So...sirloin tip roasts went on sale weds. for $2.99/lb...
https://www.smokingmeatforums.com/t...ast-on-sale-2-99-lb-regularly-5-99-lb.300805/
I picked up 4 of them Friday to prep for smoking Saturday. Got 'em all seasoned up with a little Merlot Wine Steak Sauce and SPOG, then wrapped in saran wrap until the next day.
I always save the trim off the roasts to make my own stock for the Au Jus. I put the scraps (tendons and silver skin are the BEST-put those in contact with the bottom of the sheet pan so they brown very well) on a sheet pan along with the carrot, celery, garlic and onion then brown @425*F for about 45 minutes.
When that is done, I put all that in a 2 gallon stock pot, deglaze the sheet pan with a little water and add that to the pot. Add about a gallon of water and let that simmer all night and the next day until the tendons are mush and fall apart into collagen.
Today at noon, I pulled the roasts out of the ice chest to warm then got the fire going then prepped the pans for
chef jimmyj
's smokey au jus. Put the roasts on @1pm 250*F and they have been smoking with oak and hickory for about an hour....
Supplemental store bought beef stock warming on the stove with a little tomato paste (I like Swansons...I think it has the best flavor)
1 hour in...
https://www.smokingmeatforums.com/t...ast-on-sale-2-99-lb-regularly-5-99-lb.300805/
I picked up 4 of them Friday to prep for smoking Saturday. Got 'em all seasoned up with a little Merlot Wine Steak Sauce and SPOG, then wrapped in saran wrap until the next day.
I always save the trim off the roasts to make my own stock for the Au Jus. I put the scraps (tendons and silver skin are the BEST-put those in contact with the bottom of the sheet pan so they brown very well) on a sheet pan along with the carrot, celery, garlic and onion then brown @425*F for about 45 minutes.
When that is done, I put all that in a 2 gallon stock pot, deglaze the sheet pan with a little water and add that to the pot. Add about a gallon of water and let that simmer all night and the next day until the tendons are mush and fall apart into collagen.
Today at noon, I pulled the roasts out of the ice chest to warm then got the fire going then prepped the pans for
chef jimmyj
's smokey au jus. Put the roasts on @1pm 250*F and they have been smoking with oak and hickory for about an hour....Supplemental store bought beef stock warming on the stove with a little tomato paste (I like Swansons...I think it has the best flavor)
1 hour in...
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