Au Jus

Discussion in 'Beef' started by backcountry, Jul 31, 2009.

  1. I'm planning a roast beef smoke this weekend for a 50th birthday dinner for my dad. For the beef, I'd like to make an au jus to dip the beef on a bun in. From what I gather, I need to add a drip tray under the beef in the smoker. I was thinking of adding beef broth, beer, chopped carrots and onions to the mix and let the drippings do their thing.

    Am I off base here? Or is this an appropriate method?
     
  2. tacman

    tacman Meat Mopper

    Hey BC, Who is to say what is right or wrong? Some of the best cullinary dishes have been created by accident. I say go for it and let us know how it turns out.
     
  3. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Backcountry- I would omit the beer and add an extra can of broth to the carrots and onion and if'n I were a beer drinking man, I'd have the beer with dinner! Sounds like you have a good plan going!
     
  4. Awesome, thanks for the tips. I'll save the beer for myself then!

    I'll experiment with the beer broth next time when it's just the misses and I and let you guys know how it worked out. [​IMG]
     

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