 'Home'

 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 food

 like this:

Betty 004 - Copy.JPG

• oldschoolbbq
• Oct 1, 2012

                                                                  -OR-

Betty 013 - Copy.JPG

• oldschoolbbq
• Oct 1, 2012

have fun and...

 

ackmead

Newbie

Original poster

Thread starter

Sep 29, 2012

2

10

I live in Kansas, about an hour straight north of

• Oct 1, 2012

• #9

I will absolutely try this au jus recipe with my next briskit. Gonna turn my wife into a briskit fan yet!! ;)

 

rtbbq2

Master of the Pit

Mar 2, 2012

1,412

29

Minneapolis MN/Riding Country USA

• Oct 1, 2012

• #10

Great looking.....Q-pics..............oldschool....

 

shoneyboy

Master of the Pit

OTBS Member

Nov 3, 2010

1,895

58

Denham Springs La

• Oct 1, 2012

• #11

SmokinHusker said:

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

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