1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Prime rib on the WSM, boo coo Q-view

Discussion in 'Beef' started by SmokinAl, Apr 17, 2011.

Tags:
  1. drphunk

    drphunk Newbie

    Al- I too am doing a PR for christmas and was wondering about the au jus. Other recipes and forums I have visited said that you wont get enough juices to make your own if you cook that slow and low... if you don't mind, could you please let me know what all went in to it? Thanks!!
     
  2. scooper

    scooper Smoking Fanatic

    How did I ever miss this thread???

    Al, that looks amazing!  I have never done the au jus pan.  Looks like it's time to give it a go.

    Outstanding job!  We love ours that rare too!

    This one was boneless, but still yummy.

    [​IMG]

    [​IMG]
     
  3. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    For this one, I put the roast in a foil pan with beef stock, onion, garlic, and Worsty sauce. I let the roast sit on the bones in the pan. The au jus is just the pan juice with the fat skimmed off & the veggies strained out. The last one I did I used Chef Jimmy J's au jus recipe. It's very good, but a little more time consuming. Here it is:

                                        ChefJimmy’s 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
     
  4. frizzlefry

    frizzlefry Smoke Blower

    That looks beyond delicious!  Thanks for sharing.

    Can you give the recipe for  the scallops?  Do you cook the potatoes at all before you put it on the smoker?
     
  5. Thanks Al appreciate it
     

  6. I think that if you look back on the 1st or 2nd page he posted that for all to use.
     
  7. frizzlefry

    frizzlefry Smoke Blower

    Oh sorry I didn't notice there was more than one page. [​IMG]
     
  8. big sexy

    big sexy Smoke Blower

    Fantastic Al!
     
  9. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    This was a Beautiful Roast...JJ
     
  10. That looks fantastic! I'll have to try that one.
     
  11. drphunk

    drphunk Newbie


    That looks awesome! Thanks!!
     
  12. hoity toit

    hoity toit Master of the Pit OTBS Member SMF Premier Member

    Nice job Al..
     
  13. Did you leave the roast on top of the vegetables for the whole smoke? What's the liquid you put in there before you smoked it? I'm doing a prime rib this weekend and looking for new ideas...