I used this recipe from Chef JimmyJ.
I modified it to include the beer, I used Deschutes Black Butte porter.
To start I trim the fat off the Tri tip and render it down then add
beef broth and beer. Simmer that in the smoker for 30 minutes. Remove
the fat and add the other ingredients, return to the smoker for a hour,
or until veggies are soft.
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, One 12 oz beer
So that brings us to tonight's dinner. I had left over Tri-tip, the
veggies from the Au Jus, and left over Au Jus. With the snow falling
and the wind blowing I decided that these ingredients would make a
great Shepard's Pie.
Chopped veggies from the Au Jus! Onions, garlic, carrots, and celery.
Tri-tip diced and ready
Simmering down the Au Jus with the veggies and Tri-tip.
Pie filled and topped with taters and brushed with paprika butter.
Which Came first the Smoked Chicken or the Smoked Egg Salad!!!
12" AMNTS tube smoker with apple and cherry pellets in the DD Mini-WSM
DD (double decker) Mini-WSM ready for the cold smoke
There are many ways to hard cook eggs the method that I use was passed
down to me from a 4th generation chicken egg farmer. Place raw eggs in
cold water, bring to rolling boil, boil for 5 minutes. Remove from heat
cover and let stand for 25 minutes. Immediately place eggs in ice bath.
This method cooks the eggs to a perfect golden creamy yellow yolk, and a
non rubbery white.
Seasoned and ready for a few hours of smoke.
Out of the smoker and ready for some sandwee making!
For this batch I am using this mayo, celery seed, garlic, onion, dill, salt, pepper.
The normal go to is to use Best foods (Hellman's for you right Coasters) and Guldens.
WTF??? Blasphemy!!! Not in this House!!!
I like mine on toasted wheat, a little lettuce, there it is! Smoked Egg Salad Sandwee!