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My mouth is watering....

post #1 of 6
Thread Starter 

From all of these amazing posts, I had to join!

I live in Kamloops, BC and am new to smoking and even grilling. We just tried smoking some salmon on the grill, it was pretty good but I am definitely interested in learning more and so I will be researching some smokers in the weeks to come.

 

Right now I have some salmon curing in the fridge, it is a citrus dry brine I found so that will be in there until tomorrow night.

 

Well, one more thing that seems relevant is I love to eat french dip sandwiches so I would love some recipes for that.

 

:)

post #2 of 6
If you have access to a decent slicer I'd smoke some prime rib and slice it the next day.

I smoke one or two primes a week for my part-time job and that's what we do. Most people here take their primes to 130 degrees; for French dips you want it less because you have to cool it, and slice it, and then reheat it. I take it to between 110 and 120. 110 is the minimum and 120 is the maximum. The 'smoker' runs right at 250 the entire time and takes about four hours.

We use a regular propane grill with one side on high. The prime right in the middle and a amnts on the other side of the lit burner.

I'll probably be doing one in the next few days and I'll see I can post a few pics of the procedure for you.
Edited by Welshrarebit - 8/10/14 at 2:12am
post #3 of 6
If you can get tri tip it makes awesome French dip sandwees! Now a great tri tip dip requires a great Au Jus and this recipe for smokey Au jus fits the bill. We substitute a hour Porter or stout for the wine:

Chef Jimmy's smokey 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 #4 of 6

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

post #5 of 6

Hello and welcome to SMF from East Texas. You will find lots of information here in the different forums and threads. And members willing to help and answer your questions.    

 

Gary S

post #6 of 6
Welcome, glad ya joined us ! Looks like ya have some good info there !
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