OK, I posted my pics from my ribs that I did today. Those were for my in-law's anniversary dinner though. SO then the question was what to make for supper? Why not a prime rib?! I had a 4 pound boneless roast in the freezer so I thawed it, rubbed it with a garlic dip mix that said it was great as a rub and then some thick worchestershire and let it sit in the fridge overnight. After the ribs were done, I put some Cavenders greek seasoning on the top and put her in the smoker with the last row of my AMNPS still burning. Smoked her until an IT of 135 and pulled it for a good rest while I put together some of Chef JJ's Smokey Au Jus! That stuff is amazing! I swear if I made it I could just put cardboard on the plate and it would still make it taste great!
Here's JJ's recipe straight from the master:
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,
1/2tsp Dry Thyme (4-5 sprigs Fresh)
1-2 ea Bayleaf
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.
Here are my pics
Rubbed and Ready!
All smoked up!
SMOKEY AU JUS!!!!
Money Shot!
This doesn't generally happen in my posts. I controlled myself long enough to get a pic before digging in. It hurt.
Thanks for looking
Bigfish
Here's JJ's recipe straight from the master:
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,
1/2tsp Dry Thyme (4-5 sprigs Fresh)
1-2 ea Bayleaf
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.
Here are my pics
Rubbed and Ready!
All smoked up!
SMOKEY AU JUS!!!!
Money Shot!
This doesn't generally happen in my posts. I controlled myself long enough to get a pic before digging in. It hurt.
Thanks for looking
Bigfish
