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  1. chef jimmyj

    Comment by 'chef jimmyj' in article 'Chef JimmyJ's Smokey Au Jus'

    YES...But you will need to add more Salt or Beef Base...JJ
  2. chef jimmyj

    Comment by 'chef jimmyj' in article 'Seasonings & Marinades'

    Not a challenge, just Curious...Can you please provide info on Wood that Preserves vs. Wood that just Flavors. Traditionally, wood for smoking was what was available. Hickory in the South, Oak, Pecan and Mesquite in the Southweat, Alder in the Pacific Northwest, Maple in the Northeast, Beech and...
  3. chef jimmyj

    Comment by 'chef jimmyj' in article 'Chef JimmyJ's Smokey Au Jus'

    Here is an IMPORTANT NOTE! NOTE: If you are using this recipe with Brisket, 15-20 hour smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..
  4. chef jimmyj

    The Temperature Danger Zone and Smoking Turkeys over 14 Pounds

    The concept of the Food Temperature Danger Zone was introduced some 50 years ago. The Danger Zone is 40 to 140*F. The temp where Bacteria multiple unchecked and reach levels that can themselves cause illness if improperly cooked or produce huge quantities of Toxins that may not be destroyed by...
  5. chef jimmyj

    Comment by 'chef jimmyj' in article 'Dutchs Wicked Baked Beans'

    I made this Labor Day weekend '12...Holy Smokes do ya'll like it sweet! I added 1/4C Spicy Brown Mustard and 1/4C Cider Vinegar and it was Perfect for my taste. The other thing was I doubled the Pineapple, 'cause I like Pineapple. Definately add the Smoked Rib Tips and Skirt Meat! This was some...
  6. chef jimmyj

    Comment by 'chef jimmyj' in article 'Oldschool Brisket Rub'

    Same here. My Dad grew up at his father's side in the family butcher shop. Anything beef was S & P period, no discussion, that meat had all the flavor it needed built in... NOW, 40 years later, I'm not sure if it's me or the meat but IT JUST DON'T TASTE LIKE IT USED TO! Dad might be spinnin' but...
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